- A hybrid between cast iron and stainless steel, carbon steel pans are favored by professional chefs.
- Carbon steel is lightweight, non-stick, high temperature oven safe and costs less than $100.
- Like cast iron, carbon steel pans require careful cleaning and maintenance.
There are many types of cookware materials, but some stand out more than others: cast iron, copper, enamel, stainless steel, and carbon steel. While cast iron has been a kitchen staple for decades, carbon steel is a restaurant favorite that’s also worth considering for your home.
What is Carbon Steel?
Carbon steel is a special alloy – a combination of two or more metals – that has a higher concentration of carbon than other forms. Because it contains a greater proportion of its namesake metals, carbon steel has a high thermal conductivity which makes it heat up relatively quickly. In short, it’s a hybrid of stainless steel and cast iron that’s used in all forms of cookware, including knives, woks, paella pans, and more.
Carbon steel versus cast iron
When it comes to cookware, carbon steel is lighter and smoother than cast iron, while offering similar durability and versatility. Because carbon steel pans are typically stamped or extruded from sheet metal, they have a smoother, more nonstick surface than crumbly cast iron. They usually have slanted sides, which makes carbon steel pans much better for stir-frying than cast iron pans.
“Adding carbon steel to your kitchen arsenal seems like a no-brainer: it’s lightweight, so you don’t have to worry about wrist strain when trying to sauté. It heats up quickly and can withstand temperatures of 600+ degrees, so it can sear your steak and go from your stovetop to your oven without a second thought,” says the chef and Food Network judge Monti-Carlo.
Carbon steel cookware is common in restaurant kitchens and a favorite of cooking professionals, but many qualities can make it the material of choice for home cooks as well.
1. It’s super versatile
Carbon steel retains heat very well compared to the typical skillet (but not as well as cast iron) and is extremely durable, able to go straight from stovetop to oven.
“It’s great for grilling meats and fish. You can also bake desserts and cornbread in carbon steel and it gives them a really nice firm crust. I even took a skillet carbon steel for camping and I’ve cooked with it directly in the fire,” says Chris Scottcook at Culinary Education Institute.
You can use it on just about any cooktop, including induction, grills, and even the aforementioned campfire.
2. It heats up quickly
Carbon steel heats up faster – in three to five minutes – than cast iron, which requires preheating to prevent uneven cooking. This can take between 10 and 30 minutes, especially if you plan to do any type of searing.
3. It’s non-stick
Compared to other cookware, including cast iron, which has a grittier surface, carbon steel has an impressive nonstick surface when properly seasoned. Seasoning refers to the buildup of oil that has cooked on the surface of a pot or pan. It forms a natural, easy-to-release cooking surface and helps prevent your pan from rusting.
There is one caveat to keep in mind before buying: “Carbon steel is advertised as non-stick, but to achieve this you need to season the pan and continue to season it throughout its cooking. Acidic foods like tomato sauce, vinegar, and lemon juice can strip seasoning, so if your recipe box is jam-packed with slightly acidic recipes, skip it,” says Carlo.
4. It’s significantly lighter
Carbon steel is thinner and lighter, with a weight closer to stainless steel, than its bulkier cast iron cousins, which are normally the heaviest item in a kitchen. According to cookware brand Lodge, a typical 10-inch skillet weighs between five and six pounds, while a carbon steel pot of the same size would weigh between three and four pounds.
5. It does not scratch
Most non-stick pans require some diligent cooking utensils. Metal utensils can scratch the coating and damage the pan or worse, get into your food. Once a carbon steel pan has been seasoned, it will give you a nonstick surface that will resist metal cooking tools, so you won’t have to worry about scratches. With proper maintenance, a good carbon steel pan can last for decades.
6. It won’t break the bank
One of the biggest selling points when it comes to carbon steel is the price. You can score a large, durable carbon steel pan for less than $50. Cast iron and carbon steel are similarly priced, but carbon steel is significantly cheaper than stainless steel cookware.
Insider’s Takeaways
If you’re looking for a lighter, nonstick alternative to cast iron, a carbon steel skillet is an affordable and versatile option recommended by professional chefs.
