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- A hybrid between cast iron and stainless steel, carbon steel frying pans are preferred by professional chefs.
- Carbon steel is lightweight, nonstick, high temperature oven safe, and costs less than $ 100.
- Like cast iron, carbon steel pans require diligent cleaning and maintenance.
- Visit the Insider home page for more stories.
There are many types of cookware materials, but a few stand out more than others: cast iron, copper, enamel, stainless steel, and carbon steel. While cast iron has been a staple in the kitchen for decades, carbon steel is a favorite in the restaurant world that is 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 high thermal conductivity which makes heating relatively fast. In short, it is a hybrid of stainless steel and cast iron that is used in all forms of cooking utensils, including knives, woks, paella pans, etc.
Carbon steel versus cast iron
When it comes to cookware, carbon steel is lighter and smoother than cast iron, while providing similar durability and versatility. Because carbon steel pans are typically stamped or spun 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 sautéing 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 and above. , so it can give your steak a burning sensation and go from your pan to your oven without hesitation, â€explains the chef and judge of Food Network Monti Carlo.
Carbon steel pans are common in restaurant kitchens and preferred by kitchen professionals, but there are many qualities that make them the material of choice for home cooks as well.
1. It’s super versatile
Carbon steel retains heat very well compared to the typical pan (but not as well as cast iron) and is extremely durable, able to go straight from the stove to the oven.
“It’s great for searing meats and fish. You can also cook desserts and cornbread in carbon steel and it gives them a really nice firm crust. I even took a carbon steel pan and cooked it right on the fire, â€says Chris Scott, chef at the Institute of Culinary Education.
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. It can take between 10 and 30 minutes, especially if you plan to do any type of cooking.
3. It’s non-stick
Compared to other cookware, including cast iron, which has a more gritty surface, carbon steel has an impressive non-stick 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-peel cooking surface and helps prevent your pan from rusting.
There is a caveat to keep in mind before you buy: “Carbon steel is advertised as non-stick, but to achieve this you need to season the pan and continue to season it throughout its life. lifetime. Acidic foods like tomato sauce, vinegar, and lemon juice can take away the seasoning, so if your recipe box is jam-packed with acidic lean recipes, skip it, â€Carlo says.
4. It is much 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 the Lodge cookware brand, a typical 10-inch skillet weighs between five and six pounds, while a carbon steel pan of the same size would weigh between three and four pounds.
5. It does not scratch
Most nonstick pans require some care when it comes to 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 non-stick surface that is resistant to 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 main selling points when it comes to carbon steel is price. You can get a great, durable carbon steel pan for under $ 50. Cast iron and carbon steel have similar prices, but carbon steel is significantly cheaper than stainless steel pans.
Insider takeaways
If you’re looking for a lighter, non-stick alternative to cast iron, a carbon steel skillet is an affordable and versatile option recommended by professional chefs.
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