The best carbon steel stove in 2021

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The magic of a carbon steel pan is its ability to reproduce the best of a cast iron, non-stick pan. Unlike typical cast iron, however, it is light and heats up quickly. Well seasoned, it becomes non-stick, and even more so over time. Many professional chefs and home cooks rely on its high heat retention to sear, fry, sauté and even cook a range of dishes, from steaks and tofu to the silkiest scrambled eggs.

Mike Friedman, partner and executive chef of The Red Hen and All-Purpose in Washington DC, swears by this type of cookware, claiming he uses it “almost exclusively” in his kitchens. “Carbon steel pans are a piece of work equipment for any restaurant [because] they offer long-term durability and they wash off easily, â€he explains.

Now that it’s more common, the options are seemingly endless. We’ve rounded up the seven best carbon steel pans based on expert recommendations, from a pre-seasoned find under $ 30 to a perforated design for your next barbecue.

Equipment

Carbon steel is often compared to cast iron, and rightly so, both are made from iron and carbon. But while cast iron is forged from pure iron alloyed with more than two percent carbon, carbon steel is made from an alloy of iron and less than two percent carbon. This makes it much lighter and faster to heat up than a typical cast iron skillet. And once the pan has been properly seasoned, it will become as smooth as Teflon, making it an ideal alternative for any job you would typically use a nonstick option for.

Weight

These stoves are featherweight compared to heavy cast iron stoves and enameled Dutch ovens (a carbon steel pan often weighs half the weight of its cast iron counterpart), with a weight similar to that of a standard enamel pan. stainless steel or non-stick.

Heating capacity

Carbon steel heats up fairly quickly and stays hot, making it a great option for searing large chunks of chicken and getting that perfect browning on huge chunks of steak.

Our top picks

Best Overall: Matfer Bourgeat Black Carbon Steel Frying Pan

For buyers looking for a pan that truly combines the best of non-stick and cast iron, the Matfer Bourgeat Black Carbon Steel Frying Pan is the way to go. It’s constructed from black carbon steel and when seasoned it’s as smooth as the average nonstick skillet. The Matfer is also very durable, with a steel handle welded to the body, making it strong enough to shake, flip, and toss while cooking. In addition, the heat distribution of the pan is excellent, which improves its ability to sear and brown meat.

Best Value: BK Steel Carbon Steel Frying Pan

Best BK Steel Carbon Steel Frying Pan Option Carbon Steel Frying Pan

Carbon steel pans can get expensive, but quality Dutch brand BK has a top-notch option for just $ 29.99. The 8-inch pre-seasoned skillet is particularly light, making it perfect for quick jobs like sautéing onions. In addition, the surface is strong enough to support metal utensils. The best part? It’s a snap to clean up – just rinse it off with hot water and use a non-abrasive sponge to wipe off any leftovers.

Best versatility: Misen carbon steel pan

The Best Misen Carbon Steel Pan Option 10 Inch Carbon Steel Pan

Unlike many pots and pans, the Misen 10 inch Carbon Steel Skillet can be used both in the oven and on the stovetop, doubling the number of tasks it can tackle. In addition, it is compatible with gas, electric and induction burners. Reach this pan for easy cooking, searing, sautéing and frying; the pre-seasoned surface will become increasingly non-stick over time and is backed by a lifetime warranty.

Best hybrid: blue carbon steel frying pan

The best carbon steel pan option made in blue carbon steel frying pan

Made In’s Blue Carbon Steel Frying Pan offers the same heat-retaining, seasoning and non-stick properties as cast iron, while providing the control, lightness and speed of stainless steel. You will no longer have to choose between pulling out a cast iron pan or sticking to a stainless steel pan: with the Made In pan, you can sear meat perfectly and effortlessly introduce soft scrambled eggs.

Best with high sides: De Buyer Mineral B frying pan

The best carbon steel pan Option De Buyer Mineral B Frying pan

If you’ve come to appreciate the high sides of a Dutch oven, this style is for you. The French-made skillet has tall, slightly curved sides, which prevent oil from splashing out and improve the ability to sauté, flip, and stir. Each pan has a protective beeswax finish that is free from chemicals such as PFOA and PTFE, but it will need to be seasoned to create a non-stick coating.

Best Durability: 12 inch Carbon Steel Lodge Stove

The Best Carbon Steel Stove Option Lodge 12 Inch Carbon Steel Stove

Lodge may be known for making top-notch cast iron products, but the Tennessee-based company is expanding its offering to include carbon steel. Unlike a typical cast iron skillet, it has a comfortable riveted handle that is wrapped in orange silicone to protect fingers from temperatures up to 500 degrees Fahrenheit. Plus, the pan is pre-seasoned, so its easy-to-remove finish is ready to use right out of the box.

Ideal for grilling: BK Grilling carbon steel outdoor frying pan

Best BK Grilling Carbon Steel Frying Pan Option Carbon Steel Outdoor Frying Pan

Carbon steel pans aren’t just limited to indoor use. In fact, BK has designed an option that can be placed on a grill to tackle anything from meat and fish to veg and fruit, and whatever you throw on the burner. It was constructed with a perforated base that prevents coins from falling through, while allowing excess juice to drip off. Plus, the pan has a sturdy cast iron handle, so you won’t have to worry about it melting due to the scorching temperatures.

Ask the experts

How do I season my carbon steel pan?

“The best way to season a skillet is to just cook in it! Says Mike Seely, executive chef of Bayberry Garden in Providence, RI. “To get the initial patina, heat neutral oil over medium heat and add a sliced ​​onion and half a cup of kosher salt,†he explains. Frequently move the onion around the pan and to the sides to clean all surfaces of the pan. As the onion turns brown, the pan will begin to blacken as well. Once the onion is roughly black and the pan is evenly brown, discard the contents and let the pan cool on its own. Quickly wash with warm soapy water and return to the heat to dry the pan. Wipe it off with a little oil and you are good to go.

Can I use a carbon steel pan on any cooktop?

“In fact, you can use a carbon steel pan on any cooktop,†says Christine Lau, executive chef of Kimika New York. “I think people don’t know [that] cast iron and carbon steel can be used on gas, electric and even induction burners, three in one!

How do I remove rust from my carbon steel bin?

“Make sure you never soak it in water, wipe down only with a little water – a touch of soap is okay, if you need it – and if you get a bit of rust use a pad. chain or a dry burgundy scouring pad to remove stains, “says Michael Poiarkoff, executive chef and culinary director at The Maker in Hudson, NY.” Be sure to protect your investment by scrubbing it down with a bit of oil after each use.If you treat this skillet with the same amount of love it was made with, you will get at least a useful life out of it.

Each product is independently selected and controlled by the publishers. The things you buy through our links may earn us a commission.

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