Why Michelin Star kitchens use carbon steel pans – Robb Report

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I’m not really in the budget cookware market, myself. I have bought inexpensive pans in the past only to regret it soon after because they clutter my kitchen, unused due to substandard finishes or poor heat transfer. They really aren’t worth it.

So I was a little skeptical of this new wave of direct-to-consumer cookware brands like Made In that promise quality at a lower price than All-Clad or Demeyere. However, the demanding teams behind the three Michelin stars Alinea and Le Bernardin were sufficiently impressed with the quality of Made In to invest in the company and then swap all the cookware in their kitchens for Made In.

My first adventure in Made In was its carbon steel line. Carbon steel is not as common in home kitchens in the United States as it is in France, where Made In’s carbon steel pans are made. You are more likely to have stainless steel and cast iron in your arsenal. Carbon steel is a bit more finicky than stainless steel because it doesn’t like being exposed to acid for long periods of time (not simmering tomato sauce in it) and it requires cast iron-like maintenance. However, when treated well, carbon steel can be quite non-stick. It is also lighter than cast iron and conducts heat very well.

When cooking with the carbon steel wok, I really enjoyed the high heat I was able to subject it to. It was also light and easy to handle, which made it easier to throw food in the pan. For example, when preparing fried rice, the pan would get very hot, but when it came to throwing an egg into the mixture, it would not stick to the surface. And, like every time I’ve used the pan, it cleaned up quite easily.

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