Carbon Steel Pans: Non-Stick Or Not?

Carbon steel pans are a popular choice for home cooks and professional chefs alike. Combining the heat retention of cast iron with the control and manoeuvrability of stainless steel, carbon steel pans are lightweight, durable, and versatile. However, they require seasoning to achieve a non-stick surface. This process involves heating oil to fill in the small pores of the pan's metal surface, creating a slick polymer coating that protects the pan and prevents food from sticking. While carbon steel pans can never be truly Teflon-level non-stick, they become more non-stick the more you use them and are a natural, chemical-free alternative to traditional non-stick pans.

Carbon steel pans are not non-stick by default

Some carbon steel pans are sold as pre-seasoned, but even these are not truly non-stick. For example, the Merten & Storck Carbon Steel Frying Pan is marketed as pre-seasoned, but it is still necessary to add extra seasoning, oil, or butter while cooking. Similarly, the Lodge 10-inch Carbon Steel Skillet is seasoned with soybean oil and ready to use out of the box, but it is not fully non-stick, and food may stick to the pan.

Carbon steel pans that are not properly seasoned can be prone to rusting, and even a pre-seasoned pan may need to be re-seasoned if the coating wears off. Additionally, carbon steel pans are reactive to acidic foods, so it is best to avoid cooking with ingredients such as wine, vinegar, or tomatoes, as these can strip the seasoning.

Carbon steel pans need to be seasoned

Carbon steel pans are not naturally non-stick, but they can be made non-stick through a process called seasoning. Seasoning carbon steel pans is necessary to prevent food from sticking to the pan and to prevent rusting.

Seasoning carbon steel pans involves creating epoxide layers on the pan by heating thin layers of oil to transform them into solid polymer protective coatings that bind to the surface of the pan. This process is also known as polymerization, which creates a non-stick "seasoning" or coating.

There are two common methods for seasoning carbon steel pans: the stovetop method and the oven method.

Stovetop Method:

• Wash the carbon steel pan with soap and water.
• Heat the pan over medium heat for 5-10 minutes to dry it and open up the pores.
• Add a small amount of oil of your choice. Rub it all over the pan, including the sides, using a paper towel.
• Wipe the pan as dry as possible with a kitchen rag. Ensure there are no shiny oil spots left.
• Heat the pan over medium to medium-high heat for another 5-10 minutes. Ensure even heating of the pan, including the sides. This step will produce smoke, so ensure good ventilation.
• Turn off the heat and let the pan cool down.

Oven Method:

• Preheat the oven to 475-500°F (or 400°F according to another source). The temperature should be at or slightly above the smoke point of your oil.
• Place a foil-lined baking sheet on the bottom rack of the oven.
• Wash the pan with soap and water.
• Place the pan over medium heat for 2-3 minutes to evaporate any remaining moisture and open up the pores.
• Turn off the heat and add a small amount of oil. Rub it all over the pan with a paper towel.
• Wipe the pan with a kitchen rag to remove any excess oil.
• Place the pan upside down on the rack above the baking sheet in the oven.
• Leave the pan in the oven for about an hour.
• Turn off the oven and let the pan cool down inside.

General Tips for Seasoning Carbon Steel Pans:

• When seasoning new pans, always wash them with soap and water before proceeding with the seasoning method.
• Use a neutral oil with a medium smoking point, such as corn oil, vegetable oil, grapeseed oil, sunflower oil, or canola oil.
• Avoid oils with a distinct taste and high smoking points, such as flaxseed oil, which is prone to flake off.
• The oil coating on the pan should be very thin to ensure even seasoning. Wipe off any excess oil to prevent a sticky, uneven surface.
• Repeat the seasoning process multiple times to build up the seasoning and achieve a darker colour.
• Carbon steel pans should be seasoned when they show signs of rust or when food starts to stick.
• To clean a seasoned carbon steel pan, simply wipe it with a paper towel. Residual fat or oil left in the pan can help protect it from rust.

Carbon steel pans are lightweight and durable

Carbon steel pans are renowned for their lightweight and durable design. They are a lot like cast iron pans, but with some key differences. While cast iron is made by pouring liquid metal into a mould, carbon steel is made by stamping from a sheet of carbon metal. This means that carbon steel pans are much lighter than cast iron, but heavier than stainless steel or aluminium alternatives.

The benefit of this lightweight design is that carbon steel pans are more responsive to changes in temperature. They heat up faster and are easier to manoeuvre, especially when transferring from stovetop to oven. They can also be used on any heat source, from induction hobs to open flames. Their durability means they can withstand super-high temperatures for hours and are tough enough to be used outdoors.

The handles of carbon steel pans are usually welded or riveted on separately, so it's important to ensure that they are comfortable to grip and not too short (otherwise, they'll get too hot on the stove) or too long (which will make them awkward to handle and store).

Overall, carbon steel pans are a great lightweight and durable option for any kitchen.

Carbon steel pans are versatile

Carbon steel pans are incredibly versatile. They can be used on any heat source, including induction, gas, electric, grills, campfires, and even pizza ovens. They can also withstand super-high temperatures for hours and can transfer seamlessly from the oven to the stovetop. Their durability and high heat tolerance make them perfect for high-heat cooking methods like stir-frying, sautéing, and searing.

Carbon steel pans are also great for baking. They can be used to bake anything from cornbread to fruit crumble, cookies, and even pizza. Their sloped, flared sides make them better suited to sautéing and stir-frying than cast iron pans, which have straight, vertical sides. Their durability and versatility also make them a favourite in professional kitchens.

Carbon steel pans are lighter than cast iron pans, making them easier to handle and maneuver. Their lightweight design, coupled with their responsiveness to temperature changes, makes them ideal for cooking techniques that require quick changes in temperature, such as wok cooking.

While carbon steel pans are not technically non-stick, they can become more slick and virtually non-stick the more you use them and as the seasoning builds up. The seasoning process involves coating the pan with heated oil to create a protective barrier, which helps to ensure a non-stick and rust-resistant surface.

Overall, carbon steel pans are a versatile and durable option for any kitchen, offering a wide range of cooking possibilities.

Carbon steel pans are safe and non-toxic

Carbon steel pans are similar to cast iron pans but are thinner, lighter, and more responsive to changes in temperature. Like cast iron, carbon steel pans need to be seasoned before they can be used, to achieve a natural non-stick surface. This is done by heating the pan and applying a small amount of high smoke-point oil, such as grapeseed oil, canola oil, or avocado oil, to fill in the small pores of the pan’s metal surface. The oil dries out and becomes a slick polymer coating, or seasoning, that is bonded to the surface of the pan. This process can be repeated as needed to maintain the non-stick surface and prevent rust.

Carbon steel pans are safe to use, as they are made from non-toxic materials and do not have a chemical non-stick coating. They are also very durable and can withstand super-high temperatures for hours. They can be used on gas, electric, or induction cooktops, as well as over an open fire. The only thing to keep in mind is that carbon steel pans cannot handle acidic sauces for long periods, as this will eat away at the seasoning.

Frequently asked questions