Ella Walter
Carbon steel pans are a popular choice for cooking various dishes due to their durability, heat conduction, and versatility. They are commonly used for high-heat cooking methods such as stir-frying, searing, and sautéing. One of the benefits of carbon steel pans is that they can develop a non-stick coating when seasoned properly, making them a preferred alternative to non-stick pans like Teflon. While carbon steel pans require more maintenance than non-stick options, they often improve with time and can last a lifetime with proper care. In terms of cooking chicken, carbon steel pans are suitable for achieving crispy skin and juicy meat. They can accommodate multiple pieces of chicken without overcrowding, making them a convenient option for frying chicken.
| Characteristics | Values |
|---|---|
| Material | 99% iron and 1% carbon |
| Comparison with cast iron | Thinner, lighter, and more responsive to changes in temperature |
| Comparison with Teflon | Does not contain toxic substances, higher maintenance, gets better over time |
| Heat retention | High |
| Heat distribution | Even |
| Heat responsiveness | High |
| Durability | High |
| Versatility | High |
| Maintenance | Requires seasoning before first use and regular re-seasoning to maintain non-stick properties |
| Cleaning | Wash with warm water and a soft sponge or cloth |
| Best suited foods | Meat, eggs, stir-fried vegetables, pancakes, chicken, steak, tofu, cornbread, fruit crumble, mushrooms, potatoes |
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What You'll Learn
How to fry chicken in a carbon steel pan
Frying chicken in a carbon steel pan is a great way to cook juicy, golden-brown chicken with a tender, crispy skin. Here is a step-by-step guide on how to do it:
Firstly, take your chicken out of the fridge at least an hour before cooking to let it come to room temperature. This is an important step in ensuring your chicken cooks evenly.
Next, preheat your carbon steel pan on high heat. Carbon steel pans are great for high-heat cooking as they have excellent heat retention and distribution. Make sure your pan is hot before adding oil, which should readily slide around the surface. Cover the base of the pan with a thin layer of oil and wait for it to start smoking.
Now it's time to add your chicken. Place the chicken pieces into the pan, skin-side down, and ensure there is enough space between the pieces. Do not season the chicken yet. Reduce the heat to medium and let the chicken cook for 7-12 minutes without a lid. You are looking for a golden-brown colour on the skin.
Once the chicken is browned, remove it from the pan and place it on a plate to rest for no more than 5 minutes. While the chicken is resting, you can season the chicken by sprinkling sea salt, black pepper, and a pinch of sugar on the sides of the pieces.
Finally, serve the chicken with your favourite condiments and hot sauce. Enjoy!
Carbon steel pans are a great option for frying chicken as they are super tough, conduct heat well, and are fairly non-stick when seasoned properly. They are also lighter than cast iron pans, making them easier to handle.
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Benefits of carbon steel pans
Yes, you can fry chicken in a carbon steel pan. In fact, carbon steel pans are a favourite among chefs because of their versatility and performance in the kitchen. Here are some benefits of carbon steel pans:
Natural Non-Stick Surface
Carbon steel pans don't come with a non-stick coating like Teflon. Instead, they build a natural, slick surface layer over time through a process called seasoning. This non-stick layer develops as you cook with oil and protects the pan from rust. Over time, it just gets better with use.
High Heat Tolerance
Carbon steel pans can handle very high heat, making them perfect for searing steaks, stir-frying, or getting a crispy edge on your vegetables. Unlike non-stick pans, you don't have to worry about damaging a coating at high temperatures.
Durability
Carbon steel pans can last a lifetime if properly cared for. They are tough and long-lasting, and with proper seasoning, they can develop a rich, dark patina that chefs love.
Versatility
Carbon steel pans can be used on all stovetops, including gas, electric, and induction. They can easily go from stovetop to oven to grill or even over an open flame. They are also great for sautéing, shallow frying, and baking.
Speed and Responsiveness
Carbon steel pans are lighter and more responsive to changes in temperature than cast iron pans. They heat up and cool down faster, allowing for greater control over cooking temperatures. This speed and responsiveness can be especially advantageous when cooking multiple dishes simultaneously or in rapid succession.
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Preparing your carbon steel pan
Firstly, wash your new carbon steel pan with hot water to remove the protective coating, which is usually made of beeswax. You may need to scrub the pan with soap and hot water for five to ten minutes to get rid of the coating.
Secondly, dry the pan thoroughly. It is important that the pan is completely dry before moving on to the next step.
Finally, oil the pan. This will help to build up its non-stick coating and prevent rust. You can use any type of oil for this step, but some recommend using a flavourless oil such as canola or vegetable oil. Simply pour a small amount of oil into the pan, and use a cloth or paper towel to rub it into the surface, ensuring that the entire surface is coated.
Your pan is now ready to use! Over time, the pan will change colour as it develops a patina, which is normal and helps to prevent rust and improve its non-stick qualities.
After cooking with your carbon steel pan, it is important to clean it properly to maintain its non-stick surface. Allow the pan to cool, then clean it with warm water and a soft sponge or cloth. Avoid using soap or harsh detergents, as this can strip away the seasoning. Dry the pan thoroughly, and apply a thin layer of oil to prevent rusting.
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Other foods to cook in a carbon steel pan
Carbon steel pans are a versatile kitchen essential that can be used for cooking a variety of foods. Here are some ideas for what to cook in a carbon steel pan, aside from chicken:
Steak
Carbon steel pans are perfect for cooking steak due to their superior heat conduction and retention capabilities. You can achieve a delicious browned sear on the outside while keeping the inside pink and juicy. The high heat of a carbon steel pan helps create a crispy exterior, and if you're cooking a thicker steak, you can finish it off in the oven without having to change pans.
Eggs
Carbon steel pans are also great for frying eggs. Their even heat distribution and non-stick surface allow you to cook eggs just the way you like them. You can even fry eggs at a high temperature to get crispy browned bits around the edges.
Vegetables
Carbon steel pans are excellent for cooking vegetables, especially "meaty" varieties such as grilled oyster mushrooms. The high heat and browning capabilities of these pans help create a crispy texture without overcooking. You can also cook other vegetables like Brussels sprouts to perfection.
Baked Goods
In addition to savoury dishes, carbon steel pans can be used for baking. They are great for baked items like cornbread, fruit crumble, and even crepes or galettes. Just be mindful that carbon steel is sensitive to acid, so avoid long-simmered acidic sauces and be sure to clean and oil the pan after use.
Fish
Carbon steel pans are ideal for cooking fish, especially if you're looking for a nice sear. Their quick heating and even heat distribution make them a great choice for preparing fish dishes with a perfect crust.
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Best carbon steel pans
Yes, you can fry chicken in a carbon steel pan. Carbon steel pans are a great choice for frying chicken as they are similar to cast iron but are thinner, lighter, and more responsive to changes in temperature.
Viking Culinary Blue Carbon Steel Nonstick 10” Fry Pan
This pan is a good option for frying chicken as it can be used for everything from sautéed vegetables to seared meat. It is also suitable for shallow frying and roasting a whole chicken. However, it is more expensive than other pre-seasoned pans, and the patina wears unevenly.
Merten & Storck Pre-Seasoned 10-inch Carbon Steel Frying Pan
This pan is a great value option, with even heat conduction, an easy-to-use design, and easy cleaning. It has a comfortable grip and balanced weight, making it easy to toss, turn, and slide food out of the pan. It cooks food evenly without sticking or hot spots.
Matfer Bourgeat 10-inch Black Carbon Steel Fry Pan
This pan has excellent heat conduction and even heat distribution, making it perfect for cooking eggs, chicken, and cookies. It is easy to clean, requiring just a paper towel, hot water, and a burner to dry it.
OXO Obsidian Carbon Steel Frypan with Silicone Sleeve
This lightweight, well-balanced, and comfortable-to-grip pan is an excellent option for all home cooks. It comes ready to use with no preseasoning required, and its silicone handle cover provides a secure grip. It can be used to cook eggs, pancakes, chicken, and vegetables without sticking.
Mauviel M’Steel Black Carbon Steel Frying Pan
This 11-inch pan is a stellar performer, with excellent balance that makes flipping food and transferring the pan between the stovetop and oven easy. Once properly seasoned, it cooks chicken, pancakes, and eggs evenly with little to no sticking. However, it requires a lot of work to build up a sufficient layer of seasoning.
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Frequently asked questions
Yes, carbon steel pans are great for frying chicken. They are super tough, conduct heat well, and are lighter than cast iron pans.
First, ensure your chicken is at room temperature. Preheat your pan on high heat and cover the base with oil. Place the chicken skin-side down and fry for 7-12 minutes on medium heat. Remove the chicken from the pan and let it rest for a few minutes before serving.
Carbon steel pans are great for high-heat cooking methods like stir-frying, searing, and sauteing. You can cook anything from eggs, vegetables, tofu, and pancakes to steaks, burgers, and chicken.
