Steel Pans: Metal Utensils Scratch-Proof?

Carbon steel pans are a popular choice for professional chefs and home cooks alike. They are lightweight, can withstand high temperatures, and develop a natural non-stick patina over time. However, one common question that arises is whether metal utensils can be used on carbon steel pans without causing scratches or damage.

While carbon steel is a durable material, it is relatively soft and can be scratched by metal utensils. It is recommended to use wooden, silicone, or nylon utensils instead to avoid scratching or damaging the pan. These alternative materials are safer to use on carbon steel as they are less likely to leave marks or cause other types of damage.

It is important to note that carbon steel requires proper care and maintenance to ensure its longevity. In addition to using appropriate utensils, seasoning the pan, cleaning it properly, and drying it thoroughly are crucial steps in maintaining a carbon steel pan. By following these simple guidelines, cooks can ensure that their carbon steel pans remain in good condition and provide years of reliable service.

Metal utensils can scratch carbon steel pans

While carbon steel pans are durable and long-lasting, proper care and maintenance are necessary to ensure their longevity. One important step is seasoning the pan, which creates a non-stick surface and protects the pan from oxidation and rust. Seasoning involves coating the pan with oil and heating it to create a polymerized layer that fills the metal's pores. This process should be done before using the pan for cooking and can be done on the stovetop or in the oven.

In addition to using the right utensils and proper seasoning, there are other care tips to keep in mind when using carbon steel pans. It is important to avoid using too much heat, as carbon steel is an excellent conductor of heat and can get very hot very quickly. Starting with low to medium heat and adjusting as needed is recommended. After cooking, the pan should be cleaned with warm water and a non-abrasive sponge or brush, as soap and harsh cleaning products can damage the seasoning. It is also crucial to dry the pan thoroughly after washing to prevent rusting.

Overall, while metal utensils can scratch carbon steel pans, proper care and maintenance can help extend the lifespan of these pans and ensure they remain in good condition for years to come.

Use wooden, nylon or silicone utensils instead

When cooking with carbon steel, it's important to use the right utensils to avoid scratching or damaging your pan. Carbon steel is a soft metal, so it's best to avoid using metal utensils as they can scratch the surface. Instead, opt for wooden, nylon or silicone utensils. These materials are much gentler on the pan and will help you avoid any unwanted scratches or damage.

Wooden utensils are a great option as they are designed with carbon steel in mind. They are soft and won't scratch the surface of your pan, making them ideal for stirring, mixing and serving. Nylon utensils are also a good choice as they are durable and won't react with the carbon steel. They are safe to use on hot surfaces and won't scratch or damage your pan. Silicone utensils are another excellent option as they are heat-resistant and won't scratch your carbon steel pans. They are flexible, making them perfect for scraping out every last bit of food from your pan without causing any damage.

By choosing wooden, nylon or silicone utensils, you can rest assured that you won't accidentally damage your carbon steel pans. These materials are designed to withstand high temperatures and won't scratch or react with the surface of your pans. This will help you maintain the integrity of your carbon steel cookware, ensuring that it lasts for years to come.

It's also important to note that while wooden, nylon and silicone utensils are ideal for carbon steel pans, you should avoid using them with non-stick cookware. For non-stick pans, it's best to use utensils that are labelled as safe for non-stick surfaces, as these materials may be too harsh and could damage the coating.

Carbon steel pans are prone to rusting

Carbon steel pans are beloved by many, from home cooks to professional chefs. However, they do require careful maintenance to prevent rusting. Here are some tips to keep your carbon steel pans rust-free:

Carbon steel pans are made of a carbon-iron alloy, which contains oxidizable iron. This iron can react with moisture in the air or on the pan's surface, leading to oxidation and rust formation. Therefore, it is crucial to dry carbon steel pans thoroughly after each use and store them in a dry place.

Proper Drying Techniques:

After washing your carbon steel pan, ensure it is completely dry before storing it away. You can dry it by hand with a towel or place it on a stove over low heat until all remaining water has evaporated. This extra step is worth the effort, as it helps prevent the formation of rust.

The Role of Seasoning:

Seasoning your carbon steel pan is essential not only for creating a non-stick surface but also for protecting the pan from oxidation and rust. Seasoning involves heating a thin coating of high smoke-point cooking oil, creating a solid layer that fills the metal's small pores. This layer not only makes your pan non-stick but also acts as a barrier against moisture, reducing the likelihood of rust formation.

Storing Your Carbon Steel Pans:

Proper storage is crucial to prevent rusting. Always store your carbon steel pans in a dry place, and if you stack them, use a paper towel or a dish towel between each pan to prevent scratches and maintain the seasoning.

Removing Rust:

If your carbon steel pan does develop rust, don't panic! It's normal, and you can remove the rust using various methods, such as the salt scrub, the scour, or the vinegar method. These methods involve using coarse salt and oil, abrasive scrubbers, or a mixture of vinegar and water to remove the rust. After removing the rust, remember to re-season your pan to restore its glory.

How to properly season a carbon steel pan

Properly seasoning a carbon steel pan is essential to creating a protective, non-stick coating. Here is a step-by-step guide on how to do it:

Step 1: Remove the Protective Coating and Wash the Pan

Most carbon steel pans come unseasoned, with a protective coating to prevent rusting. Refer to the instructions that come with the pan to remove this coating, then wash the pan.

Step 2: Dry the Pan

As soon as the protective coating has been removed, dry the pan right away. Carbon steel can form a light coating of rust very quickly if left wet. You can towel-dry the pan and then place it on a stovetop burner to evaporate any remaining moisture.

Step 3: Heat the Pan

Heating the pan first will help the oil go on as thinly as possible. You can do this over a burner or in an oven at 450°F (230°C). If using an oven, ensure that the handle of your carbon steel pan is oven-safe.

Step 4: Apply Oil Sparingly

Lightly grease a kitchen towel with a neutral oil such as canola oil, vegetable oil, grapeseed oil, or avocado oil. Avoid using oils with low smoke points, such as butter or olive oil. Rub the oil onto the pan, inside and out, ensuring that you buff away any excess. It is important to use a very thin layer of oil, as a heavy hand will result in a splotchy, sticky coating.

Step 5: Heat the Oiled Pan

Place the oiled pan back on the burner at its highest setting or into the hot oven. The pan will smoke heavily during this step, so ensure there is good ventilation. The smoking will eventually stop, indicating that the oil has formed a polymer coating on the pan.

Step 6: Repeat as Needed

Continue applying thin layers of oil and heating them until they darken. Repeat this process until the pan is at least a dark shade of brown.

Step 7: Use and Maintain the Pan

The more you use the pan, the more seasoning will build up, and the darker it will become. To maintain the pan, clean it only with hot water after each use. Avoid using dish soap as this will remove the non-stick coating. If there is stubborn residue, you can use a brush or sponge to remove it.

Metal Utensils and Carbon Steel Pans

Carbon steel is a relatively soft metal, so it can be scratched or damaged by metal utensils. It is recommended to use wooden, silicone, or nylon utensils instead. Once your carbon steel pan has built up a heavy seasoning, you can use metal utensils without concern.

How to clean carbon steel pans

Step 1: Soak

Place your dirty pan in warm water. Do not use soap or suds, and only leave it to soak for a few minutes.

Step 2: Clean

Use a dishcloth, sponge, or nylon scrubber to clean the pan. If there is tough residue, use a clean dish scrubbing sponge to clean the spot, ensuring it is free from soap, as this will scrub off the seasoning.

Step 3: Dry

Thoroughly dry the pan inside and out with a clean towel or paper towel. You can also heat the pan over low heat for a few minutes to ensure it is completely dry.

Step 4: Oil

Coat a fresh dishcloth or paper towel with vegetable oil or another neutral oil, and spread a light layer over the interior and exterior of the pan.

Additional Tips:

• Always clean your carbon steel pan without soap, harsh chemicals, or scouring pads.
• Wash your pan when it is still slightly warm for easier cleaning.
• Store your pan in a cool, dry place.
• Do not use metal utensils with carbon steel pans, as they can scratch the surface.
• Do not leave your pan to soak, as this will cause rust.
• Do not wash your pan in the dishwasher.
• Avoid using steel wool to scrub the pan, as this will strip the seasoning.

Frequently asked questions