Blue Carbon Pan: Worth The Hype?

Blue carbon steel pans are a type of cooking material that combines the best qualities of stainless steel and cast iron. They are lightweight, durable, and have excellent heat retention. Blue carbon steel pans are forged rather than cast, making them lighter and easier to handle. They are also less porous and quicker to season. The blue colour is a result of a heat treatment that forms a protective layer of blue iron oxide, which helps to resist rust and corrosion. These pans can take high temperatures and can be used on various cooking surfaces, including induction and gas stovetops, as well as in the oven. They are perfect for searing, caramelising, and making over-easy eggs. While blue carbon steel pans require care and maintenance, they can last a lifetime if properly maintained.

Pros and cons of blue carbon pans

Blue carbon steel pans are a combination of cast iron and stainless steel, bringing together their best qualities. They are nearly half the weight of cast iron and have the heat control and retention of stainless steel. They can handle temperatures up to 1200°F, which is great for cooking meat. They are also non-stick when well-seasoned and can be used on any cooking surface.

Pros of Blue Carbon Steel Pans:

• Lightweight and easy to handle compared to cast iron.
• Non-stick when well-seasoned.
• Works on any cooking surface, including induction and gas stovetops, ovens, and open fires.
• Can handle temperatures up to 1200°F, which is great for cooking meat.
• Durable and long-lasting with proper care.
• Good for searing and caramelizing.
• Can go from stovetop to oven to table, making a beautiful addition to the dining table.

Cons of Blue Carbon Steel Pans:

• Require care and maintenance for seasoning.
• Cannot be washed in the dishwasher.
• Need to be maintained and kept seasoned, otherwise, food may start to stick.
• Reactive to acidic ingredients, which can strip the seasoning.
• Prone to warping if exposed to sudden temperature changes.

How to season a blue carbon pan

Blue carbon steel pans are forged iron pans, which makes them lighter and easier to handle than cast iron pans. They are also less porous and quicker to season. The blue colour is a product of a heat treatment, which forms a protective layer of blue iron oxide, which is a natural rust deterrent.

To season a blue carbon pan, you need to follow a few simple steps. Firstly, wash the pan with mild soap and dry it thoroughly. Next, heat the pan. You can do this on a stovetop or in an oven. If using a stovetop, place the pan on a burner set to medium-high heat. If using an oven, preheat it to 450°F (230°C). Once the pan is hot, remove it from the heat source and apply a thin layer of oil. Use a neutral oil with a high smoke point, such as grapeseed, canola, or vegetable oil. Buff the oil into the pan until it looks dry—it is important not to use too much oil. Place the oiled pan back on the heat source and let it heat up until it starts to smoke. The oil will form a solid coating, turning a faint brown colour. Once the pan has finished smoking, remove it from the heat and let it cool.

You can repeat this process to build up more layers of seasoning. The pan will discolour over time, but this is normal and will actually make the pan more non-stick. You can also build up the seasoning by cooking fatty foods in the pan, such as bacon or steak. To maintain the seasoning, avoid cooking with acidic ingredients, and always dry the pan thoroughly before storing.

How to clean a blue carbon pan

Blue carbon steel pans are forged iron pans, which makes them lighter and easier to handle than cast iron pans. They are also less porous and quicker to season. The blue colour is a product of a heat treatment, which forms a protective layer of blue iron oxide. This protective layer acts as a natural rust deterrent.

Method One: Wipe It Out

Always start with this step. No matter how intense the mess, your first step should be to wipe out your pan once it’s cooled with a paper towel, kitchen towel, or microfiber cloth—no water or dish soap required. This is a quick, easy way to clean your pan that preserves your seasoning, and should be enough to clean up after a fast dinner that didn’t leave behind any stubborn residue.

Method Two: Coarse Salt and Oil

If you’re looking at some stubborn residue or fried bits that seem eternally stuck to your pan (even after giving it a thorough wipe), break out a neutral oil (like grapeseed or canola) and some coarse salt. Add 2 tablespoons each of salt and your chosen neutral oil to your cooled pan. Using a kitchen or paper towel, rub the salt and oil all over the inside of the pan. The salt acts as a gentle abrasive, helping to scrape up burnt-on food remnants and any polymerized oil. Once you’ve removed as much of the mess as possible, thoroughly wipe your pan to get rid of the oil, salt, and food residue.

Method Three: Boiled Water

If your ingredients are incinerated onto your pan or are just plain stuck, then give this method a try to remove even the most stubborn residue from its surface. Add just enough water to cover the bottom of your pan, then bring to a boil over medium heat. Once the water has come to a boil, start gently scraping the bottom of your pan with a wooden or rubber spatula to loosen any burnt-on food. Continue scraping until you’ve removed as much of the residue as possible. Dump out all the water and residue, then wipe clean with a kitchen or paper towel. Place back on the burner and allow the pan to sit on medium-low heat to get your pan thoroughly dry, which will help to prevent rusting. Once your pan is completely dry, add a thin layer of neutral oil to the surface of the pan using a clean kitchen or paper towel, then place back on the burner for a minute. This helps to reseason your pan before storing it.

Method Four: Steel Wool

Steel wool is extremely abrasive, so it should only be used as a last resort—i.e., once you’ve already tried all of the above options. This method will definitely get your pan clean, though you will need to reseason it afterward. With your steel wool, gently scrub the parts of your pan that still need cleaning, then rinse. Using the instructions listed in method three, dry your pan thoroughly on the burner before reseasoning it.

In general, to clean a carbon steel pan, it is recommended to steer clear of soap, harsh chemicals, or scouring pads. Instead, use hot water and a clean sponge, cloth, or paper towel. For even easier cleanup, wash your pan when it’s still slightly warm.

Blue carbon pans vs cast iron pans

Blue carbon pans are made from carbon steel, which combines the best properties of stainless steel and cast iron. Carbon steel pans are durable, lightweight, heat up quickly and have a naturally non-stick surface. They are ideal for grilling, searing and charring.

Cast iron pans, on the other hand, are heavier, more affordable, and take longer to heat up. They are renowned for their durability, versatility and heat retention. Cast iron pans are great for searing steaks, baking cornbread, and braising.

Both types of pans are tough, easy to clean, and can be used on stovetops, in ovens, and on grills. They are also seasoned in the same way—by applying a layer of oil to the surface and bonding it with heat.

The key differences between blue carbon pans and cast iron pans are weight, heat conductivity, and price. Blue carbon pans are lighter, heat up faster, and are more expensive. Cast iron pans are heavier, take longer to heat up, and are more affordable.

So, which type of pan is better? It depends on your needs and preferences. If you're looking for a lightweight pan that heats up quickly, a blue carbon pan is a good choice. If you want a durable and affordable pan that retains heat well, a cast iron pan may be a better option. Ultimately, both types of pans have their advantages and can be valuable additions to your cookware collection.

Blue carbon pans vs non-stick pans

Blue carbon pans are made of forged iron, which makes them lighter and easier to handle than cast iron pans. They are also less porous and quicker to season. The blue colour is a result of a heat treatment that forms a protective layer of blue iron oxide, which acts as a natural rust deterrent. When combined with organic virgin coconut oil, this layer provides an excellent preseasoned, non-stick surface.

Blue carbon pans are great for searing and caramelising, and they can go from the stovetop to the oven to the table. They can also take high temperatures. However, they require maintenance and seasoning to retain their non-stick properties.

Non-stick pans are usually made of materials like aluminium, chromium, nickel, and Teflon. They are often cheaper than blue carbon pans, but they may not be as durable. Non-stick pans are also not always oven-safe, and they may not be able to withstand high temperatures.

Both blue carbon pans and non-stick pans can be used for searing, frying, sautéing, and broiling. However, blue carbon pans can also be used on induction cooktops, grills, and campfires, whereas non-stick pans may not be as versatile.

In terms of maintenance, blue carbon pans require more care than non-stick pans. They cannot be washed with dish detergent or put in the dishwasher, as this will remove the seasoning. Instead, they should be scrubbed with a mild soap or hot water and then wiped clean with a paper towel or dried on the stove.

Overall, blue carbon pans are a great option for those seeking a durable, versatile, and non-stick pan. While they require more maintenance than non-stick pans, they offer superior performance and can last a lifetime if properly cared for.

Frequently asked questions