Ella Walter
Carbon steel pans are a great alternative to cast iron pans. They are lighter, easier to flip, and better for tossing foods, making them excellent for sautéing meats and vegetables. Carbon steel pans are also known for their heat retention abilities, making them perfect for searing and stir-frying. They can withstand high temperatures, but it is important to heat them slowly to prevent warping and handle them with care as the handles can get very hot. To season a carbon steel pan, you need to heat a thin coating of high smoke-point cooking oil, such as grapeseed oil, to create a non-stick protective layer. This process can be done in an oven or on a stovetop.
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What You'll Learn
Carbon steel pans can withstand high heat
Carbon steel pans are made of a single piece of heavy-duty carbon-iron alloy (99% iron, 1% carbon). They can withstand high temperatures and resist warping and denting. Carbon steel pans are known for their heat retention abilities, making them excellent for oven roasting, searing, and stir-frying. They can be used on various stovetops, grills, and even open flames without compromising performance.
While carbon steel pans can handle high heat, it is not always necessary to cook at high temperatures. Medium-low heat is often sufficient for achieving perfect sears on steaks and other proteins. Additionally, certain foods like fish and eggs may be too delicate for a freshly seasoned carbon steel pan.
To season a carbon steel pan, you can use the stovetop or oven method. For the stovetop method, heat the pan on a burner at its highest setting until wisps of smoke rise and the pan turns brown. Remove the pan from the heat and coat it with vegetable shortening or lard. Return the pan to the burner on high heat until the fat liquifies and turns black. Wipe away the excess oil, and let the pan cool completely.
The oven method involves preheating the oven to 400°F and placing the pan inside during the preheating process. After preheating, remove the pan and coat it with vegetable oil. Place a foil-lined baking sheet on the bottom rack and put the coated pan upside down on the rack above. Leave the pan in the oven for an hour, then turn off the heat and let it cool completely.
Proper seasoning is essential for carbon steel pans. It creates a protective coating that prevents oxidation and rusting. Additionally, it makes the pan non-stick, enhancing its performance. A well-seasoned carbon steel pan can be an exceptional piece of cookware in your kitchen.
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How to season a carbon steel pan
Carbon steel pans are highly versatile and can be used for everything from roasting and sautéing to searing and stir-frying. They are also great value for money, costing roughly half the price of cast iron.
However, carbon steel pans need to be seasoned before use to prevent rusting and create a non-stick surface. Seasoning carbon steel pans involves creating a protective coating by burning oil onto the pan. This process fills the metal's small pores, preventing water from entering and causing rust. It also creates a non-stick surface, which boosts the pan's performance.
- Remove any protective coating and wash the pan.
- Dry the pan thoroughly. You can do this by towel-drying it and then placing it on a stovetop burner to cook off any remaining moisture.
- Heat the pan. This can be done over a burner or in an oven. If using an oven, ensure that the handle of your carbon steel pan is oven-safe, as some handles cannot take high oven heat. Preheat the oven to the same temperature as your oil's smoke point. For example, grapeseed oil has a smoke point of around 420°F (215°C).
- Apply a thin coating of high smoke-point cooking oil to the pan. You can use paper towels to wipe the oil onto the pan, ensuring that every surface is covered. Then, use a new paper towel to wipe off the oil. The pan should look dry.
- Heat the oiled pan. If using a burner, set it to its highest setting. If using an oven, place the pan inside and heat for about 30 minutes. The pan will smoke heavily during this process, so ensure the area is well-ventilated.
- Continue applying thin layers of oil and heating them until they darken. Repeat this process until the pan is a dark colour.
- Maintain the seasoning by using the pan regularly. With each use, the oil and fat from the food will incorporate into the seasoning and help develop a slick patina.
It is important to note that carbon steel pans can flex and warp if heated too quickly. To avoid this, bring the pan up to temperature slowly. Additionally, carbon steel pans should be dried on the stove after washing and hung up or stacked with protection to prevent rusting.
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The benefits of carbon steel pans
Carbon steel pans are a favourite among chefs because of their versatility and performance in the kitchen. They are lightweight, durable, and have excellent heat retention and distribution capabilities. Here are some benefits of using carbon steel pans:
Lightweight and Easy to Handle
Carbon steel pans are significantly lighter than cast iron pans, making them easier to handle and manoeuvre during cooking. This lightweight property also makes them ideal for sautéing, as they are easier to lift and shake with one hand.
High Heat Tolerance
Carbon steel pans have superior heat tolerance and can withstand very high temperatures. This makes them perfect for high-heat cooking methods such as stir-frying, searing steaks, and getting crispy edges on vegetables. Unlike non-stick pans, carbon steel pans can handle high temperatures without damaging any coating.
Natural Non-Stick Surface
Carbon steel pans do not come with a non-stick coating like Teflon. Instead, they develop a natural, slick surface layer over time through a process called seasoning, where you cook with oil to build up a layer of shiny black polymers. This non-stick layer protects the pan from rust and improves over time, making carbon steel pans a great alternative to Teflon.
Durability and Longevity
Carbon steel pans are incredibly durable due to their composition of 1% carbon and 99% iron. They are tough, malleable, and can last a lifetime with proper care. Carbon steel pans can be used with various heat sources and cooktops, including stovetops, ovens, grills, and open flames.
Responsive to Temperature Changes
Carbon steel pans heat up and cool down faster than cast iron. They are responsive to temperature changes, allowing you to quickly adjust the heat source and avoid over or undercooking your food. This speed and responsiveness are especially advantageous in busy kitchens where time management is crucial.
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The drawbacks of carbon steel pans
Carbon steel pans are a popular choice for both professional and home chefs. They are lightweight, durable, and can withstand high temperatures. However, there are several drawbacks to using carbon steel pans that should be considered.
One of the main drawbacks of carbon steel pans is their uneven heat distribution. Due to their thinness, carbon steel pans do not conduct heat evenly, resulting in some parts of the pan getting hotter than others. This can be an issue when cooking certain types of food, such as meat, as it can lead to uneven cooking and burnt edges.
Another drawback is the maintenance required for carbon steel pans. Carbon steel pans need to be seasoned regularly to prevent rust and protect against wear and tear. Seasoning is a process of creating a non-stick coating on the pan by heating it and applying oil. While seasoning is essential for all carbon steel pans, it can be time-consuming and inconvenient, especially in commercial kitchens where chefs may need to season the pan multiple times in one evening.
Carbon steel pans are also reactive to acidic ingredients. Cooking acidic foods, such as tomato sauce or wine reductions, for long periods can eat away at the seasoning and discolour the pan. Therefore, carbon steel pans may not be suitable for all types of cooking.
Additionally, carbon steel pans are prone to rust if not properly cared for. They require more maintenance than other types of pans, such as stainless steel, which do not break down or rust over time. This means that carbon steel pans may not be as durable or long-lasting as other options.
Lastly, while carbon steel pans are lightweight and easy to manoeuvre, their thin design may be seen as a drawback for some cooks. The thinner walls of carbon steel pans make them more malleable and responsive to temperature changes but also less sturdy and durable than cast iron pans with thicker walls.
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How to clean a carbon steel pan
Cleaning a carbon steel pan can be tricky, as the wrong tools or too much force can damage the seasoning. Here is a step-by-step guide on how to clean a carbon steel pan effectively while preserving the seasoning:
Step 1: Initial Wipe
No matter how dirty the pan is, always start by wiping it out with a paper towel, kitchen towel, or microfiber cloth after it has cooled down. Avoid using water or dish soap at this stage.
Step 2: Soaking and Scraping
If there is stuck-on food or stubborn residue, add enough water to cover the bottom of the pan and bring it to a boil over medium heat. Then, gently scrape the bottom of the pan with a wooden or rubber spatula to loosen the burnt-on food. Continue scraping until most of the residue is removed.
Step 3: Rinsing and Drying
Dump out the water and residue, and then wipe the pan clean with a kitchen or paper towel. Place the pan back on the burner over medium-low heat to ensure it is thoroughly dry, as moisture can cause rusting.
Step 4: Oil Application
Once the pan is completely dry, add a thin layer of neutral oil to the surface using a clean kitchen or paper towel. Place the pan back on the burner for a minute to allow the oil to penetrate and protect the surface.
Step 5: Scrubbing (If Necessary)
If there are still stubborn bits of food stuck to the pan, steel wool can be used as a last resort. Gently scrub the problem areas until they are stripped of residue. Keep in mind that this will remove the seasoning, so you will need to season the pan again afterward.
It is important to note that carbon steel pans should be seasoned regularly to maintain their non-stick properties and protect them from rust. The seasoning process involves applying microscopic layers of fat to the pan's surface, creating a natural non-stick coating.
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Frequently asked questions
Carbon steel pans can withstand high temperatures, with some sources claiming they can withstand temperatures up to 1200°F. However, it's important to note that the handles of some carbon steel pans may not be able to handle the same amount of heat as the pan itself. For example, the coating on the handle of a De Buyer fry pan can't handle high heat and may get damaged.
Seasoning a carbon steel pan involves creating a protective coating by burning oil onto the pan. This can be done in two ways: by oven or stovetop. To season a carbon steel pan in the oven, preheat the oven to 400°F, coat the pan with oil, and place it upside down on a foil-lined baking sheet in the oven for about an hour. To season it on the stovetop, heat the pan on medium-high heat until hot, coat it with oil or lard, and then place it back on the burner on high heat until the fat turns black.
Carbon steel pans are tough, durable, and compatible with induction cooktops. They have excellent heat retention, making them suitable for various cooking methods such as oven roasting, searing, and stir-frying. They are also lighter and more affordable than cast iron pans, making them easier to handle and maneuver. Additionally, with proper seasoning and use, carbon steel pans can become non-stick and improve over time.
