Carbon Steel Pans: Weighing In

Carbon steel pans are a popular choice for professional chefs and home cooks alike. They are similar to cast iron pans but are lighter, less brittle, and smoother. A 12 cast iron skillet typically weighs around 8 pounds, while a 12 carbon steel pan weighs around 5 pounds. This makes carbon steel pans easier to handle and more responsive to changes in temperature. They also have sloped sides, making them better suited for sautéing and stir-frying.

Carbon steel pans offer superior heat tolerance and can withstand temperatures up to 600-1200 degrees Fahrenheit. They are compatible with most heat sources, including gas, electric, induction, grill, and campfire. They are affordable, durable, and easy to clean, making them a versatile and cost-effective option for any kitchen.

However, carbon steel pans require seasoning before use to create a non-stick surface and prevent rust. They may also rust or become discolored over time and are not suitable for cooking acidic foods such as tomato-based sauces or dishes with lemon juice. Overall, carbon steel pans are a great choice for those looking for lightweight, durable, and versatile cookware.

How much does a carbon steel pan weigh?

Carbon steel pans are lighter than cast iron

The difference in weight between the two types of pans comes from the thinness of carbon steel pans. Cast iron skillets tend to be made thicker, which means they are generally heavier. However, the difference in weight is minimal and neither type of pan is unmanageable.

The weight of a carbon steel pan also depends on its size. For example, a 12-inch Lodge carbon steel skillet weighs less than 5 pounds, while an 8-inch Lodge carbon steel skillet weighs 2.35 pounds.

Carbon steel pans are made from sheets of metal that are heated, pressed, and shaped into the desired silhouette. They typically come in 2mm or 3mm thickness, with the latter being heavier and closer in weight to a cast iron pan.

The lighter weight of carbon steel pans makes them easier to handle and manoeuvre. They are also more responsive to changes in temperature, heating up and cooling down faster than cast iron pans. This makes carbon steel pans ideal for cooking techniques that require frequent adjustments to the heat, such as stir-frying, frying delicate ingredients, and making omelettes.

While carbon steel pans are lighter than cast iron pans, they are still durable and long-lasting. They can withstand super-high temperatures for hours and can be used on various cooktops, including induction, gas, and electric. They are also oven-safe, making them versatile for different cooking methods.

In summary, carbon steel pans are lighter than cast iron pans due to their thinner construction and lower carbon content. This makes them easier to handle and more responsive to temperature changes, but they are still durable and versatile for various cooking techniques.

Carbon steel pans are more responsive to temperature changes

Carbon steel pans are also much lighter than cast iron pans, which makes them easier to manoeuvre and handle. They are also more durable than cast iron pans, which means they can handle higher heat and withstand more abuse without being damaged. This makes them a popular choice for professional chefs.

However, carbon steel pans do have some drawbacks. They require seasoning before use and need to be re-seasoned regularly to prevent rust and protect the pan. They also don't distribute heat as evenly as cast iron pans, which can affect the quality of the sear on food. Additionally, carbon steel pans are not compatible with acidic foods, as they can strip away the seasoning.

Carbon steel pans are more durable

Carbon steel is an alloy made from steel and carbon, similar to cast iron but in slightly different proportions. This results in a lighter, less brittle, and smoother metal that performs almost exactly like cast iron. Compared to stainless steel or aluminium, carbon steel can withstand higher temperatures and is better at retaining heat. It is also more responsive to changes in temperature.

Carbon steel pans are a favourite in professional kitchens because they can sear, roast, and perform as a non-stick all-in-one pan. They are also versatile and can be used on any heat source, including induction, gas, electric, and open flames like campfires and BBQ grills. They are also oven-safe, allowing you to bake, broil, or finish a dish under the broiler.

Carbon steel pans are a great alternative to non-stick pans like Teflon because they get better, not worse, over time. While they require more maintenance than Teflon or non-stick ceramic pans, carbon steel pans are worth the investment of time and energy. Once seasoned, carbon steel pans develop a fairly non-stick coating, but not quite as non-stick as Teflon. You will still need to use some oil or fat in the pan for cooking certain foods like fried eggs.

To maintain the non-stick properties of carbon steel pans, they need to be seasoned before the first use and re-seasoned regularly. Seasoning carbon steel pans can be done using methods such as the oven method, the potato peel method, or the stovetop oil-only method. Proper care and maintenance are also important, including washing the pan with warm water and a soft sponge or cloth, avoiding soap or harsh scrubbers, and drying the pan completely to prevent rusting.

Carbon steel pans are more affordable

Carbon steel is a mixture of carbon and iron, similar to cast iron but thinner, lighter, and more responsive to temperature changes. Carbon steel pans are durable and can withstand super-high temperatures for hours. They can be used on gas, electric, or induction cooktops, or even an open fire.

The main downside to carbon steel pans is the initial process of seasoning, which can be time-consuming. However, once seasoned, carbon steel pans can become more slick and virtually non-stick the more you use them.

Overall, carbon steel pans are a great affordable option for those building their cookware collection or looking for a lightweight and durable pan.

Carbon steel pans are harder to season

• Remove any protective coating that may be on the pan. Different manufacturers use different coatings, so follow the specific instructions for your pan.
• Dry the pan thoroughly with a towel to remove any moisture that could cause rusting.
• Heat the pan over medium heat to open up the pores in the metal.
• Apply a very small amount of oil to the pan. Use a neutral oil with a high smoking point, such as canola oil, vegetable oil, avocado oil, or sunflower oil. Avoid using too much oil, as this can lead to a splotchy, sticky coating.
• Buff the oil into the pan with a kitchen towel or paper towel, ensuring that the entire pan is coated, including the sides.
• Continue to heat the pan over medium to medium-high heat for 5-10 minutes. Ensure that the entire pan, including the sides, is heated evenly. The pan will produce smoke, so make sure the area is well-ventilated.
• Turn off the heat and allow the pan to cool down.
• Repeat the process as needed to build up the seasoning.

An alternative method for seasoning a carbon steel pan is to use an oven. Here are the steps for the oven method:

• Place a foil-lined baking sheet on the bottom rack of your oven and preheat the oven to 475-500°F (246-260°C).
• Wash the pan with soap and water to remove any residue.
• Place the pan over medium heat for 2-3 minutes to evaporate any remaining moisture.
• Turn off the burner and add a small amount of oil to the pan, rubbing it all over the surface with a paper towel.
• Transfer the pan to the oven and place it upside down on the foil-lined baking sheet.
• Leave the pan in the oven for an hour.
• Turn off the oven and allow the pan to cool to the touch.
• Repeat the process as needed to build up the seasoning.

By following these steps, you can properly season a carbon steel pan, which will create a non-stick surface and protect it from rust. However, it is important to note that carbon steel pans require more maintenance and care than other types of pans, such as stainless steel or non-stick pans.

Frequently asked questions