Emilie Meyer
Carbon steel pans are a popular choice for professional chefs due to their durability, lightweight design, and superior heat conduction. They are ideal for various cooking styles, including frying, searing, stir-frying, and sautéing. Before using a carbon steel pan, it is important to season it properly to create a natural non-stick surface. This involves washing the pan with hot water to remove any protective coatings, drying it, and then heating it on medium-high heat with a thin layer of oil. Once seasoned, it is best to wash the pan with warm water and a gentle sponge, avoiding soap if possible. While carbon steel pans offer many advantages, it is important to note that they are sensitive to acidic foods and should be washed by hand rather than in the dishwasher.
| Characteristics | Values |
|---|---|
| Pans made from | A blend of iron and carbon |
| Pans' weight | Lighter than cast iron |
| Pans' stickiness | More non-stick than stainless steel |
| Pans' durability | More durable than Teflon |
| Pans' heat conduction | Superior heat conduction |
| Pans' heat retention | Superior heat retention |
| Pans' heat distribution | Superior heat distribution |
| Pans' versatility | Can be used on multiple types of cooking surfaces, from induction to campfire |
| Pans' sides | More sloped, making it easier to toss, sauté, and flip things |
| Pans' maintenance | Need to be seasoned properly to get a natural non-stick surface |
| Pans' cleaning | Should be washed with warm water and a non-aggressive scrub sponge; soap should be avoided |
| Pans' usage | Suitable for high-heat methods like stir-frying, searing, sautéing, and pan-roasting |
| Pans' food | Good for cooking steak, burgers, chicken, tofu, Brussels sprouts, and eggs |
| Pans' acidic food | Acidic foods should be avoided as they can strip the seasoning |
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What You'll Learn
How to season a carbon steel pan
Carbon steel pans are frying pans made with carbon and iron. They are durable, easy to maintain, and do not contain toxic chemicals. However, they need to be seasoned before use. Seasoning creates a protective layer on the pan, preventing it from rusting and transforming the surface into a non-stick coating. This coating is an accumulation of incredibly thin layers of oil that have transformed, via heat, from liquid grease into a solid, plastic-like polymer.
- Remove any protective coating: Most carbon steel pans come with a protective coating to prevent rusting during transit. Follow the manufacturer's instructions to remove this coating before seasoning.
- Wash and dry the pan: Wash the pan with soap and water, then dry it thoroughly. You can use a towel to wipe it down and then place it on a stovetop burner to cook off any remaining moisture.
- Heat the pan: Place the pan on the stovetop over medium heat for 5-10 minutes to preheat it and open up the pores.
- Apply oil: Once the pan is preheated, turn off the burner and add a small amount of oil. Use a flavour-neutral oil with a high smoke point, such as grapeseed or canola oil. Pour the oil onto a paper towel and rub it all over the pan, including the sides.
- Wipe off excess oil: Use a kitchen rag to wipe the pan as dry as possible. Ensure there are no shiny oil spots remaining.
- Heat the pan again: Place the pan back on the stovetop over medium to medium-high heat for another 5-10 minutes. Ensure that the sides of the pan are also heated evenly.
- Allow the pan to cool: Turn off the stove and let the pan cool completely before using it.
You can repeat these steps multiple times to build up more layers of seasoning. Another popular method is to season the pan in the oven. Preheat your oven to 450-500°F (230-260°C), ensuring the temperature is at or slightly above the smoke point of your oil. Place a foil-lined baking sheet on the bottom rack to catch any drips. Follow the same steps as above, placing the pan in the oven instead of on the stovetop.
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Best foods to cook in a carbon steel pan
Carbon steel pans are lightweight, durable, and versatile. They are perfect for hot, fast cooking and are great for high-heat methods like stir-frying, searing, and sautéing. They can also be used on all types of stoves, including gas, electric, induction, and even over an open fire.
Steak
Carbon steel pans are ideal for cooking steak due to their ability to retain heat and produce a nice sear. Steaks cook quickly on medium-high to high heat, allowing you to achieve a browned sear on the outside while keeping the inside pink and juicy. You can also finish cooking a thick steak in the oven if the centre isn't done to your liking.
Eggs
The even heat distribution and non-stick surface of carbon steel pans make them perfect for cooking eggs. You can fry an egg in oil at a high temperature to get crispy browned bits, or cook it at a lower temperature for a longer time to avoid browning.
Chicken
Carbon steel pans are great for achieving crispy, golden-brown chicken skin. Whether you're cooking a whole chicken or just a breast, the even heat distribution of the pan will ensure that your chicken cooks evenly.
Stir-fry
Carbon steel pans are similar to woks in terms of material, so they are perfect for stir-frying. You can cook your vegetables at a high heat to get those blistered bits, and the sloping sides of the pan make it easy to toss and flip your ingredients.
Potato pancakes
The high-heat capability of carbon steel pans makes them perfect for getting potato pancakes crispy without overcooking.
It's important to note that carbon steel pans are sensitive to acid, so it's best to avoid cooking long-simmered, acidic sauces in them. However, with proper care and seasoning, you can cook acidic foods occasionally without any issues.
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How to clean a carbon steel pan
Carbon steel pans are lighter than cast iron pans, making them easier to handle and cook with. They are also more durable than Teflon and have natural non-stick properties. However, they do require careful cleaning and maintenance to keep them in good condition. Here is a step-by-step guide on how to clean a carbon steel pan:
Step 1: Initial Wipe
No matter how messy your pan is, always start by wiping it out with a paper towel, kitchen towel, or microfiber cloth once it has cooled down. Avoid using water or dish soap at this stage.
Step 2: Boil and Scrape
If there is stubborn residue stuck to the pan, add enough water to cover the bottom of the pan and bring it to a boil over medium heat. Use a wooden or rubber spatula to gently scrape the bottom of the pan and loosen any burnt-on food. Continue scraping until most of the residue is removed.
Step 3: Wipe and Dry
Dump out the water and any remaining residue, 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. This step helps prevent rusting.
Step 4: Oil and Season
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 season it. You can also heat the pan over medium-high heat with a thin layer of oil, swirling it occasionally to coat the sides, then let it cool and drain the excess oil into a heatproof container.
Additional Tips:
- Avoid using steel wool or abrasive scrubbers unless absolutely necessary, as they can damage the pan's seasoning.
- Avoid soaking the pan for extended periods, as it may degrade the seasoning and bonding.
- Always dry the pan completely after washing to prevent rusting.
- If your pan loses its seasoning or becomes rusty, you can strip it down and repeat the seasoning process.
- Carbon steel pans are ideal for high-heat cooking methods like stir-frying, searing, and sautéing.
- Avoid cooking acidic foods in a carbon steel pan, as they can strip the seasoning.
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Why carbon steel pans are better than cast iron pans
Carbon steel pans are a great addition to your cookware collection. They are lighter than cast iron pans, making them easier to handle and cook with. The sides of carbon steel pans are more sloped, which makes tossing, sautéing, and flipping food a breeze. They are also highly versatile, being super tough, indestructible, and excellent heat conductors. Professional chefs often prefer carbon steel pans because they can withstand extremely high temperatures and are suitable for various cooking methods, such as stir-frying, searing, and sautéing.
One of the standout features of carbon steel pans is their natural non-stick surface. With proper seasoning and care, they can become even more non-stick over time. To season a carbon steel pan, you need to wash it with hot water to remove any protective coating, dry it, and then heat it on medium-high heat with a thin layer of oil. After about 10 minutes of swirling the pan occasionally to distribute the oil, remove it from the heat and let it cool. Finally, drain the excess oil into a heatproof container, and your pan should have a nice bronze finish.
Carbon steel pans are also known for their durability and heat retention. While cast iron pans have better heat retention and take longer to heat up, carbon steel pans strike a balance between these two factors. This makes carbon steel pans ideal for outdoor cooking over an open flame, as their longer handles provide easier lifting. Additionally, the smooth surface of carbon steel pans makes them perfect for sautéing vegetables, preparing fish, and a variety of other culinary creations.
When it comes to cooking certain foods, carbon steel pans excel at high-heat meat searing. They are also excellent for stir-fries, deep frying, and preparing eggs, especially fried or scrambled eggs. While cast iron pans may be better suited for searing steaks due to their higher thermal mass, carbon steel pans are more versatile and can handle a wider range of recipes. So, if you're looking for a jack-of-all-trades pan that is lightweight, durable, and non-stick, carbon steel pans are a superior choice over cast iron pans.
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How to sear meat in a carbon steel pan
Carbon steel pans are great for cooking meat due to their excellent heat retention and distribution. They are lighter than cast iron pans, making them easier to handle, and they are more non-stick than stainless steel. However, they require proper seasoning and care to maintain their non-stick surface. Here is a step-by-step guide on how to sear meat in a carbon steel pan:
Prepare the Carbon Steel Pan:
Firstly, wash your new carbon steel pan with hot water to remove any protective coating, such as beeswax. Dry the pan thoroughly. Then, heat the pan over medium-high heat with a thin layer of oil in the bottom. Swirl the pan occasionally to coat the sides with oil. After about 10 minutes, remove the pan from the heat and let it cool. Drain the excess oil into a heatproof container, and wipe the pan dry. Place the pan back on medium-high heat for 2 minutes to develop a bronze finish.
Searing Meat:
To sear meat, start by preheating your seasoned carbon steel pan over medium heat. You can use a little oil for this initial step. Once the pan is heated, turn up the heat to medium-high and place your meat in the pan. Searing over medium-high heat will help create a delicious crust on your meat. For steaks, it is recommended to flip the meat every 30 seconds to ensure even cooking. Look for brown flecks on the ridges of the meat, which indicate a good sear.
Adding Flavour:
To enhance the flavour of your meat, you can baste it with butter, fresh herbs, or aromatics during the last minute of cooking. You can also create a pan sauce while the meat rests after searing. However, be cautious as some spices can burn at low temperatures. Adjust the heat and flipping frequency to find the ideal balance.
Finishing the Meat:
Once you've achieved the desired sear, finish cooking the meat to your preferred doneness. For steaks, you can transfer the pan to a preheated oven until the steak reaches your desired internal temperature. This technique ensures a perfectly seared and cooked steak.
Remember, carbon steel pans are versatile and can handle high heat, making them excellent for searing, stir-frying, and sautéing. With proper care and seasoning, your carbon steel pan will become your trusted companion in the kitchen.
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Frequently asked questions
Wash the pan with hot water to remove the protective coating, then dry it. Heat the pan on medium-high with a thin layer of oil in the bottom for 10 minutes, swirling the oil up the sides. Remove from the heat, cool, and drain the oil. Put the pan back on medium-high heat for 2 minutes. Once seasoned, wash with warm water and a sponge, then dry completely.
Carbon steel pans are great for high-heat cooking methods like stir-frying, searing, sautéing, and pan-roasting. You can cook anything from eggs and fried rice to steak, chicken, burgers, tofu, and vegetables.
Avoid cooking acidic foods in a carbon steel pan as they can strip the seasoning. Acidic ingredients include tomatoes, vinegar, wine, and citrus.
Carbon steel pans are lightweight, durable, and have superior heat conduction and retention. They are naturally non-stick and free from harmful chemicals. They can also be used on multiple cooking surfaces, from induction to campfire.
Clean your carbon steel pan with warm water and a sponge, avoiding soap if possible. Dry the pan completely to prevent rusting.
