Choosing The Right Thickness For Your Carbon Steel Pan

Carbon steel pans are a great alternative to non-stick pans, and they are a popular choice for professional chefs. When choosing a carbon steel pan, the thickness is an important factor to consider. Thinner pans heat up faster but may not distribute heat as evenly, while thicker pans retain heat better and are ideal for searing steaks. The thickness of carbon steel pans typically ranges from 1 to 3 mm, and the larger the pan, the thicker it tends to be. For example, smaller pans may be 2.5 mm thick while larger ones are 3 mm thick. Thicker pans are also less likely to warp at very high temperatures.

Pans with thicker bases are better for high-heat cooking methods like searing steaks

When it comes to cooking steaks, the type of pan you use can make a big difference in how your steak turns out. While there are several options available, using a pan with a thick base can offer several advantages for cooking methods that require high heat, such as searing steaks. Here are some reasons why thicker pans are better suited for high-heat cooking methods:

Warping Resistance

A thicker base provides more structural integrity to the pan, reducing the likelihood of warping. Warping can occur when a pan is subjected to high temperatures, causing the bottom to become uneven. This can result in cooking oil sliding to the edges, leading to uneven cooking. Thicker pans, such as those made of carbon steel or cast iron, are less prone to warping and can maintain their shape even when exposed to high heat.

Better Heat Retention

Thicker pans have greater heat retention, which is crucial for achieving a good sear on steaks. When a thick pan is heated, it takes longer for the temperature to drop when cold food is added to it. This is because the higher mass of the thicker base can store more heat energy. As a result, you are more likely to get a good sear on your steak, as the pan will retain its temperature even after the meat is added.

Reduced Risk of Overcooking

While cast iron pans are also known for their excellent heat retention, they can be too good at retaining heat, making it challenging to reduce the temperature of the pan. Thicker pans made of materials like carbon steel offer good heat retention while still allowing for better temperature control. This is because carbon steel has better heat responsiveness than cast iron, so you can lower the flame once you've achieved a good sear to avoid overcooking your steak.

Durability and Longevity

Thicker pans are often more durable and long-lasting. For example, the de Buyer Mineral B line of carbon steel pans has a thickness of 2.5 - 3 mm, making them warp-resistant and able to maintain their shape even during high-temperature cooking. Additionally, their lifetime guarantee ensures that your investment in these pans is protected.

Versatility

Thicker pans are also versatile and can be used for a variety of cooking methods. For instance, the Matfer Bourgeat carbon steel pan, which has a thickness of 3.2 mm, can be used on a stovetop, in an oven, on a grill, or even over an open campfire. This versatility allows you to cook your steaks to perfection using your preferred methods and heat sources.

In conclusion, when it comes to high-heat cooking methods like searing steaks, pans with thicker bases are preferable. They provide better heat retention, reduce the risk of warping, and offer more control over the cooking temperature. Additionally, their durability and versatility make them a worthwhile investment for any home or professional cook.

Thinner pans heat faster but distribute heat less evenly

When it comes to choosing a carbon steel pan, thickness is an important consideration. While thinner pans have their advantages, such as faster heating, they may also come with the trade-off of less even heat distribution.

Thinner pans, due to their reduced mass, heat up more quickly than thicker pans. This can be advantageous when you're in a hurry to cook something, as you won't need to wait as long for the pan to reach the desired temperature. Additionally, thinner pans are generally lighter and easier to handle, making them more portable and convenient for tasks like flipping or stirring.

However, the lower mass of thinner pans also means that they are more susceptible to uneven heat distribution. This can lead to hotspots, where certain areas of the pan become much hotter than others, resulting in uneven cooking and potentially scorched food. This issue is particularly common with pans made from materials like aluminum, which heat up quickly but struggle to retain and evenly distribute heat.

To mitigate the issue of uneven heat distribution, thicker pans are often a better choice. The greater mass of thicker pans allows them to absorb, retain, and distribute heat more effectively. This results in a more consistent and controlled cooking environment, reducing the likelihood of hotspots and ensuring that your food cooks evenly. Thicker pans are also less prone to warping, which can occur when pans are exposed to extreme temperature changes. Warping can cause the cooking oil to slide to the edges of the pan, leading to uneven cooking, especially for delicate foods like eggs.

While thicker pans offer better heat distribution and retention, they do have some drawbacks. Firstly, they tend to be heavier, making them more cumbersome to carry and manoeuvre, especially during outdoor cooking adventures or backpacking trips. Secondly, due to their increased mass, thicker pans may take longer to heat up, which can be a consideration if you're in a hurry.

Ultimately, the decision between a thinner or thicker carbon steel pan depends on your specific needs and cooking habits. If you prioritise faster heating and portability, a thinner pan may be a better choice. However, if even heat distribution and durability are more important to you, investing in a thicker pan will likely provide a better cooking experience.

Thicker pans are heavier and more difficult to manoeuvre

If you want a pan that is easy to handle and are not planning on cooking foods that require high temperatures, then a thinner pan would be a better choice. Thinner pans are also a good option if you want a lighter pan that is easier to store. However, thicker pans are a better choice if you want a pan with better heat retention or if you plan on cooking foods that require high temperatures, such as searing steaks.

The thickness of a carbon steel pan is typically measured in millimetres or gauge. The larger the gauge number, the thinner the pan. Carbon steel pans can range in thickness from approximately 1 to 3 millimetres. A thicker pan, such as the Matfer Bourgeat or de Buyer pans, which are around 3 millimetres thick, will be heavier and more difficult to manoeuvre than a thinner pan like the Vollrath pan, which is only 1.6 millimetres thick.

When choosing a carbon steel pan, it is important to consider the type of food you will be cooking and how easy the pan will be to handle. If you want a pan that is easy to manoeuvre and can be used for quick dishes like stir-fries, then a thinner pan would be a better choice. However, if you want a pan with better heat retention for cooking foods that require high temperatures, then a thicker pan would be a better option. Additionally, thicker pans are less likely to warp at high temperatures, so if you plan on using your pan for searing or cooking steaks, a thicker pan is recommended.

Thinner pans are more prone to warping

Thinner pans are also structurally weaker than thicker pans. A solid ring, such as the wall of a circular pan, contributes to the rigidity of the pan. Thin-walled pans often have a hardened steel bead rolled under the top edge to compensate for their lack of structural integrity.

The base of a thin pan is also more likely to warp because it cannot expand horizontally beyond the ring. Therefore, the only direction it has to go when heated is up or down. Straight-sided pans will typically "cup" downward (concave), while slope-sided pans tend to "crown" upward (convex). This has to do with the inclination of crystalline stresses at the "knee" or the curve where the base ascends into the wall.

Thinner pans are also more likely to be made of softer metals such as copper or aluminium, which are almost guaranteed to warp if they are not constructed with enough thickness. Harder metals like carbon steel and stainless steel are more resistant to warping but will still warp under the right circumstances.

Carbon steel pans are generally thicker than other types of pans, which makes them less prone to warping. For example, De Buyer's Mineral B pans are made of carbon steel and are thicker than most carbon steel pans on the market, measuring between 2.5 and 3 mm. This thickness makes them warp-resistant and helps them keep their shape even when cooking at high temperatures.

Thicker pans are more warp-resistant

De Buyer's Mineral B products are made with 100% natural white steel between 2.5 - 3 mm thick. These pans are thicker than most carbon steel pans on the market, and although this contributes to the weight of the pan, it allows the pan to be warp-resistant and keep its shape, even when cooking at high temperatures. De Buyer also offers a lifetime guarantee that protects your investment in these pans.

Matfer Bourgeat and De Buyer are two examples of thicker carbon steel pans that are less likely to warp under very high heat conditions. The Matfer Bourgeat 062002 Black Steel Round Frying Pan, 9 1/2-Inch, Gray measures 3.2 mm or 0.1265 inches thick. The De Buyer 10.2-inch Mineral B Element Iron Frypan, Round with Neoprene Handle measures 3.45 mm or 0.1360 inches thick. These pans are less likely to warp than thinner pans, such as the Vollrath Model 58900 8 1/2 inch pan, which measures 1.6 mm or 0.0630 inches thick.

If you plan on using your carbon steel pans to cook at high temperatures, it is recommended to choose a thicker pan such as the Matfer Bourgeat or De Buyer line of cookware. Thicker pans are more warp-resistant and will help ensure even cooking of your food.

It is important to note that even thicker pans can warp if they are heated or cooled too quickly. To prevent warping, it is recommended to warm the pan slowly and never run a hot carbon-steel pan under cold water. Additionally, thicker pans may require longer to heat up and cool down compared to thinner pans.

Frequently asked questions