Non-Stick Carbon Steel Pan: Painting For Longevity

Carbon steel pans are a popular choice for home cooks and professional chefs alike. They are made from a mixture of carbon and iron, which makes them lighter and more responsive to temperature changes than cast iron pans. Carbon steel pans are also more durable than non-stick pans and can withstand super-high temperatures for hours. However, they do have one major drawback: they are not suitable for cooking acidic foods as this can eat away at their seasoning. In this article, we will discuss the benefits of carbon steel pans and provide a step-by-step guide on how to paint or season your carbon steel pan to create a non-stick surface.

How to season a carbon steel pan

Carbon steel pans are a great alternative to non-stick pans as they are durable, lightweight, and can be less expensive than other skillets. They are also similar to cast iron pans in that they need to be seasoned before use to achieve a non-stick surface. Here is a step-by-step guide on how to season a carbon steel pan:

Step 1: Remove the Beeswax Coating

Carbon steel pans often come with a layer of beeswax to protect them from oxidation and rust. Before seasoning your pan, you need to remove this coating. To do this, wash the pan with hot, soapy water and rub off any residue. You can use a paper towel to dry the pan, but make sure it is completely dry before placing it in the oven.

Step 2: Preheat the Oven

Place a foil-lined baking sheet on the bottom rack of the oven. Preheat the oven to a temperature slightly above the smoke point of the oil you will be using. Most high-smoke-point oils have a smoke point between 400 and 450°F. For example, if you are using avocado oil, which has a smoke point of 400°F, preheat your oven to 425°F.

Step 3: Heat the Pan

Place the carbon steel pan on the stove and heat it for about two minutes. This step helps open up the pan's pores and remove any remaining moisture.

Step 4: Apply a Thin Layer of Oil

Remove the pan from the burner and use a paper towel to rub a thin layer of oil on the inside and outside of the pan. Make sure the oil is completely coated, but be careful not to apply too much, as it may drip or build up. You can use a variety of oils for this step, such as soybean, avocado, peanut, or grapeseed oil.

Step 5: Place the Pan in the Oven

Place the oiled pan upside down on the center rack of the oven. Placing it upside down prevents the oil from pooling and creating an uneven layer. Leave the pan in the oven for about an hour. Don't worry if you see a little smoke, as this is normal once the oil reaches its smoke point.

Step 6: Let the Pan Cool

After an hour, turn off the oven and let the pan cool down completely. Your carbon steel pan is now ready to use!

Additional Tips:

• You can repeat the seasoning process 1-2 more times to build up a stronger coating.
• Carbon steel pans develop a patina over time, so don't be alarmed if you notice any discoloration.
• Remember that highly acidic ingredients can dissolve the seasoning, so avoid cooking acidic foods in your carbon steel pan.

How to clean a carbon steel pan

Carbon steel pans are a great alternative to non-stick pans, offering a durable, natural non-stick surface that improves over time. However, they do require some special care to keep them in top condition. Here is a step-by-step guide to cleaning your carbon steel pan:

Step 1: Remove Excess Food and Oil

After cooking, use a paper towel to wipe away any excess food and oil from the pan. This will help to prevent a build-up of residue and keep your pan in good condition.

Step 2: Cool the Pan

Before cleaning your carbon steel pan, it is important to let it cool down completely. Do not pour cold water into a hot pan as this can cause the metal to warp or become damaged.

Step 3: Wash with Hot Water

Once the pan is cool, fill it with hot water and use a sponge or scrub brush to wash away any remaining food residue. Avoid using soap or harsh detergents, as these can strip away the pan's seasoning and natural non-stick properties. If necessary, a small amount of neutral oil, such as canola or sunflower oil, can be used to help remove stuck-on food.

Step 4: Dry Thoroughly

After washing, dry the pan thoroughly with a clean cloth or paper towel. It is important to ensure that the pan is completely dry before putting it away, as any remaining moisture can lead to rusting.

Step 5: Re-Season if Necessary

If your carbon steel pan has lost its non-stick properties or is looking a little worse for wear, you may need to re-season it. To do this, follow these steps:

• Wash the pan with hot, soapy water to remove any residue or old seasoning.
• Dry the pan thoroughly and place it on the stove over medium-high heat.
• Apply a thin layer of high smoke-point oil, such as grapeseed or avocado oil, to the inside and outside of the pan.
• Heat the oiled pan in the oven at 475 degrees Fahrenheit for one hour.
• Allow the pan to cool completely before using it again.

By following these simple steps, you can keep your carbon steel pan in top condition and maintain its natural non-stick properties. Remember to avoid using harsh chemicals or abrasive cleaning tools, as these can damage the pan's surface. With proper care, your carbon steel pan will last for many years.

Carbon steel vs cast iron

Carbon steel and cast iron are similar in many ways. Both are made from a mixture of carbon and iron, and both require seasoning before they can be used. However, there are some key differences between the two materials.

Firstly, carbon steel pans are much lighter than cast iron pans. This is because carbon steel pans are formed by spinning and stamping, whereas cast iron pans are made using sand moulds. The lighter weight of carbon steel pans makes them easier to manoeuvre and more responsive to changes in temperature. They also heat up and cool down faster than cast iron pans, making them ideal for cooking delicate foods such as eggs and fish.

Another difference is that cast iron pans have better heat retention than carbon steel pans. Cast iron pans take longer to heat up but retain heat for longer, making them well-suited to pan-frying and roasting. Cast iron pans also have shorter handles, which makes them easier to use in the oven and store in your kitchen. Carbon steel pans, on the other hand, have longer handles, which make them great for cooking outdoors.

In terms of surface texture, carbon steel pans have a smooth surface, while cast iron pans have a rough, slightly bumpy feel due to their higher carbon content. This makes carbon steel pans ideal for sautéing vegetables and preparing fish, while cast iron pans are perfect for searing steaks and other meats.

Both types of pans can be used on any stovetop, in the oven, on the grill, or over a campfire. They are also both tough and can withstand high temperatures. Additionally, both carbon steel and cast iron pans need to be seasoned with oil to create a non-stick surface and protect against rust.

In summary, while carbon steel and cast iron pans share many similarities, the key differences lie in their weight, heat retention, handle length, surface texture, and intended use.

Carbon steel vs non-stick

Carbon steel and non-stick cookware are two of the most popular choices for home cooks and professional chefs alike. While both have their pros and cons, they are often seen as complementary rather than competitive, with each excelling at different tasks.

Construction Materials

Carbon steel is a hybrid material, combining the control and manoeuvrability of stainless steel with the heat retention of cast iron. It is made from 99% iron and 1% carbon, and requires seasoning to achieve a naturally non-stick cooking surface. Non-stick cookware, on the other hand, typically has a base constructed from either aluminium or stainless steel, with a durable non-stick coating on the pan's surface.

Care and Maintenance

Both carbon steel and non-stick cookware are easy to care for. It is recommended not to put them in the dishwasher, as harsh cleaners can damage their surfaces. Before cleaning, ensure the pan is fully cooled and remove as much food as possible. Carbon steel is similar to cast iron in that it usually doesn't need to be cleaned with soap and water; instead, you can simply wipe out residue with a clean paper towel. If there are stuck-on food bits, sprinkle a tablespoon each of neutral oil and kosher salt and scrub with a paper towel, bristle brush, or clean dish sponge. If water is used, be sure to dry the pan thoroughly afterwards, as the high iron content of carbon steel can cause rust if exposed to water for too long.

High-quality non-stick pans can be cleaned with just dish soap and the soft side of a sponge. Non-stick cookware should be washed by hand and is only oven-safe up to a certain temperature (usually around 500°F).

Performance

Carbon steel is a superior heat conductor and can be heated to extremely high temperatures, responding quickly to changes in temperature. It is safe up to 1200°F, making it ideal for high-heat cooking such as searing steak and charring vegetables. Non-stick cookware, meanwhile, is perfect for cooking delicate foods that would stick to other pans, like fish and eggs, as well as sautéing vegetables. However, non-stick cookware has restrictions on cooking temperature, and prolonged exposure to heat without anything inside the pan can cause the coating to degrade faster or warp.

Pricing

Pricing for both carbon steel and non-stick cookware will vary depending on quality. Carbon steel frying pans typically range from $79 for an 8" pan to $129 for a 12" pan. Non-stick frying pans range from $69 for a 6" pan to $149 for a 12" pan.

Carbon steel and non-stick cookware each have their own unique benefits and use cases. Carbon steel is ideal for high-heat cooking and is extremely durable, while non-stick cookware is perfect for delicate cooking and has an easy-to-clean coating. Ultimately, both types of cookware can be valuable additions to any kitchen, complementing each other to make cooking a breeze.

Best carbon steel pans

Carbon steel pans are a popular choice for professional chefs and home cooks alike. They are made from a mixture of carbon and iron, which makes them thinner, lighter, and more responsive to temperature changes than cast iron pans. They are also durable and can withstand super-high temperatures for hours.

When it comes to choosing the best carbon steel pans, there are a few things to consider, such as performance, ease of use, and cleanup. It is also important to note that carbon steel pans require seasoning to achieve a natural non-stick surface. Here are some of the best carbon steel pans on the market:

Mauviel M'Steel Black Carbon Natural Nonstick Frying Pan

This pan is lightweight and releases food easily, making it a pleasure to use. It features a wide, open surface area that can accommodate a good amount of vegetables. The handle is also comfortable to hold. However, it is a little on the heavier side when it comes to swirling and flipping. The Mauviel pan is available in different sizes, with the 8 1/2-inch pan weighing 3 pounds and 3 ounces, and it is induction compatible. It is priced at $95.

Vollrath French Style Carbon Steel Fry Pan

The Vollrath carbon steel pan is a favourite among restaurant chefs and is known for its performance and affordability. It is lighter than the Mauviel pan and almost half the price. It heats up quickly and distributes heat evenly, making it perfect for cooking thin, lacy crepes and flaky tarte tatin. However, the handle might be a bit cumbersome for some users. The Vollrath pan has a cooking surface diameter of 7 5/8 inches and a maximum oven-safe temperature of 600°F. It is also induction compatible and is priced at $50.

OXO Obsidian Pre-Seasoned Carbon Steel Frying Pan

The OXO carbon steel pan is a great budget-friendly option, priced at $79 (or $50 at Home Depot). It is easy to manoeuvre and incredibly non-stick, making it a good choice for those new to carbon steel pans. It is also comfortable to lift and manoeuvre, weighing only 2 pounds and 10 ounces. However, it does spin a little on a glass stovetop. The OXO pan has a cooking surface diameter of 8 inches and a maximum oven-safe temperature of 660°F. It is also induction compatible.

Made In Blue Carbon Steel Seasoned Frying Pan

The Made In Blue Carbon Steel pan is a great all-around option, performing well in various tests, including browning, heat distribution, and cleanup. It comes pre-seasoned, so you don't have to deal with the uncertainty of building the initial patina. It is also lightweight and easy to manoeuvre. The Made In pan is available in two sizes: 10-inch and 12-inch.

Merten & Storck Carbon Steel Black Frying Pan

The Merten & Storck carbon steel pan is a great budget option, priced at $79 for the 10-inch pan. It is lightweight and easy to manoeuvre, making it super easy to cook with one hand. It also has one of the largest flat cooking diameters, allowing you to cook more food at once. It is non-stick right out of the box and quick to heat up. However, it may require a bit of extra care during cleanup to prevent rusting. The Merten & Storck pan is 12 inches in size.

Smithey Carbon Steel Farmhouse Skillet

The Smithey Carbon Steel pan is a splurge option, but it is a beautiful and durable piece that is sure to last for generations. It is hand-forged by a blacksmith, giving it a unique and elegant look. It performed well in tests, although it browned chicken a little too well and too fast. It is easy to use and clean. The Smithey pan is 12 inches in size.

Frequently asked questions