Destroying Carbon Steel: A User's Guide

Carbon steel pans are durable, lightweight, and easy to handle, but they can be ruined if not properly cared for. One of the most common ways to ruin a carbon steel pan is by not seasoning it properly. Seasoning creates a slick, quick-release finish that prevents rust and protects against everyday wear and tear. Another way to ruin a carbon steel pan is by exposing it to moisture, which can cause rust. This can happen if the pan is not dried thoroughly before being put away or if it is soaked in water for too long. Using harsh cleaning methods, such as steel wool or metal scrubbers, can also damage the pan's surface. Additionally, cooking acidic foods in a carbon steel pan can cause discolouration and affect the taste of your food. High-heat cooking can also be detrimental, as it can cause the non-stick coating to deteriorate and release toxic fumes.

How to ruin a carbon steel pan

Use soap and long soaks in water

If you want to ruin your carbon steel pan, one of the best ways is to use soap and leave it to soak for long time in water. Carbon steel pans are not dishwasher-safe, and using soap and leaving them to soak will damage the pan and the seasoning.

Carbon steel pans are easy to clean, and all you need is warm water and a wipe to dry them. If you use soap, make sure to rinse with hot water and then thoroughly dry the pan. Leaving carbon steel pans to soak in water can cause them to rust, and this is one of the most common ways to ruin them. Water is the enemy of carbon steel, and it is important to ensure your pan is bone dry before putting it away. If you do notice rust, it is not the end of the world. You can use a metal scouring pad and hot water to remove it, and then re-season the pan.

If you are going to use soap, make sure to use mild detergent and a bristle brush to remove any protective coating before the first use. After this initial wash, it is best to avoid soap and long soaks.

It is also important to note that carbon steel pans should not be soaked in water while they are still hot. This can cause thermal shock, which may result in the pan warping, chipping, cracking, or even shattering.

Don't dry your pan before storing

Carbon steel pans are incredibly hardy and versatile. They can stand up to high temperatures and resist warping and denting. They are also excellent at heat retention, making them perfect for oven roasting, searing, and stir-frying. However, carbon steel pans need to be dried thoroughly before storing to prevent rust.

Carbon steel pans are made of a single piece of heavy-duty carbon-iron alloy (99% iron, 1% carbon). Because of their high iron content, carbon steel pans can develop rust if they are put away wet or kept in a humid environment. To prevent this, it is important to dry your pan thoroughly before storing it.

• Use a paper towel, lint-free towel, or dish towel to wipe away excess water or oil.
• Place the pan over a stovetop burner or in the oven to evaporate any residual moisture.
• If you live in a humid climate, consider storing your pan in a dry place, such as a cupboard or pantry.
• If you need to remove stuck-on food, simmer a small amount of water for a few minutes, then use a metal spatula to scrape it off after the pan has cooled.
• After cleaning, dry your pan on the stove over low heat for a few minutes, then remove it from the heat and allow it to cool before putting it away.

By following these simple steps, you can help ensure that your carbon steel pan stays rust-free and in good condition for years to come.

Cook acidic foods in an unseasoned pan

Cooking acidic foods in an unseasoned carbon steel pan can ruin it by stripping away the protective layer of seasoning. This protective layer is created by heating a small amount of high smoke-point oil, which fills in the small pores of the pan's metal surface. When heated, the oil dries out and becomes a slick polymer coating bonded to the surface of the pan. This coating prevents rust and food from sticking to the pan.

If you cook acidic foods in an unseasoned carbon steel pan, the acid can react with the iron in the pan, causing the black coating to flake and the pan to rust. This is because the acid strips away the seasoning, exposing the iron to air and moisture, which causes it to oxidize and form rust.

To prevent this from happening, it is important to season your carbon steel pan before use. This will create a protective layer that seals the pan's surface from oxidation and rust. You can season your pan by heating a small amount of high smoke-point oil, such as grapeseed oil, avocado oil, or canola oil, until it becomes a slick polymer coating bonded to the surface of the pan.

Additionally, it is recommended to avoid cooking acidic foods in carbon steel pans, even if they have been seasoned. Instead, use non-reactive stainless steel or enameled cookware for cooking acidic ingredients. If you do cook acidic foods in a carbon steel pan, you will likely need to reseason your pan afterward.

Use metal utensils with non-stick pans

Using metal utensils with non-stick pans can be a surefire way to ruin your carbon steel pans. While carbon steel pans are durable and long-lasting, they are not invincible. The non-stick coating on your pan can be damaged by metal utensils, which will scratch and scrape away at the surface. This will not only ruin the non-stick properties of your pan, making cooking and cleaning more difficult, but it can also be a health hazard as the non-stick coating may end up in your food.

It's important to note that not all non-stick pans are created equal. Some pans may be marketed as "metal utensil safe," but this doesn't mean that you should use metal utensils with all non-stick pans. Using metal utensils can still damage the coating over time, even if the pan is marketed as safe.

To maintain the integrity of your carbon steel pan, it's best to use wooden or silicone utensils. These materials are much softer than metal and won't scratch or damage the non-stick coating. They are also heat-resistant and safe to use on hot surfaces, making them ideal for cooking.

Additionally, it's worth mentioning that proper care and maintenance of your carbon steel pan are crucial. Avoid using soap and long soaks in water, as this can lead to rust and damage. Instead, opt for drying your pan thoroughly after each use and re-seasoning it periodically to maintain its non-stick properties.

By following these simple tips, you can prolong the life of your carbon steel pan and ensure that it remains in optimal condition for cooking. Remember, using metal utensils with non-stick pans is a common mistake that can be easily avoided.

Stack non-stick and cast iron pans

Stacking non-stick and cast iron pans can be a risky business, and it's certainly a quick way to ruin a carbon steel pan. The non-stick coating on some pans is delicate and can be damaged by contact with other pans, particularly those made from cast iron. Scratches can occur on the coating, which will damage it.

Non-stick pans are also lightweight, so if you stack them, they can be prone to bending or warping under the weight of heavier pans. This can cause the coating to crack and chip, ruining the non-stick surface.

Cast iron pans are heavy and robust, but they can also be damaged by stacking. The weight of other pans can cause cast iron pans to crack, especially if they are banged or knocked. Cast iron pans also need to be seasoned, and this protective layer can be damaged by other pans stacked on top. The seasoning can be removed, leaving the pan prone to rust.

To avoid ruining your pans, it's best to store them separately, ensuring they don't touch or rub against each other. Hanging pans is a good option, or using a pan organiser that separates each pan.

Frequently asked questions