Sauteing With Carbon Steel: Tips And Tricks

Carbon steel pans are a great addition to your kitchen. They are similar to cast iron pans but are lighter, smoother, and more responsive to temperature changes. They are also more durable and can withstand higher temperatures.

Carbon steel pans are great for searing, frying, sautéing, and broiling on almost any cooktop, including induction, grills, and even a campfire. They are naturally non-stick and can be used with metal utensils without scratching.

However, carbon steel pans do require seasoning and mindful maintenance to retain their non-stick properties. They should not be washed with soap or put in the dishwasher as this will remove the seasoning.

How to season a carbon steel pan

Carbon steel pans are durable, easy to maintain, and free of toxic chemicals. They are also versatile, lightweight, and have excellent heat retention. However, they need to be seasoned to create a protective layer that prevents rusting and enhances non-stick properties.

Step 1: Remove the Protective Coating

Carbon steel pans often come with a protective wax coating to prevent rusting. This needs to be removed before seasoning. Use hot water, dish soap, and a sponge or bristle brush to scrub off the wax. Some pans may have a different protective coating, so refer to the manufacturer's instructions for removal.

Step 2: Dry the Pan

Thoroughly dry the pan with a towel. Leftover water can cause splattering when hot oil is added, leading to potential accidents. Ensure the pan is completely dry before proceeding to the next step.

Step 3: Heat the Pan

Place the pan on the stove over medium heat for a few minutes to open up the pores and remove any remaining moisture. This step is crucial, as water can hinder the seasoning process and cause the oil to splatter.

Step 4: Apply Oil

Choose a neutral oil with a high smoke point, such as canola oil, vegetable oil, avocado oil, grapeseed oil, or sunflower oil. Avoid using butter, olive oil, or unrefined oils with lower smoke points.

Pour a thin layer of oil, approximately 1 mm deep, into the pan, ensuring it covers the bottom evenly. Avoid getting oil on the sides, as this can burn and turn black. Alternatively, you can apply the oil using a paper towel or kitchen rag, rubbing it onto the inside and outside of the pan sparingly and then wiping away any excess until the pan looks dry.

Step 5: Heat the Oiled Pan

Return the pan to the stove over medium to medium-high heat. Ensure that the sides of the pan also get heated evenly. Heat the pan until the oil starts to smoke, which indicates that the oil has reached its smoke point and is beginning to polymerize. This process may take a few minutes, and the pan will produce smoke, so ensure proper ventilation.

Step 6: Cool and Wipe the Pan

Once the pan has smoked for a couple of minutes, turn off the heat and let it cool down. Then, pour out any remaining oil and wipe the pan with a paper towel. Your pan is now seasoned and ready to use!

Optional: Repeat the Process

If you want a darker, more seasoned pan, you can repeat the above steps. Each time you season the pan, it will develop a darker patina and become more non-stick.

Additionally, remember to maintain your carbon steel pan by cleaning it properly after each use. Avoid using dish soap, as it can remove the natural non-stick coating. Instead, rinse with hot water and scrub with a brush or sponge to remove any food residue. Then, heat the pan on the stove until dry and add a bit of oil, rubbing it all over the pan with a paper towel and letting it cool.

By following these steps, you can effectively season your carbon steel pan, creating a natural non-stick surface and protecting it from rust.

How to clean a carbon steel pan

Carbon steel pans are a lot like cast iron pans, and they require similar care. Here's how to clean and maintain them:

• Avoid washing your carbon steel pan in the dishwasher. The combination of hot water, steam, and detergent can wreak havoc on the oil coating, likely causing rust.
• In most cases, you don't need to use soap. Some hot water and a good scouring pad are usually enough to scrape off any bits of food stuck to the surface.
• If you do end up rusting your pan, don't panic. Simply scrub off the rust and re-season the pan.
• Avoid cooking acidic foods in your carbon steel pan, as these can be extremely caustic to the surface of the metal.
• To season a carbon steel pan, heat a bit of oil in the pan until it starts to smoke. Then, wipe away the excess oil with a paper towel.
• To clean a carbon steel pan, scrub away any particles, rinse with water, and wipe clean. Then, heat some oil in the pan until it starts to smoke, and wipe away the oil with a paper towel.

How carbon steel pans differ from cast iron pans

Carbon steel pans differ from cast iron pans in several ways. Here is a detailed comparison between the two:

Weight and Thickness:

Carbon steel pans are much lighter and thinner than cast iron pans. This makes carbon steel pans easier to handle, especially when sautéing or stir-frying. The reduced weight also makes it more convenient to move the pan in and out of the oven.

Heating:

Carbon steel pans heat up and cool down faster than cast iron pans. They are more responsive to changes in temperature, making them ideal for delicate foods and quick cooking techniques like flash-frying. However, cast iron pans have better heat retention, making them preferable for pan-frying and roasting.

Surface:

Carbon steel pans have a smoother surface compared to cast iron, which tends to have a rough, bumpy feel due to its higher carbon content. The smooth surface of carbon steel, along with proper seasoning, gives it better non-stick properties. This makes carbon steel excellent for cooking eggs, omelets, crepes, and fish.

Shape:

Carbon steel pans typically have sloped or flared sides, while cast iron pans have straight, vertical sides. The sloped sides of carbon steel pans make them perfect for sautéing and stir-frying, as they facilitate tossing and flipping food. On the other hand, the straight sides of cast iron pans are better suited for shallow frying and baking dishes like cornbread or pan pizza.

Maintenance:

Both carbon steel and cast iron require seasoning and similar maintenance routines. They should be washed by hand, dried immediately, and coated with a thin layer of oil to prevent rust. However, carbon steel may require more frequent seasoning, as it is more prone to rusting than cast iron.

Price:

Carbon steel pans can be more expensive than cast iron, sometimes significantly so.

Suitability:

Both carbon steel and cast iron pans are versatile and can be used on various heat sources, including stovetops, ovens, grills, and even campfires. They are excellent for searing meats and can withstand high temperatures. However, neither is suitable for long-cooking acidic or alkaline ingredients, as these can break down the non-stick seasoning and impart an off taste to the food.

The best carbon steel pans for sautéing

Carbon steel pans are a great alternative to cast iron pans. They are lighter, more responsive to temperature changes, and are more non-stick. They are also more durable and can withstand super-high temperatures for hours. However, they cannot handle acidic sauces for long periods of time as this will eat away at their seasoning.

Mauviel M'Steel Black Carbon Natural Nonstick Frying Pan

This lightweight pan is easy to use and releases food effortlessly. It has a wide, open surface area that can accommodate a good amount of vegetables. It is also induction compatible and has a max oven-safe temperature of 680ºF.

Vollrath French Style Carbon Steel Fry Pan

This pan is a favourite among restaurant chefs. It is lighter than the Mauviel pan and almost half the price. It heats up quickly and distributes heat evenly.

OXO Obsidian Pre-Seasoned Carbon Steel Frying Pan

This is a great budget-friendly option that is easy to manoeuvre. It is incredibly non-stick and comfortable to lift and manoeuvre.

Merten & Storck Pre-Seasoned Carbon Steel Pro Induction 10" Frying Pan

This pan is ready to use after a quick wash. It has moderately sloped sides, allowing for plenty of cooking space. It also has a stainless steel handle that stays cool even after a long spell on a hot burner.

Matfer Bourgeat Black Carbon Steel Fry Pan

This pan is made in France and is a favourite among professional chefs. It is one of the heaviest pans, retaining heat well. It also responds quickly to changes in temperature. The steel handle is welded to the base, making it easier to clean.

De Buyer Mineral B Fry Pan

This pan has medium-high sides that will keep your food contained when stir-frying. It has a long, ergonomic handle that is securely riveted to the pan's body. It heats up quickly and extremely evenly.

Lodge Seasoned Steel Skillet

This pan is a good option if you are looking for something affordable. It comes pre-seasoned, so you can use it right after washing off the protective wax. It is also available in three popular sizes and is broiler-safe.

How to avoid rusting a carbon steel pan

Carbon steel pans are a great addition to your kitchen, but they do require some care to keep them in good condition. Here are some tips to avoid rusting your carbon steel pan:

• Avoid the dishwasher: Carbon steel pans should not be washed in the dishwasher. The combination of hot water, steam, and detergent can damage the oil coating and cause rust. Instead, wash your pan by hand with hot water and a scrub brush or steel wool.
• Avoid soap: Soap should also be avoided when cleaning your carbon steel pan. Soap is designed to break down oils and fats, which will strip away the seasoning on your pan. Simply scrub away any food particles with a brush or steel wool and then dry the pan.
• Dry thoroughly: After washing, make sure to dry your carbon steel pan completely. Any moisture left on the pan can lead to rusting. You can place the pan on a burner to evaporate any remaining water.
• Season regularly: Seasoning your carbon steel pan will help to create a protective barrier that prevents rust. Heat a thin layer of oil in the pan until it starts to smoke, then wipe away the excess with a paper towel. The more layers of seasoning, the better the non-stick properties of your pan.
• Avoid acidic foods: Acidic foods like tomatoes or vinegar can be caustic to the surface of carbon steel and should be avoided. A quick spritz of lemon is likely fine, but avoid simmering acidic sauces for long periods.
• Re-season if necessary: If your carbon steel pan does develop rust, don't worry! Simply scrub off the rust with steel wool and then re-season the pan as you would a new pan.

Frequently asked questions