Black Steel Pan: Carbon Steel Or Not?

Carbon steel and black steel pans are often used interchangeably, but there are some differences. Carbon steel is composed of roughly 99% iron and 1% carbon, while black steel gets its name from the presence of a dark-coloured iron oxide coating on its surface. Carbon steel is susceptible to corrosion and requires galvanization, whereas black steel is made from non-galvanized steel and is not susceptible to corrosion. Black steel is also more fireproof than carbon steel, making it useful for gas transportation and fire sprinkler systems. In terms of performance, both types of pans are versatile and durable, and they are commonly used in restaurant kitchens. Carbon steel pans are also lighter and tougher than cast iron, and they respond quickly to heat changes.

Carbon steel pans are versatile, durable and lighter than cast iron

Carbon steel pans are an excellent addition to any kitchen. They are versatile, durable, and lighter than cast iron.

Carbon steel pans are incredibly versatile. They can be used on any kitchen stovetop, in the oven, on the grill, and even over an open flame. This makes them perfect for a wide range of cooking techniques, from searing steaks to flash frying and sautéing vegetables. They are also great for cooking delicate foods, as they heat up and cool down faster than cast iron pans. Their smooth surfaces make them ideal for preparing fish and eggs, which are notorious for sticking to cast iron pans.

Carbon steel pans are also very durable. Like cast iron, they are tough and long-lasting. They can withstand high heat and are compatible with most stovetops, including induction. However, they do require seasoning to protect them from rust and create a non-stick surface. Seasoning carbon steel pans is a simple process of bonding oil to the surface through repeated heating. The natural seasoning improves over time and creates an easy-release cooking surface.

Another advantage of carbon steel pans is that they are lighter than cast iron. This makes them easier to handle, especially when cooking techniques like sautéing require constant movement. The lighter weight also makes them more suitable for those who may struggle with the weight of cast iron pans.

While carbon steel pans offer these benefits, there are a few things to keep in mind. They are prone to rusting, so proper care is important. They should be washed gently, dried thoroughly, and seasoned regularly with a thin coating of oil. Additionally, carbon steel pans are not suitable for cooking acidic or alkaline foods, as these can damage the seasoning and impart an off taste to your food.

Overall, carbon steel pans are a fantastic option for home cooks. They offer versatility, durability, and lighter weight compared to cast iron. With proper care and seasoning, they can be a valuable addition to your cookware collection.

Carbon steel pans are considerably tougher than aluminium or stainless steel

Carbon steel is a form of steel that contains carbon as a major constituent. The carbon content is around 2.1% by weight. When the carbon percentage is increased, the hardness of the steel increases. However, it then becomes less ductile.

There are three major types of carbon steel: low, medium, and high carbon steel. Low-carbon steel is popular for its strength and affordability, while high-carbon steel is more expensive and is used in niche applications due to its lighter weight and ability to hold a finely sharpened edge. Medium carbon steel falls in between these two categories in terms of price and properties.

Carbon steel is highly malleable and comes in a range of carbon content levels. It is also more affordable than stainless steel. However, carbon steel is susceptible to rust and cannot be used for welding. It also loses its flexibility in below-freezing temperatures, causing the steel to crack.

Aluminium, on the other hand, is lightweight, durable, non-toxic, and corrosion-resistant. It is also highly recyclable, so a large percentage of aluminium produced is still in use today.

Stainless steel is made from carbon steel with an additional layer of chromium oxide. This layer provides a barrier against corrosion and rusting. It is typically more expensive and is used for applications such as sinks, street furniture, and surgical instruments.

In summary, carbon steel pans are tougher than aluminium or stainless steel due to their higher carbon content. They offer a good balance of strength and affordability, making them a popular choice for various applications.

Carbon steel pans are ferrous, so they work with induction cooktops

Carbon steel pans are a staple in restaurant kitchens, and they are also becoming more common in home kitchens. They are versatile, durable, and easy to care for. They are considerably lighter and easier to manage than cast iron, and they respond quickly to heat changes since they are so thin. They are also much tougher than aluminium or stainless cookware.

Carbon steel is a type of steel alloy that contains up to 2.1% carbon by weight. This is a higher carbon content than other steels, which typically have a carbon content of up to 0.3% or as low as 0.05%. The addition of that extra carbon to the alloy increases tensile strength.

Carbon steel pans are ferrous, meaning they contain iron, so they work fine with induction cooktops. Induction cooktops are also making headway in home kitchens. In fact, carbon steel pans can be used on gas, electric, or induction cooktops, or even an open fire.

Carbon steel pans are available in a wide range of sizes and depths, from petite blini pans to specialised crepe pans to the common 8-inch, 10-inch, and 12-inch restaurant workhorses. They can be purchased pre-seasoned, but the factory coating on these is typically rough and not as built up as it would be over long use. Preseasoning doesn’t get you to the finish line but does give you a head start, so it doesn’t take quite as long to get that slippery non-stick quick-release effect.

Carbon steel pans are available in a wide range of sizes and depths

The depth of a carbon steel pan is also an important consideration when choosing between brands. For instance, the de Buyer Mineral B 12.5-Inch Frying Pan is one of the deepest pans on the market, measuring 2.06 inches, making it ideal for stir-fries and fried chicken. In contrast, the Lodge Carbon Steel Skillet is the shallowest pan available, with a depth of only 1.5 inches, so it wouldn't be suitable for Southern fried chicken or oven-baked dishes.

When it comes to weight, carbon steel pans vary from lightweight options like the OXO Obsidian Pre-Seasoned Carbon Steel Pan, which weighs just 2 pounds and 10 ounces, to heavier pans like the de Buyer Mineral B, which tips the scales at 96 ounces. The weight of the pan can impact its maneuverability, with lighter pans being easier to handle, especially when full of food. However, heavier pans may offer advantages in terms of heat retention and durability.

The diameter of the cooking surface is another critical factor to consider when selecting a carbon steel pan. Some pans, like the Vollrath Carbon Steel Pan, have higher, sloped sides that reduce the actual cooking area, which can lead to overcrowding and affect the quality of the sear. In contrast, pans with wider, sloping edges, such as the Mauviel M'Steel Black Carbon Natural Nonstick Frying Pan, provide ample cooking space, making them ideal for dishes like tarte tatin.

Carbon steel pans need to be seasoned and cared for

Carbon steel pans are a versatile powerhouse for searing and non-stick cooking. They are lightweight, can take high heat, and develop a natural non-stick patina over time. However, they need to be seasoned and cared for properly to ensure they last a long time.

Seasoning Your Carbon Steel Pan

There are two common methods for seasoning carbon steel pans: the oven method and the stovetop method.

Oven Method:

• Preheat your oven to 400-500°F.
• Place a foil-lined baking sheet on the bottom rack of the oven to catch any oil drips.
• Wash your pan with soap and water to remove any protective coating.
• Place the pan in the oven for about 10 minutes to heat it up and open the pores.
• Remove the pan from the oven using oven mitts.
• Coat the interior and exterior of the pan with a thin layer of oil using a clean cloth or paper towel. Avoid using fragrant oils like extra virgin olive oil or sesame oil. Canola oil, peanut oil, grapeseed oil, avocado oil, refined coconut oil, or animal fat are better options.
• Place the pan upside down on the rack above the baking sheet in the oven.
• Leave the pan in the oven for about an hour.
• Turn off the oven and let the pan cool completely inside.

Stovetop Method:

• Wash your pan with soap and water.
• Heat the pan over medium heat for 5-10 minutes to dry it and open up the pores.
• Add a small amount of your chosen oil to the pan.
• Rub the oil all over the interior and exterior of the pan with a paper towel or kitchen rag. Ensure there are no shiny oil spots left.
• Heat the pan over medium to medium-high heat for another 5-10 minutes, ensuring that the sides of the pan are also heated. This will produce smoke, so ensure your kitchen is well-ventilated.
• Turn off the heat and let the pan cool down.

You can repeat the steps for either method to build up more layers of seasoning.

Caring for Your Carbon Steel Pan

Once your carbon steel pan is seasoned, it's important to care for it properly to maintain the seasoning and ensure its longevity. Here are some tips for caring for your carbon steel pan:

• Avoid using abrasive scrubbers, steel wool, or harsh soaps as these can strip the seasoning. Instead, use a gentle scrubber, water, and a mild detergent.
• Do not use dish soap or put your carbon steel pan in the dishwasher. These can strip the seasoning and leave unpleasant residues.
• Always dry your pan immediately after rinsing to prevent rust.
• Avoid using acidic ingredients such as lemon juice, vinegar, or tomatoes, as these can damage the seasoning and affect the non-stick properties.
• If food is stuck to the pan, boil some water in the pan to loosen it, then scrape it off with a metal spatula.
• If your pan becomes rusty, you can remove the rust with steel wool and a paste of baking soda and vinegar. However, this will also remove the seasoning, so you will need to re-season the pan afterward.
• Store your pan in a dry place, especially if you live in a humid climate, to prevent rust.

Frequently asked questions