Steel Pans: Seasoned, Strong, Non-Stick

Seasoned steel pans are a jack-of-all-trades in the kitchen. They are super tough, conduct heat well, and are more non-stick than stainless steel. They are also lighter than cast iron, making them easier to handle and cook with. The sides of seasoned steel pans are more sloped, which makes it easier to toss, sauté, and flip food. They are also more durable than Teflon and can withstand super-high temperatures for hours. They can be used on all types of stoves, including gas, electric, induction, and even over an open fire.

Seasoning creates a natural non-stick surface

Seasoning carbon steel pans is essential to creating a natural non-stick surface, which is one of the key benefits of using this type of cookware. While carbon steel pans are not as non-stick as Teflon, they offer a healthier and more durable alternative.

The process of seasoning carbon steel involves coating the pan with heated oil to create a protective barrier. This barrier not only helps to prevent food from sticking but also seals the pores in the metal, making the pan easier to clean. The more you use and season a carbon steel pan, the more non-stick it becomes over time.

To season a carbon steel pan, follow these steps:

• Wash and dry the pan thoroughly using gentle dish soap and warm water. Avoid using soap if possible, as it can strip the seasoning.
• Heat the pan on the stovetop and add a small amount of oil with a high smoke point, such as sesame, vegetable, peanut, or soybean oil.
• Use a paper towel or a clean, dry cloth to distribute the oil evenly across the pan's surface.
• Continue heating the pan until it starts to smoke. Then, remove it from the heat and allow it to cool.
• Once the pan is cool, use another paper towel or cloth to remove the excess oil.
• Repeat this process as needed. If food starts sticking to the pan again, it's time to re-season it.

It's important to note that even after seasoning, carbon steel pans may not be completely non-stick, especially when cooking eggs or crepes. However, with regular use and proper maintenance, the non-stick properties will improve over time.

They are compatible with all cooktops and ovens

Seasoned steel pans are compatible with all cooktops and ovens, making them a versatile option for any kitchen. Whether you prefer cooking on an induction cooktop, a grill, or even a campfire, seasoned steel pans can handle it all. They can also withstand high temperatures, with some pans oven-safe up to 500 or 600 degrees Fahrenheit. This makes them ideal for a wide range of cooking tasks, from searing and frying to baking and broiling.

The compatibility of seasoned steel pans with various heat sources is due to their material composition. Carbon steel, an alloy of steel and carbon, is known for its durability and ability to withstand high temperatures. It combines the benefits of cast iron and non-stick pans, resulting in a lightweight yet sturdy cooking vessel.

In addition to their versatility, seasoned steel pans offer other advantages. They are known for their heat conduction and distribution, ensuring even cooking. The more you use and season a steel pan, the more non-stick its surface becomes, making clean-up a breeze.

However, it's important to note that seasoned steel pans do require some maintenance to retain their seasoning. Proper care, such as hand washing and regular re-seasoning, will ensure the longevity of your pan.

Overall, seasoned steel pans are a great addition to any kitchen, offering versatility, durability, and superior cooking performance.

They are durable and versatile

Seasoned steel pans are durable and versatile. They are made from a thin stamped sheet of solid iron with a touch of carbon. The pans are somewhat heavy and a little slow to heat, but they can achieve a higher temperature than other pans and hold the heat well. This makes them ideal for high-heat cooking techniques such as stir-frying and searing steaks. They are also perfect for cooking crispy-skinned fish and fluffy, golden-brown cornbread.

Seasoned steel pans are also versatile in terms of their compatibility with different cooktops. They can be used on all cooking surfaces, from induction cooktops to grills, and can even be placed in the oven. Their durability means they can withstand long periods in the oven or on a charcoal grill.

The durability of seasoned steel pans also means that they are difficult to ruin. They are also easy to care for and can be seasoned again if needed. However, they do require careful cleaning to prevent rust. They should be hand-washed and dried immediately, and they must not be soaked in water or put in the dishwasher.

They are easy to clean

Seasoned steel pans are easy to care for and easy to clean. They are designed to resist corrosion and rust, but they are not impervious to burnt-on messes and discolouration. For routine cleaning, dish soap and hot water will do the trick. For burnt-on food, fill the pan with enough soapy water to cover the residue, bring to a boil, and scrape with a spatula or wooden spoon. Allow the pan to cool, then wash as usual.

For tougher messes, a simple, inexpensive way to clean the pan is to add a few spoonfuls of baking soda and enough water to cover the burnt areas. Bring to a boil and simmer until most of the water has evaporated. Turn off the heat and wait until the pan is cool enough to handle. Scrub away the buildup with a non-abrasive sponge and wash in hot, soapy water.

To remove discolouration, splash some vinegar into the pan and wipe the area with a soft sponge before rinsing and drying. To remove white, cloudy residue caused by hard water, bring a mixture of one part vinegar to three parts water to a boil in the pan. Let it cool, then wash with soap and water.

To prevent water spots, always dry pans immediately after washing. To remove water spots, dampen your pan and rub it down with a moist sponge and baking soda.

They are lightweight

Seasoned steel pans are considerably lighter than cast-iron pans, making them easier to handle and manoeuvre. For example, a 12-inch Lodge cast iron skillet weighs about eight pounds, while a similarly-sized Lodge carbon steel pan weighs less than five pounds.

The lightweight design of seasoned steel pans makes them more responsive to changes in heat. They heat up faster and are easier to lift, flip, and sauté with. They are also easier to move in and out of the oven and to swirl crepe batter around. A lightweight pan is also essential for the culinary magic of tossing vegetables with a flick of the wrist. If the pan is too heavy, it becomes impossible to sauté with one hand.

Seasoned steel pans are also more comfortable to hold and move around the kitchen. They are also easier to store away.

Frequently asked questions