Ella Walter
Carbon steel pans are lightweight, durable, and versatile. They can be used on all types of stoves, including gas, electric, and induction, and can even be placed directly on a grill or over an open flame. They are also oven-safe and naturally non-stick when properly seasoned. Their superior heat responsiveness makes them ideal for searing proteins and forming a nice crust, and their even heat retention gives you crispy, golden brown results for a variety of dishes. Carbon steel pans are a popular choice in professional kitchens and are perfect for various cooking styles, from stir-frying to pan-frying and roasting. They are also excellent for cooking eggs, whether frying, scrambling, or making thin crepes.
| Characteristics | Values |
|---|---|
| Safety | Carbon steel pans are safe for cooking and do not contain toxic substances |
| Composition | 99% iron and 1% carbon |
| Seasoning | Needs to be seasoned before first use and re-seasoned regularly to maintain non-stick properties |
| Stovetops | Can be used on all types of stovetops including gas, electric, induction, and open flame |
| Rust | If left unseasoned or not dried properly, it can rust. Rust can be removed with warm water and a scrubbing pad |
| Weight | Lightweight and easy to handle |
| Responsiveness | Responsive to temperature changes |
| Durability | Durable and long-lasting |
| Cleanup | Easy to clean, can be wiped with a paper towel or washed with hot water and a scrub brush |
| Heat retention | Excellent heat retention and distribution |
| Searing | Suitable for searing proteins and vegetables |
| Frying | Suitable for shallow-frying, deep-frying, and pan-frying |
| Acidic ingredients | Avoid using acidic ingredients as they can strip the seasoning |
| Versatility | Can be used for various cooking styles including grilling, roasting, and stir-frying |
| Non-stick | Has natural non-stick coating that improves with use |
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What You'll Learn
Cooking methods: searing, frying, roasting, stir-frying, grilling, and more
Carbon steel pans are incredibly versatile and can be used for a wide range of cooking methods. Here are some of the most common cooking methods and techniques you can use with a carbon steel pan:
Searing
Carbon steel pans are excellent for searing proteins, vegetables, and more due to their superior heat responsiveness. They heat up quickly and evenly, allowing you to form a nice crust at higher temperatures before dropping the temperature to finish cooking. This makes them perfect for searing steak, chicken, mushrooms, and broccoli.
Frying
Carbon steel pans are well-suited for all types of frying, including shallow frying, deep frying, and pan-frying. Their even heat retention and distribution ensure that your food cooks evenly and achieves a crispy, golden brown texture. You can fry eggs, chicken, fish, vegetables, and a variety of proteins in a carbon steel pan.
Roasting
Carbon steel pans can withstand high temperatures and are suitable for oven roasting. They are particularly good for pan-roasting, where you sear the food on the stovetop before transferring the pan to the oven to finish cooking. This method is excellent for meats like steak, chicken, and Brussels sprouts.
Stir-frying
Carbon steel pans are lightweight and easy to handle, making them ideal for stir-frying. Their responsiveness to temperature changes and even heat distribution ensure that your ingredients cook quickly and evenly. You can stir-fry vegetables, meats, and create delicious stir-fried dishes with ease.
Grilling
Carbon steel pans can be used on a grill or over an open flame. They are perfect for grilling delicate foods like fish and vegetables, as well as proteins. The lightweight design of carbon steel pans makes them easy to handle during outdoor cooking, and they are excellent for cooking foods that you want to retain their juices, such as a butter-based steak.
Other Cooking Techniques
In addition to the above, carbon steel pans can be used for steaming, boiling, braising, and making sauces. They are also suitable for cooking techniques that require quick, high heat, such as stir-frying noodles or creating a perfect crust on a tarte tatin.
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How to season your pan
Seasoning a carbon steel pan is a straightforward process that helps create a protective layer on the pan, preventing it from rusting and transforming its surface into a non-stick coating. Here is a step-by-step guide on how to season your carbon steel pan:
Step 1: Prepare the Pan
Start by removing any protective coating or wax that may be present on your new carbon steel pan. Use soap or simply rinse the pan with water to remove any dust or debris. It is important to dry the pan thoroughly after washing to prevent rusting. You can use a towel or place the pan on a stovetop burner for a few seconds to ensure it is completely dry.
Step 2: Heat the Pan
Place the dry pan on a stovetop burner or in an oven. If using an oven, preheat it to a temperature between 400°F and 500°F (230°C). If your pan has a wooden handle, ensure it is oven-safe before placing it in the oven. Heat the pan for about 5-10 minutes to open up its pores and preheat the surface.
Step 3: Apply Oil
Once the pan is preheated, remove it from the heat source. Apply a thin layer of oil to the cooking surface, ensuring that the oil covers all areas evenly. Use a paper towel to rub the oil onto the pan, and then wipe away any excess oil with a kitchen rag or towel. You should not see any shiny oil spots remaining on the pan.
Step 4: Heat Again
Return the pan to the heat source and heat it for another 5-10 minutes. Ensure that both the sides and the bottom of the pan are heated evenly. During this step, the oil will cook onto the pan, creating a hardened coating. You may notice the pan smoking, which is normal, but ensure proper ventilation by opening a window.
Step 5: Cool and Repeat
Once the smoking stops, remove the pan from the heat and allow it to cool. Your pan is now seasoned and ready to use! You can repeat the seasoning process multiple times to build up a stronger coating and enhance the non-stick properties.
It is important to note that the type of oil you use is crucial. Choose an oil with a neutral flavor and a high smoke point, such as grapeseed oil, canola oil, vegetable oil, or sunflower oil. Avoid using olive oil or cheap avocado oil, as they have lower smoke points and can result in an unstable seasoning.
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How to clean your pan
To clean a carbon steel pan, start by wiping it out with a paper towel, kitchen towel, or microfiber cloth—no water or dish soap required. If you're dealing with stuck-on food, simmer a little water for 3-5 minutes, then use a wooden or rubber spatula to gently scrape away the residue once the pan has cooled. You can also try adding just enough water to cover the bottom of the pan, bringing it to a boil, and then scraping the bottom of the pan to loosen any burnt-on food.
After removing as much residue as possible, dump out the water and wipe the pan clean with a kitchen or paper towel. It's important to dry the pan thoroughly, as this will help prevent rusting. Place the pan back on the burner over medium-low heat until it's completely dry. Once dry, add a thin layer of neutral oil, such as canola, grapeseed, or vegetable oil, to the surface of the pan using a clean kitchen or paper towel. Place the pan back on the burner for a minute to maintain the seasoning, then wipe away any excess oil.
If your pan has a lot of stuck-on food or incinerated ingredients, you may need to use a soft sponge or brush to scrub away the residue. Avoid using abrasive scrubbers like steel wool or scouring pads, as these can damage the seasoning layer. In extreme cases, steel wool can be used as a last resort, but this will strip the pan down to its base layers and require re-seasoning.
To re-season your pan, simply rub in a small amount of oil over the heat, then wipe up the excess, and allow it to cool. This will help maintain the natural non-stick coating and protect the pan from rust-causing moisture.
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How to store your pan
Carbon steel pans are lightweight, durable, and can take high heat. They are a great addition to your cookware collection. Here are some tips on how to store your carbon steel pans to keep them in good condition:
Clean and Dry:
Before storing your pan, it is important to clean and dry it thoroughly. Use a paper towel or cloth to wipe away any food residue. If there are stuck-on bits, you can boil some water in the pan to loosen them, and then use a metal spatula to remove them. Rinse the pan with hot water, ensuring that all soap residue is removed. Some sources recommend avoiding dish soap altogether, as it can strip the pan's seasoning and leave an unpleasant residue. Instead, use a wok brush or coarse salt to scrub the pan clean.
Avoid Soaking:
Avoid soaking your carbon steel pan in water for extended periods, especially if it is a new pan that hasn't been seasoned yet. Soaking can cause rust and affect the pan's seasoning.
Oil for Seasoning:
If your pan has been seasoned, consider wiping its interior with a thin layer of grapeseed or another high-smoking-point oil. This will help maintain the seasoning and prevent rust.
Storage Location:
Store your carbon steel pans in a dry place, especially if you live in a humid climate. You can use a wall rack or pot hanger to hang your pans, or stack them in a cabinet. If stacking, place paper towels or felt pan protectors between the pans to avoid scratches.
Regular Use:
Use your carbon steel pans frequently. The more you use and maintain them, the better their seasoning will become, and the longer they will last.
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What foods to avoid
Carbon steel pans are incredibly versatile and can be used for anything that requires high heat, like steaks, bacon, and skin-on chicken thighs, as well as vegetables like mushrooms and aubergine. However, there are some foods that you should avoid cooking in a carbon steel pan to maintain its optimal performance and seasoning.
Firstly, avoid cooking with butter or olive oil, as these have a low smoke point. Instead, opt for oils with a high smoke point, such as avocado, sunflower, canola, or vegetable oil.
Secondly, avoid cooking acidic foods such as tomatoes, citrus fruits, and vinegar-based sauces, as these can break down the protective seasoning on the pan, causing it to rust and negatively impacting the flavour of your food. Similarly, using wine or other acidic liquids to deglaze a carbon steel pan can harm its seasoning, so it's best to use water or broth instead.
Thirdly, sugary foods should be avoided, as they can bond with the seasoning, affecting the flavour and causing potential stickiness.
Additionally, cooking strongly flavoured foods in a carbon steel pan can alter the taste of subsequent dishes, as the flavours can be absorbed into the pan's surface.
Finally, it's best to avoid cooking delicate proteins like meat and eggs in a new or poorly seasoned carbon steel pan, as they are likely to stick to the surface. It's also important to ensure that ingredients are at room temperature before adding them to the pan, as cooking with fridge-cold ingredients can cause thermal shock and damage the pan.
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Frequently asked questions
Carbon steel pans are lightweight, durable, versatile, and easy to use. They are also safe for cooking, as they do not contain toxic substances that can leach into food.
Carbon steel pans are suitable for various cooking styles, including frying, searing, stir-frying, roasting, grilling, and making sauces. They are ideal for cooking proteins, vegetables, and delicate foods like fish.
Seasoning a carbon steel pan involves creating a non-stick surface by filling the metal's small pores with oil. You can do this using the oven or stovetop method. The oven method involves heating the pan in the oven with a thin layer of oil, while the stovetop method involves rubbing oil into the pan over a low flame before transferring it to the oven.
After cooking, allow the pan to cool, then clean it with warm water and a soft sponge or cloth. Avoid using soap or harsh scrubbers as they can strip the seasoning. Dry the pan thoroughly and apply a thin layer of oil to prevent rust.
Yes, carbon steel pans can be used on all types of stoves, including gas, electric, and induction. They can also be used over an open flame, making them suitable for outdoor cooking and grilling.
