Blue Steel Pans: What's The Fuss?

Blue carbon steel pans are a type of cooking material that combines the qualities of stainless steel and cast iron. They are nearly half the weight of cast iron, providing all of its non-stick properties, and have the heat control and retention of stainless steel. Blue carbon steel pans are forged iron pans, which makes them lighter and easier to handle, as well as less porous and quicker to season. The blue colour is a product of a heat treatment, which forms a protective layer of blue iron oxide, a natural rust deterrent.

Blue steel pan's weight and manoeuvrability

Blue carbon steel pans are lighter and more manoeuvrable than cast iron pans, making them a more manageable option for those who struggle with the weight of cast iron. They are nearly half the weight of cast iron, combining the qualities of stainless steel and cast iron. The lighter weight makes them easier to handle and manoeuvre, especially when cooking large or complex meals. The reduced weight also makes them ideal for cooking techniques that require quick, agile movements, such as stir-frying.

The weight advantage of blue carbon steel pans is due to the manufacturing process, which uses thinner carbon steel that has been blued with a heat treatment. This treatment not only gives the pan its distinctive colour but also enhances its durability and helps prevent rust and oxidation. The heat treatment forms a protective layer of blue iron oxide, a natural rust deterrent. This protective layer, combined with organic virgin coconut oil or vegetable oil, creates an excellent preseasoned, non-stick surface.

The lightweight nature of blue carbon steel pans makes them highly responsive to temperature adjustments. They heat up and cool down much quicker than cast iron, making them well-suited for low to medium-heat cooking. Their thinner alloy construction allows them to reach high temperatures quickly without the risk of damage, making them perfect for searing steaks or sautéing stir-fries. Blue carbon steel can withstand temperatures up to 450°F (232°C) or even 1200°F, depending on the brand. This heat resistance also contributes to their manoeuvrability, as they can be safely used on various cooking surfaces, including gas, electric, grill, induction, and oven.

While blue carbon steel pans offer weight and manoeuvrability advantages, they do require regular seasoning to maintain their non-stick properties. Seasoning involves coating the pan's base with a thin layer of oil, which adds flavour to your dishes and prevents food from sticking. Proper seasoning care is essential for preserving the pan's performance and longevity.

Blue steel pan's heat resistance

Blue steel pans are forged iron pans with a protective layer of blue iron oxide, which is formed through a heat treatment. This oxide layer acts as a natural rust deterrent and, when combined with organic virgin coconut oil, creates an excellent preseasoned, non-stick surface.

Blue steel pans are highly heat resistant and can withstand temperatures of up to 1,200°F (or 1,500°F, according to one source). This makes them perfect for achieving a good crust on the exterior of proteins without overcooking the interior. They can be used on any heat source, including induction hobs, and even campfires.

Blue steel pans are lighter and easier to handle than cast iron pans, and they are also quicker to season. They are highly responsive to changes in temperature, so it's important to heat them slowly and never plunge a hot blue steel pan into cold water, as this could cause the metal to warp.

To maintain the non-stick surface, it is important to build up the seasoning. To do this, the pan should be heated on a burner with a thin layer of oil—any oil with a high smoke point, such as refined canola, flaxseed, sunflower, grapeseed, or avocado oil—and then rotated for a few minutes. The pan should then be removed from the heat and any excess oil discarded.

To clean a blue steel pan, it should be wiped clean with a paper towel or washed with hot water and dried thoroughly on the stove. It should not be washed in the dishwasher or left to soak, as this could damage the non-stick surface.

Blue steel pan's cooking capabilities

Blue steel pans are a type of cooking material that combines the best qualities of stainless steel and cast iron. They are lightweight, weighing nearly half as much as cast iron, while still providing all of its non-stick properties. They also have the heat control and heat retention of stainless steel.

Blue steel pans can handle temperatures up to 1200°F, which means you can achieve a perfect crust on the exterior of your proteins without overcooking the interior. They are great for searing and caramelising, and they make fantastic over-easy eggs. They can take high temperatures and can go from stovetop to oven to table, where they make a beautiful addition.

Blue steel pans are iron pans, but they are forged rather than cast, which makes them lighter and easier to handle, as well as less porous and quicker to season. The blue colour is a product of a heat treatment, which forms a protective layer of blue iron oxide. It is a natural rust deterrent, and combined with organic virgin coconut oil, it provides an excellent preseasoned surface, making the pans non-stick and ready to use.

However, blue steel pans require care and maintenance to keep them in top shape. They cannot go in the dishwasher, and you must take good care of their seasoning layer to keep them non-stick. It is recommended to use only plain water to scrub off residue, as soap or long soaks can strip off the seasoning layer. It is also important to let the pan get nice and hot before adding food, as anything that hits a cold pan is prone to sticking.

Blue steel pan's seasoning and maintenance

Blue carbon steel pans are a combination of cast iron and stainless steel. They are forged rather than cast, which makes them lighter and easier to handle. They are also less porous and quicker to season. They can take high temperatures and are suitable for stove tops, ovens, and tables. The blue colour is a product of a heat treatment that forms a protective layer of blue iron oxide, which is a natural rust deterrent.

Seasoning and Maintenance:

Before the first use, wash the pan with mild soap and water. After that, use soap sparingly. Preheat the pan before cooking and always use some fat to help release food. After cooking, wipe the pan clean or wash it with hot water, and dry it thoroughly on the stove for a few minutes before applying a little oil while still hot.

If food starts to stick or the seasoning has been stripped, you may need to reseason your pan. Clean the pan of any residual oil and heat it in the oven for about an hour at 550 degrees Fahrenheit until it darkens in colour. Remove the pan and apply a coat of oil, carefully wiping the oil off with a paper towel and allowing the pan to cool at room temperature or in the turned-off oven. The pan will darken and patina over time, which is a normal part of the seasoning process.

To season a new blue carbon steel pan, first, wash and dry the pan with hot water and a small amount of mild detergent. Rinse and immediately hand dry thoroughly. Then, apply a thin layer of oil and rub it all over the cooking surface. Place the oiled pan on the stove top over medium heat for 1-2 minutes until the oil gets slightly slippery. Put the pan upside down on the top rack of a 450-degree Fahrenheit oven and bake for at least an hour. Once the baking time is up, turn off the oven and don't remove the pan until it is fully cooled. Repeat the oiling and baking process at least 3-5 times to build up the patina.

To maintain the pan after each use, gently wash it with hot water (no soap), dry it immediately, and apply a fresh thin layer of oil. Re-season the pan periodically every 3-6 months. Avoid using metal utensils with the pan, as this can scratch the surface. Always preheat the pan gradually, heating it over medium heat before increasing to high heat. Clean stuck-on food by simmering water in the pan for 5 minutes to loosen it and then washing the pan gently. Store the pan properly by hanging or nesting it to allow for air circulation.

Blue steel pan's colour

Blue steel pans are a type of cooking material that combines the best qualities of stainless steel and cast iron. They are 99% iron and 1% carbon. Before being pressed into the shape of a pan, it is coated with a thin layer of vegetable oil and then put through a baking process known as "annealing" that gives it a blue colour.

The annealing process is a high-heat treatment that forms a protective layer of blue iron oxide. This process helps protect the pans from corrosion in transit and aids in the initial seasoning. The blue colour will only appear for a few weeks after receiving the pan. The more frequently you cook with it, the faster the blue will fade to black. This is a good thing as it indicates that you have successfully seasoned your pan.

The carbon steel in blue steel pans has a smaller amount of carbon than cast iron, which makes it weigh less and be easier to take care of. Blue steel pans are lightweight compared to cast iron and are very non-stick when well-seasoned. They can be used on any cooking surface and are completely oven-safe.

Blue steel pans are great for searing and caramelising and can take high temperatures. They are also great for making over-easy eggs and can be used for anything from steak to stir-fries.

Frequently asked questions