French Steel Pans: The Ultimate Guide

Carbon steel pans are a popular choice for professional chefs and home cooks alike. They are made from a combination of carbon and iron, similar to cast iron, but with a lighter and more responsive design. Carbon steel pans are prized for their durability, versatility and natural non-stick coating, which develops over time through a process called seasoning. They can be used on all types of cooktops, including induction, and can withstand extremely high temperatures, making them ideal for searing, frying and sautéing. While carbon steel pans require more maintenance than non-stick pans, their performance and longevity make them a worthwhile addition to any kitchen.

What is a French steel pan?

A French steel pan is a type of carbon steel pan. Carbon steel is an alloy made from a combination of steel and carbon, similar to cast iron but with a slightly different composition. French steel pans are often compared to cast iron pans, as they share many of the same benefits, but there are some key differences.

French steel pans are lighter, less brittle, and smoother than cast iron pans. They are more responsive to changes in temperature and can withstand higher temperatures. They also have sloped, flared sides, which make them better suited for sautéing and stir-frying. Like cast iron, French steel pans require seasoning to build up a natural non-stick coating, and they should not be washed with soap or put in the dishwasher.

French steel pans are durable, versatile, and compatible with most heat sources, including gas, electric, induction, open flames, and ovens. They are a popular choice for professional chefs and restaurants due to their functionality and durability. Some popular brands that sell French steel pans include Matfer Bourgeat, de Buyer, and Made In.

How does it differ from a cast-iron pan?

French steel pans, also known as carbon steel pans, differ from cast-iron pans in several ways. Firstly, carbon steel pans have a lower carbon content than cast iron, which makes them less brittle and gives them a smoother surface. This smoother surface, once seasoned, can result in better non-stick properties compared to cast iron. Carbon steel pans are also lighter in weight, making them easier to manoeuvre and reducing the risk of repetitive strain injuries.

Another difference is in the shape of the pans. Carbon steel pans typically have sloped or curved sides, making them better suited for sautéing and stir-frying, whereas cast iron pans often have vertical sides, which are ideal for shallow frying and baking. The curved sides of carbon steel pans also allow for better heat distribution, reducing the occurrence of hot spots. However, cast iron pans tend to be thicker and heavier, which can lead to more even heating overall.

In terms of maintenance, both types of pans require seasoning to create a non-stick surface and prevent rusting. Carbon steel pans are prone to rusting and require careful cleaning and drying to prevent moisture buildup. Cast iron pans, on the other hand, are more durable and less prone to rusting. They can also be seasoned multiple times to improve their non-stick properties.

Both carbon steel and cast iron pans are versatile and can be used on various cooktops, including induction, and in the oven. However, neither is suitable for cooking acidic foods as they can strip away the seasoning and impart a metallic taste to the food. Overall, carbon steel pans offer a good alternative to cast iron, providing similar performance with some added benefits such as lighter weight and smoother surfaces.

What are the benefits of using a French steel pan?

French steel pans, also known as carbon steel pans, are a great addition to your kitchen. Here are some benefits of using them:

Durability and Longevity

French steel pans are renowned for their durability and longevity. They are made from a combination of steel and carbon, resulting in a smooth, less brittle, and more malleable material than cast iron. This construction allows them to be moulded, hammered, and stretched, making them highly durable. With proper care, these pans can last for decades and even become family heirlooms.

Lightweight and Responsive

Carbon steel pans are considerably lighter than cast iron pans. A 12-inch cast iron skillet typically weighs around eight pounds, while a carbon steel pan of the same size usually weighs less than five pounds. This makes carbon steel pans easier to handle and manoeuvre, especially when transferring them between the stovetop and the oven. Their lightweight construction also makes them more responsive to changes in temperature. They heat up quickly and cool down faster when the heat is reduced or removed, making them ideal for precise cooking.

Excellent Heat Retention

Despite being lighter, French steel pans retain heat exceptionally well. Once they get hot, they stay hot, making them perfect for searing steaks, crisping chicken skin, or any cooking technique that requires sustained heat. Their excellent heat retention also means they won't cool down when you add food to the pan, ensuring consistent cooking results.

Natural Non-Stick Surface

When seasoned properly, French steel pans can develop a natural non-stick surface over time. The process of seasoning involves heating the pan with a thin layer of oil, creating a layer of shiny black polymers that provide non-stick qualities. The more you use and season the pan, the slicker it becomes. This makes cooking and cleaning easier and reduces the need for excessive oils or fats during cooking.

Versatility

French steel pans offer a wide range of versatility in the kitchen. They can be used on various cooktops, including induction, gas, electric, and even open flames like campfires and BBQ grills. They are also oven-safe, allowing you to finish dishes under the broiler or bake in the oven. Additionally, their sloped sides make them excellent for sautéing and stir-frying, while their heat retention makes them perfect for getting a crackly sear on meats.

How do you season a French steel pan?

A French steel pan is made from carbon steel, which is an alloy of carbon and iron. Carbon steel pans are durable, easy to maintain, and do not contain toxic chemicals. They are also lighter than cast iron pans and heavier than stainless steel pans.

To season a French steel pan, follow these steps:

• Remove any protective coating, such as beeswax, that may be on the pan.
• Dry the pan thoroughly with a towel.
• Pour a thin layer of oil (about 1 mm) into the pan, making sure not to get it on the sides.
• Heat the pan on medium-high heat until smoking, then dispose of the oil.
• Pour out the oil and wipe down the pan with a paper towel.

Your pan is now seasoned and ready to use! The more you use the pan, the darker and more non-stick it will become. To maintain the seasoning, clean the pan with hot water after each use and rub it down with oil before storing it.

How do you clean a French steel pan?

French steel pans, also known as carbon steel pans, are made from an alloy of steel and carbon. They are lighter, less brittle, and smoother than cast iron pans, but they require more maintenance. To clean a French steel pan, follow these steps:

Method One: Wipe It Out

First, wipe out the pan with a paper towel, kitchen towel, or microfiber cloth. This method should be used every time you use the pan, regardless of how intense the mess is. No water or dish soap is required for this step.

Method Two: Coarse Salt and Oil

If there is still some stubborn residue, you can use coarse salt and a neutral oil, such as grapeseed or canola oil. Add 2 tablespoons each of salt and oil to the pan and rub the mixture all over the inside of the pan with a kitchen or paper towel. The salt acts as a gentle abrasive, helping to remove burnt-on food and polymerized oil. Once you've removed as much residue as possible, thoroughly wipe the pan to get rid of the oil, salt, and food remnants.

Method Three: Boiled Water

If there are still some stubborn bits of food stuck to the pan, you can try using boiled water. Add just enough water to cover the bottom of the pan and bring it to a boil over medium heat. Once the water has come to a boil, use a wooden or rubber spatula to gently scrape the bottom of the pan and loosen any burnt-on food. Continue scraping until you've removed as much residue as possible, then dump out the water and residue and wipe the pan clean with a kitchen or paper towel. Place the pan back on the burner over medium-low heat to get it thoroughly dry, which will help prevent rusting. Once the pan is completely dry, add a thin layer of neutral oil to the surface of the pan using a clean kitchen or paper towel, then place it back on the burner for a minute to reseason it before storing.

Method Four: Steel Wool

If there is still some residue left, you can try using steel wool, but this should only be used as a last resort as it is extremely abrasive and will damage the pan's seasoning. With the steel wool, gently scrub the parts of the pan that still need cleaning, then rinse. Dry the pan thoroughly on the burner, then reseason it.

Frequently asked questions