Tillie Doyle
Carbon steel pans are a great alternative to cast iron pans, offering many of the same benefits but with added versatility. Carbon steel is lighter and more responsive to temperature changes, making it a favourite in professional kitchens.
Carbon steel pans can be used for searing, roasting, frying, sautéing, and broiling on any heat source, including induction, grills, and even campfires. They are durable, tough, and long-lasting, and, when properly cared for, will develop a natural non-stick surface.
When buying a carbon steel pan, it's important to consider the size, weight, and shape. Lighter pans are generally easier to manoeuvre and heat up faster, but thicker pans may distribute heat more evenly. Look for a pan with a comfortable handle, sloping sides, and a wide, open surface area.
Some popular options include the Mauviel M'Steel Black Carbon Natural Nonstick Frying Pan, the Vollrath French Style Carbon Steel Fry Pan, and the OXO Obsidian Pre-Seasoned Carbon Steel Frying Pan.
What You'll Learn
Carbon steel pans are lighter than cast iron
The weight difference is significant, especially for those who struggle to lift cast iron. 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 average 10-inch carbon-steel skillet weighs around 3.5 pounds, whereas the average cast-iron skillet of the same size is closer to five pounds.
The lighter weight of carbon steel pans makes them easier to manoeuvre and more responsive to changes in temperature. They heat up and cool down faster than cast iron, making them ideal for cooking delicate foods such as flash-fried or sautéed dishes. The lighter weight also makes carbon steel pans perfect for sautéing, as they are easier to lift and handle during cooking.
The polished surface of a carbon-steel pan is smoother and less brittle than the surface of most cast-iron cookware. This results in a more uniform sear when cooking with high heat. The smoother surface, combined with seasoning, also makes carbon steel pans ideal for cooking eggs, omelettes, crepes, and fish, as these foods are less likely to stick to the pan.
While carbon steel pans are lighter and more responsive, cast iron pans have better heat retention. Cast iron is slow to heat up but retains heat longer than carbon steel, making it ideal for pan-frying and roasting.
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Carbon steel pans are more responsive to temperature changes
Carbon steel pans are also more responsive to temperature changes than stainless steel pans. This is because stainless steel pans distribute heat more evenly than carbon steel pans. However, a stainless steel pan with a copper core layer provides the ultimate responsiveness due to the superior thermal conductivity of copper.
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Carbon steel pans are more non-stick than cast iron
Carbon steel pans are made from an alloy of iron and carbon, with a carbon content of no more than 2%. Cast iron pans, on the other hand, typically contain 2-3.5% carbon. This higher carbon content makes cast iron more brittle, so it needs to be heavier and thicker to avoid breaking. Cast iron pans also take longer to heat up and cool down because they are poorer conductors of heat.
Carbon steel pans, by contrast, heat up quickly and evenly, with fewer hot spots. They are also lighter and easier to manoeuvre, making them ideal for sautéing. The lighter weight of carbon steel pans also makes them more responsive to changes in temperature. However, carbon steel pans require more careful maintenance than cast iron pans, as they are more prone to rusting.
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Carbon steel pans are more expensive than cast iron
While carbon steel and cast iron have a lot in common, there are some key differences that may explain why carbon steel pans tend to be more expensive.
Both materials are alloys of iron and carbon, but cast iron has a higher carbon content, which gives it a rougher, bumpier feel. This higher carbon content also makes cast iron more brittle, which is why cast-iron pans need to be thicker and heavier. Carbon steel, on the other hand, has a matte finish and is much harder, making it ideal for making knives. However, this also means it is more difficult to sharpen.
Another reason for the price difference is that carbon steel is more prone to rusting than cast iron. Cast iron is more durable and can withstand higher temperatures without warping. Carbon steel, while still very durable, is thinner and more lightweight, which makes it easier to manoeuvre but also more susceptible to warping if heated or cooled too quickly.
Both types of pans require seasoning to create a non-stick surface, but carbon steel pans are more likely to come unseasoned, so you will have to put in the extra time and effort to season them yourself.
Finally, cast iron is a poor conductor of heat and takes longer to heat up and cool down. Carbon steel, while also a poor conductor, heats up and cools down faster, making it more versatile and suitable for a wider range of cooking techniques.
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Carbon steel pans are more durable than cast iron
Carbon steel is an alloy of iron and carbon, just like cast iron, but in slightly different proportions. Carbon steel contains less carbon, which makes it lighter and less brittle than cast iron. The polished surface of a carbon-steel pan is smoother than the surface of most cast-iron cookware, resulting in a more uniform sear when cooking with high heat.
Carbon steel pans are also more responsive to changes in temperature. They heat up and cool down faster than cast iron, which makes them ideal for cooking delicate foods such as flash-fried or sautéed vegetables. However, because carbon steel is much thinner than cast iron, it is important to warm it slowly and avoid cooling it too quickly, as this can cause the pan to warp.
Both carbon steel and cast iron require seasoning to create a non-stick surface. Seasoning is the process of bonding oil to the surface of the pan to create a protective and non-stick layer. Carbon steel pans need to be seasoned more frequently than cast iron pans, as the seasoning can be stripped away by acidic foods.
In terms of maintenance, carbon steel and cast iron have similar care instructions. Both types of pans should be washed in warm water, dried, and oiled after each use. It is important to avoid using soap or detergent when cleaning carbon steel or cast iron, as this can remove the seasoning.
Overall, carbon steel pans are more durable than cast iron due to their lighter weight, smoother surface, and faster heating and cooling capabilities. However, cast iron may be preferable for certain dishes that require longer heating times, as it has better heat retention.
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Frequently asked questions
The best size for a black steel pan depends on your needs and the type of food you plan to cook. For example, if you want to cook large batches of food, a larger pan with a diameter of 12 inches or more would be ideal. On the other hand, if you're looking for a more versatile and manoeuvrable option, a smaller pan with a diameter of around 10 inches would be a better choice. Keep in mind that the weight of the pan also increases with size, so consider what you're comfortable handling.
Black steel pans, also known as carbon steel pans, offer a combination of durability, slick surfaces, and easy cleaning. They are similar to cast iron pans but are lighter, more responsive to temperature changes, and have sloped sides that make them perfect for sautéing and tossing food. They can also withstand super-high temperatures and are compatible with various cooktops, including induction and open flames.
To care for and maintain your black steel pan, proper seasoning is essential. Seasoning involves heating the pan and applying oil to create a protective and non-stick coating. You should also avoid using soap or detergent when cleaning, as it can remove the seasoning. Instead, use hot water and a scrub brush, then dry and oil the pan after each use to prevent rust.
