Carbon Steel Pans: Missing In The Usa

Carbon steel pans are a lot like cast iron pans, but with some key differences. Cast iron is made by pouring liquid metal into a mold, resulting in one solid piece of metal with no rivets or connections. Carbon steel, on the other hand, is made by stamping from a sheet of carbon metal, which means the handle and pan are riveted or welded together. Because it's stamped from a sheet, the metal can be smoother, thinner, and lighter.

Carbon steel pans are durable, lightweight, and versatile, and they have been the go-to pan for restaurant chefs for decades. They are now making their way into home kitchens. Carbon steel pans offer a naturally nonstick coating that, once established, cannot be damaged by things like heat or metal utensils. They are perfect for baking, searing meat, or achieving a golden-brown crust on vegetables.

Carbon steel pans can be used over a campfire, in a pizza oven, or on a glass or induction cooktop. They are compatible with all cooking surfaces, from induction cooktops to grills, and can go in the oven. They are also very responsive to changes in temperature.

However, carbon steel pans require a bit of maintenance. They need to be seasoned, which means using heat to bake oil onto the surface of the pan. Under high heat, the oil becomes carbonized and undergoes a chemical process called polymerization. This coating functions as a nonstick surface as it fills the microscopic pores of the steel.

Carbon steel pans are not sold in the USA because they are mostly used in professional kitchens

Carbon steel pans are a favourite in professional kitchens because they can perform as an all-in-one pan. They can be used on any heat source, including induction cooktops, grills, and open flames like campfires and BBQ grills. They are also durable and long-lasting, making them a worthwhile investment for chefs.

Additionally, carbon steel pans are affordable, with prices ranging from $40 to $300. They are also easy to maintain, requiring only occasional seasoning to retain their nonstick surface. However, one downside is that they are prone to uneven heating patterns due to their poor conductivity.

Overall, carbon steel pans are a great option for professional kitchens, offering versatility, durability, and value for money.

Carbon steel pans are heavier than cast iron pans

Carbon steel is a combination of approximately 99% iron and 1% carbon. Cast iron, on the other hand, is made from an alloy of iron and carbon, with a carbon content of between 2% and 4%. This higher carbon content makes cast iron more brittle than steel, so it needs to be thicker and heavier to avoid breaking.

The weight difference is significant. 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. Another source compares a 10-inch carbon steel frying pan, which weighs three pounds, to an 11-inch enameled cast iron skillet, which is almost double the weight at 5.8 pounds.

The weight of cast iron pans makes them ideal for shallow-frying and baking, but carbon steel pans are easier to manoeuvre and better for sautéing. The lighter weight of carbon steel pans means they heat up faster and are more responsive to changes in temperature. This makes them ideal for grilling or cooking over an open fire, as you can get a perfect sear without overcooking.

Both types of pan are durable, tough, and able to withstand high temperatures. They are also similarly priced, although carbon steel tends to be more expensive. Both require seasoning to create a non-stick surface, and neither is suitable for cooking acidic foods, which will strip away the seasoning and impart a metallic taste.

Carbon steel pans are more expensive than cast iron pans

Another factor that contributes to the higher cost of carbon steel pans is their form factor. Carbon steel pans have sloped sides, which make them better suited for sautéing. The angled handle of a good carbon steel skillet also makes it comfortable to hold during cooking or when transferring the skillet to the oven. In contrast, cast iron skillets typically have vertical sides and shorter handles, making them ideal for shallow-frying or baking.

Additionally, carbon steel pans heat up and cool down faster than cast iron pans. This is due to the spinning and stamping process used to manufacture carbon steel pans, which results in a thinner and lighter product. While this is advantageous for certain cooking techniques, such as flash frying and sautéing, cast iron's slower heat-up time and better heat retention make it superior for pan-frying and roasting.

Despite these differences, carbon steel and cast iron pans share many similarities. Both types of pans are tough, versatile, and capable of withstanding high heat. They can be used on various stovetops, in the oven, on the grill, or even over a campfire. Additionally, both carbon steel and cast iron require seasoning to develop their non-stick properties. Properly seasoned pans can be used for searing, frying, sautéing, and broiling.

Carbon steel pans are harder to clean than cast iron pans

Both carbon steel and cast iron pans are washed in warm water, dried, and oiled. However, carbon steel requires more careful cleaning to preserve the seasoning. It is recommended to start by wiping out the pan with a paper towel, kitchen towel, or microfiber cloth. If further cleaning is required, coarse salt and oil can be added to the pan and rubbed with a towel to help lift off stubborn residue. If there is still residue, water can be added and boiled to loosen the food remnants. The pan should then be dried and oiled to prevent rusting. Steel wool can be used as a last resort, but the pan will need to be reseasoned afterward.

Cast iron pans, on the other hand, can be washed with warm water and dried immediately to prevent rust. They typically come preseasoned, with a layer of oil bonded to the surface to protect from rust and provide nonstick properties. While this seasoning can be scraped off by metal utensils, it is not as delicate as that of carbon steel pans.

Carbon steel pans are also more prone to rusting than cast iron, which makes them harder to clean and maintain. They require more frequent seasoning to prevent rust and must be thoroughly dried and oiled after each use.

In summary, while both carbon steel and cast iron pans are cleaned in similar ways, carbon steel pans require more gentle and careful treatment to preserve their seasoning, making them harder to clean overall than cast iron pans.

Carbon steel pans are not as durable as cast iron pans

In addition, cast iron pans have better heat retention than carbon steel pans. Cast iron takes longer to heat up but stays hot for longer, making it ideal for pan-frying and roasting. Carbon steel pans, on the other hand, heat up quickly and cool down faster, which is desirable for cooking delicate foods such as fish or vegetables. However, this also means that carbon steel pans may not perform as well as cast iron pans for certain cooking tasks that require high and consistent heat, such as searing meats.

Another factor to consider is the maintenance required for each type of pan. Both carbon steel and cast iron pans require seasoning to create a non-stick surface and protect against rust. However, cast iron pans often come pre-seasoned, while carbon steel pans usually need to be seasoned by the user. Additionally, carbon steel pans are more prone to rusting and require more careful cleaning and maintenance to prevent corrosion.

While carbon steel pans offer advantages such as lighter weight and faster heating, they may not be as durable or low-maintenance as cast iron pans. Cast iron pans are built to last and can withstand more rigorous use without requiring frequent re-seasoning or special care to prevent rusting. Therefore, if you are looking for a pan that will stand the test of time, a cast iron pan might be a better choice over a carbon steel one.

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