Are you dealing with a carbon steel pan? Do you have an idea of how mind-blowing carbon steel pans are? Maybe not! The reason behind this is that these pans still lag behind skillet cookware materials like aluminum, stainless steel and cast iron. But, today they are gaining popularity in US and European homes due to their versatility. Carbon steel pans typically contain less than 1 per cent carbon. This material is also an alloy of carbon and iron, just like cast iron. By reducing the amount of carbon in these pans, companies can manufacture pans that are significantly smoother and lighter than their cast iron counterparts.
As compared to cast iron, carbon steel pans are more versatile, and hence you can use them to cook a much more wide-range of foods. They are not only used for sautéing but also allow you to leave them to simmer on low flames for long hours until they are cooked. The major cons of carbon steel pans are they don’t interact with highly acidic food or sauces and they are much more prone to rusting. In addition, average carbon steel must be sufficiently seasoned before use. With a properly seasoned carbon steel pan, you can enhance your cooking skills.
Best Buy Carbon Steel Pans For The Money
We tested 12 carbon steel pans from the popular brands and selected these 3 for your kitchen. Let’s get started to describe the 3 best carbon steel pans:
1. Best Overall – De Buyer – Mineral B Carbon Steel Frying Pan
|Item Weight||5.8 pounds|
|Care Instructions||Hand Wash Only|
|Product Size||4.2 x 12.6 x 1.7 inches|
De buyer is the carbon steel frying pan that is naturally nonstick. It is an oven-safe pan that is great to use frequently in the oven and for other kitchen purposes. The material used for making the steel pan is alloy steel.
It is green in color and used for cooking vegetables without burning them quickly. The carbon steel pan has 99% iron and 1% carbon composition. This is made without synthetic coating, making the equipment worth using in the kitchen.
More specifically, the darker, the better. The finish of the pen protects it from oxidation, and it is a nonstick kitchen essential. Finally, do not forget to follow the seasoning care instructions. In brief, this pain offers three major aspects: commitment, authenticity, and passion.
With a hundred per cent natural beeswax finish, it is a fantastic option for the kitchen. It is the premium kitchen accessories that are used as cooking utensils, pastry equipment and more. The heat distribution in the pan is extraordinary, and it lasts for an extended period.
- Heat resistant
- Epoxy coating handle
- Not good for electric glass range
2. Lodge Carbon Steel Skillet
|Item Weight||3.41 Pounds|
|Care Instructions||Hand Wash Only|
|Product Size||20.87 x 12 x 3.5 inches|
A lodge carbon steel skillet is one of the sturdiness items for kitchen utensils. It is made of alloy steel, that’s one of the best materials used for utensils. The pen is 12 inches in diameter and black in color, which makes it appealing.
The carbon steel heats the utensil quickly, and the heat retains until the food cook. The notice of the fact of the frying pan is it is best for Browning and see you are in. People can go for using the pen on electric, induction stovetops, gas, outdoor grills and open fires.
It works everywhere so that you can go for multipurpose. Season with oil for easy release finish, and it improves the use. The design is a lightweight and comfortable handle to make it easy to work with. This product has great value for money and is an asset for the kitchen.
You can easily carry the utensil from the stove to the table. Take easy care of the pen by doing a hand wash, dry immediately and rub with the cooking oil. It is durable and works for an extended period.
- Carbon steel
- Nothing like cast iron
3. Matfer Bourgeat Black Carbon Steel Fry Pan
|Item Weight||4.11 Pounds|
|Care Instructions||Dishwasher Safe|
|Product Size||11 x 2 x 9 inches|
Matfer is well-known for the frying pan. This is because there are so many varieties in sizes people can choose according to their convenience. The item’s color is stainless steel, and it is made of alloy steel. Undoubtedly, the material used for making the equipment is worth buying.
There are many ways to use the pen since it has spot heat distribution. The pan can easily control the temperature and preserve the nutrients and vitamins of food. All these features together make the equipment excellent for Browning, searing and cooking a wide range of dishes. It is able to make the deserts as well.
The material used is natural nonstick material that promotes healthy cooking. There is no harsh chemical coating that affects the food. The construction is durable since it is made of steel. It has extra strength and security for cooking food.
Undoubtedly, this frying pan can withstand high temperatures and is more compatible and versatile. In terms of performance, it is a pretty good option to go buying. People can take the use for both commercial and residential.
- Protective coating
- Carbon steel
- Smaller in size
- Blotchy is not good
How To Choose The Best Carbon Steel Pans
It’s not easy to find a good skillet in the market. When shopping for a carbon steel wok, keep the following factors in mind. With the help of our experts, we’ve compiled a list of things to look out for when purchasing a carbon steel pan.
These pans should be made of carbon steel that has not been coated with a non – stick coating.
When purchasing carbon steel pan, users must first decide how much money you have available to spend. You’ll know which one to go with based on this budget. Pans can be very expensive or very inexpensive. If you’re on a tight budget, you’ll have to settle for something in the middle.
Some pans are now more durable than others, but most people prefer carbon steel woks. To your surprise, carbon steel skillets are well-known for their sturdiness.
To suit your needs, there are pre-seasoned and unseasoned options available. Pre-seasoned options are an option if you don’t want to add flavor it yourself. It’s possible to find both types on the market.
These pans are available in a variety of sizes and shapes. You must choose the correct size for your needs.
Weight is a major factor in this situation. As an outdoorsman, you should go with the lightweight options. To be honest, the lightest skillet is the best pan made of carbon steel.
As carbon steel is rust & oxidation if not properly maintained, warranties are a necessity. In addition to the length of the warranty, make sure you know what your options are if the pan is damaged during seasoning. However, some manufacturers will still offer a replacement, while others will refuse to do so
Consider your intended use before making a purchase of a carbon steel skillet. Paella, skillet, stir fry, pancakes, and grilling are just a few of the specialized options available.
The size of the carbon steel skillet is an important consideration when making your selection. While some models are as simple as 9 inches in diameter, others can measure up to roughly 30 inches in circumference. Choosing the wrong size is much more likely if you don’t take the time to consider your options carefully before making your final choice.
Your carbon steel pan’s thickness affects which plan you purchase. It is better to use a thick pan than a thin one because it will retain heat better and distribute heat more evenly. As a result, a thick pan has a lower risk of warping over time because of heat damage. A thick pan’s handles are also less prone to bending or breaking during use.
As time goes on, carbon steel pans with riveted handles and lids which fit snugly will get better. For faster and more even heating, they should be kept as thin as possible as — no thicker than 1/8 inch.
→ Heating capacity
Carbide-coated carbon steel has a limit. However, even though it can withstand temperatures of up to 600 degrees Fahrenheit, using it under a broiler or over an open flame will cause it to warp or even crack. With these conditions in mind, cast iron is the better option.
You can cook with carbon steel pan in an oven, on a grill, over a fire, or in a campfire. For the delicate foods like eggs, it’s thin enough to handle high heat, but it’s also durable enough to withstand it. When it comes to searing meats or preparing flatbreads, pizza, stir-fries, and other dishes, carbon steel pans also seem to be ideal.
You can get small pans for cooking eggs to big paella pans made of carbon steel. Because they are round and also have a long stick on one side that is supported by another, most models have a single handle on both sides.
You should also keep an eye out for a few other things that aren’t mentioned here. These have the best combination of heat, comfort; handle length, and country of manufacture.
How to Season and Care for Your Carbon Steel Pan?
Carbon steel pans, such as cast-iron pans tend to stick food over their surface. To avoid stickiness and become a non-stick pan, season them properly. After seasoning, you can quickly cook eggs, veggies, salmon, and more. Keep reading to know the steps you need to follow for seasoning a carbon steel pan.
Steps to follow for Carbon Steel Pan Seasoning:
- Newer carbon steel pans may have factory residue, often called a protective coating. Before seasoning your skillet for the initial time, finish off this layer, which is provided to help prevent rust. Read the cleaning instructions that came with the skillet. Most of the cleaning process usually requires some form of scrubbing with warm water and dish soap.
- After scrubbing off the coating, leave it dry completely. Then, immediately put it on any of the burners of stovetops. Keep it over the medium-heat temperature, and allow it for a few minutes until it is dry.
- Use a paper towel and use it to spread a few drops of oil, such as vegetable or canola oil. Clean the cooking base of the pan, and create a thin layer of oil over its base. Remove any excess oil or any drips.
- Allow the pan to heat for at least for few minutes.
- Repeat the same steps to create a strong layer.
- After seasoning, test out your skillet by preparing eggs or food that have a tendency to stick to the pan surface.
Caring Tips for Seasoned Carbon Steel Pan:
- Always use your newly seasoned carbon steel skillet to deep fry, shallow fry food, or cook vegetables.
- Use an additional oil to prevent sticking and avoid cooking starchy food.
- Never cook any acidic food with a newly seasoned pan. These foods include vinegar, tomato, and lemon juice, as they will affect the seasoning.
Carbon Steel Pan Frequently Asked Questions
- How can I season carbon steel pan?
This is done by heating a little quantity of high smoke-point oil, such as grapeseed or Seasoning Wax, in order to fill up the pan’s metal surface’s microscopic pores. High temperatures dry out the oil, which then hardens into a slick polymer covering that adheres to the pan’s surface.
Canola, sunflower, and avocado oils all perform well in this situation. To avoid rust and keep even the most fragile meals from sticking, seasoning must be done properly.
A little teaspoon of oil is all that’s needed for seasoning, so make sure the pan is completely dry before using it. A sticky skillet with uneven, flaky, or beaded seasoning might be the consequence of using too much oil during seasoning process.
- How to cook in carbon steel pan?
Carbon Steel Cookware can withstand high temperatures around 1200F, making it suitable for anything from searing steak to cooking over an open flame. Smoky, charred flavors may be achieved on the barbecue using Carbon Steel Pans while preserving marinades, oils, and fats.
Carbon Steel cookware can handle whatever you throw at it, but there are some dishes that are best served in different materials. In the same way that cast iron reacts to specific elements, Carbon Steel Pan is also reactive. After cooking the meal, you’ll probably want to re-season your Carbon Steel pan because of the acidity of these components.
- Can I use a carbon steel pan on induction?
Yes, Carbon Steel Skillet may be used on an induction cooktops. Copper Cookware & Sheet Pans, on the other hand, are incompatible with induction & glass stoves. While cooking with Carbon pan on an induction surface, there are a few things to keep in mind:
- The method of Stove-to-Oven with Carbon Steel Seasoning should be used when seasoning your pan for the first time.
- Thermal shock may deform your pan’s cooking surface if you heat it too soon. Start by warming the skillet on low before gradually increasing the heat.
- We suggest that you measure your burners and consult the product specifications while looking for induction skillets of the appropriate size.
- Is carbon steel skillet non-stick?
There is no non-stick coating on Carbon Steel Pans out of the box. However, the more you fry with them, the more nonstick they get. Before you begin cooking with your Pan, be sure to carefully clean and season it. To prevent rust & food from adhering to the pan’s surface, apply a coating of nonstick spray.
Hi, my name is Ashley Robinson. I’m a food blogger and a part time chef in Food & Drink Junction, Denver. With my blog I’m sharing information & tutorials about different kinds of cooking pans.