This also means that it is more durable (in a sense) than cast iron. This is what allows manufacturers to stamp and mold pans using thinner gauged metal. Rather than cracking, carbon steel will bend. It’s not common, but cast iron pans can crack, but they’ll never bend.Ĭarbon steel, on the other hand, is more malleable. If you’ve ever used a cast iron skillet, you know how thick and brittle they can be. ![]() DurabilityĪ good carbon steel pan will last for generations, especially when cared for properly. While they aren’t as light as an aluminum pan, most models weigh about 4 lbs. When you consider carbon steel is the material of choice in many restaurant kitchens, you can imagine that it’s important for cooks to be able to lift and toss these pans repeatedly during a busy lunch or dinner service. A carbon steel pan is designed to be more mobile and maneuverable on the stovetop. Have you ever tried tossing a stir fry in a 12-inch cast-iron skillet? It can be a good arm workout, but it also leads to a messy stovetop. The thinner carbon steel material means less weight. For comparison, a classic Lodge cast iron skillet is around 5 millimeters. Most carbon steel skillets are 2-3 millimeters thick. Carbon steel is nowhere near as heavy as cast iron.Ĭarbon steel cookware is generally made from a much thinner material. HeavinessĬarbon steel pans are often compared to cast iron, but one thing is for sure. ![]() Unique Features of Carbon Steel CookwareĪlthough you may just now be discovering carbon steel cookware, it shares some of the best features of other cookware materials that you already know and love. Carbon steel is also much easier to maneuver than cast iron while offering a similar natural nonstick property.įor many types of frying, sautéing, and wok cooking, there simply isn’t a better material. They offer excellent heat conduction and are significantly more durable than other highly-conductive materials like aluminum and copper. But why? For one, carbon steel can be significantly more affordable than stainless steel and nearly as versatile. Why does everything stick to my carbon steel pan?Ĭarbon steel pans are a staple in many pro kitchens.How Does Carbon Steel Compare To Other Cookware Materials.What Are The Downsides Of Carbon Steel Pans?. ![]() What Is The Advantage Of Carbon Steel Pans?.Unique Features of Carbon Steel Cookware.As the pan’s seasoning begins to layer and darken, cooking acidic foods or simmering will pose fewer complications. While these pans make great workhorses, they really excel in high-heat cooking: searing, stir-frying, etc. However, think twice before sautéeing a pan full of ripe tomatoes – consider opting for your stainless pans in these cases. ![]() If this happens, it is most definitely not the end of the world – your seasoning will come back. Leaving the pan wet will cause it to rust, so if you’d like to be 100% safe you can place it back on the stove briefly to evaporate any remaining moisture.įinally, it’s important to remember that acidic foods can strip the seasoning off of your pans, especially in the early stages of building up a seasoning. Be sure to dry it immediately with a clean towel. A steel scrub or brush will make cleaning up a breeze during the pan’s infancy, but as the seasoning develops an ordinary sponge should do the trick. To clean your pan, simply wash the pan after you use it just like you would any other (with hot water and soap, hopefully).
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