Seeking cookware that will last and versatile? Check out these carbon steel pans that will surely prove their might!
Carbon steel cookware, a preferred choice of both professional chefs and home cooks for centuries, holds several compelling reasons to be added to our kitchen arsenal.
The excellent heat conduction of carbon steel cookware rivals that of cast iron while heating up faster due to its thinner material, enabling more precise temperature control.
Through proper seasoning and regular use, carbon steel develops a smooth, slick patina that prevents food from sticking, enhancing the non-stick surface with each use and simplifying cooking and cleaning. Unlike synthetic non-stick coatings that may degrade and potentially release harmful chemicals over time, carbon steel’s seasoning is completely safe and easy to maintain.
When given proper care, carbon steel cookware endures for generations, standing up to high heat, metal utensils, and other demanding cooking conditions. Its robust construction and resistance to warping make it a dependable and long-lasting investment for the kitchen.
Moreover, carbon steel pans exhibit remarkable versatility, suitable for use on various cooking surfaces, including gas, electric, and induction stovetops, as well as in the oven or over an open flame. This adaptability empowers cooks to utilize the same cookware for an array of cooking techniques, from stovetop searing to oven roasting and even outdoor cooking during camping trips.
As an added advantage, carbon steel cookware is comparatively affordable when compared to other high-quality materials like copper or specific types of stainless steel. This affordability makes it an enticing choice for those seeking exceptional cooking performance without exceeding their budget.
Benefits of Carbon Steel Cookware
- Excellent Heat Conduction
Carbon steel is a great heat conductor, second only to copper. This means that it heats up quickly sometimes too quickly.
Compared to cast iron, carbon steel is lighter, making it easier to handle and maneuver in the kitchen.
Carbon steel cookware is known for its durability and toughness. When properly cared for, it can last for generations, withstanding high heat, use of metal utensils, and other demanding cooking conditions.
Carbon steel cookware can be used on various cooking surfaces, including stovetops (gas, electric, and induction), ovens, and even over an open flame during camping trips.
- Natural Non-Stick Surface
With proper seasoning (a process of oiling and heating), carbon steel develops a natural non-stick surface. As you continue to use and season the cookware, this non-stick property improves, making it easier to cook with and clean.
- High Heat Tolerance
Carbon steel can handle high temperatures without warping, making it suitable for techniques that require searing, browning, and high-heat cooking.
Compared to some other high-quality cookware materials like copper or certain types of stainless steel, carbon steel is relatively more affordable.
- Even Cooking
Due to its excellent heat distribution, carbon steel ensures that your food cooks evenly, reducing the likelihood of hotspots.
- Health Benefits
Cooking in carbon steel can be beneficial for individuals with iron deficiencies since small amounts of iron can leach into the food. However, it’s worth noting that excessive iron consumption may not be suitable for everyone.
- Thin and Responsive
Carbon steel pans are generally thinner and more responsive to changes in heat, which is especially beneficial for dishes that require precise temperature control.
Merten & Storck Carbon Steel Pre-Seasoned Skillet
- Lightweight and quick heating carbon steel delivers cast iron performance without the weight or the wait
- Pre-seasoned, Merten & Storck Carbon develops a nonstick patina with use: the more you cook the more nonstick it gets
- Oven safe up to 600°F/ 315°C
- Metal utensil safe
- Triple-riveted steel handle provides a sturdy grip, Given diameter is outer diameter