Carbon steel falls somewhere in the middle of stainless steel and cast iron in terms of weight and is ideal for high-heat cooking. (Amazon)
Many professional chefs love carbon steel cookware, prizing it for its ability to sear a steak with intense heat, allow veggies to be stir-fried with lickety-split precision, and — in some cases — finish roasting a dish in the oven without missing a beat. But what exactly is it? Well, it's a metal alloy comprised of both carbon and iron. Or, to put it another way, "Carbon steel is kind of a cross between stainless steel and cast iron." So says Dan Kluger, chef and owner of Greywind restaurant in New York City. "You can get it really hot like cast iron, and it holds heat well, but it’s thinner, so it heats up and cools down faster. That makes it great for searing or any kind of high-heat cooking."
It's also naturally nontoxic, practically indestructible and generally more affordable than high-quality stainless steel. Just like your favorite cast-iron skillet, a carbon steel pan is nonstick if you season it — and it only gets more so with use and time. But here's where carbon steel differs from cast iron: It's generally more lightweight and has a smoother surface. If you've ever struggled to lug a cast-iron pan onto a stovetop or struggled to clean it, this is a big deal. I would know: I'm a busy mom of two and a graduate of the French Culinary Institute with years of experience working in restaurants and writing about food and cooking.
Marc Spitzer, executive chef and partner at Okaru in Roslyn, N.Y., says he relies on a carbon steel pan for "everything from searing meats and fish for that perfect crust, to items that you would normally cook in a nonstick pan." The trick to carbon steel cookware is to go easy on the oil: You only need about a teaspoon of neutral oil to season a pan. "Once seasoned, it's all about preheating the pan, and food will never stick,” he says. Here's a step-by-step guide to cooking with carbon steel.
Place the pan over low-medium heat for a few minutes. You should also check that your protein is at room temperature — if it's too cold, it won't cook well.
Allow it to coat the pan and heat for a minute or two. When the oil shimmers (looks wavy and glides quickly over the surface), it's ready for food and nonstick cooking. Not all cooking fats work at all temperatures. If you're cooking at a low to medium temperature for eggs, for example, butter and olive oil work just fine, but if you need to cook at a high temperature, those fats will burn. Avocado and other vegetable oils have a higher smoke point and are better suited for high-temperature cooking. If you let the oil heat too long, it will burn, and you'll have to wash the pan and start over.
Before you put room-temperature protein in the pan, pat it dry, as excess moisture can cause food to stick. Don't overcrowd the pan — this can lower the overall temperature of the cooking surface and inhibit the ability to achieve a good sear.
If you move the food before it has a chance to develop a crust, you risk the food sticking. It will release easily when it's ready. Use a spatula with a thin blade to gently peek under the edge — if there's resistance, it's not ready to move or flip over.
A note on cleaning carbAon steel: As with cast iron, you should always hand-wash your carbon steel pots and pans. To preserve the seasoning on these pans, stay away from soap and use hot water and an abrasive sponge or brush. Always dry them thoroughly before putting them away.
This stainless steel spatula with more than 7,600 five-star fans is perfect for when you're using a stainless steel pan. It's thin enough to slide under fish filets or chicken breasts but wide enough to make flipping easy. The soft, grippy handle is comfortable to hold. Bonus: It's dishwasher-safe.
We rely on lots of cooking gear from Oxo, and this pre-seasoned carbon steel frying pan is no exception. It works on all stove types and is oven-safe up to 660°F. We really appreciate that the handle comes with a removable silicone sleeve, which means you won't need an oven mitt when cooking on the stovetop.
Like with cast iron, the more you use these pans, the more nonstick they get. But this carbon steel pan weighs in at 2.8 pounds, whereas a typical 10-inch cast-iron pan is twice as heavy.
One five-star fan sums it up, "As good as non-stick. Cooks eggs with no issues ... Heats quickly. Cools quickly. Light and not heavy like my Lodge cast iron."
This high-quality German brand's pan is known for its slick pre-seasoned cooking surface and light weight. It's oven-safe up to 660°F and can be used on the stove, in the oven, on the grill and over a campfire. Like cast iron, the handle does get hot during cooking, so be sure to have an oven mitt on hand.
More than 3,300 Amazon reviewers gave it five stars. One satisfied buyer praised its durability: "If you're looking for a way to buy once and own forever ... then I can't recommend anything better than this pan for its shape and consistent, durable construction."
Another home cook appreciated its lighter weight: "I’ve cooked in cast iron for decades. My arthritis was making it hard to hold the heavy pans. After much research, I decided to give carbon steel a try. I am in love with this pan! As good, if not better, than cast iron. Same cleaning and seasoning routine, without the weight!"
A tough cleaning buddy like this Scotch-Brite Dobie pad is a must when you're washing carbon steel skillets. I have tested a lot of cookware and found the combination of the pad's abrasive surface to be no match for even the worst burnt-on food residue.
A stack of cotton dishtowels is key for drying pots and pans and mopping up spills in the kitchen. They're absorbent, quick-drying and lint-free and go right into the washing machine and dryer. The cornflower blue hue masks subtle stains and also brightens my mood.
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