.Cook with Confidence
Carbon steel cookware is probably the safest cookware on the planet. It is made only from iron and carbon and contains NO toxic compounds or coatings.
Seasoning by the two methods described in this article will be easy and will produce positive predictable results. You will see, in this article, that this method of seasoning just plain works!
There are many factors that determine the cost of a carbon steel pan. Some of these factors are the size of the pan, how thick the steel is, who is the manufacture, whether the pan has rivets or welded handle, etc.
If you use Vollrath or Matfer Bourgeat pans, you will find that the inside of those pans is smooth where the welds attach the handle. This is a big deal when cleaning up because when I camp I don’t want to spend hours trying to get my cookware clean. Cleaning is easy when handles are welded rather than riveted.
Eggs can stick to your carbon steel pan for several reasons. The pan could be too cold, too hot, not enough butter or oil, cold eggs, incomplete seasoning, and a variety of other reasons. Take a few minutes to reveal what I have discovered about eggs sticking to the bottom of carbon steel pans.
Carbon steel and cast iron pans can be considered cousins. It means that they have quite some similarities but some characteristics are used to differentiate the two. Carbon steel heats up and cools down quicker. Cast iron is slow to heat up and slow to cool down. Each has advantages.
Carbon steel is the preferred choice by chefs around the world. Carbon steel pans can be made non-stick which will rival the best stainless steel and other coated non-stick pans. These pans are durable will last a life-time.
Here we look at the differences between the two most commonly used materials for woks, cast iron and carbon steel. We also look at the similarities between the two, and finally, which works best for you.
The thickness of carbon steel pans is essential. Before you decide to purchase carbon steel cookware, it would be advised to look into the thickness of any pan you buy. Why? If you use very high heat in a carbon steel pan, the bottom of the pan can sometimes warp. I even have cast iron pans that have warped. This warping is not uncommon.
Is your Carbon Steel Pan in need of re-seasoning? This will show you how to restore your carbon steel pan's seasoning like new.
Carbon steel pans will last forever if they are properly cared for. On the other hand, pans with non-stick coatings usually require replacing every two years or when their surface is scratched. Which would you like?