Carbon Steel Pans are extremely popular among both home cooking enthusiasts and professional chefs, and for good reason. This type of cookware combines the durability and heat tolerance of cast iron with the ease of a non-stick surface and the excellent thermal conductivity of stainless steel. However, despite all these advantages and expert recommendations, carbon steel isn't suitable for every cooking scenario.
Before you hit that 'buy' button, here's a quick rundown of what you need to know and understand about carbon steel cookware.
Advantages of Cooking with Carbon Steel Cookware
Lightweight and Easy to Handle – Carbon steel pans weigh significantly less than cast iron, making them easier to maneuver. For instance, a standard 12-inch cast iron skillet weighs around 8 pounds, whereas a similar Matfer carbon steel fry pan weighs just over 5.5 pounds.
Versatility – Carbon steel cookware can be used across multiple platforms, including stoves, ovens, grills, and broilers. It’s incredibly versatile and can replace several types of cookware in your kitchen. If you're limited on space, carbon steel can handle various cooking tasks effectively.
Durability – Made from 1% carbon and 99% iron, carbon steel is highly durable and strong yet malleable. Even if you accidentally drop, bang, or overheat your pan, it’s unlikely to break or crack.
Affordable – Professional chefs and home cooks alike can find high-quality carbon steel pans at reasonable prices. Our best-selling 11-7/8 inch carbon steel fry pan is under $45.
Excellent Heat Tolerance – Carbon steel is incredibly heat-resistant, making it ideal for cooking. Most carbon steel pans are safe up to 600 degrees Fahrenheit, with some capable of handling temperatures as high as 1200 degrees. This is why many restaurants stock a variety of carbon steel pans—they can stay on the stove for extended periods without risk of damage.
Fast Heating – Carbon steel heats up and cools down faster than cast iron. Its slim design allows for rapid heat transfer from the stove to the surface. Saving a few minutes per dish can make a big difference in a busy kitchen.
Responsive – Adjust your heat source, and your pan will respond relatively quickly. A responsive pan helps you avoid overcooking or undercooking your food.
Universal Compatibility – Whether you're using induction, gas, or electric ranges, carbon steel cookware works seamlessly. It’s also portable and compatible with virtually any heat source, making it a reliable choice wherever you cook.
Safety – Carbon steel is composed of non-toxic materials like iron and carbon, ensuring it's safe for cooking. Unlike pans with chemical-based non-stick coatings, carbon steel pans are seasoned with oil or lard, which is equally non-toxic, creating a natural non-stick surface.
Challenges of Using Carbon Steel Cookware
Requires Seasoning – Unlike other cookware, carbon steel pans do not come pre-coated with a non-stick surface. They require seasoning to achieve a smooth, quick-release finish. Proper seasoning also prevents rust and extends the life of your pan. While seasoning is straightforward, it’s essential. For detailed instructions, refer to our guide or follow the steps below:
Rust and Discoloration – Unlike stainless steel, carbon steel can rust if not properly maintained. Over time, it may also develop discoloration due to excess oil, reactions to acidic foods, or a natural black patina. These changes do not affect performance.
Hot Handles – Unlike some stainless steel pans designed with heat-dispersing handles, carbon steel pans typically have flat handles attached directly via rivets, which can become very hot. Consider purchasing a silicone sleeve for your frying pan.
Hand Wash Only – Carbon steel pans are not dishwasher-safe and washing them improperly could damage the pan and its seasoning. Fortunately, cleaning is simple—just wash in warm water and dry thoroughly.
Reactiveness to Acidic Foods – Carbon steel doesn’t play well with acidic ingredients like tomatoes, wine sauces, or lemon juice. A small amount of vinegar or lemon juice is fine, but simmering sauces with these ingredients can strip the seasoning layer. For such recipes, opt for stainless steel or enameled cast iron pans, which are non-reactive.
Foods Stick to the Surface (Without Seasoning) – Experienced cooks are familiar with this, but beginners might be surprised if they attempt to cook on an unseasoned pan. Always ensure your pan is properly seasoned before use.
Less Common Than Other Materials – Carbon steel cookware isn’t as widely available as stainless steel or aluminum options. Many consumer brands don’t offer it, so home cooks may need to explore commercial lines to find the perfect pan.
Inconsistent Heat Distribution – While carbon steel heats up quickly and responds well to temperature changes, it doesn’t distribute heat as evenly as multi-clad stainless steel pans. Smaller pans aren’t usually affected, but larger ones may result in uneven cooking, particularly for delicate items like fish or meat.
Seasoning Instructions for Carbon Steel Cookware
Step 1: Clean and Dry
Before first use, wash the pan under hot water with mild detergent. Use a bristle brush if needed to remove any protective coating. Make sure the pan is completely dry.
Step 2: Sauté Your Pan
On medium heat, sauté oil, salt, and the skins of two potatoes in the pan, continuously swirling them around. The quantity of ingredients depends on the pan size (for a medium pan, use 1/3 cup oil, 2/3 cup salt, and two potato skins). Discard after sautéing for 15 minutes.
Step 3: Repeat
Repeat Step 2 again.
Step 4: Reheat
After completing Steps 2 and 3, briefly reheat the pan with a little oil, remove it from heat, and wipe it with a paper towel.
AFTER USE:
Wipe with a paper towel or rinse under hot water. Avoid using dish soap and never let the pan air dry. Dry thoroughly by placing it briefly on a hot burner and lightly re-greasing it. As you continue to use your Matfer Black Steel Pan, it will naturally darken until it becomes black.
In Conclusion: Is Carbon Steel Cookware Right for You?
Carbon steel is lightweight, heats up quickly, is affordable, and highly durable. However, you'll need to season your pan before cooking and occasionally re-season it. If you frequently cook acidic foods, you might be disappointed. But if you're looking for an affordable, versatile option that’s easy to handle, responsive, and built to last for years, carbon steel cookware is worth considering.
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