Can Carbon Steel Go in the Oven?

Carbon steel pans are all the rage lately – and for good reason! They have the performance power of cast iron with the lightness and maneuverability of stainless steel. You may already know that carbon steel does a fantastic job on top of the stove, but can it go in the oven? The answer is absolutely yes!

Made In Carbon Steel Cookware in particular is oven-safe up to a scorching 1200F, making it perfect for chefs who want seamless movement from stovetop to oven. Just keep in mind that the handle will be hot to the touch coming out of the oven and that you will need to maintain the pan with proper cleaning and seasoning. That way, your carbon steel pan will continue to be your go-to cookware for decades.

Why Carbon Steel Belongs in the Oven

Carbon steel’s biggest strength is its versatility. While it is similar to cast iron in its ability to handle extremely high heat, it heats up and cools down much faster. This makes it possible to sear your dishes on the stove and finish them in the oven, something that most other cookware materials just can’t do.

Carbon steel is truly a material for every type of cooking. Made In Carbon Steel pans in particular can go from stovetop to oven to grill without warping, cracking, or the loss of their carefully seasoned surface. This means you can roast vegetables, get crisp chicken skin, or even bake cornbread with effortless movement between heat sources.

Oven-Safe Temperatures

Made In Carbon Steel is oven-safe up to temperatures that most in-home ovens would ever be able to reach. While most ovens in the home only reach temperatures of 500-550F at maximum, carbon steel is oven-safe up to a whopping 1200F, making it ideal for both professional kitchens and ambitious home cooks.

Thanks to carbon steel’s extreme durability, you can:

• Bake or roast meat, vegetables, desserts, and more without worrying about causing damage to the pan.
• Sear steaks on the stovetop and finish them under the broiler like restaurant chefs.
• Preheat the pan for pizza, focaccia, and artisan bread to achieve evenly baked, perfectly golden results.

The key to using carbon steel is to allow the pan to heat up gradually. While the pan can withstand the heat itself, sudden temperature changes can cause damage to the seasoned surface of the pan or make your food stick.

Handle Materials & Safety

Carbon steel can very easily and effectively move from stovetop to oven, but there is one very important caveat to keep in mind. Made In Carbon Steel pans (like most other carbon steel pans) have metal handles, which can get extremely hot in the oven. Never touch the handle of a carbon steel pan with your bare hand after it has been in the oven. Use a dry (the key word here is “dry”) towel or an oven mitt to protect yourself from burns.

Make sure that whatever you use to protect your hands is completely dry. Using oven mitts that retain moisture can still lead to burns because steam conducts heat very quickly, leading you to singe yourself before you even realize that’s a possibility.

Seasoning & Maintenance

Carbon steel pans are considered to be naturally nonstick thanks to their seasoning. This layer of oil that has bonded with the metal protects the pan against rust and prevents your food from sticking to it. Each time you cook with oils or fats in the pan, you reinforce that layer and make it even more nonstick.

Before using your carbon steel pan in the oven, follow these simple steps to preserve the pan’s seasoning:

1. Made In Carbon Steel Pans come preseasoned with two layers of seasoning, but if you would like to (or need to) start from scratch or build up the layers even further, follow the Made In seasoning guide.
2. After you use your carbon steel pan in the oven, allow it to cool completely to room temperature. Don’t put cold water in it or otherwise cause rapid temperature changes to avoid damage to the surface.
3. Once it is cool, rinse the pan with warm water only – no soap – and dry it thoroughly with a clean dish towel. Coarse salt mixed with a little oil or water can help remove any stuck on bits.
4. Apply a light coating of Seasoning Wax or high-smoke point oil to maintain the seasoning and heat the pan on low heat until the oil is fully dry.
5. The Made In Carbon Steel Cleaning Set has all the tools you need to clean and maintain your Carbon Steel cookware.

You should also periodically run your hand over the surface of the pan to see if the seasoning feels patchy or uneven. If so, no worries! You can easily restore that natural nonstick layer with just a bit of oil, heat, and time.

Why Made In Carbon Steel Excels

In case you need a few more reasons why carbon steel is right for your kitchen, here are some of its best features:

• Oven-safe to 1200F - Carbon steel is versatile and easily transitions from stovetop to oven.
• Chef-trusted - Carbon steel is used in Michelin-starred kitchens worldwide.
• Responsive cooking surface - Pans perform like cast iron but with the responsivity and maneuverability of stainless steel.
• Handcrafted in France - Made In Carbon Steel pans are expertly built for chefs, but made for home cooks.
• Naturally nonstick - When properly seasoned, carbon steel’s nonstick surface requires no coatings, just craftsmanship.

Conclusion

So, can carbon steel go in the oven? Yes, it can! Made In Carbon Steel is built for just that purpose with high heat tolerance, a durable design, and natural seasoning. These pans bridge the gap between professional cooking and everyday dinner prep with ease. Plus, with proper care and maintenance, carbon steel will last a lifetime.

Explore the Made In Carbon Steel Collection to find out why professional chefs and foodies alike rely on these pans for all types of cooking: from stovetop searing to oven roasting and more.