Carbon Steel Cookware is the perfect hybrid between Stainless Steel and Cast Iron. Here’s what else you need to know about it.
Carbon Steel Cookware combines the best qualities of Stainless Steel and Cast Iron Cookware. Made from a blend of iron and carbon, it has the heat control and cooking speed of Stainless Steel along with the heat retention and non stick properties of Cast Iron.
Known for its French origin and prevalence in professional kitchens around the world, Carbon Steel Cookware is quickly becoming more and more popular with home cooks as well. If you’ve never cooked with, or even heard of, Carbon Steel before, you’ve come to the right place. Find out all about its properties and why Carbon Steel is a must-have in your kitchen.
Carbon Steel can withstand temperatures up to 1200F, is lightweight, and responds to changes in temperature extremely quickly. It’s one of the safest and most versatile cooking surfaces, as it can be used on the stovetop, in the oven, on the grill, and even over an open flame.What Is it Made From?
Much like Cast Iron, Carbon Steel is an alloy, or metal mixture, made up of iron and carbon. One of its main distinguishing features, however, is its weight—the percentage of iron to carbon makes it both lighter and more durable than its Cast Iron counterpart.
Our Carbon Steel Cookware is composed of 99% iron and 1% carbon, while Cast Iron generally has a 2–4% carbon composition. For reference, our 12” Carbon Steel Frying Pan weighs 4.5 pounds, while a Lodge Cast Iron frying pan weighs in at 7.89 pounds.Where Is it Made?
Our Carbon Steel Cookware is crafted by artisans in France. With decades of craftsmanship, they use only the finest raw materials to craft quality pieces of cookware that will last a lifetime.What Is the Blue in “Blue Carbon Steel?”
The “blue” on your Blue Carbon Steel Pan is not a color coating. It’s the result of a heating treatment called "annealing" that protects the pan from oxidation during transit. This blue color will change drastically over the first month of cooking, including completely fading away.Is it Non Stick?
While Carbon Steel does not come out of the box with a non stick coating, over time it will build up a non stick patina. The more you use your pan, the faster it will build up a surface that can handle even the most delicate, flaky fish. After the initial seasoning, we recommend cooking fatty foods, like bacon or steak, to fast-track your way to a non stick surface.
There’s a reason Carbon Steel is trusted in both professional and home kitchens around the world. Here are just a few of the advantages of cooking with Carbon Steel.
While we haven’t been able to find any downsides of cooking with Carbon Steel, there are two considerations to keep in mind—namely regarding care and what ingredients to avoid.
Carbon Steel needs to be seasoned out of the box and before its first use. This provides a layer of oil between the metal surface of the pan and the ingredients your pan comes into contact with, and helps to build up a non stick surface that Carbon Steel is famous for.
Read our guides to learn more about seasoning and when to reseason your Pan.
If you’re torn on whether or not you need to add Carbon Steel Cookware to your kitchen, remember that it’s not just one type of Pan but one of the most versatile materials out there. We think Carbon Steel is an essential addition to every home cook’s arsenal. Whether you’re using a Wok, Pizza Steel, Paella Pan, or Roasting Pan, you’re sure to see the difference after cooking just one meal.
Born out of a 100-year old, family-owned restaurant supply business, we work to ensure our Cookware is as detail oriented as the chefs who choose to use it in their kitchens.Learn More
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