Place the pan over the heat level recommended by the manufacturer, and heat until the oil just begins to smoke. Remove the pan from the heat and, using tongs to protect your hand, use a clean paper towel or dishtowel to wipe any oil around the pan so that it's no longer visible. Let the pan cool completely. Also, carbon steel cookware is compatible with every type of cooktop, including gas, electric, and even induction. Crepe pans, on the other hand, are very shallow at just about one inch deep: you can use a skillet as a crepe pan, but probably can't use a crepe pan as a skillet. Second, the handle is very high, which helps keep it cool and could be great for tall people, but can also make it harder to maneuver and store, and possibly harder to fit in an oven. Design:Carbon steel is traditionally utilitarian cookware, most popular with professional chefs who want cheap, durable, high-performing pans. Carbon steel pans have only recently become popular among home cooks, especially in the US.

Black Carbon Steel Paella Pan | Products | Matfer Bourgeat USA Black Carbon Steel Paella Pan | Products | Matfer Bourgeat USA

Traditional carbon steel skillets also have wider, shallower sides than many other types of skillets, so they're not great for deep frying (because the oil will spill and splatter easily, making it a not-very-safe option) or baking (because batter can spill over the sides). However, you can now find some brands with higher, steeper sides (such as the Northwest Skillet Company pan we review below). In that case, deep frying is safe, although cast iron is the better choice because of its higher heat retention. The handle height that works best for you will probably depend on your height--taller people like the taller handle. It may also depend on how you use the pan: if you like to toss it to flip your food, the lower handles are easier for most people. Cost is the main reason we don't recommend it. Remember: all carbon steel pans provide essentially the same performance, so there's no reason to pay more for the same thing.

A squeeze of lemon or splash of vinegar won’t ruin your pan, but prolonged exposure to highly acidic foods will take the seasoning right off the surface.

Carbon Steel Pans - the rational kitchen The Best Carbon Steel Pans - the rational kitchen

That’s not saying that finding carbon steel cookware is impossible, but it’s not as common, and there aren’t as many options as there are with other materials. Handles and helper handles: Probably the only other design choice that will matter to you is the handle design. Traditional carbon steel pans have long flat handles, but they can differ in height, and this can affect how the pan feels to use. You can use it for nearly every cooking method, including searing, browning, sauteing, broiling, braising, and even baking.Because most carbon steel pans are oven safe, they're also good for searing and then roasting foods (like pork or beef tenderloin), roasting potatoes and other veggies, and baking cornbread or biscuits. If you are cooking on a glass or induction stovetop, we recommend giving your pan an initial seasoning using the oven method: We love Misen cookware and recommend the clad stainless over Made In (see our comparison review), but their carbon steel isn't a great option.

Matfer Bourgeat Carbon Steel Skillet Review | The Kitchn

Rust occurs because carbon steel doesn’t contain enough chromium to form a corrosion-resistant layer, allowing oxygen to bond with the material, creating rust. No matter what kind of heat source you’re using—stove, grill, broiler, oven, or even a campfire—carbon steel cookware is adaptable. Yes, carbon steel can warp if it undergoes abrupt temperature changes, especially when new. Heat and cool carbon steel pans slowly to avoid this happening. Never put a hot pan into cooler water. Our favorite carbon steel skillets are Matfer Bourgeat, Vollrath, Lodge, and the Northwest Skillet Company's gorgeous high-end blue carbon steel skillet. Unlike stainless steel cookware, this type of cookware is not going to impress any house guests with its beauty.Leave the pan and let cool completely. Use a paper towel to remove any remaining grease or lard that has not been absorbed by the pan. Related to the topic of lids is size: If you do own a lid that will fit a particular size of skillet, be sure to go with a USA-made skillet that's measured in inches such as Lodge or Vollrath, or a foreign-made pan made to be sold in the American market. Matfer-Bourgeat skillets are great, but they come in wonky sizes because they're measured in centimeters rather than inches. The thermal conductivity (the rate at which heat passes through a specified material) of carbon steel is significantly lower than aluminum . Although this type of cookware is more common in restaurants than home kitchens, you don’t need to be a professional chef to qualify for carbon steel. Prices of carbon steel pans are similar to a cast iron, but when comparing it to high-end stainless steel frying pans, they’re a fraction of the cost.