Matfer Bourgeat 062001 Black Steel Round Frying Pan, 8 5/8-Inch, Gray

Product Information

Yes. Carbon steel is one of the most versatile materials for cookware and can be used on electric, gas, and induction ranges as well as over open flames like campfires and BBQ grills. Carbon steel pans weigh considerably less than their cast iron counterparts—a 12-inch Lodge cast iron skillet weighs about eight pounds, while a similarly sized Lodge carbon steel pan weighs less than five pounds. If lugging heavy cast iron cookware in and out of storage might be a problem, then this is a great alternative. A good carbon steel pan still has enough heft to it to keep it from moving around on the burner but is still light enough to be very responsive to changes in heat. To season a carbon steel pan, you will want to first remove any protective coating—many pans come with a layer of beeswax to protect the surface in transit. DeBuyer recommends using hot water and a soft cloth to rub away as much of the beeswax as possible. Dry the surface, then coat it in a thin layer of oil or fat, then place the pan in the oven at 300 degrees for an hour. Alternately, you can heat the oiled pan over medium heat on the stovetop until the oil starts to bead. Remove from the stovetop and wipe away any excess oil with a paper towel. If your pan has arrived seasoned, you can skip this process, but you'll want to re-season your pan every now and again. DURABLE CONSTRUCTION: The steel handle is welded to pan’s body for an incredibly strong and rivet-less construction, preventing the buildup of rust, grease, or bacteria. Its ergonomically angled design makes it ideal for easy sautéing, stirring, and flipping

Stainless steel cookware contains more of the alloy chromium, and the reason that matters for you is that it protects stainless steel from corrosion. Carbon steel has less chromium, so it can rust and needs to be seasoned . But the two materials are similar in that they are lightweight and responsive to heat. Again, this matters to you because responsiveness lets you control the pan when you want to drop a boil to a simmer or to avoid burning something you're searing. Like de Buyer's Mineral B fry pan, this has an epoxy-coated handle that isn't truly oven-safe, but that won't matter if you're planning on using only the stovetop. Available in 9.5, 10.25, and 12-inch models, you can select the best diameter for your preferred crepe size.

What we didn’t love about the Smithey carbon-steel Farmhouse Skillet

But if you want to learn more about why I think it’s so much better than its competitors, or you would like to learn about them… Keep reading. Test #2 - Heat - Another way to test for a carbon steel pan is to place it in an oven at 350 degrees Fahrenheit and see if any rust appears on its surface. If rust appears after five minutes, then you know that it's not made of carbon steel; but if no rust appears, then you know that it's made out of carbon steel.

One of the benefits of carbon steel is that it performs like a cast iron pan without the added weight, so we wanted to make sure that each pan was easy to handle and maneuver. We assessed the weight and feel of each pan and how balanced it felt from handle to body. We also considered how hot or slippery each handle felt in our hands. You'll notice that you need to re-season your pan if there are any signs of rust, or if your pan feels like it's crusted with old food buildup. Typically your pan will keep building up seasoning with use, but if you ever want to "start over," scrub the surface with an abrasive sponge (or heat the pan slightly then scrub with a mixture of salt and oil), removing any roughness, then start the seasoning process over. By the way, that’s not all about De Buyer pans because they have added more top-notch features. They are famous for the carbon steel construction in the cookware, which not only makes it suitable for professional chefs but other people as well who are serious about home cooking. The best thing about these pans is that they are constructed from 99% pure iron-carbon steel, which is 100% pure. As a result, the oxidation influence will be eliminated but also optimizes the sturdiness.Carbon steel is an alloy made of about 1 percent carbon and 99 percent iron. It contains slightly less carbon than a regular cast iron pan, which allows it to be relatively thinner and lightweight yet maintaining all the qualities of cast iron. It also translates to carbon steel being less brittle than cast iron. This pan, although lighter than a cast iron pan of the same size, weighs nearly five pounds.