Chefs use both carbon steel and stainless steel, but for different purposes. Carbon steel is favored for pans and woks requiring high-heat searing and a natural nonstick surface. Stainless steel is the standard for long-simmering, making acidic sauces, and everyday multi-purpose cooking.
The Materials Behind Gordon Ramsay's Favorite Cookware
Bottom layer: Magnetic stainless steel is compatible with gas, electric and induction stovetops. Core: Aluminum allows for even heat distribution (translation: no more hot spots that destroy your eggs).
Carbon steel is responsive, lightweight, and builds a natural nonstick surface over time, but it requires hands-on care and isn't great for acidic foods. Stainless steel is durable, versatile, and low-maintenance, making it ideal for everyday cooking, especially when you're working with high heat or acidic ingredients.
What Pans Do Professional Chefs Use?
Foods to Avoid Cooking in Carbon Steel Pans
The healthiest pan materials for cooking, prioritizing safety and non-toxic materials, are stainless steel, cast iron, 100% ceramic, and carbon steel. These options do not leach harmful chemicals (like PFAS or PFOA) into food, offer high durability, and are generally non-reactive, making them safe for daily use.
Heat the Pan: Place your Mineral B Carbon Steel Fry Pan on medium heat. Add butter or oil and let it melt, swirling the pan to coat the surface evenly. The butter should foam slightly without browning, indicating the pan is ready. Cook the Eggs: Pour the egg mixture into the pan.
Gordon Ramsay exclusively recommends and uses HexClad cookware, a hybrid brand that combines the searing capabilities of stainless steel with the easy cleanup of non-stick pans.
Michelin-starred chefs use a mix of commercial-grade and high-end consumer cookware. Their everyday workhorses depend heavily on culinary needs, but they almost universally prioritize the following types of pans:
Avoid traditional non-stick pans with worn coatings or synthetic "forever chemicals" (PFAS), as well as unlined copper and reactive aluminum. Scratched or overheated pans release toxic fumes or leach heavy metals into your food.
Stainless steel and chlorine do not belong together. Quite the contrary. We can safely say that chlorine and chlorine products are among the greatest enemies of stainless steel - certainly of the most commonly used quality, SS 304.
Carbon steel, on the other hand, has a matte finish and has a higher tensile strength and is harder than stainless steel. This material is used for knives and other bladed instruments that must maintain their cutting edge longer. However, this steel will oxidize when exposed to moisture, even in small amounts.
Chefs use both carbon steel and stainless steel, but for different purposes. Carbon steel is favored for pans and woks requiring high-heat searing and a natural nonstick surface. Stainless steel is the standard for long-simmering, making acidic sauces, and everyday multi-purpose cooking.
Bobby Flay collaborated with GreenPan to create a line of high-performance cookware. The collection features diamond-infused ceramic nonstick surfaces, premium stainless steel, and cast iron. His versatile pans are designed for home cooks who want professional-level heat control and worry-free, toxin-free cooking.
Stainless steel pans can be bad because they are naturally prone to food sticking, heat very unevenly if not bonded with other metals, and can leach trace amounts of heavy metals like nickel and chromium into acidic foods.
Gordon Ramsay was diagnosed with basal cell carcinoma, the most common form of skin cancer. He underwent successful surgery to have the cancerous cells removed from his jawline and used the opportunity to share photos of his stitches and a public service announcement encouraging fans to wear sunscreen.
Bobby Flay lost his only Michelin star because his Las Vegas restaurant, Mesa Grill, failed to retain the rating in the 2009 edition of the Michelin Guide. Michelin subsequently stopped publishing its Las Vegas dining guide, giving him no opportunity to win the star back.
Here are several signs that will tell you when to throw away stainless steel pans:
Jamie has worked with Tefal for nearly 20 years, and his are some of the best induction pans you can buy. They're thoughtfully designed, sensibly priced and built for everyday cooking.
Professional chefs generally use commercial-grade, unpretentious cookware that can withstand high heat and heavy abuse. Instead of expensive non-stick sets, restaurant kitchens rely on sturdy metals like carbon steel, heavy-duty aluminum, and stainless-clad steel.
Why Gordon uses HexClad at home. “HexClad stands up to my demands at home and in the studio. Not only are they beautiful pans, but their hybrid technology cooks to absolute, utter perfection.”
HexClad pans are generally not worth the premium price tag unless you specifically want a hybrid pan that marries the easy cleanup of nonstick with the durability of stainless steel. At an average cost of $150 to $200+ per pan, they face criticism for failing to deliver perfect nonstick performance without the use of cooking oils.
The key to making perfect scrambled eggs is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs, and fluffier eggs are always your end goal. PLUS: turn off the heat before the eggs are all the way cooked.
While you can technically cook most things in Stainless Steel Cookware with proper heat and oil management, you should generally avoid using it for delicate, sticky, or low-heat foods.
Selecting appropriate fats makes a significant difference when cooking eggs in stainless steel. Avocado oil stands out as a superior choice due to its high smoke point and neutral flavor profile. For those seeking richer taste, a combination of butter and neutral oil provides excellent results.