Advantages: Carbon steel pans are incredibly durable and strong. Like cast iron, this pan is almost impossible to "ruin." Professional and home cooks love the good heat control and easy handling - and not least because it is much harder to burn the food.
The only way you can ruin it is if you break it. Carbon steel is as indestructible as cast iron. Even if you scorch it badly because you used no oil and it never was seasoned, just use Bar Keepers Friend, scrub it off, season it, and go from there.
Yes, carbon steel pans can be used on all types of stoves including gas, electric, induction, and even over an open fire.
Heating up a steel pan of any kind (stainless, carbon, etc.) will cause a change in the microscopic surface structure of the steel, which needs to happen before using a pan. Some carbon steel pan makers recommend a basic heating before use, or do it for you before sale.
Avoid cooking acidic foods like tomatoes, vinegar-based sauces, and wine in carbon steel pans as they can damage the pan's seasoning. Sugary and strongly flavored foods should also be avoided to maintain the quality of the cookware. Delicate proteins and frozen foods are better off cooked using other kitchen tools.
Carbon steel cookware: High-quality carbon steel pans will last a lifetime if used properly. Cast iron cookware: Cast iron pans are similar in longevity to carbon steel pans. They will keep performing for decades, even a lifetime. Ceramic cookware: Ceramic pans typically have a shorter lifespan of less than five years.
They're poor conductors of heat as far as cookware materials go, making them prone to uneven heating patterns: hot in the spots right over the heat source, significantly cooler just a short distance away. They're both reactive metals that aren't suited for long-cooking acidic or alkaline ingredients.
Carbon steel can warp when exposed to drastic shifts in temperature.
Generally speaking, carbon steel can handle metal utensils, but if your pan is pre-seasoned, the metal can scratch the coating. DON'T scrape hard against the pan's surface, no matter what tool you choose, since you could risk stripping off the seasoning.
It's completely normal for food to stick to a new carbon steel pan before it develops a seasoning. Developing a good seasoning takes time and proper use/care. To help with this process, we have great videos on how to season your carbon steel using your stovetop or oven, or check out our Seasoning Guide.
Wondering why carbon steel cookware is a top pick in professional kitchens? It's simple! Made from 99% iron and 1% carbon, these pans heat up lightning-fast, handle high temperatures with ease, and develop a natural nonstick surface that only gets better over time.
When a nonstick pan loses its coating, the metal beneath it is exposed and can rust. Consuming small amounts of rust isn't dangerous, but it will affect the taste of your food. At this point, replace your pan.
I put my pan on the heat with a really good sprinkle of baking soda and enough white vinegar to just cover the surface. I heat this up, let it boil for a while, then pour the mixture out of the pan. Next I grab some steel wool, then under running water, I give the damaged surface a really hard scrub.
First, bare carbon steel will rust if exposed to moisture and humidity; seasoning acts as a barrier to water, preventing the pan from rusting on a humid day. The seasoning also boosts the pan's performance, giving it a nonstick surface that only modern Teflon-type coatings can beat.
Lasts a Lifetime – carbon steel is 1% carbon and 99% iron, which is a highly durable and strong composite that is also malleable or pliant. You can drop, bang, over heat or otherwise handle your carbon steel cookware in a not so gentle manner and it unlikely to break or crack.
Carbon steel is a relatively soft metal, which means that it can be scratched or damaged by metal utensils. Use wooden, silicone, or nylon utensils instead. Our wooden utensils are created with the usage of carbon steel in mind so consider pairing them with your carbon steel pans.
When you first receive a carbon steel pan, it's important to season it before use. Seasoning refers to adding a protective layer of oil to the surface of the pan and heating it to achieve polymerization -- a thin, hard coating that prevents rust, scratching, and allows you to achieve nearly non-stick cooking.
Even a slight change — such as one corner tilting up a little more than the rest — is enough to render the pan pretty much useless. The same is true with stovetop pans. As soon as they become warped, they're difficult to use and won't cook food evenly. But don't throw them out just yet!
The more often you cook with your pan, especially fatty foods like bacon or steak, the quicker it will develop a blackened patina. In fact, the reason carbon steel pans you might see in restaurants are so deeply black is because of how frequently they are used.
In conclusion, home cooks prefer stainless steel knives for their ease of storage and availability, while professional chefs choose high-carbon steel.
Carbon Steel Disadvantages
It can't be easily bent and molded into different shapes, thus limiting its utility in certain applications. Carbon steel is also more susceptible to rust and corrosion than other types to steel. To make steel “stainless,” manufacturers add chromium — usually about 10% to 12%.
Superior Heat Control: The pan's carbon steel construction provides quick and even heating, crucial for delicate dishes like scrambled eggs. Natural Nonstick Surface: Over time, the pan develops a natural nonstick surface, making it easier to cook and clean without the need for artificial coatings.