Cooking with Carbon Steel Pans And because it's more conductive than cast iron, it heats more evenly, with fewer hot spots. But even with that, it is still capable of reaching temperatures high enough to thoroughly sear a steak, and can likewise be used on the stovetop and in the oven.
Materials like stainless steel, cast iron, and ceramic are excellent choices because they do not leach harmful chemicals into your food. Additionally, non-toxic nonstick coatings like ceramic or titanium provide a safer alternative to traditional nonstick pans.
Carbon steel and cast iron are mostly interchangeable as far as the metals themselves go, but their shapes are different enough to be a significant factor: most cast iron skillets have vertical sides, making them great for tasks like shallow-frying chicken or baking things like skillet cornbread or pan pizza.
The key piece of information to keep in mind is the enamel coating—do you prefer the ease of mind that comes with a non stick surface and protection from rust? If so, choose enameled. Does the thought of a little care and maintenance not bother you? If that's the case, you can go with unfinished cast iron.
However, because cast iron is so heavy, you might prefer a different material for everyday cooking. Consider carbon steel or stainless steel for similar longevity without the heft.
In practical terms carbon steel pans tend to be lighter than equivalent cast iron sizes, with very similar cooking properties. The thinner carbon steel will generally heat faster than a cast iron pan, while the thicker cast iron pan once up to temperature will generally maintain a consistent heat for longer.
The cast iron skillet is a kitchen workhorse, and many chefs consider theirs to be heirlooms.
Cast iron cookware's disadvantages include its heavy weight, the need for seasoning and maintenance, potential reaction with acidic foods, and lack of slickness for delicate cooking tasks.
Carbon steel pans are lighter than cast iron, so they're ideal for swirling crepe batter and tossing vegetables. Can we say both? Both options are durable, have fantastic heat retention, and, with proper seasoning, can be virtually nonstick.
Cast iron provides better heat retention and adaptability without the need for seasoning and attentive maintenance. In contrast, stainless steel is simpler to clean, more durable, and compatible with induction cooktops. Both have advantages.
But stainless steel cookware is the most prized and frequently sought-after by professional chefs and serious home cooks alike. Known for its durability and high heat retention, it can achieve an excellent sear or perfect sauté. And it can last a lifetime.
Then, we removed GreenPan entirely from our list of non-toxic cookware. There were two primary reasons: Competing brands began providing independent laboratory testing to prove their products are non-toxic. We became aware of lawsuits against GreenPan that cast doubt on the company's marketing claims.
"A lot of cast iron today is produced in 90 minutes," says Powell. "But at the turn of the 20th century, cast iron would sit in molds for upwards of 48 hours before then being tumbled for 24 hours." As a result, vintage cast iron was incredibly smooth.
Cast iron skillets are a classic choice for steak lovers. They retain heat very well, meaning that once the pan is preheated, it will stay hot enough to cook your steak perfectly. They also have a rough surface, which helps create a nice sear on the outside of the steak.
Ceramic: Indeed the healthiest material for frying pan and ideal if you're cooking delicate foods like eggs or fish. Its nonstick and toxin-free surface makes ceramic a must-have in your kitchen. Stainless Steel: Use it for stir-fries and evenly cooking food at high temperatures without worrying of leaching toxins.
The Nonstick Ability Was (Mostly) Good
“The HexClad offers the best durability I've ever seen in a nonstick pan, I'll allow it that,” he says. “But where it falls short is in its claim that it's just as nonstick as any other nonstick pan. In my experience, it is not.”
A cast iron frying pan could be the best frying pan for you. Known for its incredible longevity, a well-maintained cast iron pan can last a lifetime. It's the go-to choice for high-temperature cooking, distributing heat evenly for a perfect sear, especially for meats.
Based on this list, it is best to avoid Teflon and other nonstick pans, especially those made with either PTFE or PFOA, as well as aluminum pots and pans. Additionally, you want to pay special attention to any types of glazes and coatings to ensure they will not leach heavy metals, including cadmium, nickel, and lead.
They are not dish-washer friendly and need to be hand-washed gently as being reckless with them may rip off the Teflon coating. Other reasons why professionals dislike using non-stick frying pan sets include the fact that they are not oven-friendly and can't be used with metal utensils.
“Glass, like Pyrex cookware, is a safe option,” Perko said. “Cast iron is a safe option if NOT frying or using high-temperature cooking. If you have or can use or purchase stainless steel pots and pans, they are healthier choices for long-term/lifetime use.”