Wipe it down with a paper towel to make sure there is no excess since it will build up and become sticky. Rub the thinnest layer of oil you possibly can on the pan-I mean thin. Dry off the pan and set your burner to its highest setting.Ĭanola oil is one of the better oils for seasoning that's readily available, but vegetable oil will do. Once you buy a carbon steel pan, you will need to scrub this coating off under hot water with a scouring pad. Most pans will come with a wax coating to prevent rust. If you're willing to maintain the seasoning, it will last you a lifetime. Despite their lighter weight, they still hold heat quite well, allowing you to flip and toss your food-something you could never do with a large cast iron skillet. But cast iron has made a huge resurgence in recent years and if you like cast iron, you'll love carbon steel.Ĭarbon steel requires a seasoning step just like cast iron, but it develops a completely non-stick seasoning after only a few uses rather than weeks or months. It is an industrial material and takes some work to maintain. Granted, carbon steel doesn't look pretty like copper or the shiny stainless steel pans glistening in upscale kitchen stores. And the cooking surface is stainless steel, so you don't even get the benefits of a non-stick surface. A Mauviel 2.5mm copper fry pan will set you back $200. The only class of pan that beats carbon steel is copper, but you're looking at a several hundred dollar price jump. Compared to cast iron, it can be picked up with one hand and maneuvered.Compared to stainless steel, it retains heat far better.Compared to Teflon, it's just as non-stick.Advantages of Carbon SteelĬarbon steel has mostly fallen out of favor by home cooks, but is still the number one choice of professional chefs working in restaurant kitchens. There is very little heat retention ability. The product feels very light even the 12-inch pan is lighter than the 10.2-inch DeBuyer. It takes months to achieve a smooth surface unlike other pans, which achieve a smooth, glossy non-stick seasoning after only a few uses. The rough surface similar to their cast iron makes it difficult to get a good non-stick seasoning. Lodge is a late-comer to the carbon steel market and produces a low-quality product. Electric stoves do not heat as quickly as gas, so the extra material in a 3mm pan will retain more heat when you put something cool onto the surface.ĭespite the low cost, I cannot recommend a Lodge pan for carbon steel. If you have an electric stove, be sure to buy a pan with 3mm thickness or greater. You'll get the same performance at a slightly higher cost for a more versatile pan.įor a larger 12.5-inch pan, I recommend the more expensive De Buyer Mineral B fry 12.5-inch pan. If you need higher sides for pastas or sauces, buy Mauviel's M'steel frying pan. Mauviel, DeBuyer, and Matfer ultimately have very similar performance, and the choice of which to buy comes down to what you need. The main disadvantage is the low angled sides, which improve maneuverability for flipping and tossing, but make it less suitable for foods that are prone to splashing or splattering. It is superb for searing and sautéeing and is the best performance you'll get for the price. My Chef's pick for the best overall carbon steel pan is the Matfer Bourgeat 11-inch Pan. Its nonstick qualities far exceed that of cast iron and holds its heat much better than stainless. Look in the kitchen of just about any restaurant and you're sure to find chefs cooking with carbon steel pans, but never cast iron. Carbon steel is a chef favorite for good reason.
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