Sometimes there In the wilderness you come across a rabbit hole that ends up looking more like a giant abyss. There is great interest and appreciation for the world of carbon steel pans. One might assume that this humble hub of culinary art would be overlooked in favor of tried-and-true cast iron, convenient nonstick coating, and more trendy hexagon hybrid Pan technologies. You would be wrong; Carbon steel is not a follower, not a runner-up.
There is a strong, passionate following for this type of cookware that shocked even me, and I write about bottled water influencers, for example. Employed by one Subreddit From a secret world of obsessive home and professional chefs to sought-after carbon steel artisans selling their wares via raffles, the devotion and appreciation for carbon steel runs deep. It’s a bubbling subculture of American foodways that has gone largely unnoticed by the broader press, and I can only hope to scratch the surface with this guide to do it justice (after the surface is scratched, I recommend). Of course, season the pan again with spices). Grapeseed oil in high heat).
What is Carbon Steel? It’s a type of tundish (made from an iron-carbon alloy) that more or less splits the difference between the ease of use of stainless steel and the long-lasting durability of cast iron. With proper care and use, carbon steel pans effortlessly transition between different cooking styles, allowing you to fry an egg And Sear a steak, all in the same pan. Using these pans requires a slight learning curve, for which YouTube and forums (like the Reddit hub mentioned above) are your friends. But they are also armor – they can and do withstand use and wear and tear newly seasoned again and again to get the most out of your cooking experience.
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What Type of Carbon Steel Pan Should You Buy?
Carbon steel pan makers run the gamut in size and style, from small artisanal shops to heritage brands that have made it big to sophisticated Instagram newbies (it’s like looking into a pan-shaped mirror of America). Price obviously plays a big role in the selection, and after testing and cooking with pans for a few months, I was surprised and impressed by how well some of the pans at the lower end of the price spectrum cook.
Believe me and the carbon steel nerds on the internet when I say that your first carbon steel pan will not be your last carbon steel pan. Because these types of cookware vary so much in size, depth, and purpose, it’s difficult to narrow down to just one. A shallow pan works great for some cooking styles; For other styles, a large, deep skillet or even a wok will do the trick. My advice would be to start with one of the entry-level pans in this guide and then – once you are fully comfortable with #CarbonPilled – consider investing in a historic small-batch pan from an independent manufacturer. If treated properly and popular, a carbon steel pan can become a family heirloom, something you pass down to your children and proudly display in your home.
I cooked and cooked with these pans for three months, putting various models and styles through their paces and coming up with the recommendations above. Each individual pan in the guide came with a few basic recipes—a fried egg, a sauteed onion—and then as I got to know the pans better, I started thinking about them in terms of specific dishes and uses, like poaching chicken in the pan I use for example, a deep Smithey Forge pan or use Lodge to fry bacon.
Multiple pans were tested for each product category, with a focus on pans under $55 as well as “deep” pans and shallow skillets.
