How to choose carbon steel cookware
Carbon steel cookware seasons like cast iron and handles like a much lighter, faster-heating skillet.
Season it before the first use, then keep it up with a light coat of oil after every wash to build a natural release over time. It heats up noticeably faster than cast iron, which is exactly why it is the material of choice for stir fry and hard searing. Nitrided carbon steel arrives partly seasoned out of the box and resists rust sooner than the bare version. Most carbon steel skillets and woks run 8 to 12 inches, and like cast iron, the surface reacts with acidic foods until enough seasoning has built up, so ease into tomato-based sauces.
Frequently asked questions about Carbon Steel Cookware
How do you season a carbon steel pan?
How do you season a carbon steel pan?
Strip the factory wax coating, then heat very thin layers of oil past the smoke point on the hob or in the oven. Three or four rounds gives you a usable base.
How do you clean a carbon steel pan?
How do you clean a carbon steel pan?
Hot water and a brush while warm, dry on the burner, and a wipe of oil. Skip long soaks and the dishwasher, both of which strip the seasoning and invite rust.
Carbon steel or cast iron?
Carbon steel or cast iron?
Carbon steel is lighter, heats and cools faster, and has smoother sides. Cast iron holds heat longer, which matters for big cuts and steady frying.
Is carbon steel safe to cook on?
Is carbon steel safe to cook on?
Yes. It is bare iron with a polymerised oil layer, no synthetic coating, and it is the standard in professional kitchens.
Why did my carbon steel pan turn patchy?
Why did my carbon steel pan turn patchy?
Uneven seasoning is normal early on and evens out with use. Acidic foods strip patches, so cook fat-heavy dishes for the first few weeks.