![]() You can spend more on boutique carbon steel, but there's really no reason to unless you have the budget and fall in love with a design. For a standard carbon steel pan you'll pay somewhere between $30-$80, depending on size. ![]() Inexpensive: Most carbon steel pans are inexpensive. Many people claim it's even better-and it's certainly safer, as the pan has no potentially dangerous chemicals. Nearly nonstick: When well-seasoned, carbon steel can make an excellent substitute for a nonstick-coated pan. But even so, you can get excellent results, and the thicker the carbon steel, the better the searing. Is carbon steel as good as cast iron for high heat searing? Not quite. The heat capacity ratings of carbon steel and cast iron are identical, which means the thicker material will retain more heat. Many people disagree with this statement, and you will find other sites that say it's just as good, but the physics of heat retention make it impossible for thinner carbon steel to retain heat as well as thicker cast iron. Note that because carbon steel is thinner than cast iron, its heat retention won't be quite as good. If you pre-heat carbon steel enough before use, it makes an excellent all-purpose skillet. Great heat retention: Like cast iron, carbon steel heats slowly and unevenly, but once heated through, it retains heat well. The density is about the same, so if it were as thick as cast iron, it would weigh as much. ![]() This is the main reason carbon steel is lighter than cast iron: because it's thinner. Lightweight: Because carbon steel has less carbon, brittleness isn't as much of an issue, so it can be worked into thinner pans than cast iron. Here are the traits that make carbon steel excellent for skillets: This means it's much better than stainless steel, which requires cladding with aluminum or copper to make good cookware. Other than being thinner, the heating properties of carbon steel are almost identical to cast iron. Carbon steel is most similar to cast iron, but it contains less carbon (ironic, given its name), which makes it possible to make thinner pans out of it: the carbon in cast iron makes it brittle, so it has to be thick or it is prone to cracking. Stainless clad is an excellent option for those chefs and cooks.Back to TOC What Makes Carbon Steel Great?Ī lot of people think of carbon steel as halfway between stainless steel and cast iron, but that isn't really the case. If you are not worried about the non-stick or seasoning qualities of carbon steel, there is an alternative to carbon steel. Carbon steel handles a high level of heat, and it will have a non-stick surface with regular use. ![]() One thing to keep in mind is if you want cookware with any type of coating, then stainless steel or carbon steel makes a great option. When these pans are heated, they will not release any substance into the air. While both ceramic and PTFE are deemed safe, PTFE is the better choice. There are two types of non-stick coatings: Polytetrafluoroethylene (PTFE) and ceramic. Over the years, non-stick cookware has been the center of many health-related debates, especially with the different coating options. However, if you want a material that can tolerate those highest levels of heat (1200☏), carbon steel cookware is the best option. As long as you follow the care and use instructions for the cookware, they are safe to use. Stainless clad, copper cookware, cast iron, and carbon steel are some of the most popular options. Today, there are a bunch of materials to choose from for your cookware. ![]()
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