![]() ![]() This composition makes it incredibly strong, yet malleable and ductile, meaning it can be layered and pressed into cookware during manufacturing without cracking. Well, with carbon cookware, that could be you.Īs I mentioned upfront, carbon steel consists of 1% carbon and 99% iron. Pro: DurableĮver heard your parents or grandparents say: I’ve had this frying pan since I got married! So, if your tired of cluttering your cabinets with single-use pots and pans, a quality carbon steel pan is the way to go. It heats up fast like stainless steel, it can tolerate high heat like cast iron, and is naturally non-stick. It’s safe on the stove, in the oven, under the broiler, and on the grill. You can use it for nearly every cooking method, including searing, browning, sauteing, broiling, braising, and even baking. Whether you’re scrambling eggs, grilling steaks, stir-frying vegetables, or roasted chicken, you can get it done with carbon steel. If you only have the cupboard space for a few pots and pans, you want something that you can use for all sorts of recipes.Īnd, one of the greatest benefits of carbon steel cookware is its versatility. Most aluminum and stainless steel 12-inch pans weigh between two and five pounds. When comparing carbon steel to non-stick aluminum and stainless steel pans, there’s not much of a weight difference. In contrast, the Lodge 12-inch cast iron skillet weighs 8 pounds, the Victoria 12-inch cast iron skillet weighs 6.7 pounds, and the Le Creuset 11.75-inch cast iron skillet weighs 6.8 pounds. The De Buyer 12-Inch carbon steel frying pan and the Matfer Bourgeat 12.5-Inch carbon steel frying pan both weigh 5.8 pounds.The Made In 12-inch carbon steel frying pan weighs 4.3 pounds.The Lodge 12-inch carbon steel skillet weighs 3.4 pounds.To give you a better idea of how much lighter carbon steel cookware is compared to cast iron, let’s take a look at a few examples. With that much weight, taking it out of the cupboard, transferring it from the stove to the oven, and cleaning requires two hands and some muscle.Ĭarbon steel pan (left) and cast iron skillet (right). Pro: Lightweight and Easy to ManeuverĬast iron cookware has become a staple in home kitchens, but it comes with an undeniable downside-it’s incredibly heavy.Ĭast iron skillets typically weigh between 4 and 12 pounds. If you’ve heard rave reviews of carbon steel cookware, but aren’t quite sure what benefits to expect, here’s the comprehensive list. The Pros of Carbon Steel CookwareĬarbon steel cookware is an excellent choice for daily cooking because it’s lightweight, easy to use, versatile, and durable-but the advantages don’t end there. Now that you know the basics of carbon steel cookware, let’s jump into its pros and cons. These products are great for home use, and an excellent complement to a more extensive stainless steel set. You can use it for many different recipes, ingredients, and cooking methods, but not all (more on that in a minute).Īlthough this type of cookware is more common in restaurants than home kitchens, you don’t need to be a professional chef to qualify for carbon steel. Skillets and woks are the most common types of carbon steel cookware, but pots, roasters, and other types of pans are available too. Therefore, to increase durability, cast iron skillets are made with thick, heavy walls.Ĭarbon steel, with it’s lower carbon content, is more malleable (bendable) than cast iron, which is why it can be manufactured with thin, lightweight walls. By contrast, cast iron generally contains 2% carbon and 98% iron.Ĭarbon adds hardness and strength but also makes the material more brittle and less malleable. Made In Carbon Steel Frying Pan ( view on )Ĭarbon steel is an alloy conducted of 99% iron and 1% carbon. Picture a cast iron skillet, but lighter, easier to maneuver, and thinner. Bottom Line: Should You Buy Carbon Steel Cookware?Ĭarbon steel cookware functions quite similarly to cast iron but think of them more like cousins, rather than twins.Con: Not as Prevalent as Other Cookware Types.Con: Food Sticks (Unless It’s Properly Seasoned).Con: Susceptible to Rusting and Discoloration.Pro: Compatible With All Heat Sources and Cooktops.Use the links below to navigate this guide: In this quick guide, I break down the pros and cons of carbon steel cookware in detail, so you’ll know all the facts before you buy it. Carbon steel cookware has the durability and heat tolerance of cast iron, the slick cooking surface of non-stick, and heats up fast like stainless steel cookware.ĭespite these benefits, it’s not ideal for every cooking situation, and it comes with some important downsides.Ĭarbon steel cookware doesn’t heat as evenly as stainless steel, it requires seasoning, it’s susceptible to rust, and it reacts to acidic food. ![]()
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