![]() ![]() Carbon-steel pans, on the other hand, have a smooth surface that's ideal for cooking eggs (though some might still prefer to use non-stick cookware). But scrambling eggs? You'll muck up your pan in a heartbeat. These qualities make them well-suited for everything from searing steaks to baking biscuits. They’re popular because they're inexpensive, super durable, and hold heat well. The pan should begin to darken from silver when new to brown to black.They say a poor carpenter blames his tools, but when it comes to cooking, working with the right equipment can make all the difference. Turn off the heat, let the pan cool to room temperature, and repeat at least 6 times. ![]() Heat the pan on high heat until the oil begins to smoke and keep it there for another 30 seconds or so (hopefully you have a good hood). 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.
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