Is there an advantage to blue or black carbon steel over bare carbon steel? Not really. Even many blue carbon steel skillets appear black (like Made In's model). The bluing and blackening processes are somewhat different, but they have the same end result: a more rust-resistant surface.īlued and blackened carbon steel pans can look very much like bare carbon steel (like the blackened Matfer-Bourgeat), or they can have a deep blue or black color (like the blued Northwest Skillet Company pan)-thus, color is not necessarily an indication of bluing or blackening. ![]() Bare carbon steel is prone to rusting, but "blued" and "blackened" carbon steel are less prone to rusting. Here's a summary of its pros and cons:īack to TOC What Are Blue and Black Carbon Steel (And Do They Need to Be Seasoned)?īlue and black carbon steel have been treated to create a layer of oxidation on the surface of the cookware. Thick and thin pans will both make great all-purpose skillets, as long as you know how to use them and keep them well-seasoned.īack to TOC Carbon Steel Cookware Pros and ConsĬarbon steel isn't perfect. The most important feature is the thickness (gauge) of the carbon steel: go with a thinner gauge if a lightweight pan and go with a thicker gauge if you want the best possible high-heat searing. ![]() 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. 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.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |