Carbon steel pans are not just safe enough to cook on - you can theoretically eat directly off of carbon steel.
Safety and health are important to consider when looking for new frying pans and pots - especially in recent times, where several questionable substances have been found in modern pans with synthetic nonstick coatings.
When choosing new pans or pots, you should consider what they are made of and coated with, whether substances on the surface of the pan break down and are released at certain cooking temperatures, and what utensils you can use on the pan - e.g. metal or wood.
Fortunately, all of our cookware is safe and non-toxic to cook on - including our carbon steel pans, which are actually some of the safest and healthiest to cook on. Here's the explanation.
What is carbon steel?
Carbon steel is an alloy consisting of 99% iron and 1% carbon and is used for making strong structures. It is this strength and durability that makes the material perfect for cookware.
Like cast iron, carbon steel can store and handle heat extremely well. But unlike cast iron, carbon steel is lighter - although it still has a good weight - which makes it easier to cook and handle the pans.
Carbon steel pans, also known as sheet iron pans, iron pans, or carbon steel pans, have been used in Europe for several centuries - especially in professional kitchens, but increasingly also among private home cooks.
Is carbon steel toxic?
Toxicity is an important issue when it comes to cookware - and became particularly relevant in the 1970s, when Teflon in nonstick pans contained harmful PFOA substances.
Unlike old Teflon-coated nonstick pans, carbon steel is 100% safe to use - and completely free of harmful substances. There are only two "chemicals" in carbon steel - iron and carbon - and neither of these are harmful. And the best thing about carbon steel pans is that they build up a natural nonstick effect when you build up the seasoning of the pan, which is the process where the pan is burnt in with vegetable oil, which hardens during heating.
Carbon steel is so safe that you could theoretically eat directly from the frying pan. If your pan has developed rust, you should generally not eat from it - but fortunately rust can easily be removed, and the pan can be as good as new.
If your frying pan has scratches, you don't need to worry about chemicals being released into the food. Scratches on carbon steel pans are normal and will be closed over time as the pan gets a layer of seasoning - or as you cook on the pan.
If you are looking for non-toxic cookware that is both safe and healthy, carbon steel is the perfect choice. We take safety and health very seriously, so you can be completely confident that all of our cookware is 100% safe to use - and is already being used by both professionals and home cooks.
