Although many professional chefs swear by carbon steel pans, they are still rarer to find among home cooks. If you ask us, this type of pan is absolutely fantastic - and everyone should have at least one in the kitchen.
To make it easy for you, we have compiled all the typical questions we receive about our carbon steel pans.
In the following, we will cover everything from how to choose your new frying pan, how to maintain it and not least, how to get the most out of the pan's fantastic properties while cooking.
So what is a carbon steel frying pan?
Carbon steel consists of 99% iron and 1% carbon. The mineral composition makes the pans extremely strong and versatile, and carbon steel pans have fantastic heat properties. At the same time, the high iron content means that the pans are reactive, which means that the pan can rust if not treated properly. Fortunately, it is not difficult to give your iron pan a good seasoning, which protects against corrosion and oxidation, while the pan builds up a fantastic natural non-stick surface.
How do I season my carbon steel pan? (Seasoning)
When you treat your new carbon steel frying pan, it happens through a process called "seasoning" - it is the process where you burn in the pan with oil, so it achieves a protective layer and a natural non-stick surface. You need a small amount of oil with a high smoke point (we recommend grapeseed oil), which should be rubbed on the pan to fill the small pores that are on the surface of the iron.
When the pan is heated to high temperatures, a process called polymerization of the oil occurs, which means that it hardens and binds to the pan's surface like a coating. If done correctly, your seasoning will both protect the pan from rust and at the same time give a fantastic natural non-stick surface, which makes it possible to fry virtually anything.
You should make sure that your pan is completely clean and dry before seasoning it. Use a little too little oil rather than too much - about a teaspoon is perfect. Too much oil on the pan can make your seasoning sticky, uneven and with the risk that it easily falls off again.
When you are ready to season your new pan for the first time, check our guide to treating iron pans (seasoning) here on the site. We have written an article on the subject with a detailed video that shows you our preferred method in easy steps - namely the oven method.
If you have a gas stove, you can also use it to season the pan and do your seasoning.
See our video guide here:
How do I clean my carbon steel pan?
We have written a guide here on the site on how to clean your carbon steel frying pan. Here you get a brief overview of how you should approach cleaning. Never use a dishwasher!
- Method 1: If your pan has received a good seasoning and thus a smooth surface, you rarely need to do anything more than simply wipe the pan with a piece of paper towel. If there are still food residues on the pan, continue to "method 2".
- Method 2: Add two tablespoons of coarse salt to the pan and scrub with a piece of paper towel so any food residues are loosened. Coarse salt is enough to remove what may be stuck without damaging the pan's seasoning. When everything is gone, you should dry the pan with a new piece of paper towel so there is no salt left in the pan. Consider whether the pan needs a quick seasoning, where you rub it in oil and burn it in briefly. If there is still food stuck in the pan at this point, continue to "method 3".
- Method 3: Cover the frying pan with approximately 1-2 cm of water and let it slowly come to a boil over the stove. This should loosen any food residues that may have burned on. Use a wooden spatula or palette to scrape the pan clean of food residues. It is important to avoid scraping with metal tools, as you risk scraping into the pan's seasoning layer. Let the pan cool down, pour the contents out of the pan, and dry it with a piece of paper towel. Rub the pan in a little oil before it is put away - and consider whether the pan needs a new seasoning if it tends to burn on and has just been through a thorough cleaning with water.
Is "this" normal?
Dark areas / spots / varying colors: When your frying pan is treated properly, it will develop a non-stick surface that protects it from rust and corrosion. The more you use your iron pan, the better it gets - and over time it becomes darker as the pan interacts with heat, various foods and the environment around the pan. This is completely normal, and the pan will change appearance over time as you use it.
Rust: Due to the pans' high iron content (99%), they can tend to rust, especially in humid surroundings, or if it has not been used for a long time. Fortunately, it is easy to make the pan as good as new again.
Flaking: If you prepare acidic foods in the pan, the built-up oil layer (seasoning) can flake off. This can often be fixed by giving your pan a light seasoning or possibly a completely new seasoning, where you first remove all loose material with steel wool, hot water and mild soap.
How do you cook on a carbon steel frying pan?
Iron pans or carbon steel pans can withstand up to 650 C, which means you can also use the pans at high frying temperatures and thus achieve perfect frying crust on any piece of meat. The important thing is just that you heat the pan slowly and gradually, as otherwise it can warp. You can also use your iron pan on the grill or over an open fire if you love a good grilling flavor, but still want to keep the juices from the meat in the pan.
When you cook on the pan, you should heat it slowly until it is nice and hot, before you add your frying oil. Next, you should let the oil heat for 10-20 seconds, and then you can add your items. By heating the pan before you add frying oil, the food will more easily release from the pan.
Although there is really nothing you cannot make in a carbon steel pan, there are still some foods where you should choose another type of pan (e.g. enameled cast iron). Like raw cast iron, your iron pan is "reactive", which means that the pan's surface will react chemically with certain foods. If you choose to prepare very acidic foods in the iron pan, you will most likely need to give that pan a new seasoning afterwards.
Acidic foods such as citrus, tomatoes, vinegar or wine can remove the coating of hardened oil on your iron pan and/or give the food a slight metallic taste. A quick sauté of tomatoes is okay, but avoid long simmering times with tomato sauce and wine. Our recommendation is that you choose a stainless steel frying pan or enameled cast iron when you need to prepare something with high acid content.
What color should the pan have?
Carbon steel frying pans (not to be confused with cast iron pans) are silver-colored when you receive them. The color changes drastically when you start using the pan as more layers of seasoning build up on the pan. It is very normal that your carbon steel pan can go from a silver-colored appearance to a more brownish, bluish or almost black. The color changes over time depending on what type of food you cook, the temperature and the environment around the pan - it is completely natural and something that makes your iron pan unique.
Can carbon steel pans be used on induction?
Yes, your carbon steel pan or iron pan can be used on an induction cooktop. You can use all of Gastrotools' pots and pans on both induction and ceramic cooktops. Furthermore, you can use iron pans/carbon steel pans on both grills and over campfires.
However, there are some things you should be aware of when using your iron pan on induction:
- When you season your carbon steel pan for the first time (seasoning) you should use the oven method
- Always avoid heating your pan too quickly, as it can warp and become skewed. Instead, you should always heat the iron pan slowly for 3-4 minutes at low heat, after which you can gradually turn up your induction cooktop. Often it is not necessary to use more than medium heat, because carbon steel retains heat so well. Never use the Power function.
- Choose the pan size that fits your cooktop - we have both 24 and 28 cm.
How do I prevent my pan from warping and becoming skewed?
All pans can warp if you heat them too quickly - or if they are exposed to rapid temperature changes. For example, an ice-cold steak on a hot pan. Therefore, always make sure to let your ingredients come to room temperature as close as possible before you put them on the pan. And never pour cold water on the pan when it is hot.
How do carbon steel frying pans differ from cast iron and stainless steel?
Cast Iron: Cast iron is heavier than carbon steel pans/iron pans. Carbon steel heats up faster but also cools down faster - this means that it is incredibly easy to adjust the temperature of your iron pans, while cast iron retains heat longer and takes longer to heat up. The surface of our carbon steel pans is smoother than cast iron - this means you build up natural non-stick faster, and thus need less oil when you cook. If you want a supplement to your carbon steel pan, we highly recommend our enameled cast iron pan, which has fantastic heat properties but can also withstand acidic foods and slow-cooked dishes.
Stainless Steel: Iron pans require routine treatment with oil (seasoning), so the pan can build up natural non-stick. Stainless steel requires no treatment but cannot build up natural non-stick either, so more fat is often needed when frying in stainless steel. Like enameled cast iron, you can use stainless steel for acidic foods - or if you need to prepare something with a lot of liquid (e.g. tomato sauce).
Advantages and disadvantages of carbon steel frying pans
Advantages: Carbon steel pans are incredibly durable and strong. Like cast iron, this pan is nearly impossible to "break". Professional and home cooks love the good temperature control and easy handling - and especially because it is much harder to accidentally burn food on. Carbon steel pans can withstand incredibly high temperatures without problems, which makes the pan perfect for you if you love cooking outdoors over a grill or campfire.
Considerations: Although iron pans are often preferred among professional chefs because of their versatility and fantastic heat properties, the pans do require a bit of extra attention. All iron pans must be seasoned with oil before use (seasoning), and you should avoid acidic foods. Furthermore, it is important that you always heat the pan slowly at low heat - and never turn it all the way up if you have induction, as it can warp and become skewed.
But with the right care, your carbon steel pans will last forever.
Is carbon steel non-stick?
Your new carbon steel frying pan comes completely without any non-stick coating. Once you have given the pan a good treatment with seasoning, where you burn oil into the pan, you will over time achieve natural non-stick - and if you take good care of it, you will be able to fry virtually anything on the pan.
When you receive a brand new iron pan, it is important that you wash it thoroughly and then season it with oil, as described in our guide.
Are carbon steel pans good for the environment and my health?
Carbon steel pans and cast iron pans contain no harmful substances. In fact, our iron pans consist entirely of 99% iron and 1% carbon - and then we coat it with a protective layer of vegetable oil, which protects the pan from rust and during transport. That layer of oil should just be washed off when you receive it.
Unfortunately, many Teflon coatings contain substances that have been shown to be both health-damaging and harmful to the environment.
Therefore, we are also extremely happy with both carbon steel / iron pans and cast iron pans, which do not contain these substances.
The only thing you should be aware of is that if there is rust on your frying pan, you should not use it before you have cleaned it with steel wool and seasoned the pan with oil (see our guide to treating iron pans).
How heavy are carbon steel pans?
Our carbon steel pans actually weigh less than cast iron. Because of the thickness of the material, you may experience the pans as heavy - but it is also precisely the weight and thickness that gives the pans their unique heat properties.
No kitchen should be without a good carbon steel pan.
And as soon as you have built up a good natural non-stick, you can look forward to crisper, juicier and more flavorful cooking.
Check out our selection of pots and pans here
