Once you've learned how to cook in a carbon steel frying pan, you'll never look back – it's the ultimate frying pan, if you ask us.
One of the main reasons professional chefs choose carbon steel pans when cooking is because they are incredibly versatile. They can be used on the hob, in the oven, on the grill or over an open fire (to name just a few) and can be used to cook a wide variety of dishes.
And once you've built up a good non-stick surface (seasoning), the possibilities are truly endless. To get the most out of your carbon steel frying pan, you first need to learn the techniques that give the best frying results.
Cooking in a carbon steel pan is at least as easy as cooking in a nonstick pan once you know what you're doing. Here are four things to keep in mind:
Avoid fragile foods at first
A new, well-seasoned carbon steel pan (with a good seasoning) requires time and lots of use before you really achieve the perfect non-stick surface that makes the pan versatile.
Therefore, it is important that you avoid fragile foods such as eggs or fish when you first start using it. These types of foods can stick to the pan and either give you an inedible meal or be incredibly difficult to clean.
We recommend that you start by cooking fatty foods with extra cooking oil to build up an even better non-stick surface. Although you'll have to wait a few times before using the pan for anything, you can look forward to a fantastic pan that can be used for almost anything – patience pays off!
Preheat your pan
Before placing the pan on the hob, make sure you have everything you need for frying ready. Take the food out of the fridge and allow meat and vegetables to come to room temperature before frying. If you place a piece of meat straight from the fridge onto a hot pan, you risk the pan seizing up.
Before you start frying, place the pan on a low heat on the hob and allow it to heat up slowly and gradually until it is nice and hot. It is important to choose a hob that fits the base of the pan and is not too small. Then add your cooking fat/oil when the pan is hot and allow it to heat up. If you heat your carbon steel pan too quickly, you risk warping it. Read more about how to avoid warping your pan here→
Keep an eye on the heat
We love that carbon steel can withstand temperatures of up to 650°C – but this is rarely the optimal frying temperature. The pans heat up quickly and retain heat really well, so you will often find that less heat is needed than expected.
Unless you are really going for it with the frying pan directly over the heat or under the grill in the oven, we recommend that you fry at medium heat. This is usually enough to achieve a nice crust without burning the food.
For example, start by heating the pan gently on 1-2 on an induction hob, then gradually turn up the heat. And never use the power function, as this can damage the pan.
Cleaning carbon steel frying pans
Although cleaning is not directly part of the cooking process, the two are undeniably linked and are absolutely essential for achieving good frying results for many years to come. Check out our cleaning guide and remember: never use washing-up liquid.
Now that you've read this article, it's time to get started in the kitchen – you have many great culinary experiences ahead of you!
