The thicker models provide heat retention that’s almost as good as cast iron.Īctual material quality is almost impossible to judge, and, in truth, carbon steel is a relatively basic product with minor variations. Most pans are between 2 millimeters and 3 millimeters (up to 1/8 inch) thick. It gets hot very fast but doesn’t retain heat. A carbon steel crepe pan will be about 1 millimeter (1/16 inch) thick.
Matfer bourgeat black steel paella pan full#
This makes the best carbon steel pans easier to handle, which can be a big benefit when they’re full of hot food.
They’re generally 40 to 60 percent lower in weight than comparable-size cast-iron cookware. Both are an alloy of iron and carbon, though, perhaps surprisingly, carbon steel actually has a higher percentage of iron (it’s around 1 percent carbon, whereas cast iron is 2 percent to 3 percent).ĭespite the marginal difference in iron content, carbon steel pans are actually much lighter.
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Professional chefs and keen home cooks usually choose between cast-iron or carbon steel pans. So it isn’t difficult to find something to suit almost every style of cooking. The important point is that there is a huge variety among carbon steel pans.
The depth can be anywhere from half an inch or less for a carbon steel crepe pan but up to 3 or 4 inches for deep pans for cooking stews, gumbos, and so on. The latter are often designed for outdoor, open-fire use. Carbon steel pans run anywhere from around 8 inches across right up to 20 inches. In truth, it doesn’t really matter what they are called, as long as they deliver the cooking performance you need.ĭiameter and depth are two major considerations. Some people argue that skillet and fry pan are just different names for the same thing. The following explains some key considerations to keep in mind. Of course, that doesn’t mean that all carbon steel pans are the same. While aluminum nonstick fry pans that meet NSF (National Sanitation Foundation) or FDA (Food and Drug Administration) standards are perfectly safe, choosing carbon steel pans is easy because there’s no chemical coating to worry about. The beauty of a good carbon steel pan is its simplicity.
Photo: What to Consider When Choosing the Best Carbon Steel Pan BEST CREPE PAN: De Buyer Crepe Pan, Blue Steel, Made in France.BEST DEEP-DISH PAN: Oklahoma Joe’s 1996978P04 18.5-inch Carbon Steel Deep.BEST WOK: Craft Wok Traditional Hand Hammered Carbon Steel Pow.BEST PAELLA PAN: Lodge Carbon Steel Skillet, Pre-Seasoned, 15-inch.BEST FRY PAN: Mauviel M’Steel, carbon, nonstick fry pan, 9.5 Inch.BEST BANG FOR THE BUCK: Matfer Bourgeat Black Carbon Steel Fry Pan, 9 1/2″.RUNNER-UP: BK Cookware Skillet Black Carbon Steel, 10″.BEST OVERALL: De Buyer Mineral B Frying Pan, 10.2 Inch, Silver-Grey.There are numerous options available to suit almost any cooking need. Many cooks will have come across carbon steel cookware in the form of traditional woks and paella pans, but those are just a small sample of the wide variety available. They also don’t have any of the health concerns associated with some nonstick coatings. They are compatible with induction cooktops. They heat up fast and handle high temperatures well, making them ideal for sears, sautés, and so on. They are lighter and more durable than cast iron. Even the best carbon steel pan is somewhat plain in appearance, but these pans offer several advantages over other pans.
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