Carbon Steel Pans, according to Cooking YouTube

As we saw with the burgers, the carbon steel pan has certain traits that really make it a great all-around pan. It definitely has that nice heat retention and heat transfer of a cast iron pan. It has that nice release of a non-stick pan. This is a great all-around pan, does almost anything you want it to do, it's…

they're sort of hybrid skillets they kind of take all the best properties from a cast iron skillet and a stainless steel skillet and combine it into this perfect skillet

biggest cons of carbon steel there really isn't any that's the beauty of carbon steel

honestly for me carbon steel skillets are my favorite skillets to use so i don't see very many cons to be honest

if i want to be practical if it was the end of the world and i can only have one skillet and it had to be something i can just set it and forget it yeah it would be a stainless steel skillet because it doesn't rust it does everything all the other skillets can do

um but it's not the end of the world so if i can only have one skill it would be a carbon steel skillet

Other secret of this pan is its ability to become naturally non-stick. So the smooth grain of this takes to seasoning a little faster than cast iron and it becomes very rapidly non-stick when you season it. And you can cook in it with just a little bit of fat, and food will just come right out. So if you're really…

Stainless steel or, in particular, a fully clad pan where there are layers of stainless steel, aluminum, and stainless steel is really known for its ability to make even, uniform heat. The aluminum transmits heat very quickly, stainless steel much more slowly. The stainless retains it so it spreads, and you get this…

In the carbon steel, I think we got the sort of Goldilocks moment. You get this really beautiful golden brown crust that is deeply brown, and nice, and crusty. Inside is nice and pink. And you really get this nice contrast between the brown crust and the cooked interior that is nice and juicy. So I thought it was a…

When we were done, there was almost nothing in the pan. It was just, I wipe it out, rinse it out, and we're good to go.

i'm here to tell you that a cast iron skillet is going to be a really good skillet regardless of the surface finish

however i do agree that a smoother does mean a better cast iron skillet

now later on we're going to talk about carbon steel and carbon steel has a really smooth surface right out of the factory and it sears meat exceptionally well with an amazing non-stick coating

so let's talk about cast iron skillets that are made out of cast iron have some of the best properties and are famously known for getting a really good sear because cast iron is so densely packed it tends to retain heat really really well

cast iron doesn't necessarily get really piping hot for example stainless steel gets extremely hot and can shoot up to a really high temperature really fast

but where cast iron really shines is retaining that heat and once it gets up to that operating temperature that you're looking for it tends to retain an even temperature all around

but once you do figure it out once you get to know it a little bit better it's amazing you just have to kind of plan ahead

really once you do that you got a really good non-stick coating it's properly seasoned and you're really ready to go

now once you do develop a deep seasoning the risk of rust kind of diminishes over the years

but once a cast iron skillet is seasoned cleaning it is not the issue food just slides right off

it's a very small thing you have to do at the end of a cook that really goes a long way it's not an inconvenience at all

i feel like cast iron skillets don't tend to react as much as carbon steel skillets do

but once carbon steel and cast iron get their seasoning down i don't see them reacting anymore i've never had them react to where it completely stripped off the coating or anything like that

carbon steel skillets get hot really quickly they can really get up to high temperatures so that means they're going to sear food amazingly

they don't retain heat as well as cast iron skillets but that also means that they don't share any of those negatives

carbon steel skillets will react to temperature changes accordingly they will heat up and cool down much faster than cast iron skillets

food literally slides off of carbon steel skillets i've never had a mess with any of my carbon steel skillets when it comes time to clean them oftentimes i can just literally wipe the inside and i'm done

i usually put it back on the stove sanitize it put a drop of oil lubricate it store it away i never even have to use soap or water

eggs will literally slide right out of carbon steel skillet it's like foods ice skating on this thing

stainless steel skillets are the lightest out of the three skillets get really hot tremendously fast and they tend to cool down really quickly as well

biggest pro stainless steel skeleton is they do not rust so you don't have to worry about having to dry them or doing any special treatments after to completely dry them off and keep them from oxidating

now you'll see a lot of videos out there where people will tell you no they won't and that's true if you follow the fundamentals and you make sure that they heat up properly before throwing your food in there and you make sure you have enough fat cooking oil or grease or whatever it is that you're using yes food won't…

they're really light they heat up quickly they sear amazingly they're very easy to clean and they create fun for amazing sauces

For acidic foods, stainless steel and enameled cast iron are better options since there's no seasoning to damage and those materials are non-reactive.

But you don't need to do it often and after you do it once, you realize how easy it is.

In my experience, mild dish soap does no harm.

One of the biggest advantages of carbon steel is its durability. It won't crack or break if you drop it, which can happen with cast iron.

And there's no coating or enamel that can wear down or chip.

You can use metal utensils and even cut food in it, although I try to avoid that because the sharp edge will scratch the seasoning.

It’s one of the rare products that gets better with age. The more you use it, the better the seasoning develops.

The one major limitation with carbon steel pans is acidic foods. A squeeze of lemon or a splash of wine won’t hurt, but prolonged exposure to acidic foods, like tomato sauce, will strip the layer of seasoning right off the looking surface.

Bare cast iron pans have this same issue.

Carbon steel consists primarily of iron, which rusts when exposed to water and air.

The fact that you need to season carbon steel pans may seem like a major downside, and for some, it's a deal-breaker.

The two rules that I do highly recommend following are, one, don’t put carbon steel pans in the dishwasher. The hot water, steam, and dish detergent will ruin the seasoning.

And two, always dry your pans completely after washing them. Even a well-seasoned pan can rust if moisture is left on it for long periods.

if you notice tiny black bits on your food when you cook with carbon steel, or if you wipe the pan with a paper towel and the paper towel turns black, that's a sign that you need to deep clean your pan. Those black bits are either tiny pieces of the seasoning flaking, burnt food, or both.

The one thing you need to be cautious about is warping. If you expose it to drastic temperature changes, like rinsing it under cold water when it's piping hot, the metal can expand and contract unevenly, which leads to a wobbly, unusable pan.

most of the pans once we'd seasoned them were amazingly non-stick after one round of seasoning we saw fried eggs sliding around like a puck in air hockey

omelets rolling out in perfect golden Oblongs zero sticking

Tarts popped right out with very few exceptions looking glossy and intact

most of the time we weren't even tempted to scrub because nothing stuck we could practically just wipe them out with a paper towel after we were cooking

a smoking hot traditional Skillet does a perfectly acceptable job and a cast iron skillet is brilliant at Browning and Searing but we found the carbon steel pans trumped both of them

impressively deep even Browning in the best carbon steel pans easily on a par with cast iron

they're lighter and thinner so they heat up in almost half the time as cast iron

Our buying, seasoning, and maintenance guide for every chef's secret weapon, the carbon steel skillet.

I have my pan here from home. This is little Eddie. Eddie and I have gotten in a lot of fights over the years, and we always make up.

they have the same sort of nonstick properties you know similar to cast-iron

but once they're preheated they cook they cook up swell

Because of its high heat tolerance, it’s ideal for searing and browning.

Because it’s much lighter than cast iron, it’s great for sauteing vegetables, tossing food, and any other situations that require you to lift and maneuver the pan.

The lightweight construction, high heat tolerance, and relatively slick surface make it fantastic for one-pan meals and recipes that require searing on the stove and finishing in the oven.

One thing you wanna note with carbon steel, you don't wanna put these pans in the dishwasher. The dishwasher will ruin the seasoning.

if you need the pan for cornbread and biscuits I'd go for cast iron since those dishes need straight sides

to deal with this problem of uneven heating most cast iron and carbon steel pans are very thick and heavy this helps them cook more evenly but also makes them very slow to adjustments in heat

if you were lucky enough to inherit and then kick cast iron pan its bottom might be completely smooth

luckily carbon steel pants come completely smooth which helps them take on the seasoning rather easily

And the surface adheres well with oils and gives your carbon steel one more layer of rust resistance.

They last a lifetime if you maintain them properly

if you have a gas cooktop they do a fantastic job of seasoning pans the gas flame hits the bottom of the pan and curls up and around and you can get nice even color and seasoning up the sides of your pan

The answer is responsiveness. When you turn the heat up or down, the temperature of the pan changes quickly. This gives you more control.

But in general, carbon steel is more responsive than cast iron, and in some cases, it's more responsive than stainless steel.

Certain meats might stick slightly, but if you leave them for a minute and allow a crust to form, they will naturally release from the pan.

A well-seasoned carbon steel pan releases food similar to a non-stick pan.

a quick short use of an acidic ingredient like a tomato based pan sauce had no effect on the seasoning

Seasoning is a process. It can take upwards of a year to fully season a pan, even if you use it frequently. And sometimes, the seasoning will look like you're taking one step forward and two steps back. It can look blotchy, and brown, and sad.

unfortunately most carbon steel pens don't have handles that are light or cool or comfortable but at least they are longer than cast iron which makes it easier to maneuver the pan and to put a protective sleeve on the handle

iron is not nearly as good of a conductor as aluminum that's why it's prone to hot spots

I find that this bumpiness makes it hard to achieve a truly non-stick surface and slows down the seasoning process