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/ck/ - Food & Cooking

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14232555 No.14232555 [Reply] [Original]

What are the benefits of carbon steel pans over cast iron other than weight? Are they really as naturally nonstick as I hear or is that bullshit? I typically use my copper coated pan when I'm not using the cast iron, and that is pretty non stick, but I'd be willing to switch to carbon steel if there's a general positive consensus on it.

>> No.14232610

don't need to be seasoned
can wash them with soap if you screw something up
I find that it's not non stick, just that anything stuck dissolves in water quickly

>> No.14232650

>>14232555
yeah, they're pretty good. They are thinner than cast iron tho, so heat recovery isn't as good.

>> No.14232862

>>14232555
all clad or bust

yw

>> No.14233790

why doesnt everyone use carbon steel then instead of cast iron

>> No.14233801

>>14232610
you still season carbon steel

>> No.14233812
File: 41 KB, 1200x728, carbon steel saute pan.jpg [View same] [iqdb] [saucenao] [google]
14233812

>>14233790
I've never seen carbon steel with tall walls or straight walls. they're always such shallow pans. I only use mine for frying while I can use stainless and cast iron for pretty much everything. I went looking and found a couple of examples of carbon steel saute pans that are very pricey. carbon steel is mostly only used for frying pans and woks

>> No.14234909

>>14232555
Lighter, smooth surface without need to sand/grind it down like modern cast iron, more responsive to changes in temperature if you need to adjust quickly.

Basically it's good for anything you'd normally is a stainless pan for but with the seasoned nonstick surface you get with cast iron.

>>14233790
Cast iron is still better for certain things where you want the pan to hold a lot of heat without fluctuating too much, like deep frying for example. Also great for making pan pizza and cornbread.

>> No.14234916

I can't flip an egg with a spatula to save my life, but I can flip them with the pan no problem, so I never use cast iron for eggs because shit's to fucking heavy. Carbon steel makes a good replacement for the nonstick pan of have to use otherwise.

>> No.14235348

>>14234916
Do more bicep curls big dog

Also get a fish spatula, the thin profile and the angled edge make it perfect for getting under eggs without issue.

>> No.14235441

>>14232555
Light, easy to clean, inexpensive, and they heat up/cool down fast.

>> No.14235565
File: 181 KB, 1125x1490, AusIon set.jpg [View same] [iqdb] [saucenao] [google]
14235565

>>14232555
I'm a fan of pic related but they're expensive.

>> No.14235647

>>14232555
10 second google search
>Carbon steel cookware is lightweight, hard-wearing and conducts heat faster and more evenly than pretty much any other similar material. It's more versatile and easier to maneuver than cast iron, and way more durable than stainless steel, copper and regular 'nonstick.
You do have to baby them with seasoning, oiling to avoid rust after a wash, etc.