Professional chefs are known to have their own unusual preferences when it comes to working in the kitchen. The choice of cookware usually tells a lot about each expert’s individuality and cooking style. However, there is one universal accessory used by almost all professionals — the carbon steel pan. What makes it so special?
What is carbon steel cookware made of?
While cast iron may have uncertain composition, carbon steel is known for its durability, making it a very attractive option for busy cooks. The mixture of 99% iron and 1% carbon makes a very durable coating that quickly and evenly heats up. This mixture also allows cooks to reach and maintain ultra-high temperatures without thinking about the possible damage to the pan. Therefore, many chefs purchase professional woks by Yosukata, as they are made of carbon steel.
What can you use a carbon steel pan for?
Carbon steel cookware is really versatile. This multipurpose tool can do just about anything, and this is the main reason why professionals do not collect any “disposable” utensils anymore. The carbon steel pan is suitable for all major cooking methods:
- Cooking on the stove — omelet, fried potato, poultry, meat, fish, vegetables;
- Stewing — soups, barbecues, coq au vin, burgundy beef;
- Roasting — steaks, pork, salmon, tuna, foie gras;
- Stir-frying — rice, vegetables, chicken, and fajitas steak;
- Oven roasting — beef, lamb, shrimps;
- Baking cakes, buns, pies, etc.
How did carbon steel become so popular?
In fact, carbon steel has a lot of advantages similar to cast iron (oven safe, durability, high heat), so why do the pros choose carbon steel? In professional kitchens, there are heavy-duty burners. While aluminum, stainless steel, and alternative cookware materials heat quickly, they do not perform well at high pressures and large volumes. Likewise, cast iron can withstand high temperatures, but it takes too long for it to heat. This is a big disadvantage when you have ten tables in line.
Carbon steel pans are not only resistant but are rather light, causing easy usage. Moreover, such cookware allows leaving the dish in the pan while you wait for side dishes and other time-consuming dinner-related tasks because it keeps heat for a long time.
Does carbon steel cookware need special care?
The simple answer is no, but let’s clarify it. Like a cast-iron pan, carbon steel requires “aging” to achieve non-stick properties. While regular cast-iron cookware can go through multiple treatments to obtain “non-stick” properties, carbon steel requires more attention.
The frying pan usually has a protective waxy coating that should be wiped off with a bristle brush and mild soap. After each use, clean the pan with water and a soft-bristled sponge or brush, avoiding soap if possible. Drying the cookware is easy if you place it back on the heated stove. Enjoy!
Leave a Reply