#Black steel pan professional#

#Black steel pan professional#

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. Use a trivet to protect your dining table or kitchen countertop from hot cookware.Even the best carbon steel pan is somewhat plain in appearance, but these pans offer several advantages over other pans.

Always use a handle holder or oven mitt when cooking. Whatever utensil you use, make sure not to scrape or scrub too hard because you can strip the seasoning.Ĭarbon steel handles get hot. Make sure to use cooking utensils designed to take the heat, like wood, metal, and silicone. Use metal, wood, or high-temp silicone utensils. Slowly cool your carbon steel pan after cooking also avoids warping.ģ. Letting your pan slowly pre-heat helps distribute heat evenly, avoids hot spots on your cooking surface, and avoids warping. Seasoned carbon steel pans are right at home on any kitchen stovetop–induction, ceramic, electric, and gas - as well as in the oven, on the grill, or over a campfire.Ģ. Use carbon steel on any cooktop, oven, grill, or campfire. Quick Tips for Cooking in Seasoned Carbon Steelġ.