Carbon steel is one of the most versatile materials of cookware you can have in the kitchen. Often described as a hybrid between cast iron and stainless steel, having carbon steel cookware in your kitchen will unlock so many meals. And while this description is accurate, carbon steel is truly unique. Known for its prevalence in professional kitchens and being born in France, carbon steel cookware is quickly becoming more and more popular in home kitchens. Continue reading to find out what makes carbon steel pans a must-have in your kitchen.

Why Carbon Steel?

If you’ve never cooked with carbon steel before, then you may be wondering why you need a new pan in your arsenal. In terms of carbon steel cookware pros and cons, carbon steel cookware can get up to 1200F, is lightweight, responds to changes in temperature extremely quickly, and is perfect for all types of outdoor cooking. But, is carbon steel safe? The answer is obviously yes! Carbon steel is one of the safest types of cooking surfaces and provides versatility in the kitchen.

Made In® Carbon Steel Gets Better Over Time

Seasoning is coating your pan with a thin layer of oil, which has various benefits. First, the seasoning will give your pan a smooth surface, which over time will lead to non stick characteristics. Second, the seasoning serves as a protective coating, which helps your pan last forever.

What Is Carbon Steel Made Of?

One of the main distinguishing features of carbon steel is its weight. Similar to cast iron cookware, carbon steel is made of carbon and iron, yet carbon steel’s percentage of iron to carbon makes it more durable and lighter than cast iron.

Our carbon steel cookware is made of 99% iron and 1% carbon, while cast iron usually has a 2-4% carbon composition. This difference makes carbon steel light and more indestructible. For reference, our 12” carbon steel frying pan weighs 4.5 pounds, while a Lodge cast iron frying pan weighs 7.89 pounds.

The Benefits Of Cooking With Carbon Steel

There’s a reason carbon steel is trusted in professional kitchens around the world. First, the structural steel can get extremely hot and has high strength, so you don’t have to worry about placing it in the oven, using it directly over a fire, or in a brick oven.

Second, it responds to changes in heat very quickly. Have you ever been cooking and needed to turn the pan from high to medium, but it took too long, and your food burned? No need to worry about that with carbon steel. Carbon steel cookware responds to changes in temperature exceptionally well, so you can go from searing a steak to just lightly browning your butter to baste.

Lastly, carbon steel’s smooth, slick surface makes it a delight to use in the kitchen. While it may take some time to achieve a non stick surface, once your pan reaches that level of smoothness, it is incredibly versatile. You can achieve perfect sears on your food, cook eggs or fish, or sauté vegetables with ease.

Made In Founder Explains Carbon Steel