There are constant developments in the cookware market, but we mostly hear about nonstick, stainless, and cast-iron. Know anything about blue carbon steel cookware?
If your answer is no, then that makes two of us. I was only aware of its existence. This article will learn about carbon steel cookware, specifically the infamous blue carbon steel pans.
How is blue carbon steel cookware made?
Blue carbon steel is a type of carbon steel cookware that has been subjected to special surface-hardening treatment. The process makes the steel more rust-resistant.
During the oxidation process, a thin layer of blue-black iron oxide is formed on the surface, providing partial rust protection and a beautiful blue-black appearance to the steel.
The bluing treatment hardens the metal, but it must be oiled appropriately to make the surface more corrosion resistant. These particular pans are made in France in a factory that’s been doing this for hundreds of years.
Blue carbon steel pans
This skillet is made in the French steel style, popular in professional kitchens because of its quick heating capacity and because they produce beautiful, restaurant-quality pans at a reasonable price.
With a cast-iron skillet’s high heat retention and the stainless steel’s heat lightness, the blue carbon steel pan is the best of all worlds.
Uses of blue carbon steel pans
Blue carbon steel pans can be used on both induction and gas stovetops. It’s also heat resistant so that you can use it in ovens with temperatures as high as 1200 degrees Fahrenheit or even over an open fire.
Carbon steel pans have a wide range of applications. Large chunks of meat can be cooked in it. They can even be used to cook steaks. Searing and caramelizing foods with blue carbon steel pans are a treat, and the eggs cooked in them are to die for.
The cookware can be used in almost every dish except with high acid and alkaline contents, such as tomato sauce or wine. Thin and crispy crepes are easy to make when using these as a cooking surface.
When cooking with a carbon steel pan, you’ll still need fats or oil, just like you would with any other pan. Most professional bakers love blue steel cookware because of its robustness and great cooking qualities.
It cooks food equally because it warms quickly and evenly. Medium heat and a preheated pan are the best ways to prevent food from sticking to it.
Characteristic of carbon steel cookware
The weight of carbon steel is one of its most distinguishing characteristics. Carbon steel cookware is nearly half the weight of cast iron cookware. This allows for more excellent maneuverability and a more pleasant cooking experience.
Carbon steel cookware, like cast iron cookware, is made of carbon and iron. Still, the percentage of iron to carbon in carbon steel makes it more durable and lighter than cast iron.
Carbon steel cookware is primarily made of iron. It contains only 1% carbon, whereas cast iron typically contains up to 4% carbon, making it lighter and more durable.
Carbon steel cookware can withstand temperatures of up to 1200°F. Because structural steel can withstand extreme heat and has high strength, you can directly use it in the oven or an open fire.
It reacts quickly to temperature changes. Carbon steel cookware responds exceptionally well to temperature changes, allowing you to go from searing a steak to lightly browning the butter to baste.
The smooth, slick surface of carbon steel makes it a joy to use in the kitchen. It will take some time to achieve a nonstick surface. Your pan is incredibly versatile once you have it. You can quickly achieve perfect sears on your food, cook eggs or fish, and sauté vegetables.
Needs regular seasoning
Carbon steel’s reasoning capabilities, combined with its lightweight and indestructibility, make it a one-of-a-kind piece of cookware. Seasoning requires putting oil to the surface of the pan to form a solid layer of polymerized oil.
This layer of oil fills the pores of the pan and prevents rust, resulting in a stick-resistant surface. To keep your pan in good condition, look for the best oil for seasoning carbon steel pans.
The longer you use carbon steel, your seasoning will develop, and your pan’s surface will become more nonstick.
Easy to maneuver
Carbon steel frying pans are portable due to their lightweight. This is a significant issue, and those who use cast iron cookware will understandably be concerned.
Even though the pan is large, it is as light as comparable stainless steel or nonstick model, and the handle does not get hot as one-piece cast iron ones do.
The nonstick feature lasts longer than the others
Carbon steel’s superior nonstick characteristics set it apart from competing for cookware. Nonstick coating on most skillets quickly wears off, rendering them useless.
Cooking with nonstick chemicals is dangerous. Carbon steel nonstick is the preferred material, but ceramic nonstick is also available. The patina develops with usage, much like a cast-iron pan, so there’s no need to be concerned about it wearing away.
How to use carbon steel pans for the first time
You must remove the factory wax coating from carbon steel pans before using them. Use a soft scrubbing pad and hot water to clean the pan thoroughly, both inside and exterior, to remove all the dirt and the coating.
You can use a small amount of dish soap for your first wash, then wipe it with a towel to completely dry before placing it in the oven for an hour at 200°F. Allow the pan to cool down.
How to clean carbon steel pans
Cleaning carbon steel cookware using a paper towel is a common practice. However, some foods can be tough to remove.
Kosher salt and oil can be used in this situation, or a tiny amount of boiling water can loosen the stuck-on food particles from the pan. Next, remove the water from the pot and return it to the stove on low heat to remove any remaining moisture and apply a thin layer of oil.
Remember, cast iron can be broken, but carbon steel can also be warped, so don’t leave a hot pan unattended or submerge it in cold water.
When cleaning your carbon steel pan, you should avoid using soap, abrasive chemicals, or scouring pads. After cleaning and drying your pan, you should oil it.
Make cleanup even more effortless by washing your pan while still heated. Put the pan away until you’re ready to use it again in a cold, dry location.
Seasoning of carbon steel pans
Like cast iron pans, carbon steel pans also need to be seasoned, so the polymerized fats will attach them to the cooking surface. Regular seasoning will make the pans resistant to rust.
Carbon steel may be quickly and easily seasoned. Even a brand-new pan can be restored to its original, lustrous sheen with a single coat of oil.
Even pre-seasoned pans should be given an initial seasoning. Before using your pan for the first time, you must remove the factory wax coating. Preparation for future use begins with a thorough seasoning.
- Remove any remaining oil residue by washing the pan with hot, soapy water and rinsing well. All that’s left of the dried oil we used to preserve your new pan for shipping is a little bit of dark residue. Ingesting it will have no adverse effects; nevertheless, you should thoroughly wash away any remaining residue with soap and water before doing so.
- Preheat your oven to 400-450 degrees Fahrenheit, then place a foil-lined baking sheet on the bottom shelf of your oven. In general, the smoke point of most high-smoke-point oils and waxes is between 400 and 450 degrees Fahrenheit; thus, the oven temperature should be at or slightly over that.
- If any moisture is left in the pan after the oven has been warmed, use a medium-low heat setting on your stove to zap it and open up the pores for around 2-3 minutes.
- Remove the pan from the heat and apply a very light coat to the inside of the pan with a paper towel, making sure it’s completely coated. Place your heated, greased, or oiled pan upside down on the center rack of the oven.
- For one hour at 400-450 degrees Fahrenheit, bake the pan. If you see smoke, don’t panic. Keep the pan in the oven until it’s cooled, then turn off the oven.
- Alternatively, you can repeat these procedures as many times as necessary to build up the seasoning in your pan. When you begin seasoning, you might observe some change in color in your pan but don’t worry about it.
Blue steel is susceptible to moisture. Condensation can occur if food is left to cool in a pan. Never put the pan in the dishwasher or let it soak in the sink.
Dishwasher use damages the nonstick coating, necessitating a second round of seasoning. The pan must be re-seasoned if it develops rust and needs to be scrubbed clean.
To ensure no more food residue, sprinkle bits of salt or wipe with a paper towel. Afterward, re-season the pan.
Features such as short heating time, excellent heat conduction, and the capacity to tolerate very high temperatures make the blue carbon steel pan unique.
Cast iron pans require more season and are more challenging to handle than blue steel pans, but they are excellent for frying.
The nonstick features of blue carbon steel pans endure longer than those of other nonstick pans, so having them in your kitchen will be beneficial.