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9 Things You Should Know About America’S Test Kitchen Carbon Steel Pan | Matfer Bourgeat Black Carbon Steel Fry Pan (11 7/8)
- One other thing carbon steel has in common with cast iron: it’s seasoned. Contrary to popular belief, “seasoning” in the context of cookware is not flavor that builds up in a pan over time. Instead, seasoning is an accumulation of incredibly thin layers of oil that have transformed, via heat, from liquid grease into a solid, plastic-like polymer. - Source: Internet
- Look at a new carbon steel pan and you’ll see something you rarely do with cast iron: the color of the bare metal. Most carbon steel pans come completely unseasoned, allowing you to see the seasoning develop before your eyes. With enough seasoning layers, your carbon steel pans will be as black as cast iron. Once you’ve witnessed this, you’ll have no confusion about what seasoning is, and what it isn’t. - Source: Internet
- There are a couple of reasons to season a carbon steel pan (the same reasons and techniques apply to cast iron). First, bare carbon steel will rust if exposed to moisture and humidity; seasoning acts as a barrier to water, preventing the pan from rusting on a humid day. The seasoning also boosts the pan’s performance, giving it a nonstick surface that only modern Teflon-type coatings can beat. When seasoned properly, carbon steel is great for eggs, pancakes, crepes, blini, and more—in fact, traditional omelette and crèpe pans are made from carbon steel. - Source: Internet
- Seasoning a carbon steel pan is easy to do. It’s also more instructive than seasoning case iron. That’s because most cast iron comes pre-seasoned from the factory, making it difficult for the home cook to fully grasp what the seasoning even is. That’s right, jet-black cast iron isn’t black because of the metal, it’s black because of the seasoning—underneath that dark exterior is grey iron. - Source: Internet
- Now rub that oil onto the pan, inside and out, making sure to buff away any excess until the pan looks dry. I can’t stress this point enough: A heavy hand with the oil will mess up your seasoning, leaving you with a splotchy, sticky coating that can be difficult to fix. If you so much as wonder if you might have applied too much oil, I can guarantee that you have. - Source: Internet
- The smoking will eventually stop, which is a sign that the coating of oil has completed its transformation. How long this takes over a burner depends on the burner’s heat output and the size of the pan, but it can be several minutes. In the oven, about 30 minutes should do it. - Source: Internet
- Carbon steel pans don’t get half the love cast iron ones do, which is too bad since carbon steel can be just as useful in a home kitchen. Like cast iron, carbon steel has relatively poor heat conduction and relatively good heat retention, which makes it a solid choice for pan-roasting meats. But because carbon steel pans are usually stamped or spun from sheets of metal instead of cast in a form, they have sloped sides and are thinner and lighter than cast iron. Those two features make them much better suited to tossing foods, which means they’re one of the best pans for sautéing meats and vegetables. - Source: Internet
- The first thing you need to do is remove that coating. Because different manufacturers use different coatings, I’m not going to provide instructions for that here. Simply follow the instructions that come with the pan. Once you’ve done that, wash the pan well. - Source: Internet
- Now let the oiled pan heat, either on the burner at its highest setting or in that hot oven. The burner works well, but because carbon steel doesn’t conduct heat well, you may need to move the pan around to ensure the oil has formed a polymer everywhere. How can you tell? Well, with new carbon steel, you can literally see it. The areas where the oil has set into a solid coating will have turned a faint shade of brown. That’s the seasoning! - Source: Internet
Video | America’S Test Kitchen Carbon Steel Pan
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