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Why Carbon Steel Cookware is the Best Choice for High-Heat Cooking: Benefits and Features

Whether you're a seasoned pro or a new home cook, when it comes to high-heat cooking, you need the right tool for the job. Around the world from woks to skillets people choose carbon steel. Here are just a few reasons why:

  1. Heat conductivity: Carbon steel is an excellent conductor of heat, which means it heats up quickly and evenly. This is especially important for high-heat cooking methods like searing, where you need to get the pan hot quickly and keep it hot throughout the cooking process.

  2. Durability: Carbon steel cookware is incredibly durable and can withstand high temperatures without warping or cracking. This means you can use it on any heat source, including induction, gas, electric, and even over a campfire.

  3. Non-stick properties: While carbon steel cookware doesn't have a non-stick coating like some other types of cookware, it does develop a natural non-stick surface over time. This is due to the seasoning process, where oil is heated and polymerized onto the surface of the pan. This allows you to avoid the potential harmful chemicals associated with non-stick pans.

  4. Versatility: Carbon steel cookware is incredibly versatile and can be used for a wide range of high-heat cooking methods, including searing, sautéing, stir-frying, and more. Plus, it can go from stovetop to oven without missing a beat.

  5. Easy to maintain: While carbon steel cookware requires a bit of extra care and maintenance compared to some other types of cookware, it's actually quite easy to keep in good condition. That means NO scrubbing. Simply rinse it

with hot water and a soft sponge, dry it thoroughly, and oil it lightly before storing.

In short, carbon steel cookware is the perfect choice for anyone who loves high-heat cooking. With its excellent heat conductivity, durability, natural non-stick properties, versatility, and ease of maintenance, it's a kitchen workhorse that will last for years to come.

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