Carbon Steel vs Stainless Steel: Not Just Knives

If you have ever taken our Knife Skills class, then you have a little bit of knowledge about the difference between carbon steel and stainless steel knives. If you haven't taken our Knife Skills class, what are you waiting for? Either way, I want to continue this conversation about the differences between carbon steel and stainless steel, but we will move outside of the cutlery world and enter the cookware world. 

Before I even get into the differences and pros/cons of carbon steel and stainless steel pans, I want to say that I'm a huge fan of both, and I use each of them often, so it's not really one versus the other. They both have their benefits and if you know what they are, then you can use them to your advantage. 

Let’s start with why I love carbon steel pans, or should I say pan. I own one carbon steel frying pan, and I get so much use out of it. 

Carbon steel acts a lot like cast iron, which I feel more home cooks are comfortable and familiar with, so if you’re a fan of cast iron then you should highly consider adding a carbon steel pan in your arsenal. There are a few reasons they are very similar. The main one is their ability to get an incredible “seasoning.” A seasoning is when cooking fat polymerizes to the surface of the pan and creates a non-stick surface. The reason this happens is because carbon steel, like cast iron, is extremely porous and absorbs the oil into the surface and the polymerizes once heated.

This makes carbon steel my favorite piece of cookware for applications such as searing proteins and roasting vegetables. I have built up a great seasoning on my carbon steel pan which allows me to sear and roast and never worry about any sticking. Many cast iron users go through a whole process when it comes to seasoning their pans, which is totally fine. When it comes to my carbon steel, I have built up my seasoning by simply just using it. The cooking fat you use will naturally polymerize to the surface and build up a seasoning over time.

There is a common myth that washing these pans will ruin your seasoning, which is not true. I wash my carbon steel pan with soap and water and it remains seasoned. Dish soap used to contain lye which would strip seasoning off of cast iron pans, but that is no longer the case, so don't be afraid to wash your carbon steel pan. When you do wash it, be sure to dry it right away, carbon steel if very susceptible to rust and leaving it wet will cause that. One thing that can strip your seasoning is cooking highly acidic ingredients in your carbon steel pan like vinegars or tomatoes. Luckily for me, I have an array of stainless steel pans at my disposal which can handle acidic components. 

As I mentioned, I have one carbon steel pan, because I only really use it for searing/roasting. I have an array of stainless steel pans because they are so versatile, and I use them for so many things from sautéing to sauce work. And while stainless steel is great for searing as well, I still prefer my carbon steel for its seasoning. Stainless steel doesn't achieve that seasoning since it is not nearly as porous as carbon steel. Due to that, some people have more issues with sticking if not pre-heated properly. The one time I do prefer searing in my stainless steel pan is if I am going to be making a pan-sauce after searing. Sauces often have an acidic component to them which the stainless steel pan is better suited for. Another great benefit to stainless steel is that it does not rust so they are very durable and require little maintenance. 

To conclude, stainless steel and carbon steel pans are both great tools to have in your kitchen at home and both have benefits if you use and care for them properly. If you haven’t joined us for a Knife Skills class and want to learn more about the difference between carbon steel and stainless steel when it comes to knives, please join us at our next session on June 15th.