![]() It's not a difficult process, but it does require time. If it's not preseasoned, you'll likely need to scrub off a beeswax coating and then season the pan with layers of oil (see below). They can feel like nonstick cookware for the first cook, and then they simply require maintenance of the seasoning (read: you will have to season a preseasoned carbon steel skillet over the course of its life). Preseasoned pans usually have a minor glaze to rinse off before cooking, but they're otherwise ready to go. ✔️ Preseasoning: This is an important consideration if you're new to seasoning cookware. Our experts do think these factors are worth considering when shopping for a carbon steel skillet: We've recommended both blue and black steel pans here, as we saw good results from each kind. But both blue and black steel will take on a dark-brown or black color with proper seasoning during the life of the pan. Blue carbon steel has gone through a process that hardens the material, which can help prevent rust that process can lend a blue hue to the brand-new pan. After our testing, we don't feel it should rank heavily as a consideration for purchase. You may have heard about blue carbon steel and black carbon steel and wondered if one is better. ![]() We noted whether it arrived preseasoned, and we compared each pan's responsiveness to and distribution of heat. We considered the shape and weight of the pan. To find the best carbon steel skillets, we tested 15 pans, cooking steak with a pan sauce and preparing eggs without oil or butter. The pros in the Good Housekeeping Institute Kitchen Appliances & Innovation Lab test all kinds of cookware, including stainless steel, cast iron, nonstick pans, ceramic cookware sets and Dutch ovens. Properly seasoned carbon steel (read more on that below!) can last for decades and works well for both delicate and hearty foods. It's lightweight and responsive to heat, like stainless steel, and it's long-lasting and can develop a naturally nonstick surface with seasoning, like cast iron. ![]() So what is carbon steel? The simplest way to explain it is that it's like the best of stainless steel cookware and cast-iron cookware. ![]() They work with basically all cooktops, including induction most are oven safe, and some are even designed for open-flame cooking, like on the grill or over a campfire. And with good reason: They're durable and versatile. This method will work on any carbon-steel skillet.Carbon steel skillets, a mainstay in many restaurant kitchens, are now growing in popularity with home cooks. If you experience any sticking, repeat the above steps once more. Discard the contents, allow the pan to cool, and wipe with paper towels. Cook over medium heat, occasionally moving the peels around the pan and up the sides to the rim for 8-10 minutes. Add 1/3 cup oil, 2/3 cup salt, and peels from two potatoes (these help pull up any remaining wax or grease from the pan surface). Dry the pan and then put it on low heat to finish drying. Their tips, which were from Matfer Bourgeat, for seasoning and cleaning the pan were as follows: To remove the new pan's wax or grease coating use very hot water, dish soap, and vigorous scrubbing with a bristle brush. My September/October 2015 issue of Cook's Illustrated just came and lo and behold they did an informative article on carbon steel as well as their testing results for 8 different brands of pans. I too have been looking at purchasing carbon steel pans for a while. Know this is an older thread, but here is some info that may be helpful to others.
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