Pro chefs and household cooks alike favour carbon steel cookware, which is a mix of stainless steel and cast iron. It offers benefits, but is it able to withstand the heat in the kitchen?
Is Cookware Made of Carbon Steel?
Cast iron, copper, enamel, stainless steel, and carbon steel are just a few of the many materials that cooks can choose from. Compared to other metals, carbon is present in greater concentration in carbon steel, a unique alloy. It is comparable to cast iron, a kitchen staple that has several advantages over time.
Professionals and home cooks alike use carbon steel cookware for the following reasons:
- It’s not heavy.
- It warms up fast.
- It is robust.
- It resists scratches well.
With these qualities, it seems like the right decision. Carbon steel is about half the weight of cast iron, offers a naturally slicker cooking surface, and warms food much faster.
However, carbon steel is not without its critics. Cookware made of carbon steel has a few drawbacks, such as:
- Cookware is frequently made with a single purpose in mind.
- It needs to be seasoned (oiled) because it doesn’t cook food evenly all the time.
- Over time, it may rust; therefore, hand washing is necessary.
CREDIT: Martallschoolabs, 360 COOKWARE
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