Why You Need a Steel Pan

Talking about nonstick pans, most people will only think about PTFE coating or cast iron pans. However, there’s one more type of nonstick cookware people don’t know very often, Carbon Steel Pan. It is a commonly used pan in almost every restaurant. Chefs use Carbon Steel Pans to complete all kinds of task, from searing, stir-frying, and deglazing to oven cooking. It is definitely something you should know more about, and something you should have one in your kitchen.

Enrich Your Cooking Experience

Due to its high temperature durability and maintenance, Carbon Steel Pan makes cooking not only easier but also more professional.

By maintaining the surface temperature of the pan, food can be seared well easily. Making the meat crispy on the outside but tender and juicy on the inside, upgrading your cooking skills to the next level.

Nonstick Without Toxic

Without any coatings, Carbon Steel Pans are nonstick. Every time you cook, the oil will bond to the surface of the pan and creates a layer called Patina.

In an easier way to say, the more you use, the better it performs.

Fits Every Cooktops

Carbon Steel Pan can be used on all kinds of cooktops, including gas stove, electric stove, smooth-top electric range, induction, etc.

Furthermore, a Carbon Steel Pan can be cooked in an oven, unlike stainless steel, aluminum and PTFE coatings pans.

 

A Healthy Choice

Carbon Steel contains iron. And iron is good for human health; it prevents us from getting iron deficiency anemia.

Lots of study shows the result that food cooked in Carbon Steel Pans contains significantly more iron than cooking in other types of cookwares.

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