What kind of questions people have out there of carbon steel pans.
Are carbon steel pans good or bad?
Yeah, so Carbon steel pans are very good because they're a non toxic pan. That you can season really well and get really good non stick properties.
And if you make them correctly, a really good design that's an heirloom design, with really nice handles, that's beautiful. And that can be like your daily pan that you use And then you can hand it down.
What should you not cook in carbon steel?
Actually when you're cooking in carbon steel, you can cook anything. So if you want to cook acidic things you can the only negative to that is it will strip off a layer of seasoning.But with our tips and tricks, you can actually re season it very fast.
You can actually, instead of seasoning, you can just oil it, and then dry and re oil your pan and it wouldn't really matter.
If you want to keep your seasoning layer on, you don't have to cook acidic stuff in it but you can, there's nothing wrong with it.
Do chefs use carbon steel or stainless?
So I think chefs are going to use both. It depends on who's doing the cooking. It seems like in Europe, people use a lot of carbon steel, maybe more than stainless. Stainless, probably for certain things. If you're in a commercial kitchen and you're cooking sauces and acidic stuff, you're probably going to be using stainless for that.
But for carbon steel for a lot of your other stuff, frying, cooking searing steaks, all those things, carbon steel is going to be able to go to, for that.
Any disadvantages of carbon steel?
I don't really know of any significant disadvantages to the material.
It's actually, to me, a better material than like cast iron, because you can make it lighter. You can shape it. And I think you can make really classic cookware out of carbon steel. You just have to know how to design it properly.
That's why we specifically design as a classic pan out of carbon steel.Something that you can actually hand down and something that's beautiful and durable.