Advice & Tips
All about Carbon Steel pans
More and more cooks are making the switch from standard aluminum non-stick pans to non-stick pans. The reason is that non-stick pans are more durable and better for your health. One of the most popular pans are the iron (carbon steel) pans from De Buyer. But what exactly are these pans?
In this article, we explain exactly what these pans are made of and how best to use them. We also give tips on roasting and maintenance.
Made of pure iron
One of the main differences is the material these pans are made of. Most pans are made of aluminum, but De Buyer's pans are made of iron with a high carbon content. This has some significant advantages, but also some disadvantages.
Advantages of iron pans
Iron steel, simply put, is steel without additives. No extra material is added, so you get a pan that is completely natural. So you don't have to worry about foreign substances getting into your food during cooking. In fact, when using these pans, you get an extra serving of iron. You could say that these pans contribute to a healthy lifestyle ;).
Disadvantages
Iron, however, is heavy. On average, a iron pan will be twice as heavy as an aluminum pan. For people whose wrists easily hurt or who cannot lift heavily, this pan is less suitable. Another disadvantage is that Iron steel can rust. This is easy to prevent, but does require some maintenance.
Less suitable for acidic ingredients: Another major disadvantage is that the forming non-stick coating does not withstand ingredients with high acidity. For example, tomatoes are less suitable for these pans; thus, it is not recommended to make tomato sauce in them.
Natural Non-stick
De Buyer's Carbon version does not have an artificial non-stick coating (a layer applied to or in the pan as a protective layer). So when you buy this pan, you are buying a pan with no non-stick coating, but it doesn't stay that way! In fact, the iron steel from which this pan is made has an important property. If you oil the pan before and after using it, the oil will adhere to the pan. This layer, the more often you use the pan, will become thicker and smoother.
This creates a natural (and healthy) non-stick coating. This pan grows with your cooking and will only get better at frying. The oil also keeps the pan from rusting.
Steps for oiling your iron pan
- Cleaning: After purchase, clean the pan thoroughly first with a sponge and/or brush under hot water.
- Drying: Dry the pan thoroughly.
- Adding oil: Put a layer of vegetable oil (groundnut or sunflower oil, not olive oil as it burns) in the pan and put it on the stove.
- Heating: Put the pan on a not too hot heat source and wait until the oil begins to smoke.
- Cooling: Turn off the heat source and let the pan cool.
- Oiling: Using a paper towel, spread the remaining layer of oil all over the pan. The pan will now darken a bit (it will get a patina layer).
- Repeat (optional): Optionally, you can repeat this process several times for a thicker layer. Here, the patina layer (non-stick coating) will get darker each time. This is an optional step for avid users.
- Using: For normal use, we recommend firing the pan once and then using it as usual.
Buyer recommends using the pan 10 times with red meat after the first burn-in. This allows the coating to form faster and become stronger. However, this step is optional, so the pans are also suitable for vegetarians
Be careful when cleaning
As mentioned earlier, the pan may rust. Thus, it should not be put in the dishwasher. Washing with soap is also not recommended. Just as soap removes the oil from your pans during dishwashing, this soap will also remove the oil that you just burned in. If this happens, you will need to re-oil the pan.
How do you clean a De Buyer pan?
The best way to clean the pan properly is to rinse it with a brush under hot water. After washing, the pan should be dried well and cared for with a drop of oil smeared all over the pan with a paper towel.
Is the pan very dirty or does it smell?
Have you used fish or another strong-smelling ingredient? Then normal washing may not remove the smell. To remove unpleasant odors, put some salt in the pan and heat it until it is hot. When the salt has absorbed all the smell, discard the salt and re-lubricate the pan with oil.
Is a iron pan the right choice for me?
That's hard to say. Don't mind giving your pan extra care before and after use? Don't have a problem with a heavier pan? Then we recommend having at least a iron steel pan next to your aluminum non-stick pan. After all, they are perfect for baking at high temperatures.
But are you someone who puts pans in the dishwasher after use or doesn't feel like maintaining a pan? Then you won't enjoy these pans. In that case, you're better off buying a high-quality aluminum pan with non-stick coating, such as the Le Creuset Les Forgees pans.
The difference between the Carbon and Miniral B
The Miniral B series is the more luxurious version of the Carbon series. They are both made of the same material, but the Miniral B has a layer of beeswax all over the pan. This protects the pan from rusting during transport, although this disappears after the first wash.
The handle is a bit nicer finished (including a unique yellow rubber dot) and on the larger models the counter handle is of a higher quality. So are you looking for a slightly nicer pan with better ergonomics and baking results? Then you should choose the Miniral B.
View all pans from De Buyer here
Do you have any questions or comments?
Then leave a comment below!
Leave your comment