Carbon Steel Pans (In-depth Guide and Made In vs Matfer)

Summary by Krater

The video compares carbon steel pans and cast iron pans, using tests like the lemon juice test to evaluate seasoning retention, and concludes that carbon steel pans have a very thin and sticky seasoning.

From the video

Answers: Are carbon steel pans better than cast iron pans?

• Carbon steel pans vs cast iron pans
• Seasoning retention of carbon steel pans
• Lemon juice test on cookware
• Pan size and cooking surface comparison

Ingredients

• 1/4 tsp lemon juice

What it concludes

• Carbon steel pans contain 99% iron and 1% carbon, which is less carbon than cast iron.
• Carbon steel pans have a smooth bottom that makes it easier to take on seasoning rather than bumpy cast iron pans.
• Carbon steel seasoning is very thin and sticky, holding up poorly against acidic ingredients like lemon juice.
• The Made In carbon steel pan has a stainless steel handle that stays cool, but its thin body makes it prone to hotspots.