Cooking with carbon steel can be a fantastic experience, but it can also be challenging if you're not familiar with how to use and care for it properly. Here are some common mistakes to avoid when cooking with carbon steel:
Seasoning is the process of creating a non-stick surface on your carbon steel pan. It's important to do this before you start cooking, and to do it properly, so that your food won't stick to the pan. Follow basic instructions for seasoning your pan here.
Carbon steel is a great conductor of heat, which means it heats up quickly and evenly. However, this also means that it can get very hot very quickly, and if you're not careful, you can burn your food or damage your pan. Start with low to medium heat and adjust as needed.
Carbon steel is a relatively soft metal, which means that it can be scratched or damaged by metal utensils. Use wooden, silicone, or nylon utensils instead. Our wooden utensils are created with the usage of carbon steel in mind so consider pairing them with your carbon steel pans.
Carbon steel should be cleaned with warm water and a non-abrasive sponge or brush. Avoid using soap or other harsh cleaning products, as they can damage the seasoning on your pan. Leaving some cooking material on your pan is ok! It helps create and maintain the seasoning so try not to scrub excessively hard.
Carbon steel can rust if it's not dried properly after washing. Make sure to dry your pan thoroughly with a towel or by heating it over low heat until it's completely dry.
Carbon steel pans should be stored in a dry place to prevent rusting. If you stack your pans, make sure to put a paper towel or other protective layer between them to prevent scratches.
By avoiding these common mistakes, you can ensure that your carbon steel pans will last for years. Carbon steel pans are very durable and forgiving, so even if mistakes are made, they can almost always be rectified.