No matter how carefully you treat a chemically treated nonstick pan, it will only last a few years, partly because the coating wears off with use. But the more you cook with a carbon steel pan, the more nonstick it becomes.
Carbon steel is also durable, even more durable than cast iron. Although cast iron may appear stronger due to its weight, its higher carbon content actually makes it more brittle. Carbon steel pans are stamped from more flexible metal sheets and can withstand impacts. There’s a reason they’re the workhorses of professional kitchens, designed to be tossed from burner to oven and back again.
Chef Tom Colicchio, who collaborated with direct-to-consumer cookware brand Made In on a line of carbon steel frying pans and is an investor in the company, has been using his cookware for decades. “The first frying pan I bought about 40 years ago was a blue steel frying pan, and I bought it at Zabar’s,” says Colicchio, referring to the vaunted New York City food and cookware store. “I still have it to this day.”
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