Open Umay
Stainless steel and carbon steel pans
Indestructible pans for a hard sear and deglazing without losing a thing.
« Two pans for high-temperature cooking without a fragile coating. »
What it is
Two pans for high-temperature cooking without a fragile coating. Stainless steel is indestructible and does not react with acidic foods. Carbon steel (like a wok) develops a patina with use and builds its own natural protective layer. Both allow for a true sear, with a bottom that catches slightly and adds flavor, unlike nonstick.
« To sear meat, brown vegetables, or deglaze a sauce with the fond left on the bottom, exactly what nonstick does not al »
When to use it
To sear meat, brown vegetables, or deglaze a sauce with the fond left on the bottom, exactly what nonstick does not allow. Perfect whenever you want a pronounced crust on a steak or crispy fish skin, or for very high-temperature cooking.
How to choose
Stainless steel: a multiclad base with an aluminum core for even heat distribution. Carbon steel: lighter, more responsive, and requires a light seasoning at the start. Check the weight in hand and the sturdiness of the handle, often the weak point on cheap models.
« - Preheat empty for a few seconds before adding fat - For carbon steel, dry and oil lightly after each wash - Stainles »
Maintenance
- Preheat empty for a few seconds before adding fat
- For carbon steel, dry and oil lightly after each wash
- Stainless steel is dishwasher-safe; carbon steel is hand-wash only
- White streaks on stainless steel can be removed with white vinegar
« Putting food in a cold pan: this causes it to stick. »
The common mistake
Putting food in a cold pan: this causes it to stick. You must wait until the pan is fully hot before cooking. Another mistake is washing carbon steel with harsh soap or in the dishwasher: this strips the seasoning and you have to start all over.