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- Reactive to Acidic Foods – carbon steel and tomatoes just don’t go together. You’ll also want to avoid wine sauces and dishes with lots of lemon juice or other acidic foods. Keep in mind, a splash of vinegar or small amount of lemon won’t ruin the pan but simmering a wine or tomato sauce will strip the seasoning layer and you will be better served using a stainless steel or enameled cast iron pot as these are non-reactive surfaces. - Source: Internet
- Unevenly Surface Heating – while carbon steel cookware heats up quickly and is responsive to changes in temperature, for even heat distribution a multi-clad stainless steel pan will always win. Multi-clad cookware features an aluminum core which is highly conductive, heating quickly and evenly. In smaller pans, this may not be an issue but with a larger pan, you may find that different parts of your food may cook faster or slower, potentially troubling if cooking meats or delicate foods like fish. - Source: Internet
- It is lightweight, heats up fast, affordable, and highly durable. You do need to remember to season your pan before cooking with it and then re-seasoning when needed. If you’re cooking lots of acidic foods, you will end up disappointed. But if you’re looking to enhance your cookware collection and looking for affordable pots or pans that can be used with most foods, are easy to handle, responsive and will last for years, you should give carbon steel cookware a try. - Source: Internet
- Carbon Steel Pans are very well loved by many home cooking enthusiasts and professional chef’s alike, and with good reason. This cookware boosts the durability and heat tolerance of cast iron, but the benefits of an easy release cooking surface like that of non-stick, and the thermal conductivity of stainless steel. Our most popular pieces of carbon steel cookware are the Matfer Bourgeat Carbon Steel Fry Pans which have continued to be a customer favorite at Cook’s Direct since being recognized in Cook’s Illustrated back in 2015. The Matfer Bourgeat pans come in four sizes: - Source: Internet
- Superior Heat Tolerance – carbon steel is remarkably heat tolerant which is why it makes great cookware. Most all carbon steel pans are safe up to minimum 600 degrees with some oven safe as high as 1200 degree F. One of the reasons many restaurants will have a wide variety of carbon steel pans is that they can be safely left on range top burners for long periods without concern for damage. - Source: Internet
- Lightweight and easy to handle – carbon steel cooks like cast iron but weighs significantly less. To demonstrate, a popular 12” cast iron skillet weights 8 lbs. compared to the 12” Matfer carbon steel fry pan weighing in at just over 5-1/2 lbs. - Source: Internet
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