Professional chefs and serious home cooks swear by carbon steel pans. They’re rugged like cast iron but are much lighter, which makes them easier to handle. More brands are offering pans made of ‘blackened’ carbon steel, and you might be wondering what this is.

Blackened Carbon Steel vs. Regular Carbon Steel

Both blackened and regular carbon steel pans benefit from a seasoned surface, which creates a natural non-stick coating over time. The key difference is that blackened carbon steel pans come with a pre-seasoned blackened layer, ready to go. This initial coating jumpstarts the seasoning process, offering immediate non-stick properties and enhanced rust resistance from the get-go and means you can cook with the pan out of the box. If you get a regular, unseasoned pan or wok, you need to season it thoroughly yourself before you can use it.

Seasoning and Re-Seasoning

Seasoning is crucial for developing the distinctive, protective patina that makes carbon steel pans non-stick and rust-resistant. The process involves heating the pan over high heat and applying a thin layer of high smoke point oil (such as canola, grapeseed or avocado), which bonds to the metal. Over time and with constant use and re-seasoning, layers of bonded oil build up to create a durable, dark coating that improves the pan’s non-stick qualities and, some believe, deepens the umami flavours of whatever you’re cooking.

For both blackened and regular carbon steel pans, ongoing care and re-seasoning are necessary to maintain this protective layer. Re-seasoning simply involves applying a thin coat of oil to the pan and heating it until the oil smokes. This step ensures that the pan remains well-protected and continues to perform optimally.

Why Is Carbon Steel Cookware So Good?

Heat Tolerance, Conductivity, and Retention: Carbon steel heats quickly and evenly, which is crucial for precise cooking, particularly for high-heat situations like searing and stir-frying. Carbon steel can tolerate extremely high cooking temperatures, making it perfect for getting a good crusty sear on steak and other meats. Once heated, carbon steel retains heat exceptionally well, providing a steady cooking temperature.

Non-Stick Properties: Thanks to the seasoned surface, blackened carbon steel is impressively non-stick out of the box. The seasoning creates a natural layer that helps prevent sticking without the use of man-made coatings.

Versatility: Unlike some cookware materials, blackened carbon steel is incredibly versatile. It can handle everything from sautéing vegetables to searing meat and even baking in the oven.

Durability: With proper care, blackened carbon steel cookware can last a lifetime. It’s tough and resilient, able to withstand high temperatures and even rough handling. Just don’t scrub it harshly, soak it, or wash it in the dishwasher. Wash after use in warm water using minimal detergent, as these can strip the patina. Give it a gentle rub using a plastic scourer, and use a wooden spoon or scraper to dislodge any stubborn bits. Dry your pan, put it over medium-high heat, rub it all over the inside with a little high smoke-point oil (such as canola or avocado), then heat it until it smokes. Cool, then store without stacking other pans on top, as this can damage the patina.

What Not to Cook

Acidic Foods: Foods with high acidity, such as tomatoes, wine, or citrus-based sauces, can potentially damage the seasoning over time. They can react with the metal and strip away the non-stick coating, meaning you may have to start the seasoning process all over again.

Dishes with Long Cooking Times: Extended cooking times, especially at high temperatures, can sometimes affect the seasoning. It’s best to monitor and re-season as needed.

How It Differs from Cast Iron

Both blackened carbon steel and cast iron are excellent for heat retention and durability, but they have distinct differences. Carbon steel is lighter than cast iron, making it easier to handle and manoeuvre. Carbon steel also heats up faster and responds more quickly to temperature changes. While both require seasoning, carbon steel tends to be a bit more forgiving and easier to re-season compared to cast iron. Additionally, cast iron looks chunkier and more rustic, whereas blackened carbon steel is sleeker.