Is Carbon Steel Cookware Safe?

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In this blog post, we will discuss whether or not it’s safe to use this type of cookware so you can make an informed decision about what kind of pots and pans you want to buy.

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Is carbon steel cookware safe? There are many materials to choose from when it comes to the pots and pans you use in your kitchen.

But what if I told you that there was a material out there that is not only affordable, but also durable, eco-friendly, and even healthy for cooking? You may be thinking “Carbon Steel Cookware?” Let’s find out more about this type of cookware so we can answer the question: Is Carbon Steel Cookware Safe?

I have tried almost all the cookware types- including both the latest and old school materials, be it outdated or favorite among the generations. But there was still one left to get acquainted with i.e., Carbon Steel.

It was now Carbon Steel’s turn to get hold of my daily cooking and bless my taste buds with perfectly stewed cookeries. Of course, half of the credit for the good meals also goes to the cookware you cook in.  

So before purchasing it, I wanted to assure if it is, kind of, safe enough to bring it home and get started. Therefore, I began with my primary Carbon Steel research and came across the following facts and details to my questions.

Pros and Cons of Carbon Steel Cookware

In a nutshell, it is one of the healthiest cookware materials to use if you are suffering any major or mild ailment because it makes up for your deficiency of Iron.

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Having only two ingredients, Carbon and Steel (read Iron), both are the necessarily required elements for our body.

There is not even the slightest hint of toxicity present in its manufacturing, such as PFA, Lead, Teflon, PTFE, and a range of similar cookware venoms.

It is just Carbon and Iron- 1% carbon and 99% iron.  Since there is no harmful element included, there is no major threat of leaching in the food.

Though Carbon Steel poses a great surface with optimal control on the temperature, our body will openly welcome the iron from the cookware even if the surface starts disposing of the iron remnants into meals.

The doctors also advise the Anemia patients to eat food cooked in Carbon Steel and Cast Iron cookware. This is because Iron is known to increase the levels of oxygen and reduce carbon dioxide from the body- impacting directly to maintain the normal body temperature.

All in all, your health will get better with the constant use of food cooked in Carbon Steel.

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Pros of Carbon Steel

  • It is durable: All thanks to the inventor of Carbon Steel that uses only natural elements, away from processed and harmful ingredients, rendering it the ability to last a maximum period in the kitchen. Though if you take good care of it, your efforts will also add to its life.
  • It is lightweight: It involves thinner construction with only two elements- carbon and iron. Therefore, Carbon Steel often boasts of its lightweight that again prioritizes it as the best cookware option for daily use.
  • It is affordable: This is a win-win situation for any cookware maniac. You hardly get any cookware that’s healthy yet affordable other than the option of Carbon Steel.
  • It is Oven-friendly: You can also use Carbon Steel for baking as it can endure even the highest temperatures easily. Your one-time investment can serve you both as cookware and bakeware.
  • It conducts heat evenly: Carbon Steel not only conducts heat quickly but also evenly so that you don’t have to stand there waiting for the uneven spots to fill and ready the surface for cooking. It saves your time.
  • It is induction-compatible: Induction cooktop requires a certain kind of cookware to let it work above it and fortunately, Carbon Steel is one of them. If you are already using an Induction top, investing in Carbon Steel cookware will be your wisest approach. If not now, considering an Induction top in the future will not make you invest separately in the induction-compatible cookware if you will have Carbon Steel at your side.
  • It has a user-friendly design: Carbon Steel cookware is naturally designed with top-notch functions and looks including big handles. This stands helpful on a user’s end for day-to-day cooking sessions to save your hands from burns.
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Note: If all these positive properties have convinced you into buying a quality Carbon Steel cookware piece right now, trust us one more time. Go through this link that keeps a record of the best available Carbon Steel pans for you to grab.

Cons of Carbon Steel

  • It requires periodic seasoning: Seasoning is a paramount aspect of using a Carbon Steel pan or pot because it prepares an ideally nonstick surface for cooking. I have added it in cons because seasoning a pan might take some time and effort. But it is the safest alternative to a nonstick pan to cook in less time.
  • It is not dishwasher safe: Since it is dealt with proper seasoning, you are less likely to wash it using soap and sponges. In such a situation, putting it in the dishwasher machine is a whole another kind of invitation to deteriorate its performance. Therefore, you can also not cook extra acidic foods to protect the seasoning that might get disrupted with the acidic juice of such recipes.
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What is the difference between Carbon Steel and Cast Iron?

The only difference evident between these two is the difference in the concentrations of the ingredients. Carbon Steel is made up of 99% iron and 1% carbon while Cast Iron contains 97-98% iron and 2-3% carbon respectively.

Other than that, both of these cookware types are the best cookware to ensure a healthy lifestyle through the intake of healthy food in minimal investment.

Conclusion

We have found that Carbon Steel cookware is safe to use. The benefits of using this type of cookware are many, and include the following:

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-Carbon steel pans do not contain any harmful chemicals or coatings like anodized aluminum does; they are also more durable than stainless steel.

-They offer a great distribution of heat, which helps you create evenly cooked meals without hot spots.

However, we recommend avoiding cooking with high-temperature oils in carbon steel because it can leave rust marks on your pan’s surface.

But if you’re careful about what types of foods and oils you prepare in your new pan set, then there should be no problems at all!

If you still have any doubt left about the excellence of Carbon Steel pans, go to the cooking cabins of five or seven-star restaurants. You will see them employing Carbon Steel cookware for preparing high-end cuisines.

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