Here's why carbon steel cookware deserves a place in your kitchen.
) is only about a third lighter than my 12-inch cast iron skillet — but it is still significant, particularly for those who struggle to lift cast iron.
one. Carbon steel cookware that you season yourself may look blotchy or streaky for a while, but will cook wonderfully and develop a beautiful patina over time.The seasoning on carbon steel pans is much more superficial than that on cast iron cookware, which permeates the material more deeply. While you shouldn’t cook very acidic things for long in either
Another consideration with carbon steel cookware is the handles. When made of the same material, they can get hot, but because the handles are fairly long they will be much cooler the further away you get from the skillet. If you don’t want to deal with hot handles, look for carbon steel pans with ones made of stainless steel, which will stay cooler longer.
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