Whether you're an enthusiastic home cook or a professional looking for the best equipment for your kitchen, right next door of proper knives you will want to pay attention to choosing the right pan as well. Steel pansThanks to their robustness and versatility, they are becoming an increasingly popular choice. If you look for a recommendation for the best material from a professional, the answer will most likely be steel or cast iron. Let's dive into the world of steel pans and explore why at least one should be part of your kitchen equipment.
Why a steel pan?
Steel is valued in the kitchen for its durability and ability to reach high temperatures, which makes it ideal for preparing perfectly and evenly cooked steaks, but also for delicate vegetables or sweet dishes such as pancakes or pancakes. Whichever purpose you choose steel for, you will be pleasantly surprised by its thermal conductivity, even heat distribution and dimensional stability, among other things.
Resilience:Steel pans are made to last for years of use. They are not susceptible to damage or deformation, which means they will retain their shape and functionality even with heavy use.
High temperatures: In these pans you can cook at very high temperatures, which is ideal for techniques such as searing (quick searing) of meat, which guarantees a beautifully crispy crust that you can't get on Teflon, for example.
Versatility: They are great for preparing a wide range of dishes - from steaks to roasted vegetables to homemade pancakes or pancakes.
Security: Unlike some non-stick pans, steel pans do not release toxic substances even when exposed to high temperatures.
Recyclability: Steel is one of the most recyclable materials in the world, making it an environmentally responsible choice for kitchen utensils. Using steel products can help reduce waste and promote sustainable use of resources.
Disadvantages
Initial preparation: Before using the pan for the first time, it needs to be properly fired (a process that improves its non-stick properties).
Care: Steel pans require regular maintenance, including hand washing (but often a wipe with a paper towel will suffice if sufficient non-stick is "developed"), thorough drying and occasional oil treatment to maintain optimum performance and non-stick.
Weight: Steel hoses can be heavier than their counterparts made from other materials, which some users may find to be a disadvantage.
Best steel pans according to customer reviews
Preparation of the steel pan before first use
It is important to fire the steel pan before first use. This process creates a protective layer that reduces adhesion and increases the durability of the pan. Burning involves cleaning the pan, coating it with oil and heating it to a high temperature. This polymerises the oil and forms a protective layer. Simply put - The blacker the surface of the pan you gradually achieve, the better the properties it will reward you with. Even to the extent that its non-stick properties far surpass pans made of other materials with a non-stick surface prone to scratching.
Video instructions
How to burn a steel pan
The initial treatment of a steel pan is a no-brainer, and you'll be rewarded with a pan perfectly prepared for your culinary journey!
When choosing a steel pan, consider the size and shape based on what you cook most often. Smaller pans are great for single servings, while larger pans will be appreciated when cooking for the whole family. The shape and depth of the pan and the height of its rim affect how easy it will be to stir, flip or serve a particular dish. For examplefor pancakes is a suitable pan with a low rim,for steaksThe will again fit the bottom with typical gridding.
An iron pan with a carbon admixture, specifically up to 2.14%, is otherwise known as a carbon steel pan. A durable shank made from pure, natural materials without potentially harmful chemicals that can handle any kitchen challenge.
It is made of carbon steel, which is an alloy of iron with a small amount of carbon. Carbon steel is harder and more durable than pure iron.
Steel pans can be lighter than cast iron, which makes them easier to handle.
They have a quick response to temperature changes, making them suitable for cooking that requires full control.
Steel pans require regular maintenance in the form of gentle washing, thorough drying and occasional oil treatment to prevent rusting and maintain their non-stick properties.
The iron pan, which has been given more than 2.14% carbon in terms of material, will often be slightly heavier and more robust than its steel counterpart. However, it does not disappoint in terms of durability and stability, and here too it is a pan made from purely natural materials that do not release any harmful substances into the food.
Cast iron pans are made of an iron alloy with a higher amount of carbon than carbon steel, which gives them their characteristic properties.
They are heavier and more robust, which can be an advantage for even distribution and temperature retention, but a disadvantage for handling.
They have an excellent heat capacity (= retains temperature for a long time), which makes them ideal for slow cooking or frying.
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Cast iron, steel, stainless steel: the big comparison of pans
Wondering which pan material is right for you? Find the answers in our expert guide.
The choice between a steel or cast iron pan depends on your preferences and cooking style. Steel pans heat up faster and are lighter, which can be an advantage for quick frying. Cast iron pans, on the other hand, retain heat longer, making them ideal for slow cooking and baking.
Can I use a steel pan for induction?
Yes, I am! Steel is a ferromagnetic metal, so it doesn't have the slightest problem with induction heat sources. Keep in mind, however, that it is generally not recommended to use the so-called booster function, with which excessive overheating can occur and then burn the food almost instantly.
Is the steel pan suitable for use on the fire or in the oven?
The steel itself can withstand an open fire, grill and oven. However, the material of the handle should always be taken into account. Always make sure that the particular model you choose meets the requirements for use in the oven or on the fire.
How to care for a steel pan?
Steel will repay you with the maximum of its great properties if you give it the right care. Burn it before first use, hand wash it after each use and avoid using abrasives. Because of its tendency to rust, always dry it thoroughly and avoid long soaks of burnt food residue. From time to time, give the pan an oil "massage" to provide a partial protective hydrophobic layer.
What is the difference between steel and iron pans?
Steel is an alloy of iron and a small amount of carbon. Adding more carbon to iron produces cast iron. Pure iron pans are softer and less durable than those with added carbon (i.e. steel and cast iron), which is why when looking for iron pans, you will most often find alloys such as carbon steel and cast iron, whose properties are the same except for some differences (explained above in the article).
