When these conductive metals are placed between two layers of steel, they create a cooking surface that heats evenly and can last a lifetime with the proper care. What Can You Cook in Stainless Steel Pans? If this results in a ‘tss’ sound, then that means the pan is ready. Carbon steel pans shouldn’t be used to cook foods that are highly acidic, such as tomatoes, as the acid can damage the non-stick coating and give the food a metallic taste. What sets them apart from most other forms of steel pans is that they don’t rust or corrode. If you're having a hard time choosing between the two, we would suggest purchasing a set of stainless steel cookware and complementing it with one high-quality carbon steel frying pan. If you’re planning to store them for a long period of time without using them, it would be wise to oil them properly before wrapping them up in a tea towel or something similar and keeping them in the driest place in your kitchen. It's also possible to eradicate the rust and re-season the pan before you use it again. Heat at 350 degrees Fahrenheit for about 45 minutes. However, we suggest keeping both of the cookware for your kitchen. You can read more about him, Pans can be transferred to the oven, even at high temperatures, Nonstick coating requires less fat and oil, which translates into healthier cooking, Superb heat retention makes them ideal for searing, grilling, or frying foods, Can be re-seasoned after the natural nonstick coating has worn off, They require frequent seasoning if you want to retain the nonstick properties, Not suitable for acidic foods, such as tomatoes or citrus-based sauces, Pans may rust if they're not dried and oiled properly after being washed, The pans can be recycled when they've outlived their use, The material is dishwasher safe, making cleanup that much easier, Stainless steel is extremely versatile and can be transferred easily from the stove top to the oven, They can be heavy and difficult to manage while sauteing, particularly the copper-clad versions, Food may stick to the surface at high heat, If the surface is damaged, the metal may leach into foods during cooking, Carbon Steel vs Stainless Steel Pan: Health Concerns, Carbon Steel vs Stainless Steel Pan: Cooking, Carbon Steel vs Stainless Steel Pan: Durability & Cleaning. Now that you’ve learned almost everything you should know about carbon steel and stainless steel pans, it’ll be a lot easier for you to decide which cooking pan you can get the most use out of. When it comes to cleanup, stainless steel pans are the clear winner. On the other hand, the cons of cookware are quite manageable. This isn't an option with nonstick surfaces, so stainless steel is really the only choice for dishes that call for a pan sauce or gravy. A stainless steel pan, on the other hand, will retain its shiny coating even when it’s scratched. This will both ruin the eggs and make the pan more difficult to clean (see Durability & Cleaning, below). All-clad stainless steel pans are much better in appearance than carbon steel, so if you’re in the habit of collecting beautiful cookware, you need to get your hands on these as they have loads of other benefits too. Second, boiling or simmering liquids can degrade the seasoning. To get the most out of your pans and make sure they last a long time, you need to take proper care of them and use the right cooking techniques to avoid causing unnecessary damage to the material. Additionally, they can tolerate high cooking temperatures and heat up evenly across the surface. They can be heated to higher temperatures than stainless steel. This type of cookware is slightly heavier than stainless steel, with excellent heat retention and distribution. Carbon steel is lightweight, inexpensive, and can last a lifetime if you treat it right. In this article, we’ll enumerate some of their many differences between a carbon steel pan and stainless steel pan so you can determine which one is the best choice for your kitchen. Place the cookware upside down on a sheet pan, then set the pan in the oven. Because of their versatility, stainless steel pans work well with most ingredients. If they’re not maintained properly, any scratches or damages to their surface can lead to metal leaching into your food and altering its taste significantly. While it might sound concerning to have bits of iron leaching into your food, these trace amounts can actually benefit your health. They need to be seasoned frequently, especially if they’ve been in use for quite some time, so they can retain their non-stick coating.