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Carbon Steel Basics

Carbon Steel pan in-use
Vollrath Pro Staff -

Carbon steel cookware is made from a combination of iron and carbon, giving it incredible durability and heat response without the weight of cast iron. To be classified as steel, it must contain less than 2 percent carbon. Cookware is stamped from a sheet of alloy, and handles are attached separately. 

Benefits of Carbon Steel

Aluminum cookware

FINISH OPTIONS: Carbon steel cookware is available in two options: natural and our SteelCoat X3™ nonstick finish. When properly seasoned and maintained, carbon steel’s natural nonstick surface builds with every use, adding a layer of polymerization every time you heat fat in it.  

LIGHTWEIGHT: Carbon steel pans are lighter and thinner than cast iron, making them easier to handle and well-suited for tossing sauteed foods and stir-frying. 

HEAT TOLERANCE: Known for its ability to handle high heat, carbon steel also is highly responsive to changes in temperature, making it ideal for quick-cooking methods like searing and stir-frying. 

VERSATILITY: Carbon steel is compatible with all ovens, grills and cooktops. It can handle the heat under a broiler and over a grill, and it’s induction-ready thanks to its magnetic properties. 

EASY CARE: Although regular seasoning is required for pans with a natural finish, all carbon steel pans can be cleaned with warm water, dried and coated with a light layer of oil. Pans must be thoroughly dried before storing to prevent rust. [LINK to videos] Watch how easy it is to season and maintain carbon steel cookware. 

DURABILITY: Carbon steel is incredibly durable and can last a lifetime when properly cared for.  

MADE IN THE USA: Our fry pans and stir-fry pans are made in the USA for exceptional quality and craftsmanship. 

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