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Jun 04, 2025 - 04:10 PM
As it applies to cookware, carbon steel is a steel alloy with a higher carbon content than stainless steel pans. Our carbon steel pan consists of carbon and iron, featuring a composition of 2 percent carbon. This specific carbon-iron proportion endows black carbon steel pans with exceptional heat retention and seasoning properties, making them a favorite among chefs and home cooks alike. These pans heat quickly and evenly, and with proper seasoning, they develop a natural non-stick surface that enhances cooking performance over time. Functionally it is important to understand that carbon steel cookware is not stainless, so it will rust if left wet. It is important to dry and season carbon cookware after every use.
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