Sertodo Carbon Steel Pan

We have some exciting news to share with you! Introducing our Carbon Steel Pan! As many of you know, we have been crafting beautiful and functional copper goods for over 25 years. Our passion for metalworking and dedication to quality has earned us a loyal following of customers who appreciate our handmade products.

We are expanding our product line and getting into a new business venture: carbon steel pans. We believe that carbon steel is a versatile and popular material for cookware, and we are excited to bring our expertise and craftsmanship to this new line of products.

As a company that values our customers and their opinions, we want to involve you in the launch of our new carbon steel pans. We are starting a pre-launch email list where you can sign up to be notified as soon as the pans are available for purchase. By signing up, you will also receive exclusive updates, sneak peeks, and special offers.

At Sertodo Copper, we are committed to providing our customers with the highest quality products and excellent customer service. With our expertise in metalworking and passion for creating exceptional goods, we are confident that our carbon steel pans will exceed your expectations.

To join our pre-launch email list and stay informed about our new line of carbon steel pans, simply visit our website and enter your email address. We promise not to spam you or share your information with anyone else. We only want to keep you informed and involved in our exciting new venture.

Thank you for your continued support and enthusiasm for our handmade products. We can't wait to share our carbon steel pans with you soon!

Carbon Pan Benefits

Carbon pans have become increasingly popular among professional chefs and home cooks in recent years, and for a good reason. Several factors make carbon pans desirable, including:

1. Durability: Carbon steel is a strong and durable material that can withstand high heat and heavy use. It can also be seasoned over time to create a natural non-stick surface that is resistant to rust and corrosion.
2. Heat conductivity: Carbon steel heats up quickly and evenly, which makes it ideal for cooking a wide range of dishes. It also retains heat well, so it stays hot even when you add cold ingredients to the pan.
3. Lightweight: Compared to cast iron, which can be heavy and difficult to maneuver, carbon steel pans are relatively lightweight and easy to handle. This makes them popular for tasks requiring frequent stirring or flipping.
4. Versatility: Carbon steel pans can be used for various cooking methods, including sautéing, frying, searing, and even baking. They can also be used on a variety of stovetops, including gas, electric, and induction.
5. Aesthetics: Carbon pans have a beautiful, sleek appearance that can add a touch of elegance to any kitchen. They also develop a natural patina that can be both functional and aesthetically pleasing over time.

Overall, the durability, heat conductivity, lightweight, versatility, and aesthetics make carbon steel a desirable addition to any cookware collection. Whether you are a professional chef or a home cook, a carbon steel pan can help you achieve delicious, high-quality results.

Searing with a Carbon Pan

One of the key advantages of a carbon pan is its searing ability. The high heat conductivity and retention of carbon steel make it ideal for searing meats, seafood, and vegetables, which helps to lock in flavor, moisture, and nutrients.

Sealing food in a carbon pan creates a beautiful brown crust on the outside while keeping the inside juicy and tender. The even heat distribution of the pan ensures that the food cooks evenly, which means that you can achieve consistent results every time.

To get the most out of your carbon pan for searing, it's important to preheat the pan properly. Heat the pan on medium to high heat for a few minutes until it's hot, then add a small amount of oil or fat. Wait until the oil is shimmering or smoking slightly, then add the food.

Once you've added the food, resist the urge to move it around too much. Let it sear for a few minutes on one side until it releases easily from the pan, then flip it over to sear the other side. You may need to adjust the heat slightly during cooking to ensure that the food doesn't burn or stick to the pan.

Overall, the searing ability of a carbon pan is a major selling point for many chefs and home cooks. Whether you're cooking a steak, scallops, or vegetables, a carbon steel pan can help you achieve the perfect sear and elevate the flavor and texture of your dishes.

Searing a Steak on Carbon Pan

Searing a steak on a carbon pan is one of the best ways to achieve a delicious, restaurant-quality crust on your meat. Here are the steps to sear a steak on a carbon steel pan:

1. Preheat your carbon pan over high heat. You want the pan to be hot before adding the steak.
2. Season your steak with salt and pepper, or any other seasonings you prefer. You can also brush it with a little bit of oil for added flavor and to prevent sticking.
3. Once the pan is hot, add your steak to the pan. It should sizzle when it hits the pan. Let the steak cook for 2-3 minutes without moving it, until a brown crust forms.
4. Use tongs to flip the steak over and cook for an additional 2-3 minutes on the other side, until a brown crust forms.
5. If you want your steak to be more well-done, you can reduce the heat and continue cooking for a few more minutes on each side.
6. Once your steak is cooked to your desired level of doneness, remove it from the pan and let it rest for a few minutes before slicing and serving.

Searing a steak on a steelcarbon pan is a quick and easy way to achieve a delicious crust and juicy interior. Remember to let your steak rest before serving to allow the juices to redistribute and ensure a tender and flavorful result.

What to Cook in Carbon Pan

A steel carbon pan is a versatile and durable kitchen tool that can be used for a variety of cooking tasks. Here are some of the best things to cook in a carbon steel pan:

1. Steak: A carbon steel pan is perfect for searing a delicious steak. The pan's high heat capacity helps create a crusty, caramelized exterior while keeping the interior juicy and tender.
2. Eggs: A steel carbon pan is great for cooking eggs, whether you prefer them scrambled, fried, or as an omelet. The natural non-stick surface of a well-seasoned carbon steel pan makes it easy to flip and slide eggs out of the pan.
3. Stir-fry: A carbon steel pan is similar to a wok and is great for stir-frying vegetables, meats, and noodles. The pan's high sides keep the ingredients contained while allowing for even heat distribution.
4. Fish: A carbon steel pan is a great choice for cooking fish, as it allows for quick, even cooking and easy flipping. The non-stick surface of a well-seasoned carbon steel pan makes it easy to remove delicate fish fillets without sticking.
5. Potatoes: A steel carbon pan is perfect for cooking crispy, golden-brown potatoes. The even heat distribution and natural non-stick surface of a well-seasoned carbon steel pan make it easy to achieve the perfect texture.
6. Pancakes: A carbon steel pan is great for making pancakes, as it allows for even heat distribution and easy flipping. The natural non-stick surface of a well-seasoned carbon steel pan makes it easy to remove pancakes without sticking.

Overall, a steel carbon pan is a versatile and reliable kitchen tool that can be used for a wide variety of cooking tasks.

Seasoning a Steel Pan

Seasoning a steel carbon pan is essential to help create a non-stick surface and protect the pan from rust and corrosion. As a coppersmith who has worked with metal for years, I can tell you that seasoning a carbon steel pan is a straightforward process requiring just a little time and patience.

To season a carbon pan, start by washing the pan with hot, soapy water to remove any debris or residues. Rinse the pan thoroughly and dry it completely with a clean towel.

Next, apply a thin layer of oil or fat to the inside and outside of the pan, using a clean cloth or paper towel to spread the oil evenly. Make sure to use an oil with a high smoke point, such as canola or grapeseed oil, to avoid burning and smoking during seasoning.

Once the pan is coated in oil, place it in an oven preheated to 400-450 degrees Fahrenheit for about an hour. This will allow the oil to polymerize and form a non-stick surface on the pan. You may want to place a baking sheet on the rack below the pan to catch any drips.

After an hour, turn off the oven and let the pan cool in the oven before removing it. You can repeat this process several times to build up the seasoning on the pan, which will help create a more durable and effective non-stick surface.

To maintain the seasoning on your carbon pan, avoid using harsh detergents or abrasive materials when cleaning it. Instead, use a gentle soap and warm water and dry the pan thoroughly after each use. You can also apply a thin layer of oil to the pan after each use to help protect the seasoning and prevent rust.

Overall, seasoning a carbon pan is an important step to help ensure that it performs at its best and lasts for years to come. With proper care and maintenance, a well-seasoned carbon steel pan can become a treasured kitchen tool that you'll love using for all your favorite recipes.

How to Reseason Steel Pan

If you have a carbon pan that has lost its non-stick seasoning or has become rusty, you can easily reseason it with the following steps:

1. Clean the pan thoroughly: Use a scrub brush and hot water to remove any rust, food residue, or seasoning that may be on the pan. Avoid using soap as it can strip the seasoning.
2. Dry the pan completely: Use a clean towel to dry the pan thoroughly, ensuring no moisture is left.
3. Apply a thin layer of oil: Using a paper towel or clean cloth, apply a thin layer of oil to the entire surface of the pan, including the sides and handle. You can use vegetable oil, flaxseed oil, or any other high smoke point oil.
4. Heat the pan: Place the pan on a stove over medium-high heat and let it heat up until the oil starts to smoke. This helps to bond the oil to the pan and create a non-stick surface.
5. Let the pan cool: Once the oil has smoked, turn off the heat and let the pan cool completely.
6. Repeat the process: Repeat steps 3-5, applying a thin layer of oil and heating the pan until it smokes, then letting it cool completely. You should repeat this process 2-3 times to create a durable non-stick coating.
7. Store the pan: After the final seasoning, you can use your carbon steel pan as normal. To store it, place a paper towel or cloth inside the pan to absorb any moisture and prevent rust.

Remember to always clean your carbon pan with hot water and a scrub brush, and never use soap or harsh cleaning products that can strip the seasoning. With proper care and maintenance, your carbon steel pan will provide you with years of delicious meals and effortless cooking.

The Best Oil For Seasoning Carbon Pan

When it comes to seasoning a carbon pan, you want to choose an oil that has a high smoke point and is neutral in flavor. Here are some of the best oils for seasoning your carbon steel pan:

1. Flaxseed oil: Flaxseed oil is a popular choice for seasoning carbon steel pans because it creates a hard, durable surface. It has a high smoke point and is neutral in flavor, making it a great option.
2. Canola oil: Canola oil has a high smoke point and is neutral in flavor, making it another good option for seasoning carbon steel pans.
3. Vegetable oil: Vegetable oil has a high smoke point and is neutral in flavor, making it a popular choice for seasoning carbon steel pans.
4. Peanut oil: Peanut oil has a high smoke point and is neutral in flavor, making it a good option for seasoning carbon steel pans.
5. Soybean oil: Soybean oil has a high smoke point and is neutral in flavor, making it another good option for seasoning carbon steel pans.

It's important to note that some oils, such as olive oil, have a low smoke point and can create a sticky, gummy surface when used for seasoning. So, it's best to stick with oils that have a high smoke point to get the best results.

Season Carbon Pan in Oven

Yes, you can also season a carbon pan in the oven. Here are the steps to follow:

1. Preheat your oven: Set your oven to 400°F (200°C) and let it preheat.
2. Clean the pan: Use hot water and a scrub brush to clean the pan, then dry it completely.
3. Apply oil: Using a paper towel or clean cloth, apply a thin layer of oil to the entire surface of the pan, including the sides and handle. You can use vegetable oil, flaxseed oil, or any other high smoke point oil.
4. Place the pan in the oven: Place the pan upside down in the oven, with a baking sheet or aluminum foil underneath to catch any oil drips.
5. Bake the pan: Let the pan bake in the oven for 1 hour, then turn off the oven and let the pan cool inside.
6. Repeat the process: Repeat steps 3-5, applying a thin layer of oil and baking the pan for 1 hour, then letting it cool inside the oven. You should repeat this process 2-3 times to create a durable non-stick coating.
7. Store the pan: After the final seasoning, you can use your carbon steel pan as normal. To store it, place a paper towel or cloth inside the pan to absorb any moisture and prevent rust.

Remember to always clean your carbon pan with hot water and a scrub brush, and never use soap or harsh cleaning products that can strip the seasoning. With proper care and maintenance, your carbon steel pan will provide you with years of delicious meals and effortless cooking.

Carbon Steel Pan vs Copper Pan

As a coppersmith with experience working with copper and carbon steel, I can tell you that there are several key differences between these two materials regarding cookware.

One of the primary differences between carbon steel and copper pans is their heat conductivity. Copper is an excellent conductor of heat and heats up quickly and evenly, making it an ideal choice for cooking delicate foods that require precise temperature control. Carbon steel is also a good conductor of heat, but not as efficient as copper.

Another difference between carbon steel and copper pans is their weight. Copper pans are typically heavier than carbon steel pans, which can make them more difficult to handle and maneuver in the kitchen.

When it comes to durability, both carbon steel and copper pans are strong and long-lasting. However, copper pans can be prone to tarnishing and discoloration if they are not properly cared for, while carbon steel pans are more resistant to these issues.

In terms of maintenance, both carbon steel and copper pans require seasoning to create a non-stick surface and protect them from rust and corrosion. However, copper pans may require additional maintenance to maintain their shine and prevent tarnishing.

Overall, both carbon steel and copper pans have their own unique advantages and disadvantages. Copper is an excellent conductor of heat and is ideal for cooking delicate foods, while carbon steel is a good all-purpose material that is lightweight and versatile. When choosing between these two materials, it's important to consider your cooking needs and preferences to determine which one is right for you.

How to Wash Carbon Pan

Washing a carbon steel pan is easy, but it requires some special care to prevent damaging the seasoning. Here's how to wash your carbon steel pan:

1. Let the pan cool down: Once you're done cooking with your carbon steel pan, remove it from the heat and let it cool down for a few minutes.
2. Clean the pan with hot water: Use hot water and a soft scrub brush or sponge to gently clean the pan. Avoid using soap, as it can strip the seasoning.
3. Dry the pan: Use a clean towel to dry the pan completely. Avoid air-drying the pan as this can lead to rust.
4. Apply a thin layer of oil: Once the pan is dry, apply a thin layer of oil to the entire surface of the pan, including the sides and handle. This helps to maintain the seasoning and prevent rust.
5. Store the pan: Store the pan in a dry place with a paper towel or cloth inside to absorb any moisture and prevent rust.

It's important to avoid using harsh cleaning products or abrasive scrubbers on your carbon steel pan, as these can damage the seasoning. Also, avoid soaking the pan in water for extended periods of time, as this can cause rust. With proper care and maintenance, your carbon pan will provide you with years of delicious meals and effortless cooking.

Caring for Carbon Pan

Caring for your carbon steel pan is important to ensure its longevity and effectiveness. Here are some tips for caring for your carbon steel pan:

1. Season the pan: To create a natural non-stick surface, you should season your carbon steel pan before using it for the first time. This involves applying a thin layer of oil to the pan and heating it in the oven or on the stovetop. This seasoning layer will protect the pan from rusting and make it easier to clean.
2. Clean the pan after each use: After using your carbon pan, clean it with hot water and a soft scrub brush or sponge. Avoid using soap, as it can strip the seasoning. Dry the pan thoroughly with a clean towel.
3. Apply a thin layer of oil after each use: Once the pan is dry, apply a thin layer of oil to the entire surface of the pan, including the sides and handle. This helps to maintain the seasoning and prevent rust.
4. Store the pan properly: Store the pan in a dry place with a paper towel or cloth inside to absorb any moisture and prevent rust. Avoid stacking other pans on top of the carbon steel pan, as this can scratch the seasoning.
5. Avoid using metal utensils: To prevent scratching the seasoning, use wooden, silicone, or nylon utensils when cooking with your carbon steel pan.
6. Re-season the pan as needed: Over time, the seasoning on your carbon steel pan may wear off or become damaged. If this happens, you can re-season the pan by following the seasoning process again.

By following these simple tips, you can keep your carbon pan in top condition and enjoy delicious meals for years to come.

Carbon Steel vs Wok

As a coppersmith with experience in metalworking, there are several similarities between a carbon steel pan and an expensive wok.

First, both a carbon steel pan and a wok are made from thin, lightweight metal that heats up quickly and evenly. This makes them ideal for stir-frying, sautéing, and other cooking methods that require fast, high-heat cooking. Both materials are also able to withstand the high temperatures required for these cooking techniques without warping or melting.

Second, both a carbon pan and a wok require seasoning to create a non-stick surface that helps prevent food from sticking to the metal. With proper seasoning and care, a carbon steel pan and a wok can develop a natural patina over time, enhancing their non-stick properties.

Finally, a carbon pan and a wok are versatile cooking vessels that can be used for various dishes. They can both be used on various stovetops, including gas, electric, and induction, and they can be used to cook everything from stir-fries and curries to omelets and pancakes.

Of course, there are also some differences between a carbon steel pan and a wok. For example, a wok typically has a rounded bottom and sloping sides, which makes it easier to stir and toss food. It may also come with a handle or two that makes it easier to move around the kitchen.

On the other hand, a carbon steel pan may have a flat bottom and straight sides, which makes it better suited for tasks like searing or pan-frying. It may also have a longer handle that provides better leverage when flipping or tossing food.

Overall, both a carbon steel pan and an expensive wok have their own unique advantages and disadvantages. As a coppersmith, I appreciate the versatility and durability of carbon steel and believe that it is an excellent choice for any home cook or professional chef looking for a high-quality cooking vessel.

Interested in cookwares? Read Best Copper Cookware For The Specialty Cook.