How to Cook with Carbon SteelUpdated 10 months ago

Carbon Steel is a great workhorse for any kitchen! It’s much more heat reactive than Stainless Clad or cast iron cookware, so you’ll find that it gets hotter much quicker and you’ll typically use less heat than you might be used to.

When you first start cooking with Carbon Steel and develop your seasoning, we recommend cooking foods high in fat, like red meats. Save more delicate meals like fish and eggs until you have a well-developed patina. With every use, you'll see your seasoning develop further and your Carbon Steel's performance will only improve!

Lastly, if you aren’t already, preheating your pan is a great habit for any users of Carbon Steel, just like with cast iron or Stainless Clad cookware. Start your pan off on low heat for a minute before adding your oil or fat, and then slowly move to your desired temperature before the rest of the ingredients go in the pan. 

We also have a great guide to all things carbon steel.