Cast iron pans are known by many names with the same meaning, including carbon steel, carbon steel, coal steel or sheet iron, all of which are terms for the same fantastic type of frying pan.
Cast iron pans combine the fantastic properties of stainless steel and cast iron. Made from iron and carbon, the pan has the same fantastic heat control and fast heating as stainless steel, but with the incredible heat retention and natural non-stick properties you know from cast iron.
Iron pans have been known in European kitchens for hundreds of years – especially among professionals – but have recently become a popular choice for home cooks. If you have never tried an iron pan before – or perhaps have never even heard of them – then you have come to the right place.
Read on to learn more about all the features and why an iron pan/carbon steel pan is a must-have in your kitchen!
Why an iron pan/carbon steel pan?
Cast iron pans can withstand temperatures of up to 650°C, are heavy and have incredible heat control, which means that the pan responds quickly to changing temperatures. It is one of the safest and most versatile pans you can get, as you can use it on the hob, in the oven, on the grill and even directly over an open fire.
What are iron pans made of?
Very similar to cast iron, iron pans/carbon steel pans are made of an alloy of iron and carbon, which makes carbon steel lighter and often stronger than cast iron, which has a slightly different composition of iron and carbon.
What gives the iron pan its dark colour?
When you receive a new iron pan or carbon steel pan (these are two synonyms for the same thing), you will notice that the pan is silver in colour. When you start using the pan, seasoning it and cooking on it, you will find that it becomes darker the more you use it. The colour may change as the pan is used, going from brownish to darker blue shades. This is completely natural and is due to the ‘coating’ that the pan acquires, which consists of natural oils that polymerise and harden during heating, giving the pan its natural non-stick effect.
Is it a non-stick pan?
Cast iron pans do not come with a non-stick coating as you know it from modern non-stick pans. During production, we give the pan a protective layer of oil to protect it during transport and against rust. This layer must be washed off before use. Over time, the pan will build up a natural non-stick or non-stick coating.
The more you use your cast iron pan, the faster it will develop a good non-stick surface, allowing you to cook even the most delicate fish. After the initial seasoning of the pan, we recommend that you cook fatty foods in the pan to build up the surface as well as possible – e.g. bacon or a good steak.
How to cook with a cast iron pan
There is a reason why cast iron pans have become hugely popular among both professional and home cooks - here are some of the advantages of carbon steel/cast iron pans:
- Frying surface: Once your cast iron pan has built up a good non-stick patina, you can cook just about anything in it. We recommend that you start by frying fatty foods, such as bacon or a good steak, when you have seasoned the pan for the first time.
- Heat responsiveness: If you have ever tried to adjust the heat under a poor-quality frying pan, you may be familiar with the frustration of the pan either not getting hot enough or the food burning even though you have just turned down the heat. You don't have to worry about that with a cast iron pan – here you can go from frying a steak at high heat to turning it down and adding butter for basting.
- Strength: Carbon steel has an incredibly strong and durable construction that allows you to cook at extremely high temperatures – even directly over a flame.
- Versatility: The strong construction and heat properties of iron pans, combined with a good natural non-stick finish, mean that you can cook all kinds of ingredients – and over all heat sources.
What are the disadvantages of iron pans/carbon steel pans?
Although we haven't been able to find any real drawbacks to cooking with an iron pan, there are two things you should be aware of when buying your first iron pan or carbon steel pan:
- Care/maintenance: Due to its high iron content, a carbon steel pan/iron pan can rust if exposed to moisture (e.g. after cleaning). Therefore, the best method of cleaning is simply to take a piece of kitchen roll and wipe the pan dry. As with cast iron, avoid using soap. If there is a little extra stuck to the pan, you can scrub with coarse salt or a little warm water. But most importantly, never use the dishwasher.
- Foods to avoid: Like cast iron, carbon steel/iron pans are not ideal for highly acidic foods. Large amounts of tomatoes, vinegar, wine or citrus fruits can remove the natural non-stick coating (your seasoning) from the pan. If this happens, you will need to re-season the pan.
Seasoning/treatment of iron pans
Iron pans/carbon steel pans must be seasoned before you start using them. This is simply a protective layer of hardened oil on the pan that prevents food from sticking, prevents rust and builds up a fantastic natural non-stick surface.
You can read and view our guides to seasoning carbon steel/iron pans here on the website.
If you are unsure whether to add an iron pan to your kitchen utensil collection, remember that carbon steel pans are not just another pan – they are perhaps the most versatile frying pan you can get, and once you have learned how to treat the pan, it is even super easy to use.
Read our guide to seasoning cast iron pans here.
