Carbon Steel Vs Stainless Steel Fry Pan

activ8newbs on 24/12/2020 - 21:28

Hello all,

Moving out of home for first time, furnishing the house and purchasing kitchen appliances ATM.

In my research I found that stainless steel all clad 3 ply fry pan is the perfect workhorse. "buy it for life", if you will.

Happy to make the investment (many hundred $$$) now, with the idea to use for life.

However some research has suggested that carbon steel pans e.g Blu Skillet ironware 13" fry pan are less than a quarter of the cost and can seemingly do everything the $400 stainless steel all clad can do…?

What am I missing?

Both easy to clean
Both cheap
Both over safe
Both durable
Both can cook the same things in e.g. sear chicken and steak, cook eggs, roast veggiest etc etc.

Why would anyone buy stainless steel over carbon steel if they are virtually the same and carbon steel is less than 1/4 of the cost?

Please help - want to be armed with knowledge before boxing day sales!!!

Thanks :)

Home & Garden

Comments

  • raspaz on 24/12/2020 - 21:57
    +2

    Although carbon steel is great it's quite intimidating for home cooks meaning less demand and lower prices.

    The seasoning process can be a bit of a pain, and you'll need to avoid acid as it can remove the seasoning.

    Also if you have a roommate it's likely they'll use it then clean it with dishwashing liquid etc.

    Only thing I'd note is that you don't need all clad or anything that expensive for stainless steel. You can pickup a decent pan at a restaurant supply store for under 100 which would be fine.

    • activ8newbs on 25/12/2020 - 00:09

      Thanks for your input. Seems like the main difference is the need to season the CS pan, and no need for SS pan.

      I have mentally prepared myself to purchase the all clad because of their lifetime warranty - I hope to use it for life!

  • bobkin on 25/12/2020 - 00:29

    They have different strengths. Carbon steel is generally more non-stick and more forgiving as a result. It is particularly suited to things like fried eggs and crepes. Clad stainless steel will heat more evenly and can give very good results with proteins (particularly with pan sauces), but getting it right can be quite difficult. Once seasoned, I don’t think carbon steel takes much work to clean and maintain, but obviously putting a stainless pan into the dishwasher is easier. Overall I think if you’re looking for one (or two) multi-purpose pans, you would be best served by cast iron. It strikes a good balance between non-stick and heat retention, and is also very durable. The Lodge combo cooker set is very versatile and would be a great choice

    • activ8newbs on 25/12/2020 - 00:35

      Thanks for your in depth analysis and recommendation

      It seems like the cast iron is almost a poor man's Stainless Steel. In that, SS can do everything cast iron can do + more (e.g. easy to clean and no need to season etc

      Cheers

      • bobkin on 25/12/2020 - 05:31
        +3

        Unfortunately cast iron does need seasoning and care similar to carbon steel, but it’s not that difficult

  • This Guy on 25/12/2020 - 10:12
    +1

    You can get stainless steel pans from commercial kitchen stores for well under $100. These should be heavy duty, generic brand commercial pans.

    • hotpile on 29/12/2020 - 19:52

      What are some examples of decent commercial kitchen stores? Melbourne.

      • This Guy on 29/12/2020 - 21:39

        Google commercial kitchen supplies Melbourne?

        Nisbets have an online store.

  • Transient on 25/12/2020 - 10:49

    I have a large stainless steel, unclad, heavy based saucepan with lid. It is ok for fry ups (lid reduces spatter), great for stews, sauces, etc. Even with oil / butter I find food tends to stick. Heavy base is good for heat retention. Fairly easy to clean (soak in water and scourer). I also have a non-stick fry pan which I tend to use more (easier to clean) but cannot turn the heat up too much. I tend to check reviews and avoid really cheap ones as they sometimes buckle under the heat. Also have a cast iron skillet. Pretty heavy. Good heat retention. But tends to rust more than the stainless steel pan so extra care needed.

  • Menzoberranzan on 01/01/2021 - 13:15

    What do people think of the Ikea Sensuell range?

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