The pan you don't have (but should)

Carbon steel pans are some of the most versatile pans in a home cook’s kitchen - here’s why.

𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:

MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC.

[MinuteFood]

Some people are asking good questions about induction cooking. From what I understand, generally carbon steel, cast iron, and stainless steel* pans all work fine with induction (*but definitely check when it comes to stainless steel - it depends on what additional metal they're made with); nonstick pans are less likely to work. One quick trick is to use a magnet on the bottom of your pan; if it sticks, the pan is induction compatible.

[bazoo]

The fact that the handles and outer surfaces of all these pans are _not_ pristinely clean makes the video much more realistic, and viewers far less guilty about _their_ pans looking like that. 😀

[hiddenleaf]

You’re one of the first Youtube channels that correctly talks about cast iron being a bad heat conductor. Everyone thinks it’s great at conducting heat, when it’s really good at retaining heat.

[mikos]

Don't forget that sour sauces can fairly easily etch away the seasoning from carbon steel/ cast iron pans. So when making tomato sauce is where i use my enameled cast iron or stainless steel pans.

[paviaaPS]

As a mechanical engineer, listening to all the material properties I just can’t!

Carbon steel or cast iron, they do tend to heat uneven, yes, especially on induction l. But! Plain steel has 5 times better heat conductivity over nickel chromium steel(stainless steel). And this is what you want! Combine the better heat conductivity with the better heat retention and you get awesome cooking experience. The hex clad stainless steel uses different layers of materials to gain fast heat response but has lower heat retention due to aluminum being less capable of this.

Overall great video 😊

[turquoise]

genuinely shocked that this didn't end up being a sponsored video, i was just waiting for the plug. definitely looking into getting one when my current non-stick gets bad enough

[Night_Hawk_]

I would note that both Carbon Steel and Cast Iron require extra care to avoid rust, however carbon steel being smoother has made it easier for me to manage, there's always the option to just deep clean it and remove the seasoning to get to a "factory new" state, while cast iron doesn't really have this option because of the pores/grooves.

Both aren't good for acidic foods though, like tomatoes. These don't just eat away at the seasoning, they can damage the pan, as both metals are not rust-proof like stainless steel is.

[arunbupathy]

As a south Indian, I can 100 percent vouch for the carbon steel pan, which is perfect for making evenly cooked crispy dosas! Once seasoned, I'd argue it's better than non-stick pans. Because to spread the dosa properly you need your pan to be a little sticky when the batter is wet. But once cooked, it comes off the pan, almost like magic! That is a property no non-stick coating can replicate.

[RushingRussianify]

Hold up, physics here. Stainless steel is less thermally conductive than cast iron steel if you have a look at material properties. The “delay” in heating of cast iron comes from the bulk mass of the pan, ie having to warm a larger volume of molecules rather than cast irons material conductivity.

[louismechler]

I'm from eastern France, I've been cooking with DeBuyer carbon steel pans for almost a decade now. The brand is from the Vosges, created mid 19th century.

[LastToTheParty]

Love the pie chart graphic on the pan, very cute, very creative.

Thanks for the info!

[animalogic]

Thanks for all of this super helpful knowledge on the world of kitchen pans! The carbon steel is currently in our shopping cart awaiting checkout 👀

We can’t get enough of the pan-tastic shoutout either. We hope food lovers everywhere can also learn some cool
things about animals and nature over here at Animalogic! 🍳 🐼 ❤️

[haph]

It's kinda sad how cast iron pan manufacturers just stopped machining their pans. Like what the heck, everybody agrees that a smooth finish is better, and the tools are not complicated at an industrial scale, so why'd they stop making flat surfaces?

[juliettemoss]

Sanding down cast iron has been shown to complicate the seasoning process a bit. The surface imperfections allow for the oil polymerization to adhere better in many cases

[TheCultureofCookery]

Loved this video. The way that you communicate information is a complete cheff's kiss. Thanks!!

[lauradevries]

I would love if you also talk about induction in videos like these. I know in some places like the US its still quite uncommon but its becoming more and more popular in more and more places. It is very much relevant enough to talk about

[mirrikybird]

I think the Minute group may be one of the few channels I would trust to really check their product sponsors, on par with Tom Scott

[LonkinPork]

as someone that tried to get on board the Cast Iron train and ended up donating my pan after I ruined the seasoning, the carbon steel wok I snagged at a thrift store blew me away right from day one. I'm definitely a convert to the Carbon Steel life.

[aaaaaaaaaaa]

What about ceramic coated pans I've been using those for a while now and they work amazing on all front in my opinion. Really good at being non-stick, highly durable, heat resistant and no seasoning required.

[Psara]

yeah carbon steel has been my favorite skillet for awhile now. it’s just so good for everything and it’s so easy to refresh the seasoning when i push it a little too far 🥰