Carbon Steel vs. Stainless: The Commercial Perspective

2023-08-10 6 min readBy Culinary Director

Contents

The Right Tool for the Job
The Case for Carbon Steel
The Case for Multi-Ply Stainless

The Right Tool for the Job

There is no "perfect" pan. There is only the correct metallurgical application for the specific culinary task. #

The Case for Carbon Steel

Carbon steel is the workhorse of the French brigade. Once properly seasoned, it becomes virtually non-stick and can withstand blazing hot oven temperatures. It is the absolute best tool for searing proteins. #

The Case for Multi-Ply Stainless

Carbon steel is reactive. If you attempt to deglaze a carbon steel pan with wine or tomatoes, the acid will strip the seasoning and impart a metallic taste to the food. For any sauce work, reductions, or high-acid cooking, 304-grade stainless steel with an aluminum core is mandatory.

Technical FAQ

Is carbon steel better than cast iron?

It behaves similarly to cast iron (requires seasoning, holds heat well) but is significantly lighter, making it much better for sautéing in a commercial setting.

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Featured Equipment

Pro Series Stainless Carbon Steel Skillets