Do you have any apprehensions about…
…frying an egg in a carbon steel pan?
Because of the metal’s reputation for seasoning…
…some of us do it when we first start using it.
Why use carbon steel pan?
Not only will your meal be less than spectacular…
…if you don’t use the proper technique, but you also risk further…
…mucking things up by damaging a layer…
…that has been well-cared for each time.
Carbon steel pan is an excellent cooking material…
…but only if it is combined with a high-quality pan.
When purchasing cookware, always conduct preliminary research…
…to determine which company produces the best products…
…and to ensure that they meet high-quality standards so…
…that there are no hazards when using them in the kitchen.
Let’s hear Brian’s story…
I’m sitting in my kitchen, trying to figure out why my eggs…
…are sticking to my carbon steel pan. I seasoned my new pan…
…by applying multiple coats of oil over a period of about an hour.
After I finished seasoning the pan, I decided to fry an egg to test it….
I was surprised to find that the egg stuck to the bottom of the pan.…
Carbon steel pans are lighter than cast iron and easier to handle. They heat up and cool down quickly.
lodgecastiron
Cooking an Egg on a Carbon Steel Pan
No one becomes a pro without putting in a lot of practice time…
“Hold onto the advice of a fellow cook,” ..
..a wise person once said about food. We’ve arrived.
Make Sure The Pan is Well-Seasoned
Carbon Steel pan, like cast iron cookware, is all about seasoning…
…and this is the only secret to great cooking with Carbon Steel…
…whether it’s eggs or anything else. If your pan is brand new…
…don’t rely on the company’s pre-seasoned label…
…it’s a good idea to wash it thoroughly and reseason it.
As a result, depending on the condition of the pan…
simply wiping it clean with clean tissue paper is sufficient after use.
It is better if you use the best pan for cooking eggs…
Here’s one of my best recommendations!
- Crafted from pre-seasoned carbon steel, this paella pan is specially designed to develop a nonstick patina layer over time—the more you use it, the better it gets
- Lightweight and easy to handle, this pan delivers the same great searing results as cast iron without the extra bulk
- Stronger and more durable than traditional carbon steel, Black Steel is corrosion-resistant, stain-resistant, and three times denser than aluminum
- This incredibly heat responsive pan is oven safe up to 600°F and powerful enough for grill and open flame use
- Metal utensil safe
- Riveted cast iron handles
- For all stovetops including induction
- Pre-seasoned with oil, this pan ships with a thin silicone wax coating that’s much easier to remove than beeswax or grease, so it’s ready to use after a quick wash with soap
- Hand wash only, dry completely before storing
- 2-year limited warranty
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
This is enough to keep the pan’s seasoning for the next use….
You can continue to use it in this manner (without re-seasoning it)…
…until your eggs are perfectly cooked.
The best oils, so far, for seasoning Carbon Steel pan is canola oil…
…flaxseed oil, and grapeseed oil. If none is available…
…and the seasoning is necessary, you can do it with coconut oil…
…but that should be a once in a while case.
let’s move on…
Temperature Should Neither be Too Cold Nor Too Hot
The egg will never meet your expectations if…
…the pan temperature is too low or too high.
You must take a step forward to observe the required temperature…
…for that perfect taste and texture. If you haven’t done so already…
…you can test the temperature by dropping a water droplet into the pan.
When the drop turns into a bubble and begins to move on the pan…
…it’s time to cook the egg. If you’re unsure, keep pouring water…
…drops until you’re certain. Slow down the flame if the egg starts sticking…
…to the pan instead of sliding smoothly when you move it while cooking….
As a result, the key to a perfect egg meal is…
…maintaining the proper temperature.
Keep reading!
Don’t Crack The Egg Straight Into The Carbon Steel Pan
Yes, you should not do this unless you have put in…
…a lot of practice time and are now a pro. Otherwise…
…you’ll have tiny eggshells floating around inside the egg in the pan…
…which are difficult to remove.mThe struggle to remove it…
…can actually detract from the egg’s ideal appearance. And if you have OCD (like I do)…
…the whole thing will drive you insane. As an alternative…
..you can crack the egg first in a bowl and then carefully transfer it to the pan.
But be gentle, because if you don’t, the round yolk…
,,,,will break from the bowl’s edges or during the pouring process in the pan.
Keep going…
Turn Off The Flame a Little Before
This is a crucial cooking tip that I swear by and recommend…
…to my friends when using carbon steel pans. Turn off the flame…
…a minute before you normally would when you see your eggs…
…getting closer to being done. This is because carbon steel pan…
…is well-known for its ability to retain heat. The heat from the bottom…
…of the pan is more than enough to give your eggs a final touch…
…and possibly prevent them from sticking. The egg usually stays smooth…
….all the way through but sticks to the pan just as you’re about to remove it.
Don’t Turn the Side of the Egg Too Soon
Don’t be impatient if it’s a half-fried egg….
My experience speaks for itself!
When I am running late for work, I am prone to doing everything…
..in a hurry, including turning the egg upside-down…
…before its white has solidified. This haste usually separates…
…the juicy yolk from the middle of the pan to another corner of the pan…
…which can be a pain to see. The transparent part should turn…
…semi-white before you flip it over.
Use Non-metal Spatulas
It is not recommended to use metal spatulas…
…on a carbon steel pan since they will rip off the seasoning in seconds.
You should also avoid sliding metal spatulas over your egg…
…as they can break its sides. Wooden spatulas, on the other hand…
…are sufficiently soft to damage the egg as well as the pan.
Looking for the best one? Here’s what I recommend you!
- 2 Pack-including Large and Small spatula. Sturdy, durable construction with a comfortable nonslip handle and silicone head bonded to a flexible stainless-steel core. Ideal for flipping eggs, burgers, crepes and more.
- Thin, flexible silicone head with an angled edge that glides easily beneath food without damaging it.
- Spatula head is made of supreme silicone, heat resistant to 600°F.
- Great for coated & non-stick cookware, bakeware and electrics.
- Easy to clean, either by hand or dishwasher.
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Last but not least…
How to Clean a Carbon Steel Pan
Although carbon steel pans look complicated, cleaning them is simple…
It will soon become your ritual and will consume very little…
…extra time once you have done it a few times.
A carbon steel pan is easiest to clean when it is still hot…
Here are the steps to cleaning a pan:
- To remove food residue, wash the pan with hot water and a wok brush. Dish soap should not be used.
- If there are any very tough residues that are hard to scrub, you can use a dish scrubbing sponge to clean the spot. Make sure the dish scrubber is free of soap otherwise it will scrub off the seasoning from your pan.
- Use a clean towel or paper towel to thoroughly dry your pan after washing it.
- Dry the pan over medium heat for a few minutes.
- Apply a few drops of neutral oil (such as vegetable oil, or the same type of oil you used to season the pan) onto a few layers of paper towel, and wipe it over the inside of the pan so it forms a thin layer.
Other thing you may want to know…
Carbon Steel Pan vs Cast Iron
These robust pans have a sleek, modern style and are related…
…to our tried-and-true cast iron cookware. While both cast iron…
…and carbon steel pans offer unrivaled versatility and extreme durability…
…there are some major differences between the two.
Pans made of carbon steel are substantially lighter…
Unlike cast iron, which is manufactured using sand molds…
…our carbon steel cookware is spun and stamped.
They are lighter and thinner than cast iron thanks to this procedure…
Carbon steel pans heat up and cool down faster than non-carbon steel pans….
While cast iron takes a long time to heat up, carbon steel pans heat up rapidly…
…and achieve the ideal cooking temperature. The carbon steel…
…cookware’s small bend helps the pan to cool fast. When cooking delicate…
…items like flash frying or sautéing, this feature comes in handy.
Cast iron pans have better heat retention….
Cast iron cookware is slow to heat up, but retains heat longer than carbon steel….
This makes cast iron ideal for pan-frying and roasting….
Traditional cast iron skillets come in a variety of shapes and sizes….
Our cast iron skillets have shorter handles, making them easy to store…
…in your cabinet and use in the oven. Carbon steel skillets and pans…
…have a longer handle for easier lifting, making them ideal…
…for cooking over an open flame outdoors.
The surface of carbon steel pans is smooth….
The carbon steel pan’s flat surface is great for sauteing vegetables…
…cooking fish, and much more.
And, that’s it!
Sum Up
It’s best to cook with a carbon steel pan at a slow pace…
…if you want to learn how to cook with one. If you cook your food slowly…
…you will not only enjoy it more, but also consume healthier food.
It should be heated slowly and cooled slowly as well…
Generally, this is what must be followed….
Conclusion
Do you ever cook eggs using carbon steel pan?
Share with us your experience when cook eggs using carbon steel pan!
Or, if you have more questions about cooking using carbon steel pan…
…feel free to leave a comment!
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Hi there! I’m a food enthusiast and journalist, and I have a real passion for food that goes beyond the kitchen. I love my dream job and I’m lucky enough to be able to share my knowledge with readers of several large media outlets. My specialty is writing engaging food-related content, and I take pride in being able to connect with my audience. I’m known for my creativity in the kitchen, and I’m confident that I can be the perfect guide for anyone looking to take their culinary journey to the next level.
