Carbon Steel Cookware Manufacturer

A carbon steel cookware is a kitchen appliance between an iron pan and a steel pan, with the heat transfer performance of an iron pan and the durability of a steel pan. Using a carbon steel pan can cook food better.

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Changwen Carbon Steel Cookware

Made from a mixture of carbon and iron, Carbon Steel Pans are similar to cast iron, but are thinner, lighter, and more responsive to temperature changes. Like cast iron, most Carbon Steel Pans must be seasoned to fully exploit their natural nonstick abilities (although some are sold pre-seasoned, it’s worth noting that carbon steel, like cast iron, will never achieve Teflon-level nonstick properties either way). Carbon Steel pans can also be used on gas, electric, or induction stovetops (or even over an open flame if you prefer).

Another big appeal of carbon steel frying pans is their durability; these pans can withstand super-high temperatures for hours, and can seamlessly transfer from the oven to the stovetop. The only thing a carbon steel pan can’t do is handle acidic sauces for extended periods of time, as this will corrode the seasoning (as with cast iron pans).

Why Choose Changwen Carbon Steel Cookware?

carbon steel cookware

1.Pre-seasoned —Seasoned with oil for a natural, easy-release finish that improves with use.it will non-stick use and prolonged
life.
2.Perfect details(Round bottom) —100% authentic traditional carbon steel woks,welded handle, joint reinforcement, will not fall
off.Imported eucalyptus handle, comfortable and durable, anti-scalding
3.No coating—No chemical coating, less smoke and easier cleaning than other iron pans.High temperature oxidation to blue.
4.Withstand high temperatures—-The steel pans can withstand and maintain very high temperatures, such as professional gas ranges
and campfires, making them great for searing.

Compare Different Material Cookware

 

FeatureCarbon SteelCast IronStainless SteelAluminum
NonstickBecomes nonstick with seasoning.Nonstick with seasoning, improves over time.Generally not nonstick, some pieces have coating.Often coated for nonstick; anodized is less sticky.
Chemical-FreeChemical-free with proper seasoning.Chemical-free with seasoning.Naturally chemical-free, coating variations exist.Chemical-free, especially when anodized.
Heat ToleranceHigh heat tolerance.Excellent for high heat.Good at high temperatures, depends on grade.Good, anodized aluminum withstands higher heat.
Ease of UseLighter than cast iron, manageable.Heaviest, may be cumbersome.Weight varies, often with ergonomic features.Lightweight, easiest to handle.
Ease of CleaningHand wash; gets easier with seasoning.Hand wash, but not too difficult when seasoned.Often dishwasher-safe, easy to clean.Easy, especially if nonstick or anodized; some dishwasher-safe.
DurabilityLong-lasting with maintenance.Virtually indestructible with care.Usually very durable.Durability varies; anodized is more durable.

 

Meet Changwen Carbon Steel Cookware

carbon steel non stick pizza pan

Carbon Steel Non-stick Paella Pan

A variety of specifications to meet the needs of different cuisines. Double handles, anti-scalding and easy to hold. Strong rivet lock, sturdy and durable. Exquisite craftsmanship, polished without burrs, smooth edges and corners that will not scratch your hands. Stackable design saves more space. Anti-sticking and easy to clean.
Carbon steel heats up quickly and can withstand high heat. With this paella pan, you do not only cook the tastiest but also healthy dishes. You can put it in the oven straight from the cooker. Cooking on induction and in the oven is no problem for this paella pan.

Carbon Steel Frying pan

The carbon steel frying pan, constructed from the adaptable and efficient black carbon steel, is recognized for its rapid heating capabilities. It boasts the advantage of being significantly lighter than cast iron while maintaining comparable durability. The pan is engineered to provide exceptional heat distribution, granting you comprehensive control throughout the cooking process.

Already pre-seasoned, the pan is ready for immediate use. With regular usage, the carbon steel surface naturally develops a nonstick patina. This characteristic is particularly beneficial for preparing delicate dishes like fish or omelets, or achieving a flawless sear on meats without the ensuing clean-up difficulties. Its light construction also makes it an excellent choice for outdoor cooking adventures such as camping.

carbon steel frying pan
non stick carbon steel steak frying pan

Non-stick Carbon Steel Steak Frying Pan

The non-stick carbon steel steak frying pan makes a ceremonial striped steak. The thickened bottom has good heat conduction and heat storage performance, conducts heat evenly and heats quickly, saving energy. The special concave and convex bottom retains 50% of oxygen, drains away excess water and grease, forms striped grill marks, is crispy on the outside and tender on the inside, and locks in the original flavor.

Carbon Steel Wok

Engineered for rapid and even heating, this carbon steel wok quickly responds to temperature adjustments and retains heat efficiently, making it perfect for a variety of cooking techniques. Its durable construction ensures longevity, while also being cost-effective, making it an accessible option for cooks of all levels.

Suitable for use on both gas and induction cooktops, the carbon steel wok offers versatile compatibility. With proper seasoning, it boasts a virtually non-stick surface, significantly enhancing your cooking experience by reducing food sticking and simplifying cleanup. Embrace the fusion of traditional design and modern functionality with the Carbon Steel Wok.

carbon Steel wok
non stick medical stone carbon steel cookware set

Non-Stick Medical Stone Carbon Steel Cookware Set

The non-stick carbon steel steak frying pan makes a ceremonial striped steak. The thickened bottom has good heat conduction and heat storage performance, conducts heat evenly and heats quickly, saving energy. The special concave and convex bottom retains 50% of oxygen, drains away excess water and grease, forms striped grill marks, is crispy on the outside and tender on the inside, and locks in the original flavor.

Carbon Steel Cookware FAQ

Carbon steel cookware is made from an alloy of iron and a small percentage of carbon, which makes it exceptionally durable and allows for very high heat conduction. This type of cookware includes frying pans, woks, and crepe pans, and is favored for its ability to heat up quickly and evenly.

Both carbon steel and cast iron are known for their durability and excellent heat retention. However, carbon steel is typically lighter and heats up faster than cast iron. While both require seasoning to achieve a non-stick surface, carbon steel can develop a smooth, natural non-stick surface quicker due to its smoother, thinner nature.

Seasoning carbon steel involves coating it with oil and heating it to create a natural non-stick layer. Wash and dry your cookware, apply a thin layer of high smoke point oil (like flaxseed, canola, or grapeseed oil), and heat it in the oven or on the stove until it begins to smoke. Allow it to cool, and repeat the process 2-3 times for an initial seasoned surface. Continued cooking will build up additional seasoning.

Yes, carbon steel cookware is considered safe. It does not contain toxic coatings and, when seasoned properly, offers a natural non-stick surface. Additionally, small amounts of iron leaching into food can be beneficial for those in need of increased dietary iron.

Yes, because of its ferromagnetic properties, most carbon steel cookware is compatible with induction cooktops. Always check the manufacturer’s guidelines to ensure compatibility.

To clean carbon steel cookware, wash with hot water and a soft sponge or brush; avoid using soap or abrasive materials that can remove the seasoning. Dry thoroughly immediately after washing, ideally on a stove over low heat to prevent rusting. If rust occurs, it can often be scrubbed off and the pan re-seasoned.

Carbon steel woks are excellent for cooking due to their rapid heat response, even heat distribution, superior heat capacity, and durability. They are especially favored for stir-fry dishes where high heat is essential.

It is recommended to avoid cooking acidic foods such as tomatoes, vinegar-based sauces, or wine reductions in a newly seasoned carbon steel wok as they can strip away the seasoning layer. Once the wok is well-seasoned, it can handle such ingredients better.

Yes, carbon steel is generally preferred over stainless steel for woks due to its ability to quickly conduct heat and acquire a natural non-stick surface through seasoning. Stainless steel woks don’t season the same way and food tends to stick to them more easily.

Requires regular seasoning to maintain its non-stick surface and prevent rust.
Not dishwasher safe; must be hand washed and thoroughly dried after each use.
Prone to rusting if not cared for properly.
Not ideal for extended cooking of acidic foods as it can affect the seasoning.
Remember, despite these disadvantages, many cooks find carbon steel wok’s advantages outweigh its maintenance requirements. Proper care and regular use will improve its performance and longevity.

Rapid Heat Response: Heats up and cools down quickly.
Even Heating: Provides uniform cooking and heating.
Non-Stick Over Time: Develops a natural non-stick surface with proper seasoning.
Durability: Extremely durable, can last a lifetime with proper care.
Versatility: Suitable for high heat methods like searing and frying, as well as oven use.

Clean: Wash the pan with soap and water initially to remove any factory residues.
Oil: Coat the surface lightly with a high smoke-point oil like flaxseed, canola, or grapeseed oil.
Heat: Place the pan in an oven at 400-500°F (200-260°C) for an hour, or heat on the stove over medium-high heat until it starts to smoke.
Cool and Repeat: Let the pan cool and repeat the oil and heat steps several times to build a strong seasoning layer.

Scrub the Rust: Use a scouring pad or steel wool to remove any rust.
Clean and Dry: Wash and thoroughly dry the pan.
Re-season: Follow the seasoning steps to restore the non-stick surface.

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