Carbon steel has triumphed in professional kitchens for many years now. Thanks to its permanent nature. However, there have been multiple debates about the safety of using this cookware. In this article, we will look at the safety of using carbon steel cookware and its advantages and whether it is worth using.
What is Carbon Steel Cookware?
This term is no longer new to professional chefs and, to some extent, home chefs. Carbon steel is a combination of Iron, stainless steel, and non-stick cookware. It is made up of Iron, which is 99% and carbon, which amounts to 1%. It is known for its versatility because a variety of foods can be prepared on it. Carbon steel requires seasoning, just like cast iron. This is usually done by rubbing oil on the surface failure to which can lead to rusting.
Just like cast iron, carbon steel cookware is also safe for cooking. There are numerous types of cookware, but not all of them are safe. Some are considered toxic. Therefore, it is your mandate to get to know which one is safe for you and your family. Please don’t fall in the trap of manufacturers who label their products non-toxic and safe but to milk you of your hard-earned money.
Is Carbon Steel Toxic?
Carbon steel cookware is one of the longest-serving devices that offer services in the safest way possible. This alone can make you confident about purchasing it. It has a top-notch reputation that is unmatched for centuries now.
One of the reasons why carbon steel is considered safe is that, when used in cooking, it leaches Iron, which is an essential requirement in the body, unlike the non-stick cookware, which leaches the coating that mix with food. Biologically, we understand that lack of enough Iron in the human body causes anemia, so this becomes a win-win situation.
What are the pros of using non- toxic carbon steel cookware?
Carbon steel cookware, unlike being non-toxic, it has some pros and cons which you need to know and understand to help you make the right decisions and adjustment whenever you require it. They include;
If handled properly, carbon steel cookware can last longer than expected. It does not break easily once the maintenance standards are kept high. However, it might have bends due to its lightweight nature, but that doesn’t mean it will break.
Its natural non-stick surface
The carbon steel cooked remains non-stick naturally upon seasoning. This makes cooking even more enjoyable and more comfortable. It is recommended that your carbon steel cookware gets seasoned regularly if ‘high quality’ is your first vocabulary when in need of this appliance.
It is outstanding when it comes to adapting to heat as compared to cast iron cookware. Heat is evenly distributed in the carbon steel cookware. Only stainless steel and copper cookware are a little higher in heat conductivity, but carbon steel adapts rapidly when the temperature changes; hence, you can control it easily while cooking or baking.
Today, people are now aware of the toxic materials that are associated with modern cookware. This is why they have to sure there are no traces of toxic metals in any cookware they use. Therefore, carbon steel cookware becomes the real seal here. When seasoned, the natural non-stick surface is created, which prevents food from sticking on the surface.
Another leading factor that makes it healthier is that it does not require a lot of oil on the non-stick hence making it ideal for saving the amount used, and the Iron it fortifies into the food is a healthy mineral to the body. Going by its non-toxic nature, it is, therefore, healthy to cook on it.
Being the most durable cookware, carbon steel cookware is relatively cheap because it is made up of natural materials, unlike the modern cookware that has add ons to make them expensive.
Tolerant to high heat temperatures
It is the safest to use in high heat temperatures. It can withstand high temperatures as high as 500 degrees comfortably without the emission of toxic fumes. It is, therefore, ideal for practices like searing, which require high heat. Consequently, it can be used in the oven gas or an electric stove.
Lightweight and flexible
The carbon steel cookware is relatively light compared to the cast iron; hence, it can be easily handled. Turning and shaking of food while cooking is done effortlessly. This is what anybody will require while doing kitchen works.
What are the Cons of using non- toxic carbon steel cookware?
It is also worthy to note that carbon steel cookware has its cons, and if they are not addressed in real-time, the result might not be good. They include;
Prone to rust
Carbon steel cookware can be adversely affected by rust if it is not well maintained. Therefore, you must season immediately you buy so that it can have the non-stick surface.
Reacts with acidic food
Carbon steel cookware is not safe for cook highly acidic foods like vinegar or simmering of tomato sauce because acidic foods can break down its natural non-stick seasoning. However, you can still cook those not highly acidic so that the non-stick coating can be protected. In case you cook the highly acidic ones, you must re-season and clean your pan.
Bent to wrapping
Low-quality carbon steel cookware and the thinner ones are turned to wrapping. A wrapped base can’t stand flat on the stove. If your kitchen has an induction cooktop, you require nothing less than a high-quality carbon steel pan.
We now can answer the question “is carbon steel toxic?” by saying that the cooking does not have harmful toxins like Teflon, hence your food will not be mixed by any of them. Consequently, this cookware is ideal in the preparation of healthy meals that has less unhealthy oil. Therefore, considering the pros and cons above, it can be concluded that carbon steel cookware is completely safe and non-toxic and can be used in cooking healthy meals.