Carbon steel pans are ideal for high-heat cooking methods like searing, sautéing, and stir-frying. However, despite their many benefits, carbon steel pans have some limitations. Here are some things that you should avoid cooking in a carbon steel pan.
Acidic Foods
Acidic foods like tomatoes, vinegar-based sauces, citrus juices, and wine can react with the iron in carbon steel, causing a metallic taste to leach into your food.
Delicate Fish
These pans are not ideal for cooking delicate fish like tilapia, flounder, or sole due to their delicate texture.
Eggs
Eggs stick to surfaces that aren’t completely non-stick, and even the smallest imperfection in the seasoning can result in a stuck-on mess.
Slow-Cooked Dishes
Carbon steel pans are not designed for slow cooking. Dishes that require long, slow simmering, like stews or braises, can cause the seasoning to break down over time.
Boiling Water
Boiling water in a carbon steel pan can cause issues with the pan’s seasoning. Water does not allow the oil to bond to the pan’s surface, which means boiling it can strip away the carefully built-up layers of seasoning.