How did carbon steel become popular?
Generally speaking, carbon steel has many of the same advantages (oven safety, durability, high temperature resistance) and disadvantages (easy to rust, need seasoning, heat treatment) as cast iron. So why do professionals tend to choose carbon steel? The fact is that professional kitchens have super powerful burners and they will always be hot. Although aluminum, stainless steel, and other popular materials conduct heat very quickly, these metals do not perform well under high pressure and large capacity. Similarly, cast iron can withstand sultry temperatures, but the initial heat transfer time is too long and it does not respond well to changes in heat.
Carbon steel is the chef's choice. These pans are not only heat-resistant, but also relatively light, easy to move, manipulate, and carry. They also keep the food warm in the pot while you are waiting for the side dishes and all other time-consuming tasks to enter the dining experience.
