Is Carbon Steel Safe to Cook With? Everything You Need to Know
Carbon steel frying pans aren't just safe enough to cook on – in principle, you could eat directly from them.
When it comes to choosing new frying pans and casseroles, safety and health matter more than ever. In recent years, a number of questionable substances have been found in modern non-stick pans with synthetic coatings – which is enough to make anyone think twice about what's hiding in their cookware.
Read our guide to seasoning carbon steel
When picking out new pans or casseroles, there are a few important things to consider: what they're made of, what they're coated with, whether anything on the surface breaks down or releases substances at high cooking temperatures, and which utensils – metal, wood or otherwise – you can safely use with them.
The good news is that all of our cookware is safe and non-toxic to cook with. And our carbon steel pans, in particular, are among the safest and healthiest options on the market. Here's why.
What is Carbon Steel?
Carbon steel is an alloy made up of roughly 99% iron and 1% carbon – a simple but extraordinarily strong combination. Its strength and durability are the reasons it's used to build robust structures, and the very same qualities make it a fantastic material for cookware.
Like cast iron, carbon steel stores and conducts heat exceptionally well. But unlike cast iron, it's noticeably lighter – while still having a satisfying weight in the hand – which makes everyday cooking and pan handling a lot easier.
Carbon steel frying pans (sometimes also called plate iron pans, iron pans or simply carbon pans) have been used in European kitchens for centuries. They've long been a favourite in professional kitchens, and in recent years, more and more home cooks have started to discover their charm too.
Is Carbon Steel Toxic?
Toxicity is a serious topic when it comes to cookware – and rightfully so. The concern really came into focus back in the 1970s, when Teflon non-stick pans were found to contain harmful PFOA substances.
Carbon steel, by contrast, is completely different. It's 100% safe to use and entirely free from harmful chemicals. In fact, there are only two elements in carbon steel: iron and carbon – and neither poses any risk to your health.
The real beauty of carbon steel pans is that they develop their own natural non-stick effect over time, through a process called seasoning. By heating thin layers of vegetable oil on the pan, the oil polymerises and creates a smooth, protective coating – your pan's own naturally built-in non-stick.
Carbon steel is so safe, in fact, that you could in principle eat your food directly off the pan. (Though if your pan has developed rust, it's best to remove it first – the good news is that rust can easily be cleaned off, leaving the pan as good as new.)
And if your pan has picked up a few scratches? No need to worry. Unlike with coated pans, there are no chemicals to release into your food. Scratches on carbon steel are completely normal and will gradually seal themselves over time, as new layers of seasoning form during regular cooking.
A Safe, Healthy Choice for Your Kitchen
If you're looking for non-toxic cookware that's both safe and built to last, carbon steel is one of the very best choices you can make.
We take safety and health incredibly seriously, which is why you can rest assured that every piece of cookware in our range is 100% safe to use – and already trusted by professional chefs and passionate home cooks alike.
