Which Skillet Sears Better? Carbon Steel Vs Stainless Steel Pans
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- Опубліковано 9 тра 2024
- Steak Experiment: Carbon steel Skillet vs stainless steel frying pan. Which pan is better at searing a steak and which frying pan should you buy. What can you expect with each pan and how easy is it to cook a great ribeye steak? There are some advantages and disadvantages to each skillet but the end results may surprise you. I'm going to put these skillets head to head and find out.
I'm going to compare the 3 most popular and professional skillets found in restaurants all around the world and give you the pros and cons of each. Which skillet should you buy? Is Cast iron, Carbon Steel, or Stainless Steel the right skillet for you?
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Chapters:
0:00 - Intro
0:37 - What is Searing?
2:23 - Poll Results- Your Votes
2:45 - Nation-wide Meat Shortage!
7:43 - B-Roll- Carbon Steel vs SS
10:55 - Final Thoughts- The Winner!
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#CarbonSteel #Stainlesssteel #Skillet - Навчання та стиль
Which pan do you think did a better job at searing? I would love to hear your comments below
love the effort you put in ur videos, especially the time breakdown, shows respect for the audience time, all the best
Thank you for the kind words. I try my best to be mindful of people’s time. Glad your enjoying the content. Happy cooking!
Have you done a video/will you on pots?? You helped me decide for which pans to get but now I need help with pots!! You are awesome!
I’m currently actually filming it. I went out and bought some budget friendly pots that I will include as well. Should be out in a few weeks.
@@tomwadek so cool!! I guess I'm a lucky duck then! Thanks for your videos.
Another great video, Tom! I totally agree steaks should be medium rare. I had a similar problem you mentioned about steak thickness. I bought some ribeyes recently that were about 1 inch thick. I got a great sear using my carbon steel pans, but they were pretty much cooked at medium. I like pink in the middle. Thicker steaks are definitely better.
Thanks again for watching Geoff. It was weird that we had a meat shortage here locally. The markets seems to be back to normal so hopefully I can get some thicker steaks in time for the big game on Sunday. Happy cooking!
Test the Demeyere 7ply proline against a cast iron skillet please and of course, use a 1.5” steak s
Totally agree with your final thought. I have and use both frequently depending on whether I want to do anything with the fond. If I will continue cooking with the fond for flavor, I will use SS. For better nonstick properties, I go with CS. But also, when I am lazy or in a rush, or just wanna cook, eat and don’t wash, I will use SS. 😆 It’s also super easy to keep the SS look new, nice and shiny.
100% agree. Sounds like you have a good method and know what to choose and when. Thanks for watching. Happy cooking!
Maybe with the thinner steak...try sticking it in the freezer for an hour. Cool the center so you have more time to sear.
Thanks for the tip
Hi Tom, thank you for all this useful info! Can you please also let me know the name of the song that you used (min 7.44)?
I’ll have to find the project in a saved drive. Let me get back to you in a few days
Roadmasters by Suffer City
Totally agree on the sticky bits flavor on SS. There just seems to be that unmatched flavor from the browning of chicken or potatoes on the SS.
Best technique I’ve found is 1-2min per side at high. Flip it to cook each side twice, alternating sides. Thicker steaks can take the longer times. The total time gives a solid crust while the brief rest prevents overcooking into the middle. Hat tip ATK.
Great advise.
A variant of this is, again, building up the crust for about 2 min per side on high (only once per side) and then removing the steak from the skillet and finishing the cooking in the oven (wrap in aluminium foil) for 6 to 9 minutes at 80°C/180°F (pre-heated, your mileage may vary depending on thickness, etc.). This allows for great control over the desired amount of pinkness while also taking care of the resting period otherwise required. The foil will retain some amount of juice which keeps everything moist and can be used to season sauces.
@TomWade - have you considered using a round "press" to keep the thinner steaks from bowing when searing? Seems like that would work, although with the thicker steaks, probably not necessary
i've found with the thicker steaks its not necessary. thanks for the recommendation though
@@tomwadek That's what I kind of figured; I've not used a press on steaks either, but when you mentioned the bowing, the press was the first thing that came to my mind
Love the channel. It would be great to see you explore enameled cast iron skillets. They are rarely discussed, but learning to use them has improved my cooking. The tight lids and low simmers work wonders. Cook my steaks on CI, but I wonder if the enameled version makes a better fond in your opinion.
Thanks, I’m glad you are enjoying the channel. I would love to do a enameled skillet video. They offer more non stick properties and less maintenance. I’ve done one in a Dutch oven. Check it out in the mean time. Amazon Basics Cast Iron Enameled Dutch Oven | Full Review
ua-cam.com/video/R8yf6A3iBzM/v-deo.html
You referred to a video demonstrating how to cook a ribeye. Link please?
Aw see. Glad I watched this before I made a purchase because one of my favorite things is making a sauce, especially with my mahi-mahi recipes
Glad I could help!
I think I would get very similar results from cast iron, carbon steel or stainless steel. I think I’d prefer cooking steak on cast iron, but the other two would be just fine.
Can one use a iron grill press for thin steaks for an even sear?
Yes, absolutely! I would let the weight of the press do the work and I wouldn't add any additional force just to insure no juice loss. thanks for watching! Happy Cooking!
I prefer using my stainless-steel skillet for most meals because of the sheer versatility of the pan. While an excellent and high-quality stainless-steel skillet like the ones from all-clad and made-in are quite expensive, once you learn how to use it correctly, the things you can make with it is absolutely fantastic, and the best part is that they are low maintenance and super easy to clean.
High quality multi ply stainless steel skillets represent the innovation that we've made in food science. And to me, that is just so cool - because it just works!
More shots of the steak cooking please.
I have a dedicated video on steak cooking. Check out my surf and Turf video. It’s all steak
Costco & Sam's Club steaks (packs) are generally 1-1/4 to 1-1-/2 or thicker everyday and have the whole loin from time to time so you can cut your own steaks anyway ya like
Costco is usually where I get my meats but at the time of this video there was a shortage in CA
Totally agree, cry worthy to spend 20 bucks a pound and find out you went over medium rare.😢
Carbon steel sear looks more even. Stainless steel had a big patch of grey meat in the middle. However, you overcooked both steaks.
I agree
@@niko1even 'The carbon steel skillet conducts heat slower'.
This is factually incorrect. Carbon steel's thermal conductivity is higher than that of stainless.
@@bobdickson188 I retract my statement.
Carbon steel over stainless because of evenness of heating due to better heat retention, color gradient when looking at cross section is more consistent on CS. Also, medium rare is easier on CS because it cooks outside quicker again due to heat retention vs stainless. Heavy De Buyer vs a lighter Demeyer 5-ply. Great content on pans!
Great points on carbon steel! Thanks for watching. Happy cooking
I have all three types, but for the best steak, I personally prefer cast iron.
Not to mention, it is my least expensive pan, and I've been using it for over 20 years.
Cast Iron is definitely the king at searing! It’s s just hard to beat especially considering the value. Thanks for watching! Happy Cooking!
I cook on cast iron most 99% of the time, but honestly stainless steel is better in any aspect. Including frying steaks
The older I get, the more I reach for ss. Cheers
I think the term stainless steel is a bit misleading to talk about a high variety of pans. By the same logic, an enameled cast iron skillet would have to be called an "enamel skillet". SS can have a an aluminium core, several aluminium cores, copper cores, layers for better induction heating, a disc base of varying quality, or shockingly no core or even teflon coating. Considering how light carbon steel is, a premium 7 ply heavy SS pan would sear even better with better heat retention. A thin 20$ SS would be absolute garbage for that. And anything inbetween will just vary heavily with the material and thickness.
First five seconds of this video was really nice rapping
what is the song?
Which song?
@@tomwadek at 8:30 :) nice rock
This video showcases more of the pans than the steak. If you liked this video and are look for more of a “how to” cook a steak, check out my surf and turf video. It’s an oldie but a goodie! ua-cam.com/video/vV25FtxRf1w/v-deo.html
Nice leather jacket
Thank you! I’m a big leather jacket fan
not as flavorful as stainless steel because the fond is on the steak with the carbon steel!
Well not if your making a sauce. You want that fond in the sauce. Thanks for watching.
I enjoy your channel but as the son of a meat cutter (RIP) Butcher was an insulting label. Butchers work at slaughter houses, meat cutters work at the retail level.
Good point and sorry I did not mean to insult you.
@@tomwadek no insult taken. It's a common mistake. With you doing food related content it is information you might want to know.
@@pjwroblewski absolutely. Thanks for pointing it out.
Medium rare? Why don't Americans like properly cooked steaks?
I get that you call that "Medium well", but to me that looks like plain old Medium. So I guess I'm a bit confused. We get visuals to show what level your meat is cooked to, but I guess that can be subjective.
EDIT: The Fond...................... will have to look into that, I like the gravy thing
It was over cooked. I think in the beginning I mentioned they only had 1/2 cut steaks and with filming, by the time they get a good sear, they are over cooked. I prefer a 1-1/2 cut.
Which is better carbon steel or stianless steel! I'm confused ...
Q. Which pan sears better?
A. The thicker one (which is cast iron)
At least that's my opinion.
Dude...it's a sin to get to rare. Steaks should be cool in the middle.
7 minutes of complaining about thin steaks. 👎
The video has chapter, skip to whatever section you like.
@@tomwadek I know. Just giving you a hard time. I actually love your videos. Keep up the good work.
@@matty2000shoes 😂
I don't think the meat cares.
True haha
Where did you steal those. From a steel company?
😂 look up the omaha steak cooking guide...
Its easy if you know your heat to time ratios per side
Good to know!