Three Steaks Three Pans - Cast Iron, Stainless Steel, and Carbon Steel
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- Опубліковано 14 чер 2021
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STEAK TEMPERATURES (according to America’s Test Kitchen: www.cooksillustrated.com/arti...
Rare: 115 °F - 120 °F Serve at 125 °F
Medium Rare: 120 °F - 125 °F Serve at 130 °F
Medium: 130 °F - 135 °F Serve at 140 °F
Medium Well: 140 °F - 145 °F Serve at 150 °F
Well: 150 °F - 155 °F Serve at 160 °F
CAST IRON READING:
Here’s an article by J. Kenji López-Alt that works out some myths about cast iron pans:
www.seriouseats.com/the-truth...
Here’s one on cast iron pans by American’s Test Kitchen:
www.americastestkitchen.com/g...
STAINLESS STEEL:
Here’s some great thermal imaging of the surfaces of all three pans in this video done of course by J. Kenji López-Alt: pBaKUKyEFH...
Here’s an article that is pro stainless steel by Sarah Weinberg:
www.delish.com/food/a57241/wh...
CARBON STEEL READING:
Here’s an article by Daniel Gritzer on carbon steel pans:
www.seriouseats.com/what-make...
Here’s another one on carbon steel pans by Gabriella Gershenson:
www.wsj.com/articles/why-carb...
MUSIC CREDITS:
Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/...
Source: incompetech.com/music/royalty-...
Artist: incompetec.com/ - Навчання та стиль
I have all three types of pan. Originally I cooked steak in my Lodge cast iron pan. Always does a great. But now I prefer to use my carbon steel pan. It's an 11" Matfer-Bourgeat. It does a great job. It is also easier to handle and easier to clean.
do you buy your Matfer preseasoned or do you season yourself?
@@susieserb6068 Matfer carbon steel pans to not come seasoned. You always have to season them. It's not a big deal. Season the pan a couple of times, then just use it. Often.
Same
Profesh vid! Nicely filmed, edited and narrated. I am a convert to carbon steel pans for non-acidic foods but still cherish my grandmother’s cast iron ‘cause she cooked with love
Yeah that butter was black not brown. I’d lower the heat and just sear longer. IMO
Gotta get that knife sharpened too. Lol
True on both points. :)
@@rucooks7810 or clarified butter
You need to sharpen your knives. Good vid
😂 I was literally watching this and thinking those knives suck.
I use all three. Steak looks really nice. I would recommend about half that much salt. IMHO. My preference for steak is 1) carbon steel, 2) cast iron and 3) you guessed it, use stainless steel for other dishes. Gas is my preferred cooktop. I have Al-Clad for you snobs out there. Interestingly enough, I am a died in the wool Weber grill fan, but since I learned to use my pans properly, I usually cook inside.
I have a set of All-Clad too. I don't use the the fry pans for steak though. I prefer either cast iron or carbon steel. Gas cooktop as well!
Good info about these various types of pans! One thing I noticed that might be relevant is that the carbon steel used here was rather thin and a thicker one could likely have an effect on how the searing and overall cooking would progress.
Great vid! I've always been doing steaks in stainless but I do have a carbon steel and have never actually done steak in it. Will have to give it a shot! Looks like you get a solid crust and it doesn't look as scary with the amount of smoke haha
Temperature was way too high for SS pan. Should’ve maybe used at least 5 ply Ss for this temperature.
Carbon is best in my opinion. Or charcoal or the pizza oven with wood in 4 minutes. Unbelievably nice.
Resting is imperative in a pot with a lid for 15 minutes to half an hour.
Just cover with a towel like a blanket
Love the no bs video. Subscribed! Keep it up and remember that subs are a snowball effect.
I have fallen in love with carbon steel.. even over my beloved 1921 Wagner Ware cast iron... Oh, one thing.. Sharpen your knife !
Made the transition to carbon steel and will be trying my first steak today on a matfer 11 5/9. Thanks for the video.
Great video though I'd like to know which pan you will mainly use for steaks in the future? Or use SS for more done and Carbon/Cast Iron for medium rare?
I think for ease of use I’d use either carbon or cast iron. I need more practice with the stainless steel pan. Also, I can make pan sauces in the stainless pan so that’s just another avenue I could take.
@@rucooks7810 You can still make sauce in carbon or cast iron, like a pan sauce with acidic ingredients without ruining it. If you're planning on simmering some tomatoes for a while then definitely not.
Sir…..you just made me hungry for steak lol
How thick and heavy was your stainless steel pan? Because it’s a lot about the thermal mass.
Lower the temp on the stainless and they are essentially the same. The only question is whether or not you need the pan to be non-stick or a better sauce pan, which the cast/carbon and stainless offer respectively.
You don't need the pan to be non-stick. All three pans are not technically "non-stick" pans. (ie teflon) One thing you should note is that all three pans are heavy and/or dense. You need thermal mass to get consistent high temperature to sear a steak.
I think you’re cooking at too high of a temp- that’s why they’re smoking so much. The butter is too dark, going on almost black and therefore burnt. If you cook the steaks on a pan that’s been pre-heating on medium for a few minutes it will be plenty hot without burning the cooking fats.
I personally use carbon steel for steaks and I agree with your observation that it cooks the steak a little more evenly and gentler while still getting excellent and even browning.
Surprised nobody asked this yet: what kind of stainless was that? I’m curious because different ply types/thicknesses can make a Difference. The aluminum layer in most is supposed to make a ply pan heat very quickly and evenly. I’m going to guess yours is try ply?
Allclad. I think it’s tri ply.
@@rucooks7810 Cool. I’ve got some copper core stuff en route, hope to see if that heats slower and resembles more of cast iron or carbon. Great video BTW. I too thought the butter looked burned in the Stainless pan, but your taste says more than my eyes. If it tasted good then it was a success! Good idea on trimming off the cap too. If you had enough of them, you could make a cap steak which is one of my favorites.
Beautiful steaks. I use cast iron but just bought a carbon steel pan. You might want to sharpen your knife!
That first steak is more than a little past med rare it's full on medium
Agreed.
Since this vid is 2 years old, I'm not sure that anyone will respond, but I noticed that you didn't use any additional fat in the pans before putting the steaks in. I recognized that you put olive oil on the steak itself which I thought was interesting. I personally use a cast iron steak and it is stove-top seasoned after every use with avocado oil. Heat until it smokes, usually at around 490 F, add just a tiny bit of avocado oil, just enough to coat the bottom and when it shimmers and sometimes smokes, start the cook. I don't baste because I like the steak as is with salt and pepper. Do other not use any fat befor puttin g th steak in the pan?
Be real, you don't baste cause tilting a 20lb cast iron pan to do so requires superhuman wrists lmao. That's a big reason why I started using carbon steel. Also, I've seen people do both methods (oil in pan vs oil on steak) and I guess it comes down to personal preference. I prefer to put the oil in the pan as to not risk washing off the steak's seasoning with it. Also I think having the oil already hot by the time the steaks touch it makes a difference in how quickly you get a nice crust. Could be just me, though; I don't really know the science behind what's better lol.
This is one of only two videos I’ve seen where the oil was applied to the steak only. It is an interesting method as the result maybe less oil used overall. The results seems to prove that it works. I will likely try this method (minus the pepper up front).
@@SeebeejeebeesDo you really believe everybody only have a 20 pound cast iron pan to cook with?
Stainless used for commercial and carbon steel use at home.
Kia Ora from New Zealand…. Great video - but would love to fly over and sharpen your knife on my good wet stone and steel…. If I cut that hard with my knife, probably cut the chopping board in half - but loved the last steak best mate. Kia Kaha ( Be Strong ) 🇳🇿🇺🇸🇳🇿🇺🇸🇳🇿🇺🇸🇳🇿🇺🇸
Chur Whanau
I think you could have build more crust by searing the side walls as well.
CI & CS FTW! I don’t care for my SS skillet much.
I have never cooked steak in a stainless steel pan. Burns too easily...and much harder to clean up. Used to always do it in cast iron....and for the past few years, I always cook them in carbon steel. Yes....carbon steel is lighter, so simply easier to move around and pour out the cooked food, and easier to clean up. My cast iron gets very little use now....except I only have one size of carbon steel. Need to buy a larger one.
Stainless steel is the way to go if you're trying to make a pan sauce afterwards. You get that nice fond which you can deglaze without risking damaging the pan's seasoning (since there is no seasoning on stainless steel pans). For just steak though, I like carbon steel for sure. Easy to baste without breaking my wrist trying to handle a 25lb cast iron pan lol.
@@Seebeejeebees I don't do a pan sauce. I always add extra butter, so pouring that out with the steak...is always delicious. I often pre-cut the steak into strips... in the pan...across the grain...and it's so juicy when I put it on a plate.
your butter is burnt.... its not "noisette", its "brulé"
"spools of thought" lol
1. Leaving a steak out for 30 minutes barely moves the temp of the meat.
2. You needed to keep the pan temp constant between all pans.
3. With this method thicknesses of the steak matters. The thicker the steak the better outcome.
Yeah, stainless steel is very unforgiving. I find olive oil to be horrible on it, butter or ghee seems preferable.
Not negative but ... you need to address sear temperatures of each pan.
butter/oil maybe clarified butter.
Check out some knife sharpening videos and also research your Steel make and tinsel strength / Rockwell hardness of your knife blades.
✌😊
So in the last 5yrs I've done Charcoal Grill, Carbon Steel pan and Stainless steel for Steaks.....too me the Charcoal Grill is Best, Carbon Steel is 2nd and Stainless steel 3rd.. .Mind you I prefer the Reverse Sear method and start in the oven for Thick Cuts (over 1.5 inches)....and Simply Hot Sear with a Resting on anything thinner in cut
That's what I do (reverse sear) and man is it a winner. Charcoal grill? You put the grill on charcoals?
@@susieserb6068 some people have propane/gas grills vs basic charcoal grill
@@da900smoove1a kind response 👍
Like the vid but the full knives were killing me!
You burned the steak in the SS pan.
You are over burning the butter in my opinion. Thanks for the video.
Yeah. I think you could be right. Thanks for the feedback.
@@rucooks7810 use a different oil an pur it into the pan as well. olive oil is not suitable tbh. If you had sunflower oil for instance and put butter in the pan, the butter wont burn so easily
Holy smokes that knife was horribly dull. The black butter on the stainless steel pan looked brutal definitely lower the temp on that step.
Mr. Fire alarm , in My house won't be
so agree able to this type of cooking
( don't ask Me how I know this, just trust that I KNOW ... LOL ) !!!!
Who taught him to cook I wonder
What you did in that stainless steel pan was an abomination haha
Oh, Boy, did it look burned in the stainless pan... 🤯 The amount of salt is immense, but that's to taste. Pepper before searing is an actual mistake, though. Pepper burns at searing temps and becomes nasty. If you want pepper on there, put it on with the butter basting or just before taking it out for resting.
In this lineup at this task... it doesn't matter. I prefer "carbon steel" (It's not actually carbon steel, but it is the name people have gotten used to...)
Even the least useful material in this lineup - stainless - is great for that purpose.
stainless is for cooking soup or boiling water.cast iron all the way.
That butter is not brown, it's black!!
Proving that anyone can make a cooking video.
You burned the butter in the stainless.
The second steak is burnt
Really nice video. I do however want to tell you that cooking with seed oils is bad for you. They contain a lot of Omega 6 fats and are toxic in how they are prepared. Grapeseed oil being one of the worst. Also, Olive oil is not at all good for cooking. Why? Because it gets converted into partially hydrogenated oil which is bad. Same as vegetable oil. The best oils to cook in are lard and tallow. Also those oils provide the best seasoning for your cast iron skillet. God bless.
Great advice! What are your thoughts on canola oil? It seems to have good omega3:omega6 ratio and high smoke point.
@@sixpooltube Canola oil is genetically modified, highly processed, and refined, both of which contribute to major health problems in the body. Coconut oil is good (Moderate smoke point) if it is organic & cold pressed. Ghee is another option that is healthier (High smoke point 480 F). I stay away from GMO anything as best I can.
I would have trimmed more of the fat from that meat.
wtf r u doing
agreed
Jesus why so hot on SS
It all went awry, didn’t it. Destroys the intent of the video.
Is it just me, or do your knives need sharpening.
The type of serrated steak knife you have don't work. Try the rounded cheap stamped knives like the Victorinox 4.5 Inch Utility Knife. They stay sharp forever and can be used on hard surfaces as most of the cutting surfaces are recessed.
Decent production quality and voice overs, but watching you cut the steaks with a blunt knife was a bit painful to watch.... a $20 new victorinox or any old knife with a $9 accusharp + 2-3 mins of your time could have nailed it in 1 stroke. No need for those gigantic meat cleavers from whichever/whatever brand new online knife shops (which i find ridiculous) on those other food channels.
Not a good cook
wash your hands please
What they mean is that cast iron is less reactive to temperature variations. 6:20
It takes longer to heat up and to cool down.
There is a reason for that though: cast iron pans are heavy so there's just more stuff there. So compared to a carbon steel pan which is a very similar material (just a bit less carbon) it will take longer to heat up a thicker piece of pan material. And, of course, because there is more material there, it will also take longer to cool down. So that makes it "less reactive to temperature variations."
@@gabek1381 Cast iron pans are not necessarily thicker than carbon steel pans. At one extreme you have the heavy pans like lodge/smithey/finex and at the other extreme you have stuff like field/griswald/etc that is about the thickness of a MineralB carbon steel pan.
@@DickCheneyXX I have mineral B pans. I've never found a cast iron pan that thin. The trend of cast iron being heavier is nearly if not entirely universal. The materials themselves are nearly identical.
@@gabek1381 A 12 inch mineral B skillet is 6.5lbs, a 12inch Field cast iron skillet (no10) is 6lbs. Heavy is absolutely not a universal trend. There are heavy, medium and light cast iron pans being manufactured right now. The materials are identical as far as the cooking performance goes.
@@DickCheneyXX It seems like you found 1 example where the two materials are produced at a similar weight and for some reason want to argue about the nearly universal trend of cast iron skillets being thicker than carbon steel skillets. I would bet substantial sums of money that the comment you asked about is answered by my first response, and this will be my last post.