(Image credit: Erika Tracy)
Carbon steel pans are pretty awesome. They are a mainstay of restaurant kitchens for searing, sautéing, and, of course, frying eggs. “The best endorsement is that every Chinese restaurant kitchen has only carbon steel woks,” notes food writer Grace Young.
But carbon steel isn’t just for pans (be it a skillet or a wok or a cassoulet pan) — carbon steel is also for knives. And, for some, carbon steel, not stainless steel, is the ideal material for what is arguably a chef’s most important tool.
<p><a href=’http://www.thekitchn.com/whats-the-difference-between-carbon-steel-and-stainless-steel-237402′><strong>READ MORE »</strong></a></p>
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