Carbon Steel vs Non-Stick
Consumer kitchens are overflowing with easily scratched non-stick Teflon pans that must be replaced every two years. Walk into any Michelin-starred restaurant, and you won't see them. Instead, you'll see a wall of well-seasoned carbon steel.
Why Professionals Avoid Non-Stick
Achieving a perfect crust on a steak requires extreme heat. Non-stick coatings break down at around 500°F (260°C), releasing toxic fumes. Carbon steel handles screaming high temperatures seamlessly, allowing proper searing.
Unlike factory coatings that degrade with every use, carbon steel improves. As polymerized oils bake into the porous surface (seasoning), the pan becomes naturally non-stick. The more you use it, the better it performs.
Entry-level non-stick requires gentle silicone or wooden spatulas. Pro carbon steel allows chefs to use heavy metal tools, scrape up fond for pan sauces, and toss aggressively without fear of scratching a delicate coating.