Durable Carbon Steel Cookware
Carbon steel is a metal that contains carbon in its pure form. It can also contain other materials, such as chromium for corrosion resistance.
Carbon steels can withstand more force than stainless and low-carbon steels, but they are susceptible to rust and corrosion when exposed to moisture over time. Proper treatment and maintenance can prevent rusting.
Durability
Carbon steel is a type of steel that contains various levels of carbon. This makes it one of the most common types of steel used in manufacturing and construction. It is available in a wide range of grades, and can be combined with other elements to improve its properties. It is also able to be machined and welded, making it suitable for many applications.
Carbon is a very hard metal, which makes it great at resisting abrasion and shape-retaining. However, it is brittle and tends to crack rather than bend when subjected to extreme force. This is why it’s most often used in conjunction with other materials and alloys to create more durable products. It is also susceptible to corrosion and rust, and will require multiple treatments to maintain its longevity.
Low carbon steel is the most common, and contains a maximum of 0.3% carbon. This variety is commonly referred to as mild steel, and is a good choice for applications that require a balance of strength and ductility. Examples include axles, gears, and railway components.
High-carbon steel is a type of carbon steel that has been treated to increase its durability. This process is known as quenching, and it involves rapidly cooling the steel in water or oil. This treatment reduces internal stresses and increases the tensile strength of the material. It is also harder and less brittle than low-carbon steel, making it ideal for use in applications that require exceptional strength and durability.
Strength
Carbon steel is an extremely durable material that is also quite strong. It can be used in a variety of applications, including construction and machinery. It is often a cost-effective alternative to more specialized alloy steels.
There are different types of carbon steels, and each has a unique combination of qualities. Low carbon steel, known as mild steel, has a lower strength than other carbon steels but is still very durable. It can be machined and welded, and it is available in a wide range of sizes. It is ideal for industrial small components like bolts, fasteners, and levelling feet studs.
Medium carbon steel has a higher strength than low-carbon steel, but it comes with a trade-off in ductility and toughness. It is typically used in the tempered state, which makes it very wear-resistant and strong but also less flexible than low-carbon steels.
High carbon steel has the highest tensile strength of all the carbon steel grades, but it is less ductile than medium-carbon and low-carbon steels. It is usually used in the tempered state, which makes the steel very Durable carbon steel hard and strong but less flexable than low-carbon and medium-carbon steels.
Alloy steel is a type of carbon steel that contains additional metals or alloys to improve its qualities. For example, chromium can be added to enhance corrosion resistance or nickel to increase strength. Other alloying elements include molybdenum, tungsten, and manganese.
Corrosion resistance
Carbon steel is not very resistant to corrosion and must be used with caution when exposed to water, salt, or acid. This is why there are entire industries devoted to the maintenance and protection of carbon steels.
Carbon Steel is the most commonly used engineering material, making up 85% of the world’s annual steel production. While it does have some inherent weaknesses, its high tensile and yield strength makes it an economical choice for many applications.
When it comes to corrosion, the microstructure of the material is crucial. Low carbon steel microstructures have different corrosion rates, which can vary significantly by the compositional and microstructural properties of the material, such as grain size. Smaller grain sizes reduce the effective diffusion path for corrosive species and may improve corrosion resistance. Conversely, large grain sizes are more prone to localized corrosion and have lower corrosion resistance.
A study found that quenching lower-carbon steel (AISI 1010) resulted in a finer microstructure and increased its corrosion resistance. However, the overall corrosion rate was still relatively high due to the microstructure and electrolytic conditions in the corrosive media. In addition, the corrosion rate is also affected by heterogeneities in the microstructure, such as chemically distinct phases and non-metallic inclusions. These heterogeneities cause small areas to have different potentials, which can lead to preferential attack in certain regions.
Maintenance
Unlike many cookware materials, there isn’t much you can do to permanently ruin carbon steel. However, like all cookware, it does require some level of care to ensure longevity and performance.
Washing your pans by hand, thoroughly drying them and reseasoning them are all essential to carbon steel’s lifespan. Reseasoning a carbon steel pan is done by MS Coil coating the inside with oil and then heating it up to its smoke point in your oven (we recommend using grapeseed or other high-smoke-point oils).
A properly maintained blade is essential to your knife’s longevity. We recommend using a whetstone or honing rod that matches your knife’s hardness, as well as maintaining a consistent angle while sharpening. A professional sharpening service is often available at local knife shops and cutlery stores, and many online platforms provide mail-in services for your convenience.
When it comes to carbon steel pans, it’s important to remember that they will darken and change color with use. This is normal and actually a good thing! The darkening will help to build up a natural nonstick layer. You can accelerate this process by cooking your pans with foods that have a lot of fat, such as bacon or fatty chicken. This will also help to keep your pans from developing hot spots. Additionally, all carbon steel pans will develop some level of rusting with time. This is completely normal, and can be remedied with a light coat of reseasoning or simply by cooking in your pans again.
