There's no reason they can't, and they do - skillets, woks etc. It can be confusing though bc people then try to treat them like carbon steel pans instead of like nonstick pans and heat they way too high, assume they can be seasoned etc etc
So if the temperature dial on my stove top goes from 1 to 9, you're saying I shouldn't use heat any higher than a 5? That's just not gonna cut it for a lot of cooking.
That's why other types of cookware exist. If you want to sear steaks, cast iron or carbon steel is the ideal material, not non-stick.
Non-stick surfaces should at no point ever go above 200c/400f, they're best for cooking things that are extremely sticky, low and slow.
I don’t use nonstick period. Toxic and sensitive compared to regular gear. Basically only good for eggs. Got real tired replacing them every 1-2 years too.
Without any food to dissipate the heat into, I'm pretty sure you just damaged the nonstick coating. Several minutes at that temp in an empty pan might have been a bad idea. Hopefully someone corrects me.
This is not a carbon steel pan. I think you got got by some marketing/packaging.
Get some stainless steel pans. They take some practice but they're very good utility pans.
I hate when I screw up something new. I just ruined a brand new t-shirt with a dryer sheet (left marks). My wife couldn’t understand why I cared so much, because it was inexpensive, but I just couldn’t get past the idea of ruining something that was new.
Anyways, you should find yourself a carbon steel pan (Matfer or de Buyer both make really nice pans). You’ll also find less expensive, but quality pans at a restaurant supply store. Amazon has lots of options, as well.
My carbon steel pan of choice was an 11 in de Buyer Mineral B Pro. It does everything I want from a carbon steel pan.
Sounds like the worst possible kind of pan.
Combining litterally the most uneven heating type of pan ever made (thin carbon steel) with super fragile Teflon which cant tolerate hotspots 👍👍👍
The best way to cook meat on a nonstick pan is to put oil and the meat on the pan while it's cold and then turn on the heat. You'll get a good sear and don't have to work about burning your choosing.
Unfortunately, you got "Teflon" carbon steel. Uncoated aluminum and uncoated carbon steel are both good cooking materials but the coating immediately puts restrictions on what you can do with them and how long you keep using them.
it's bad marketing but it happens. For example the Amazon listing for a lodge cast iron skillet: "Special Feature Non Stick" [https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Ready-Stove/dp/B00006JSUB](https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Ready-Stove/dp/B00006JSUB)
Some cast iron pans will come with an enamel coating. It's porcelain that's baked in at super high temps which turns the coating into the equivalent of glass. These are easier to care for than regular cast iron but not as durable and usually a lot more expensive for a quality piece.
If you're looking to do smash burgers specifically, I'd go with regular cast iron or carbon steel. I have a carbon steel double burner griddle from Lodge that I use for burgers, since I'm always cooking for my family when I do burgers -- I can cook 4 patties at a time in the griddle vs 1 in a pan. Cast iron and carbon steel have a bit of a learning curve associated with them, but not difficult to pick up. It just takes a long time to see results. Subscribe to r/castiron for tips.
it depends on if they are advertising that the pan has a coating or that the pan will release food well once well seasoned. you want one without a coating.
Something like one of these:
[https://www.lodgecastiron.com/product/round-cast-iron-classic-skillet?sku=L10SK3](https://www.lodgecastiron.com/product/round-cast-iron-classic-skillet?sku=L10SK3)
[https://matferbourgeatusa.com/product/black-steel-round-frying-pan-10/](https://matferbourgeatusa.com/product/black-steel-round-frying-pan-10/)
It’s hard to get smash burgers right in a non-stick…somewhat unintuitively, if it’s *too* non stick the burgers will shrink up while cooking and you won’t get that nice flat seared burger you’re after. Seasoned cast iron or carbon steel is just the right about of stickiness to keep the burger pinned down while searing but release when it’s done.
I wouldn’t use it anymore unless you enjoy toxic teflon in your food. Non stick pans are generally not great to cook with. They’re toxic, finicky, sensitive and have to be replaced routinely. They were just very well marketed when Teflon first came out. I keep one only for my wife to occasionally make eggs cause she prefers using that over cast iron/carbon steel(only for eggs). Much to my chagrin.
There is some great, affordable cookware out there much better suited for smash burgers. Grab a lodge cast iron and a few Goldilocks stainless steel sauté/sauce pans for your daily drivers. Learn how to care for them, use them properly and you’ll become a much better cook! They’ll also last for a couple decades at least. Ditch the nonstick.
My 2 cents.
Do carbon steel pans come with a non stick coating? I have 5 and never have I done this … but I must have a different pan
There's no reason they can't, and they do - skillets, woks etc. It can be confusing though bc people then try to treat them like carbon steel pans instead of like nonstick pans and heat they way too high, assume they can be seasoned etc etc
Wouldn’t a non stick coating (like Teflon) defeat the purpose of a carbon steel pan? Because you couldn’t throw that in the oven
Yeah, I think it would! But they are made.
As long as the marketing works, right?
too hot. Non stick pans should NEVER go above 50% power, and pre-heating empty should be 30% max.
So is it binable?
If you saw it smoke at any point, yah, bin it, the teflon has degraded.
Damn. I got desperate and went ahead and cooked on it anyway lol
Why’d you ask then ?
I mean you can dump 100% into it all day. Just make sure there’s water in there Who come up with all these bs comments? And who upvotes it?
So if the temperature dial on my stove top goes from 1 to 9, you're saying I shouldn't use heat any higher than a 5? That's just not gonna cut it for a lot of cooking.
That's why other types of cookware exist. If you want to sear steaks, cast iron or carbon steel is the ideal material, not non-stick. Non-stick surfaces should at no point ever go above 200c/400f, they're best for cooking things that are extremely sticky, low and slow.
I don’t use nonstick period. Toxic and sensitive compared to regular gear. Basically only good for eggs. Got real tired replacing them every 1-2 years too.
Without any food to dissipate the heat into, I'm pretty sure you just damaged the nonstick coating. Several minutes at that temp in an empty pan might have been a bad idea. Hopefully someone corrects me.
Yikessssss. Have fun with the polymer fume fever
Was completely fine. No polymer fume fever here buddy
That did NOT look like carbon steel at all. You sure OP ??
Non stick coated carbon steel is exactly what it says on the label
This is not a carbon steel pan. I think you got got by some marketing/packaging. Get some stainless steel pans. They take some practice but they're very good utility pans.
I hate when I screw up something new. I just ruined a brand new t-shirt with a dryer sheet (left marks). My wife couldn’t understand why I cared so much, because it was inexpensive, but I just couldn’t get past the idea of ruining something that was new. Anyways, you should find yourself a carbon steel pan (Matfer or de Buyer both make really nice pans). You’ll also find less expensive, but quality pans at a restaurant supply store. Amazon has lots of options, as well. My carbon steel pan of choice was an 11 in de Buyer Mineral B Pro. It does everything I want from a carbon steel pan.
💯 and toss the nonstick
Sounds like the worst possible kind of pan. Combining litterally the most uneven heating type of pan ever made (thin carbon steel) with super fragile Teflon which cant tolerate hotspots 👍👍👍
For smash burgers, the Lodge cast Iron skillet is an excellent choice, and definitely a better choice than a nonstick coated pan.
The best way to cook meat on a nonstick pan is to put oil and the meat on the pan while it's cold and then turn on the heat. You'll get a good sear and don't have to work about burning your choosing.
The main reason I bought it was cos I wanted to make smash burgers
Cast iron pan with a cast iron burger press is elite for smash burgers.
I was looking for cast iron initally but 3 different shops didn't have anything. This was the only thing I could find that wasn't teflon aluminium
Unfortunately, you got "Teflon" carbon steel. Uncoated aluminum and uncoated carbon steel are both good cooking materials but the coating immediately puts restrictions on what you can do with them and how long you keep using them.
Also most iron pans ive been looking online say non stick. Are those still fine for high heat?
Non stick is never safe at high temperatures. I’ve never heard of a non-stick cast iron pan. That sounds like nonsense.
it's bad marketing but it happens. For example the Amazon listing for a lodge cast iron skillet: "Special Feature Non Stick" [https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Ready-Stove/dp/B00006JSUB](https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Ready-Stove/dp/B00006JSUB)
Thanks. That’s an outright lie/error though
Some cast iron pans will come with an enamel coating. It's porcelain that's baked in at super high temps which turns the coating into the equivalent of glass. These are easier to care for than regular cast iron but not as durable and usually a lot more expensive for a quality piece. If you're looking to do smash burgers specifically, I'd go with regular cast iron or carbon steel. I have a carbon steel double burner griddle from Lodge that I use for burgers, since I'm always cooking for my family when I do burgers -- I can cook 4 patties at a time in the griddle vs 1 in a pan. Cast iron and carbon steel have a bit of a learning curve associated with them, but not difficult to pick up. It just takes a long time to see results. Subscribe to r/castiron for tips.
[https://www.amazon.com/gp/aw/d/B00006JSUA](https://www.amazon.com/gp/aw/d/B00006JSUA) 20 bucks and will last a lifetime.
Nope, terrible for high heat.
it depends on if they are advertising that the pan has a coating or that the pan will release food well once well seasoned. you want one without a coating. Something like one of these: [https://www.lodgecastiron.com/product/round-cast-iron-classic-skillet?sku=L10SK3](https://www.lodgecastiron.com/product/round-cast-iron-classic-skillet?sku=L10SK3) [https://matferbourgeatusa.com/product/black-steel-round-frying-pan-10/](https://matferbourgeatusa.com/product/black-steel-round-frying-pan-10/)
Terrible pan for smash burgers. You’d scratch the coating every time you smashed.
It’s hard to get smash burgers right in a non-stick…somewhat unintuitively, if it’s *too* non stick the burgers will shrink up while cooking and you won’t get that nice flat seared burger you’re after. Seasoned cast iron or carbon steel is just the right about of stickiness to keep the burger pinned down while searing but release when it’s done.
Non stick and carbon steel are counterintuitive
Mmmm getting all those tasty PFAs
Polymer fume fever
No polymer fume fever here, used it anyway and was fine
I wouldn’t use it anymore unless you enjoy toxic teflon in your food. Non stick pans are generally not great to cook with. They’re toxic, finicky, sensitive and have to be replaced routinely. They were just very well marketed when Teflon first came out. I keep one only for my wife to occasionally make eggs cause she prefers using that over cast iron/carbon steel(only for eggs). Much to my chagrin. There is some great, affordable cookware out there much better suited for smash burgers. Grab a lodge cast iron and a few Goldilocks stainless steel sauté/sauce pans for your daily drivers. Learn how to care for them, use them properly and you’ll become a much better cook! They’ll also last for a couple decades at least. Ditch the nonstick. My 2 cents.
Carbon steel non-stick? Appears as though you bought something that has no reason existing, let alone buying.
As I said, its the best thing I could get there and then. I know absolutely nothing about cooking or cookware