Milly's 101: Carbon Steel

There is a reason that carbon steel pans have long been favoured by professional chefs. They heat hot and fast and they retain that heat well which makes for fabulous searing and browning of steaks, crispy chicken skin and gorgeous caramelisation. They are super versatile, come in a wide ranges of sizes and they go str.
Carbon steel heats hot and fast and chef's love it. It does take a bit of caring for so here's what you need to know  

Suitable for cooking any foods quickly at high temperatures, carbon steel reacts quickly to your heat source and the flat base makes these woks

Ken Hom Carbon Steel Wok

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1018 steel has a good combination of all of the typical traits of steel - strength, some ductility, and comparative ease of welding and machining.

1018 Carbon Steel Round Bar, Unpolished (Mill) Finish, Cold Finish, ASTM A108, 0.125 Diameter, 24 Length, OnlineMetals

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Tops TPSE107CXX STEEL EAGLE, 6.75 1095 Carbon Steel Combo Blade, Black Linen Micarta Handle

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AISI 1018 Mild/Low-Carbon Steel