Teflon: More dangerous than you think
https://www.youtube.com/watch?v=RvAOuhyunhY 

ALTERNATIVE TO TEFLON
When it comes to cookware these days, many people are searching for alternatives to Teflon.  As more is revealed about the harmful chemicals used to create that "easy-to-use" non-stick surface it's no wonder that conscious consumers are seeking other options.  If this is the first you've heard about the dangers of Teflon read this 11-part series.  You won't have to read very far to realize Teflon is not something you want to bring into your home or have cooking the food you eat.

Now, as owners of Rocky Mountain Cookware, Everett and Kim are serving up one of the best options available for those looking to banish Teflon and harmful PFOA from their kitchens.  That alternative is cookware made from Carbon Steel.

WHY CARBON STEEL
Carbon Steel may be uncharted territory in your cooking world.  It's certainly not well understood among mainstream consumers.  So what is Carbon Steel?  How does it perform in the kitchen?  How does it compare to other cooking surfaces that are more readily available to consumers?  Let's find out.

EVER USE CAST IRON?
If you have ever used cast iron then you have a pretty good idea what it's like to use Carbon Steel.  Carbon Steel requires proper seasoning [enter link to seasoning video] but when seasoned correctly it will perform like a non-stick surface.  Proper seasoning is a thin layer of shiny polymers that build up on the surface of the steel.  You accomplish this by heating up the steel a few times with a layer of oil on it.  This will develop a deep translucent brown sheen on the steel which will turn almost black over time like cast iron.  Properly seasoned Carbon Steel is found in nearly every restaurant on the planet.  

Although Carbon Steel and Cast Iron are similar in care and performance there are some distinct differences that make Carbon Steel stand out.

BEND WON'T BREAK:
If you've ever owned a cast iron skillet you probably love it but whatever you do, don't drop it.  Cast iron is a fantastic cooking material but it suffers from being brittle.  Cast iron manufacturers have piles of handles that have snapped off due to an unfortunate drop.  Carbon steel may bend in the event of severe trauma but it will not break.  

LIGHTER THAN CAST
Because of its strength and durability Carbon Steel is generally thinner and therefore lighter than cast.  With that said it's important to not buy extremely thin Carbon Steel cookware as it it probably made with poor quality steel and will be prone to warping.  It should still be heavy, but lighter than cast.

RE-SEASONING
Over time you will notice a carbon build-up from use.  This black build-up is originally what makes a griddle well-seasoned but it can eventually get too thick and it will work against you.  The beauty of Carbon Steel is that at it's core, it's just a chunk of steel.  That means you can scrape on it to your hearts content. You could even take a grinder to it.  Once you get back down to the original steel surface, just season it like it's a brand new griddle and you are back in business.

PASS IT ON WHEN YOU PASS ON
Your Rocky Mountain Cookware Carbon Steel will serve your kitchen for a lifetime and beyond.  That's why we have a lifetime warranty* on all of our Carbon Steel Griddles and Broilers.  Because we know it's built with the quality to be passed on from generation to generation.  


* Lifetime Warranty is limited to original purchaser only.