On a recent Wednesday morning at Misi in Williamsburg, cooks lined the stoves with familiar dark-gray pans—carbon steel, not cast iron. These pans have become a fixture in many city kitchens this season, favored for their quick heating and light weight. Chefs say they appreciate how the material responds to high heat, an asset during the current wave of summer menus heavy on quick-seared vegetables and fish.
Carbon steel pans are priced between $50 and $120 at Bowery Restaurant Supply, where staff report a steady uptick in sales since spring. Many local chefs cite the pans’ durability and ease of handling as reasons for the switch. "It’s easier to flip a pan of snap peas or scallops with carbon steel," said sous chef Leila Gomez at a Lower East Side bistro, gesturing to the stack beside her station.
Unlike nonstick or heavier cast iron, carbon steel requires seasoning and frequent use to develop its nonstick qualities. Some home cooks are learning the process, encouraged by social media videos and chef recommendations. A few shops, including Whisk in Brooklyn, are now hosting short Saturday workshops on pan care through the end of July.
Industry observers note that as restaurant staff face even hotter kitchens this summer, the lighter pans have practical appeal. “Anything to make the station less punishing in this heat,” said line cook Jamal Rivera at a Midtown grill. For many, the switch is less about trend and more about survival during a long, sweltering service.