As was previously explained in the blog post Why does Lotus Rock use carbon steel instead of aluminum?, the metal substrate used for all Lotus Rock pans is carbon steel. In this post we would like to look in more detail at the different grades and types of carbon steel; the type used can affect the quality and performance of carbon steel cookware in numerous different ways.
All Lotus Rock pans are made of a high quality grade of carbon steel with a plain and heavy shape. Elements such as Sulfur, Manganese, Phosphorous, and Chromium are all removed from this the steel prior to production, leaving them with a high iron content. Some of the benefits of this high iron content carbon steel include: strong acid corrosion resistance and excellent resistance to abrasion from metal utensils and steel wool.
Compared to cast iron or to carbon steel which has not had the above harmful impurities removed, Lotus Rock’s purer carbon steel has much better thermal conductivity. This type of high-iron carbon steel heats up food more quickly, and the thicker gauge used for Lotus Rock pans, compared to most other carbon steel pans on the market, means that heat is spread more evenly around the pan, so that foodstuffs such as meat can be seared very much faster. Meat that is not cooked for too long has a more succulent taste, and also retains a higher vitamin content, leading to a healthier diet.