Carbon Steel Pans for Wood Fired Oven

On a nice summer night, your wood-fired oven is very hot, and you’re ready to cook amazing food in your garden.

But what cookware should you use? If you only use pizza stones, you’re missing many cooking options.

Try carbon steel pans—these little-known tools of wood-fired cooking can make your outdoor cooking much better.

They are light but strong, and these useful pans can work in very high heat while spreading heat evenly for perfect cooking, roasting, and baking.

If you want to try more types of outdoor cooking or need a good pan for your Ooni or other pizza oven, carbon steel might be the big improvement you need.

But why are these pans so good for wood-fired cooking? Let’s learn more.

WHAT ARE CARBON STEEL PANS?

Carbon steel pans represent the perfect middle ground between cast iron’s durability and stainless steel’s lighter weight.

Made from iron alloyed with approximately 1-2% carbon, these pans offer professional-grade performance that has made them a staple in restaurant kitchens worldwide.

Unlike many modern cookware options, carbon steel pans embrace simplicity. They typically feature a single piece of metal stamped or forged into shape, with a handle attached.

This minimalist design is precisely what makes them so brilliant for wood-fired cooking—fewer components mean fewer weak points when exposed to intense heat.

The typical carbon steel pan weighs significantly less than its cast iron counterpart, making it easier to maneuver in the confined space of a wood-fired oven.

Despite this lighter weight, it offers remarkable heat retention and distribution properties that result in beautifully consistent cooking results.

WHY CARBON STEEL WORKS BRILLIANTLY IN WOOD-FIRED OVENS

Wood-fired ovens present unique cooking conditions with temperatures potentially reaching 450-500°C (842-932°F). Here’s why carbon steel pans thrive in this environment:

1. Temperature Tolerance: Carbon steel can withstand extremely high temperatures without warping or releasing harmful chemicals.
2. Heat Conductivity: These pans heat quickly and evenly, perfect for the fast cooking times typical of wood-fired cooking.
3. Versatility: From searing steaks to baking bread, carbon steel handles diverse cooking techniques beautifully.
4. Developing Flavour: Like cast iron, carbon steel develops a natural non-stick patina over time that enhances the flavour.

CHOOSING THE RIGHT CARBON STEEL PAN FOR YOUR WOOD-FIRED OVEN

With so many options available, selecting the perfect carbon steel pan requires considering several factors:

Pan Shape and Size

• Round pans (20-30cm): Versatile for most cooking tasks
• Rectangular or oval pans: Better for roasts or multiple portions
• Deep sides vs. shallow: Consider what you’ll cook most often
• Handle length: Shorter handles may be easier to maneuver in confined oven spaces

Thickness Considerations

Carbon steel pans typically range from 2mm to 3mm in thickness:

• Thinner pans (2mm): Heat quickly, lighter weight, but may warp under extreme temperature changes
• Thicker pans (3mm): More durable, better heat retention, but heavier and slower to heat up

For wood-fired ovens, the 3mm thickness often represents the optimal balance between durability and usability.

CARBON STEEL PIZZA PANS: THE GAME CHANGER

When most people think of pizza and wood-fired ovens, they immediately picture traditional pizza stones. However, carbon steel pizza pans offer compelling advantages that might make you reconsider your approach.

Carbon steel pizza pans come in various styles, from solid to perforated bases. The perforated versions allow direct heat contact with the dough, creating that coveted crispy bottom while the solid versions provide slightly more gentle cooking.

The key benefits of using carbon steel pizza pans include:

• Superior Heat Transfer: Carbon steel conducts heat more efficiently than stone, resulting in faster cooking times.
• Easier Handling: The pan’s rim and sometimes a handle make it easier to move pizzas in and out of the intense heat.
• Consistent Results: The metal surface provides more consistent cooking temperatures than stone, which can develop hot spots over time.
• Versatility: These pans can be used for far more than just pizza—try them for focaccia, flatbreads, or even roasted vegetables.

HOW TO SEASON A CARBON STEEL PIZZA PAN

To achieve optimal non-stick properties and protect against rust, you’ll need to season your carbon steel pizza pan:

1. Scrub the pan with hot soapy water to remove any manufacturing residue.
2. Dry thoroughly and apply a thin layer of high-smoke-point oil (such as flaxseed, grapeseed, or vegetable oil).
3. Place the pan upside down in your oven at 230°C (450°F) for one hour.
4. Turn off the heat and allow the pan to cool completely in the oven.
5. Repeat this process 2-3 times for the best results.

A properly seasoned carbon steel pizza pan will develop a dark patina over time, enhancing its non-stick properties and imparting subtle flavour to your food.

CAN CARBON STEEL GO IN A PIZZA OVEN?

Absolutely! Carbon steel is one of the few materials perfectly suited for the extreme temperatures of wood-fired pizza ovens.

While many modern non-stick pans would quickly deteriorate in the 400°C+ (750°F+) environment of a wood-fired oven, carbon steel thrives under these conditions.

The material’s molecular structure allows it to expand and contract with temperature changes without warping or cracking.

This makes carbon steel pans ideal companions for cooking utensils for wood fired oven when you’re managing the intense heat fluctuations typical of wood-burning environments.

However, there are a few guidelines to follow:

• Allow the pan to heat gradually in the oven before adding food to prevent warping.
• Use wooden or metal tools rather than plastic, which could melt.
• Remember that the handles will become extremely hot—always use proper protection.
• Start with the pan closer to the mouth of the oven rather than directly in the hottest zone, especially when you’re new to using it.

PREMIUM OPTIONS: VOLLRATH AND MISEN CARBON STEEL PANS

Vollrath Carbon Steel Pan

Vollrath has earned its reputation as a premium provider of professional-grade kitchen equipment, and their carbon steel pans reflect this heritage of quality.

These American-made pans feature:

• Professional-Grade Construction: Typically made from 13-gauge carbon steel, offering excellent durability without excessive weight.
• Ergonomic Handles: Their traditional long handles are designed to stay relatively cooler and provide good leverage when moving the pan.
• Natural Non-Stick Performance: With proper seasoning, Vollrath pans develop exceptional non-stick properties.
• Versatile Designs: Available in various sizes and depths, suitable for everything from paella to deep-dish pizzas.

Vollrath is particularly suitable for use in the oven, under the boiler, and on outdoor camping fires.

These pans can withstand thousands of high-heat cooking cycles without deteriorating, making them a worthwhile investment for serious outdoor cooking enthusiasts.

Misen Carbon Steel Pan

Misen has disrupted the cookware industry with its direct-to-consumer model that delivers premium quality at more accessible price points. Their carbon steel offerings stand out for:

• Thoughtful Design: Slightly lighter than traditional carbon steel with carefully considered ergonomics.
• Excellent Heat Control: Their pans feature remarkable heat distribution properties.
• Pre-Seasoning Option: Some Misen carbon steel pans come pre-seasoned, reducing the initial preparation work.
• Modern Aesthetic: These pans blend traditional carbon steel benefits with contemporary design sensibilities.

Misen’s carbon steel pans perform exceptionally well in gas, oven, induction, and electric stovetops, though their handles may conduct heat more readily than some competitors, so proper oven gloves are essential.

Feature	Vollrath Carbon Steel	Misen Carbon Steel
Weight	Heavier (professional weight)	Lighter (home cook friendly)
Handle Design	Traditional long handle	Modern ergonomic design
Pre-Seasoned	No	Yes (some models)
Thickness	13-gauge (thicker)	3mm (slightly thinner)
Best For	Professional use, extreme durability	Home cooks, value seekers

WHAT ARE THE DISADVANTAGES OF CARBON STEEL PANS?

While carbon steel pans offer tremendous advantages for wood-fired cooking, they’re not without limitations. Understanding these disadvantages will help you use them more effectively:

1. Maintenance Requirements

Unlike modern non-stick cookware, carbon steel requires ongoing maintenance:

• Regular seasoning to maintain non-stick properties
• Hand washing only (no dishwasher)
• Immediate drying to prevent rust
• Occasional re-seasoning as needed

2. Reactivity with Acidic Foods

Carbon steel can react with highly acidic ingredients like tomato sauce, lemon juice, or vinegar, especially during long cooking times. This reaction might:

• Impart a metallic taste to your food
• Damage the pan’s seasoning
• Cause discoloration

For wood-fired cooking where cooking times are typically short, this is less of an issue, but still worth considering if you’re planning on making tomato-heavy dishes.

3. Learning Curve

There’s a certain learning curve to cooking with carbon steel:

• Understanding when the pan is at the right temperature
• Knowing how much oil to use
• Developing proper cleaning habits
• Managing the seasoning process

4. Weight Considerations

While lighter than cast iron, carbon steel pans are still heavier than aluminium or stainless steel alternatives.

When working with the already challenging environment of a wood-fired oven, this additional weight can be a factor, especially for those with strength or mobility limitations.

Despite these disadvantages, most serious outdoor cooking enthusiasts find the benefits far outweigh these manageable drawbacks, especially in the specific context of wood-fired cooking.

HOW TO CARE FOR CARBON STEEL COOKING UTENSILS USED IN WOOD-FIRED OVENS

Proper maintenance is crucial for getting the most from your carbon steel pans, particularly when they’re regularly exposed to the extreme conditions of wood-fired cooking.

Cleaning After Use

1. While still warm (not hot), wipe the pan with a paper towel to remove food particles.
2. For stuck-on food, use hot water and a stiff brush or chainmail scrubber.
3. Avoid soap when possible, as it can strip seasoning (though occasional mild soap is fine).
4. Never soak carbon steel pans.

Storage Considerations

Store your carbon steel pans:

• Completely dry
• In a low-humidity environment
• With a light coating of oil if stored for extended periods
• Stacked with paper towels between pans to prevent scratching
• Away from acidic ingredients.

BEYOND PIZZA: VERSATILE RECIPES FOR YOUR CARBON STEEL COOKWARE IN A WOOD-FIRED OVEN

One of the greatest advantages of carbon steel pans is their versatility. Here are some inspired ways to use them beyond the traditional pizza:

1. Wood-Fired Paella

The wide, shallow profile of many carbon steel pans makes them perfect for authentic paella. The intense, encompassing heat of a wood-fired oven creates the coveted socarrat (crispy bottom layer) that defines great paella.

2. Roasted Vegetables with Charred Edges

Place your carbon steel pan in a wood-fired oven until smoking hot, then add vegetables tossed in olive oil, salt, and herbs. The intense heat creates beautiful charring while the pan conducts heat evenly for perfect interior cooking.

3. Artisan Bread Loaves

Preheat your carbon steel pan in the wood-fired oven, then carefully place your proofed dough inside. The hot metal instantly creates steam from the dough’s moisture, producing an exceptional crust.

4. Wood-Fired Frittata

For a spectacular brunch dish, try a frittata cooked in a wood-fired oven using a carbon steel pan. The heat distribution creates a perfectly cooked interior with a slightly charred top.

CARBON STEEL VS CAST IRON FOR WOOD-FIRED OVENS

Many outdoor cooking enthusiasts debate between carbon steel and cast iron for their wood-fired cooking.

Ooni cast iron pots and pans are popular options, but how do they compare to carbon steel alternatives?

Comparing Key Factors

Factor	Carbon Steel	Cast Iron
Weight	Lighter (easier handling)	Heavier (better heat retention)
Heat Responsiveness	Heats and cools quickly	Slower to heat and cool
Cooking Surface	Smoother	More textured
Durability	Very durable	Virtually indestructible
Maintenance	Moderate	Moderate to high
Versatility	Excellent for most techniques	Excellent for most techniques
Price	Generally less expensive	Varies widely by brand

While cast iron pots and pans for outdoor oven use offer exceptional durability and heat retention, carbon steel’s lighter weight and faster heating make it preferable for many wood-fired cooking scenarios where you’re frequently moving pans in and out of intense heat.

The ideal approach might be having both materials in your arsenal, using each for what they do best:

• Carbon steel for sautéing, searing, and dishes requiring quick temperature adjustments
• Cast iron for slow-cooked dishes and when maximum heat retention is desired.

CONCLUSION

Carbon steel pans represent the perfect marriage of tradition and performance for wood-fired oven cooking.

Their ability to withstand extreme temperatures, develop flavour-enhancing patina, and provide versatile cooking options makes them essential tools for any outdoor cooking enthusiast.

While they require some maintenance and care, the exceptional results they deliver make every bit of effort worthwhile.

Whether you’re crafting the perfect pizza, searing a steak, or roasting vegetables to charred perfection, a quality carbon steel pan will elevate your wood-fired cooking to new heights.

Kitchnfam invites you to invest in a carbon steel pan, embrace the learning curve, and discover why chefs and serious home cooks alike consider them indispensable for wood-fired culinary adventures.