Dlaczego kucharze kochają STAL WĘGLOWĄ?

Carbon Steel – Magic or Myth? 🔥🔪 Listening to chefs and knife and pan enthusiasts, you might get the impression that carbon steel is some magical material. But is it really? In this episode, we'll dispel the myths and legends that have grown up around carbon steel. 👉 We'll talk about: carbon steel, cast iron, stainless steel, and Teflon-coated pans – and why professional kitchens choose them over others, knives made of different types of steel – carbon, stainless steel, and powder-coated, whether carbon steel knives are really sharper and better, how carbon steel differs from high-alloy steels and supersteels, how hardening works, what HRC means, and why "hardness" doesn't always equal "sharpness." I'll also share my perspective on what steel makes sense in the kitchen, and in what situations carbon steel is actually a good choice – and who should choose it (spoiler: not everyone 😉). Finally, there'll also be a bit about patina, rusting, and why carbon steel sometimes tastes... well, let's just say, peculiar. 💬 If you made it to the end – let me know in the comments! I'm curious how many carbon steel fans we really have here. 0:00 - intro 1:36 - about carbon steel 7:00 - frying pans 10:49 - knives 18:45 - the perfect steel? 23:16 - the myth of HRC hardness 27:58 - which steel to choose for a knife?