You’ve probably heard of carbon steel pans before. Everyone needs to know which type of pan they should use when cooking. Many people favor carbon steel, whereas others choose stainless steel.
Carbon steel pans are prized by chefs for their even heat distribution and excellent durability. They also have a natural non-stick surface like Blue diamond pans, that makes them ideal for cooking delicate foods like eggs and fish. When properly seasoned, a carbon steel pan can last a lifetime.
Carbon steel is also extremely durable, so your pan will last for years to come. Plus, it’s relatively inexpensive, making it a great option for budget-conscious cooks. When it comes to choosing the best carbon steel pan there are plenty of options available in the market and you may get puzzled and confused about which one to choose.
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Need To Know About Carbon Steel Pan
Since they can be used for both high-heat searing of meat like fish fillets and steaks and also low-heat cooking of tender dishes like eggs and crepes, carbon steel pans are the preferred kitchenware in commercial kitchens.
Carbon steel cookware is less appealing than regular cast-iron or stainless-steel cookware as they are utilitarian pans that are only intended for use in kitchens or restaurants. Professional chefs are starting to use carbon steel pans more frequently as they become aware of their benefits.
Cookware made of carbon steel adapts to temperature changes fast because it is thin and is far more durable. It is also significantly lighter and simpler to handle. Additionally, since carbon steel pans are ferromagnetic, they are compatible with stoves, which are increasingly gaining popularity in residential kitchens.
Things To Consider Before Buying Carbon Steel Pan
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Heating Capacity
Carbon steel may be used with a range of stoves, notably induction and open flame, and has a high heat endurance, similar to cast iron. While some manufacturers of carbon steel pans can survive temperatures as high as 1200 degrees, most can endure temperatures of up to 800 degrees.
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Price
Price The cost of carbon steel varies greatly. Although it is typically more expensive than cast iron, it is frequently less expensive than premium stainless steel as well as copper choices.
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Material
Cast iron and carbon steel are frequently contrasted due to their many similarities in aspects of toughness and adaptability. Both are created from iron-containing alloys, but the difference lies in the alloy’s carbon content. Compared to carbon steel, which has a content of just 2%, cast iron ranges from 2 to 3.5 percent. As a result, carbon steel is somewhat flexible and may be stretched, pressed, and shaped.
Due to its iron component, carbon steel may be used on induction cooktops, and with time, its flat surface will develop a tarnish that renders it inherently nonstick. If you’re looking for any of these skillets, carbon steel is a nice alternative because it works well with flat, flared-sided profiles like sauté pans, skillets, crepe cooking utensils, and works.
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Construction
A layer of metal that is used to make carbon steel kitchenware is frequently heated, pressed, and molded before being used. Pans are usually 2mm or 3mm thick, the latter of which is heavier and more like a cast iron pan.
Handles are normally hammered individually and riveted together, unlike cast iron, which is made of a single piece. Ensure that your handles are simple to hold and are not too small and become too hot on the cooktop too long—they won’t fit in the oven or be easy to store.
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Weight
Weight Cast-iron cookware is significantly heavier than its carbon steel counterparts; for example, a 12-inch Lodge cast iron pan weighs almost eight pounds, whereas a pan of a comparable size made of Lodge carbon steel weighs just under five pounds.
This is an excellent choice if moving bulky cast iron pots and pans in and out of keeping is a challenge. An excellent carbon steel pan is lightweight enough to be extremely sensitive to variations in heat while still having enough mass to prevent it from sliding around on the burner.
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Versatility
Although carbon steel is excellent for many types of cooking, it excels when used for high-heat, dry cooking techniques like stir-frying, sautéing, as well as searing. A meal can be finished under the grill if necessary because carbon steel components are oven-safe.
While braises and sauce preparation can be done with carbon steel, heating acidic items may increase the rate of reaction that discolors the top or begins to wear down the flavor of the pan.
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Warranty
As long as it is bought from an authorized dealer, many large brands give a lifetime warranty assurance on their carbon steel equipment. These warranties normally cover flaws in materials, manufacturing, or structure, but they could not cover damage from careless handling, thermal shocks, accidents, or ordinary wear and tear. Remember to read the manufacturer’s conditions and warranty coverage before you buy.
The 10 Best Carbon Steel Pans In 2024
Best Overall: BK Pre-Seasoned 12″ Frying Pan Skillet
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Best In Value: Lodge Carbon Steel Skillet
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Best In Budget: Merten & Storck Carbon Steel Pan Skillet
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Best Wok: Joyce Chen Non-Stick Wok Set
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Best Compatible: Matfer Bourgeat Black Carbon Steel Fry Pan
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Best High Sides: de Buyer Carbon Steel Frying Pan
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Best Blue Carbon Steel: Made In Blue Carbon Steel Frying Pan
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Best Design: Uno Casa Carbon Steel Pan
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Best In Versatility: YOSUKATA Carbon Steel Wok Pan
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Best Flat Base: de Buyer Carbon Steel Crepe & Tortilla Pan
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Best Overall: BK Pre-Seasoned 12″ Frying Pan Skillet
This skillet is made with black carbon steel, making it durable enough to withstand daily use. It also has a 2 quarts capacity, making it large enough to cook for a family.
Its black steel construction is three times denser than aluminum, this frying pan is built to last. It’s also corrosion and stain-resistant, so you can cook with confidence.
The pan is pre-seasoned with oil, which helps to prevent sticking, and it comes with a thin silicone wax coating that’s much easier to remove.
The silicone coating also provides a non-stick surface, so you can cook without worry. It is also metal utensil safe and oven safe up to 600°F, making it a versatile tool for cooking.
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Best In Value: Lodge Carbon Steel Skillet
The Lodge Carbon Steel Skillet has a 1.23-quart (1165.86 cubic centimeters) capacity and is made with 14 gauge carbon steel.
It heats quickly and retains heat for even cooking, making it an ideal choice for sautéing, frying, or searing.
The skillet has a smooth surface for easy release of food, and the flared sides make it easy to toss and turn ingredients.
The skillet also features an ergonomic design and a long handle ensures a comfortable grip, even when the skillet is hot.
The carbon steel construction ensures even heat distribution, while the pre-seasoned surface provides superior non-stick performance.
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Best In Budget: Merten & Storck Carbon Steel Pan Skillet
Its 1.5-quart capacity is perfect for small meals or side dishes, and the carbon steel construction ensures even heat distribution.
The pan is also induction stovetop compatible, making it a great choice for those with specialized cooktops.
The pan is also oven safe up to 600°F, making it perfect for cooking a variety of dishes. The triple-riveted steel handle provides a sturdy grip.
The carbon steel construction makes it lightweight and strong, while the metal utensil-safe coating ensures that it will last for years to come.
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Best Wok: Joyce Chen Non-Stick Wok Set
With a 3 liter capacity, this wok set is perfect for large families or groups. The tough Excalibur nonstick coating is perfect for cooking at high temperatures, and it is also easy to clean.
It is crafted from a lighter, stronger material that is just as durable as cast iron. The set also comes with a solid maple wood handle and a helper handle that can be removed for oven temps up to 500 degrees.
The set includes a lid, tempura rack, bamboo spatula, tongs, rice paddle, cooking chopsticks, and six pairs of table chopsticks.
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Best Compatible: Matfer Bourgeat Black Carbon Steel Fry Pan
It has a capacity of 325 milliliters and is made with natural black carbon steel. The pan has a wide base that makes it perfect for frying larger items.
Pan also has PTFE and PFOA-free coatings, making it a safe option for cooking. In addition, this fry pan is free of rivets, giving it extra strength and security.
Featuring a unique angled design, the frying pan is compatible with many different cooktops, including gas, electric, and induction.
The pan’s black carbon steel construction ensures even heat distribution and durability.
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Best High Sides: de Buyer Carbon Steel Frying Pan
The 2.7-liter capacity is large enough to accommodate multiple servings, but not so large that it is difficult to maneuver.
The carbon steel construction ensures even heat distribution and prevents hot spots, while the lack of a synthetic coating prevents sticking and makes cleanup a breeze.
The pan features a signature beeswax finish that protects against oxidation. Once seasoned, the pan will develop a natural nonstick patina.
The pan also has a riveted handle and is designed to stay cool during cooking, and it provides a secure grip.
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Best Blue Carbon Steel: Made In Blue Carbon Steel Frying Pan
The Made In blue carbon steel frying pan has a 3-liter capacity and a 10.25” diameter. It is made from heavy gauge carbon steel and has a blue enamel finish.
The pan also has a stainless steel handle that is riveted to the pan for durability.
The pan can be used on any cooktop, including gas, electric, and induction. It is an excellent conductor of heat and handles heat up to 1200F.
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Best Design: Uno Casa Carbon Steel Pan
This pan is made from high-quality blue carbon steel, and it has been pre-seasoned so that it is ready to use right out of the box.
It is also compatible with any cooktop, making it a versatile option for any kitchen. This pan is designed for superior heat conductivity.
As a result, it heats up quickly and evenly, making it ideal for cooking anything from delicate fish to hearty stews.
In addition, the pan is coated with a protective layer of oil that helps to prevent rusting. And is free of harmful chemicals.
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Best In Versatility: YOSUKATA Carbon Steel Wok Pan
With a 1.4 gallon capacity, it’s large enough to cook for a crowd. It’s also pre-seasoned at high temperatures, so you don’t have to worry about the pan rusting or sticking.
And because it’s made of carbon steel, the pan will develop a natural patina over time, making it even more non-stick.
The ergonomic design of the wooden handle ensures a comfy grip, even when cooking over high heat.
It is also convenient to carry and easy to store. Additionally, the pan has a flared rim that prevents food from spilling.
Pros
Cons
Best Flat Base: de Buyer Carbon Steel Crepe & Tortilla Pan
With a capacity of 0.6 liters, it’s perfect for making crepes, pancakes, and tortillas. The pan is made of carbon steel with a signature beeswax finish that protects against oxidation.
The beeswax finish also gives the pan a natural non-stick surface. The pan has a long handle that stays cool during cooking and is riveted for durability. The pan is also lightweight.
Once seasoned, the pan has natural nonstick properties, making it ideal for cooking crepes. The pan is also durable and easy to clean, making it a great addition to any kitchen.
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FAQs
If a carbon steel skillet has been stored with any wetness on it or has been left idle for a period, rust may occasionally start to appear on it. If this occurs, all that has to be done is use a gritty scrubber to remove any remaining tarnish, wipe it dry, and then start seasoning.
Before seasoning carbon steel cookware, you should take off any special covering. Many cookware has a covering of beeswax to shield the top while shipping. To remove as much beeswax as you can, DeBuyer advises using boiled water and a delicate cloth.
Dry the surface, then cover it with a thin layer of oil or fat before putting the pan in the oven for an hour at 300 degrees. The greased pan can also be warmed on the flame until the oil starts to bead. Remove it from the burner, and pat any excess oil dry with a fresh towel.
Absolutely. Among the most adaptable elements for cookware is carbon steel, which can be operated on direct heat like campfires and BBQ grills as well as on electrical, gas, and induction stoves.
If your cookware exhibits any rusty symptoms or looks like it has a coating of old food accumulation, you have to re-season it. Normally, your pan will continue to develop seasoning with usage, but if you do want to “begin fresh,” scrape the top with a rough sponge to remove any harshness (or heat the pan just a little before scrubbing with a salt-and-oil solution), and then repeat the seasoning procedure.
Certainly, kitchenware made of carbon steel is suitable for induction stoves. Using carbon steel skillet on a variety of cooking mediums is safe.
A brand-new carbon steel pan’s covering can be easily removed. Verify the instructions that came with the pan because they may vary depending on the maker. Usually, the coating is simply removed with rubbing alcohol. Additionally, you may get rid of the beeswax from the pan by giving it a gentle cleaning with Bon Ami as well as Bar Keepers Friend.
