The 7 Best Carbon Steel Pans, Tested & Reviewed

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The Spruce Eats / Joy Kim

Cast iron pans have been a popular kitchen staple for years, but professional chefs around the world have come to love pans of a different material: carbon steel. This alloy is made from steel and carbon (just like cast iron), but in slightly different proportions. When used to create cookware, the result is a lighter, less brittle, smoother metal that performs almost exactly like cast iron. Compared to stainless steel or aluminum, carbon steel can withstand higher temperatures and is better at retaining heat.

What we love about a carbon steel pan is that once it has been seasoned, it will give you a nonstick surface that stands up to metal cooking tools, so you won’t have to worry about scratches. You’ll be able to use it for searing, frying, sautéing, and broiling on just about any cooktop, including induction, grills, and on a campfire. Like cast iron, carbon steel does require some mindful maintenance in order to retain its seasoning, but when it's properly cared for, it will last for the long haul.

To help you decide which one is perfect for your cookware collection, we researched top-rated carbon steel pans and then tried them out ourselves to evaluate their design, heating capacity, ease of cleaning, and more.

Sloped sides make flipping food easy

Great depth for pan-frying

Heats up fast and evenly

Seasoning arrives a bit lackluster

The Made In company is making a name for itself with quality kitchen gear, so it’s no surprise that its blue carbon steel frying pan is a favorite. While the blue color is distinctive when the pan arrives, it darkens with additional seasoning and with more use, as it should. The sloped sides make it easy to flip food in the pan, and the arched handle offers a firm, balanced grip. A hanging hole on the handle makes it easy to hang the pan on a hook to keep it at hand.

When testing, we found that the initial seasoning of the pan was spotty, but noticed an improvement in its nonstick quality with continued use and seasoning between cooking sessions. It heated up fast and even, which was most notable when we achieved a beautiful sear on steak. Like all carbon steel pans, this does need some maintenance, but it wipes clean with just a paper towel.

The pre-seasoned version of this pan is available in 8-inch, 10-inch, and 12-inch diameters, with weights ranging from 2 to 3 to 4.31 pounds. We love that all three are also available as a complete set, and, if you're looking to replace cookware, you can ship your old stuff back to Made In for recycling. Lastly, all of Made In's cookware is backed by a lifetime warranty.

Oven Safe Temperature: 1200 degrees Fahrenheit | Pre-Seasoned: No | Sizes Available: 8 inches, 10 inches, 12 inches

Available in multiple sizes

Heats evenly with no hot spots

Welded handle makes it easy to clean

Takes elbow grease to get beeswax coating off

This all-purpose pan by Matfer Bourgeat is made in France and is designed for commercial and home use. Constructed of unseasoned black carbon steel, you’ll have to first remove the beeswax coating, which will take some time and elbow grease, and then season it yourself. The steel handle is welded securely to the body of the pan, and since it does not have traditional rivets, it is easier to keep clean since there’s nowhere for food particles and residue to hide.

We love how light this pan was compared to cast iron, and that it heated quickly and evenly with no hot spots. Seared chicken thighs easily browned, and eggs didn't stick at all once the pan had been properly seasoned. This pan also cooled quickly, allowing for precise control when we seared fish on high and lowered the temperature to finish cooking. The only issues with sticking arose when cooking sugary syrups, which resulted in some caramelization and left behind residue.

The angled sides make it suitable for a variety of uses, from stir-frying to sautéing, and you’ll be able to use this on just about any cooking surface, even induction. Be sure to wash the pan thoroughly with a bristle brush and mild dish detergent to remove the protective coating before first use.

Oven Safe Temperature: 750+ degrees Fahrenheit | Pre-Seasoned: No | Sizes Available: 8.63 inches, 9.75 inches, 10.4 inches, 11 inches, 11.88 inches, 12.63 inches, 14.13 inches, 15.75 inches, 17.75 inches

Sturdy

Easy to clean

Large size but lightweight

Handles get hot

There's not much we don't like about this carbon steel wok. During testing, this pan impressed us with its ease of use, performance, and ease of cleaning. We found that the handles got hot during cooking, but this wasn't a huge issue in the long run.

Otherwise, we are impressed with the durable construction—the flat bottom ensures you can use it on any cooktop, and it works with changes in cooking temperature effortlessly. During testing, we made beef fried rice and found the wok to be easy to maneuver and toss, despite weighing over 11 pounds. After cooking, we barely had to give it a scrub, as everything washed away easily with water. We re-seasoned it and it was ready to go for the next use.

Oven Safe Temperature: 450 degrees Fahrenheit | Pre-Seasoned: Yes | Sizes Available: 11.8 inches, 13.5 inches

Long handle that stays cool

Helper handle for easy maneuvering

Good for high-heat and low-heat cooking

Seasoning video available (in French)

Enamel-coated handle limits oven use

This pan straddles the line between a low-sided frying pan and a wok, with medium-high sides that will keep your food contained when you’re stir-frying, yet it won’t eat up storage space. This pick is made in France and comes with a beeswax coating that protects the metal as the pan travels from the manufacturer to your door.

The pan has a long, ergonomic handle that is securely riveted to the pan's body to help you toss the ingredients as you cook and easily hang the pan when it's not in use. Out of the box, we found this pan slightly heavy and unbalanced, and often had to grab the handle with both hands while cooking. It heated quickly and extremely evenly, whether the heat was high or low. For the most part, food slid right out of the pan, but there were a few instances of sticking. The pan did come clean, though, with a hot water rinse.

One other thing we noted is that it is oven-limited. Because of the epoxy coating on the handle, you can only use this pan in the oven for a maximum of 20 minutes at 400 degrees Fahrenheit. For those who want a truly ovenproof version, the de Buyer Mineral B Pro is equipped with a cast stainless steel handle so it can handle longer stints in the oven.

Oven Safe Temperature: 400 degrees Fahrenheit | Pre-Seasoned: Yes | Sizes Available: 8 inches, 9.5 inches, 10.25 inches, 11 inches, 12.5 inches, 14 inches

Solid construction

Securely riveted handles

Works great for omelettes and pancakes as well as crepes

Handle can get hot if pan is in use for a long time

Made in France by a renowned, premium cookware company, this crepe pan comes with a protective beeswax coating that should be removed before seasoning. Once it is seasoned, it provides a wonderfully nonstick surface and even heating to make crepes, pancakes, and omelets with minimal oil.

When we tested it out, the pan heated very quickly and needed to be used at a lower flame than expected, as its heat conductivity was almost too effective. For optimum results, start with a medium flame and adjust as needed, depending on your crepe batter. While this pan has low sides that make it easy to access and flip your crepes, it can also be used for searing proteins, making or heating tortillas, and cooking any foods that don’t require the higher sides of a traditional skillet or frying pan.

Like de Buyer's Mineral B fry pan, this has an epoxy-coated handle that gets hot and isn't truly oven-safe, but that won't matter if you're planning on using only the stovetop. Available in 9.5, 10.25, and 12-inch models, you can select the best diameter for your preferred crepe size.

Oven Safe Temperature: 400 degrees Fahrenheit | Pre-Seasoned: No | Sizes Available: 9.5 inches, 10.25 inches, 12 inches

Gets hot quickly

Well-balanced for easy maneuvering

Comfortable handle

Cast-iron handle is slightly heavy

If you’re not sure you’ll love cooking with carbon steel, this affordable 12-inch skillet is a good starter piece. It’s pre-seasoned, so you can use it right after giving it a preliminary wash to remove the protective wax and it’s a nice size for searing a few small chops for dinner. The handle is coated cast iron, and shaped to give you a comfortable hand-hold while you cook despite its heaviness.

We found that it was amazingly nonstick on arrival, that the pan was well-balanced, and allowed us to flip food in the pan while cooking. It shone in every test, from cooking eggs to baking biscuits in a hot oven (where we were sure it was sticking). At this price point, it's a solid starter piece for an initial foray into carbon steel cookware.

Oven Safe Temperature: 600 degrees Fahrenheit | Pre-Seasoned: Yes | Sizes Available: 10 inches, 11 inches, 12 inches

Heated quickly and evenly during testing

Available in three popular sizes

Securely riveted handles

Handle gets hot during cooking

Lodge is well-known for its vast array of cast iron cookware, so it makes sense that the company would venture into making carbon steel cookware as well. Like many of Lodge's cast iron pieces, this skillet comes pre-seasoned, so you can start cooking with it right away—additional seasoning will make it more nonstick and more rust-resistant. The skillet comes in three diameters—8 inches, 10 inches, and 12 inches—and is also broiler-safe.

We were surprised at how quickly this pan heated up and were impressed by its responsiveness as we turned the heat up or down. A design issue, though, is that the handle gets hot when cooking for extended periods of time, easily remedied with the use of an oven mitt or pot holder. This can be used on all cooktops, including induction, as well as on a barbecue grill or campfire.

Oven Safe Temperature: Not specified | Pre-Seasoned: Yes | Sizes Available: 8 inches, 10 inches, 12 inches

The Made In Carbon Steel Frying Pan takes the top spot because of its lightweight construction and professional-grade performance. We also stand behind the Matfer Bourgeat Black Carbon Steel Fry Pan due to its amazing performance.

We've sent many of the popular carbon steel pans directly to the homes of our expert food writers to see how they stood up to weeks of everyday cooking and cleaning. The tests consisted of seasoning the pans (if need be), holding the pans with one hand to get a feel for the weight, and cooking a variety of foods like eggs, meat, and more. With each test, we looked at a few key features, including:

By Bernadette Machard de Gramont

Carbon steel pans weigh considerably less than their cast iron counterparts—a 12-inch Lodge cast iron skillet weighs about eight pounds, while a similarly sized Lodge carbon steel pan weighs less than five pounds. If lugging heavy cast iron cookware in and out of storage might be a problem, then this is a great alternative. A good carbon steel pan still has enough heft to it to keep it from moving around on the burner but is still light enough to be very responsive to changes in heat.

Carbon steel cookware often starts out as a sheet of metal that is then heated, pressed, and shaped into the desired silhouette. Pans typically come in 2mm or 3mm thickness, with the latter being heavier and closer to a cast iron pan. Unlike cast iron’s single-piece construction, handles are typically forged separately and attached with rivets (ppt for this type of construction versus spot-welded handles that are more likely to loosen or detach over time). You’ll want to make sure that your handles are easy to grab and aren’t too short—they’ll get too hot on the stove—or too long to put into the oven or store away.

Like cast iron, carbon steel has a very high heat tolerance and can be used with a variety of cooktops, including induction and open flame. Most carbon steel pans can withstand up to 800 degrees Fahrenheit, while some brands can withstand temperatures up to 1200 degrees. While this is more than enough for normal household use on the stove and in the oven, certain techniques (like wok cooking) require that one’s pans can stand up to even the most powerful of cooking fires. Carbon steel is also prized for being very responsive to changes in heat, becoming hotter faster and cooling down quickly when the heat is lowered or removed.

If you already know how to clean and care for cast iron, then you automatically know how to take care of carbon steel. Its tough finish can resist scratches and is compatible with metal utensils which makes it, for the most part, fairly low maintenance. Like cast iron, carbon steel should not be washed with dish detergent or placed in a dishwasher as it will remove the seasoning. Scrub away any particles, rinse with water, and wipe clean, then heat some oil in the pan until it starts to smoke. Wipe away the oil with a paper towel, and your pan is ready to store.

To season a carbon steel pan, you will want to first remove any protective coating—many pans come with a layer of beeswax to protect the surface in transit. DeBuyer recommends using hot water and a soft cloth to rub away as much of the beeswax as possible. Dry the surface, then coat it in a thin layer of oil or fat, then place the pan in the oven at 300 degrees for an hour. Alternately, you can heat the oiled pan over medium heat on the stovetop until the oil starts to bead. Remove from the stovetop and wipe away any excess oil with a paper towel. If your pan has arrived seasoned, you can skip this process, but you'll want to re-season your pan every now and again.

You'll notice that you need to re-season your pan if there are any signs of rust, or if your pan feels like it's crusted with old food buildup. Typically your pan will keep building up seasoning with use, but if you ever want to "start over," scrub the surface with an abrasive sponge (or heat the pan slightly then scrub with a mixture of salt and oil), removing any roughness, then start the seasoning process over.

Sometimes a carbon steel pan might show signs of rust if it was put away with any moisture on it or it's been sitting unused for a while. If this happens, simply scrub away any of the patina with an abrasive scrubber, wipe dry, then begin the seasoning process.

Yes. Carbon steel is one of the most versatile materials for cookware and can be used on electric, gas, and induction ranges as well as over open flames like campfires and BBQ grills.

Carbon steel and cast iron are often compared because they have a multitude of similarities in terms of durability and versatility. Both made from alloys that contain iron, but the differentiating factor is the amount of carbon in the alloy: cast iron contains anywhere from 2 to 3.5 percent, where carbon steel contains just 2 percent. This makes carbon steel fairly malleable so it can be molded, hammered, and stretched (by contrast, cast iron is fairly brittle and more susceptible to breakage.) Carbon steel’s iron content means that it is compatible with induction cooktops, and its smooth surface will eventually build a patina that makes it naturally nonstick. This material best suits silhouettes that are flat with flared sides—think saute pans, skillets, crepe pans, paella pans, and woks—so if you’re in the market for any of these pans, carbon steel is a fantastic option.

Donna Currie is a food writer and product tester for The Spruce Eats. A self-professed "kitchen geek," she's written many roundups on a range of essential kitchen items, from the best induction burners to the top seafood kitchen tools of the year.

This piece was edited by Bernadette Machard de Gramont, an LA-based writer who specializes in global food and wine content. She researches and tests a variety of cookware, bakeware, and wine tools, and interviews field experts for their insight.