The Best Carbon Steel Pans
Carbon steel is what professional kitchens have cooked on for over a hundred years. It is lighter than cast iron, heats up faster, and develops a seasoning that is just as non-stick over time. A carbon steel pan that is cared for will outlast any non-stick pan made and will get better every year. These are the pans the restaurants are not replacing.
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How to Choose
Gauge matters: thicker carbon steel holds heat better and is less prone to warping. Look for 2mm to 3mm thickness. The two main styles are straight-sided saute pans and sloped-sided skillets -- the sloped sides make it easier to flip food and toss ingredients. Avoid anything with a coating. Raw carbon steel, seasoned by use, is the entire point.
De Buyer Mineral B Round 11-Inch
If you only buy one, make it this one. Read the full guide below for alternatives at every price point.
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Six things that determine whether a carbon steel pan will respond to heat control or frustrate you with hot spots.
Carbon steel should be at least 2.5 mm thick, ideally 3 mm. Thinner pans heat unevenly and warp easily. Thicker pans distribute heat smoothly and respond predictably to temperature changes. Check the weight and thickness specifications before buying. A 10-inch pan under 2 pounds is too thin.
The handle should be riveted to the pan with at least two solid rivets, ideally three. This prevents handle wobble and ensures the handle does not loosen over time. Cheap pans are spot-welded, which eventually comes loose. Check the handle before buying. Wiggle it. It should feel rock solid.
Flat sides make it easier to flip food and slide it out of the pan cleanly. Rounded sides are traditional and distribute oil more smoothly for sauces. Both work well. Flat sides are slightly better for precise cooking. Rounded sides feel more authentic. Choose based on your preference.
French carbon steel (de Buyer, Mauviel) is the standard. German carbon steel (Fissler) is solid. Chinese carbon steel (Lodge) is good value. Indian carbon steel (various brands) is getting better. Origin matters less than construction quality. Check the review history and weight specifications.
Some pans come pre-seasoned, others come bare. Pre-seasoned is more convenient but the seasoning is light. Bare pans need initial seasoning but often come cleaner. Either works. Pre-seasoned means you can use it immediately. Bare means you prepare it first. Neither gives you a finished non-stick surface -- that develops with use.
A quality carbon steel pan should be oven-safe to at least 400 degrees. Many are rated to 500 degrees or higher. The handle material matters -- wooden handles limit oven temperature. Metal or riveted handles allow higher temperatures. Check the spec. It matters if you ever finish cooking on the stovetop and transfer to the oven.
Good, Better, Best
Carbon steel costs less than stainless but requires the same maintenance as cast iron. The price difference buys thickness and manufacturing precision.
Lodge carbon steel or Tramontina. 2.5 mm thickness, pre-seasoned, heats evenly enough for basic cooking. The entry point to carbon steel. Responds to temperature reasonably well, builds seasoning quickly with use. You will outgrow it or use it forever depending on how you cook. No money wasted here.
Recommended for: anyone buying their first carbon steel pan.
Matfer Bourgeat or de Buyer Mineral B. 3 mm thickness, better handle riveting, responds predictably to temperature changes. The weight increase over entry pans is noticeable -- the pan handles heat more smoothly. French steel and manufacturing. Worth the upgrade for someone who cooks daily.
Recommended for: cooks who use carbon steel regularly.
de Buyer Mineral B Bois handle or Mauviel. 3.5 mm or thicker, refined handle design, superior heat distribution, comes with proper seasoning. The difference from Better is craftsmanship and feel. These pans reward good technique. An investment that lasts longer than you will own it.
Recommended for: anyone who cares about the tool as much as the cooking.
The Picks
De Buyer Mineral B Round 11-Inch
Made in the Vosges mountains of France. The De Buyer Mineral B is the pan found in professional kitchens from Paris to New York. The steel is 2.5mm thick, the handle riveted, the mineral beeswax coating burns off in the first use and leaves clean iron ready for seasoning. It will outlast every non-stick pan you have ever owned, combined.
The industry standard. What French chefs have cooked on for generations. Nothing else in this price range performs better.
Find on Amazon arrow_forwardMatfer Bourgeat Carbon Steel Pan 11-7/8 Inch
Another French professional-grade carbon steel pan, used in French cooking schools and three-star restaurant kitchens. The Matfer is slightly thicker than the De Buyer, heats a touch slower, and holds heat more evenly. The handle is welded rather than riveted, which some cooks prefer for cleaning. Either the Matfer or the De Buyer will last a lifetime.
If the De Buyer is sold out or back-ordered, the Matfer is the equivalent. Both are correct answers.
Find on Amazon arrow_forwardLodge Carbon Steel Skillet 12-Inch
Lodge entered the carbon steel market with a skillet made in their Tennessee foundry. Thicker than most European carbon steel, with a handle geometry familiar to anyone who has used their cast iron. Pre-seasoned with vegetable oil. A legitimate American alternative to the French imports at a lower price.
For the cook who wants American-made carbon steel with the Lodge heritage behind it.
Find on Amazon arrow_forwardBK Black Steel Skillet 12-Inch
Made in the Netherlands, the BK Black Steel has a black oxide coating that gives it a head start on seasoning. It is lighter than both the De Buyer and Lodge carbon steel options, heats very quickly, and works on induction. The lighter weight appeals to cooks transitioning from non-stick who find traditional carbon steel unwieldy.
The entry point into carbon steel for cooks coming from lightweight non-stick pans.
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