TL;DR: If you’re looking for a durable, lightweight, multi-purpose pan that performs similarly to cast iron, then carbon steel is the answer. A well-seasoned carbon steel pan can substitute for a nonstick pan and be excellent for high-heat cooking like searing.

I’ve been cooking for the better part of fifteen years now. My starting cookware collection was a haphazard mix of pots and pans that I got from my parents and from thrift stores. I’ve since refined it quite a bit, and cast iron has become my favorite cookware material. Because of that, I decided that I had to try carbon steel, which is said to perform like cast iron but be much lighter.

So far, I haven’t been disappointed. I have a carbon steel skillet, and while I don’t know if it performs exactly like cast iron, it’s durable, has even heating, and is stovetop, broiler, and oven-safe. It’s much lighter, so it’s easier to handle, and takes a smooth seasoning. If you like cast iron but haven’t tried carbon steel, I highly recommend it and will share recommendations later on in the article.

How to Pick the Right Carbon Steel Pan for the Job

Like cast iron, carbon steel is primarily used for fry pans or skillets, though it’s also a common material for woks. However, it can be used for other types of pans, like crepe pans, roasters, and grill pans. A properly maintained carbon steel frying pan can be passed down to your children, so it’s not a bad idea to take some time to consider exactly what you want in a pan before making a purchase.

Construction of Carbon Steel Pans

Carbon steel pans should ideally be made entirely out of carbon steel. That way, they’ll be safe on the stove, in the oven, and compatible with induction cooktops. The rivets that attach the handle to the pan should be secure, and sit tightly against the metal so that bits of food won’t get stuck under them.

Most carbon steel pans will come already seasoned and ready to cook with. It is still possible to get ones that aren’t seasoned and will instead come with a protective coating – like beeswax – to guard the pan from rust.

What Is Seasoning?

If you’ve been reading about cast iron or carbon steel, then you’ll likely see multiple references to seasoning. If you don’t know what that means, don’t worry – I’ll explain right here. And even if you do, you may still learn something you didn't already know.

Seasoning is the process of creating a coating on the surface of the metal that both protects it from oxidation and adds a nonstick layer. This is done by applying a thin coat of vegetable oil, then heating it to a high temperature to bond it to the metal. That’s why cast iron and carbon still are both black – because of the seasoning coating, also known as a patina. Of course, this seasoning will never be as effective a nonstick coating as Teflon or other chemical nonstick layers, but with time and enough layers, it can get pretty close. Even better, unlike a nonstick pan, if the seasoning is damaged or begins to flake off, it can be removed and replaced. Different professional chefs and other experts prefer different types of oil for seasoning the pan. While any neutral oil will do, the top recommendations include:

• Grapeseed oil
• Flaxseed oil
• Canola oil
• Melted shortening
• Vegetable oil

Lard was traditionally used to season cast iron and carbon steel, though most people no longer recommend it – but it does still work, if that’s what you have on hand. However, if you don’t use your cookware regularly, the oil – or lard – can go rancid.

Caring for Carbon Steel Pans

Carbon steel pans require the same care and attention that cast iron pans do. In order to preserve the seasoning and prevent rust, here are ways to make sure that your pan serves you well for years to come:

• Hand wash: Carbon steel doesn't fare well in the dishwasher, as it can take the seasoning off and leave the pan exposed to rust. It’s best to be sparing with soap and instead use bamboo or chain scrubbers to remove food stuck on the pan.
• Don’t put a hot pan in cold water: While carbon steel is safe at very high temperatures, abrupt temperature changes can be problematic for it. Putting a hot pan into cold water can cause it warp, which can permanently damage or even ruin your pan.
• Add additional seasoning layers: Most pans come pre-seasoned, but it’s not a bad idea to add more layers of seasoning before the first use. Even if you don’t, you should add a layer of oil after each use, both to help protect it and to add the seasoning when you next cook with it.
• Reseason when needed: Carbon steel doesn't take seasoning quite as strongly as cast iron, as the alloy isn’t as porous. That means that the seasoning layer is more likely to flake off or wear off. Don’t worry if that happens – just add another layer of reasoning. If it’s really uneven or rusty, then you can strip the seasoning off with vinegar (for rust) or oven cleaner and start over from scratch.

My Top Picks for Carbon Steel Pans

There are many options for carbon steel cookware, so finding the right one for you can take some searching. In order to make that process easier, here are my choices for the best carbon steel pans.

1. Merten & Storck Carbon Steel Fry Pan Inch

This pan comes pre-seasoned, so you can start cooking immediately with a nonstick layer. It is lightweight and has a stainless steel handle. It's safe in the oven, on a cooktop, and for induction. This fry pan is heavy-duty and long-lasting for those looking for a lighter-weight option to cast iron. Like all carbon steel, though, you need to be careful that there's no moisture in the pan when you put it away.

2. Lodge Seasoned Carbon Steel Skillet

Lodge is known for its cast iron skillets, so it makes sense that they’d foray into carbon steel. This pan is made entirely of carbon steel – even the handle, meaning that it works on the stove, in the oven, under the broiler, and even over a campfire. It’s made in the USA and has excellent composure at high heat, making it perfect for stir-fries, searing steaks or outdoor cooking. That being said, it has a very plain design, and the handle will get hot when being used on a burner, so it’s a good idea to invest in a silicone handle cover.

3. Merten & Storck Carbon Steel Grill Pan

Grill pans are perfect for when you want grill lines, but it isn’t a good day for the grill. This pan is black carbon steel, so it works just as well in the oven as on the stove. It has a pour spout to make it easy to get excess fat out of the pan. It’s safe up to 660°F, meaning that it can be used for outdoor cooking. However, grill pans can be difficult to clean, and the straight handle will keep your hand closer to the heat than you’d like.

4. Viking Blue Steel Fry Pan

Viking makes higher-end cookware of various types, including stainless steel, cast iron, and carbon steel. Their carbon steel pan is heat treated to help resist rust, has a curved metal handle to help keep it cool on the stovetop, and has a large cooking surface. It’s safe for the oven and broiler and comes pre-seasoned. However, it can be a little too responsive to heat at times, meaning you can end up scorching your dinner.

5. Made In Blue Carbon Steel Frying Pan

Made In makes good, durable cookware. It’s blue carbon steel, meaning that it's been annealed. This is a process to help prevent corrosion, as a layer of oil is applied onto the carbon steel before it’s shaped, giving the metal a blue tint. You have a choice of getting it pre-seasoned or without seasoning, so you can apply your own. The unseasoned pans are made in France, while the seasoned pans are made in Sweden. It has a large cooking surface, a stainless steel handle, and is safe up to high temperatures. However, this is the most expensive skillet on this list.

6. Merten & Storck Carbon Steel Roasting Pan

Carbon steel isn’t only for skillets and grill pans – Merten & Storck also makes a roasting pan. It can fit a whole chicken or turkey, comes with a stainless steel rack, and is pre-seasoned. It’s safe for the stovetop too, meaning that it’s perfect for making gravy from drippings, searing before baking, or grilling. Like all carbon steel, it’s hand wash only, and will require that extra bit of care.

Let Us Help You Find the Right Carbon Steel Pan for You

It can be overwhelming to try to find the right choice for your needs, particularly if you don’t have experience with carbon steel pans. Some of it also boils down to personal preferences in terms of handle shape, size, and whether or not it comes pre-seasoned. As a pan is an item you’ll use a lot over its lifetime, don’t be afraid to take your time. If you feel you need more information or advice, reach out to one of our Kitchen Experts! Any of our Experts would be more than happy to help you find the carbon steel pan that’s just right for you.