What is carbon steel?

All steel is a mixture of iron and carbon. Carbon steel has a higher proportion of carbon than normal, which makes it harder, stronger, and better able to conduct heat than other types of steel. It's lightweight for its durability, but it's comparatively expensive to manufacture and susceptible to rust. Carbon steel pans need to be seasoned to protect against water and oxygen, and carbon steel knives need to be washed and dried immediately after use. Stainless steel adds chromium to the mix, making a shiny and corrosion-resistant metal that doesn't need seasoning when used in pans. It's cheaper than carbon steel, but it doesn't conduct heat as efficiently and is more likely to get warped or dented under heavy use.

What is a carbon steel pan best for?

"Carbon steel pans are a wonderful alternative to chemically coated nonstick pans," says Ted Burdett, founder of cookware company Fourneau . "The oil-seasoning finish on carbon steel stands up to high heat, so it works well under a broiler, and you can use metal cooking tools without fear of scraping up Teflon." Carbon steel is usually compared to cast iron since it's often used for many of the same tasks, but it heats much more quickly than cast iron. "Depending on the thickness of the steel, it is much more responsive than a cast iron pan," says Burdett. "This makes it great for cooking lower-temperature dishes like fried eggs, scrambled eggs, omelets, french toast , or just general sautéing and light stir-frying."

How do you clean a carbon steel pan?

With a good layer of seasoning, most carbon steel pans require just a quick rinse. However, sometimes food can stick, which requires more scrubbing. "With heavily soiled pans, it's important to remove any stuck or carbonized food bits – these do not contribute to a pan's seasoning. A bamboo scraper or chainmail scrubber works well. Light detergent and a sponge will be enough to clean up after most dishes," says Burdett. After cleaning, heat the pan on the stove on low heat until both sides are dry. Never put a carbon steel pan away wet, as it can rust. Like cast iron skillets, carbon steel pans are susceptible to rust — but if rust spots start to appear, they're fixable. Burdett recommends steel wool and elbow grease for light rust. "After the rust is rubbed off, wash the pan and season it several times to rebuild the protective oil coating. Heavy rust can lead to pitting on the steel surface and may require a wire brush to remove."

Are carbon steel pans nonstick?

Yes and no. "Although not as nonstick as a chemically coated pan, a carbon steel pan gets better over time, developing a nearly nonstick surface that does not need to be replaced every couple of years," says Burdett. "Carbon steel pans will never provide the same nonstick performance as a Teflon pan, but with their smooth cooking surface, they can get close. If you like a durable product, consider that oil seasoning improves over time while ceramic coatings and Teflon degrade over time and cannot be repaired."

How do you season a carbon steel pan?

"Seasoning is built up in layers by applying a very thin film of oil to the pan surface and then heating the pan to 'bake on' the oil. When heated, the oil forms cross-linked bonds and cures to a solid film. Flax, grapeseed, and soybean oil form hard, smooth seasoning layers," says Burdett. "More and more, carbon steel pans are being sold with seasoned already applied, providing the home chef with a solid foundation on which to build. In most cases, you can start cooking with pre-seasoned pans right out of the box." Over time, if properly maintained, the seasoning will be bolstered by regular use.

The 5 Best Carbon Steel Pans of 2024, Tested & Reviewed

Hand wiping best carbon steel skillets displayed on stovetop — Photo:
Food and Wine / Joy Kim

If you like to cook, chances are you already know the importance of having a quality nonstick frying pan, a durable stainless steel skillet, and a reliable cast iron pan in your kitchen. A carbon steel skillet combines the benefits of all three, making it a heavy-duty workhorse that's surprisingly slick and easy to clean. You'll find carbon steel pans stocked in restaurant kitchens; they can handle high heat to get the perfect sear without the heft of cast iron. Moreover, these pans are compatible with all cooking surfaces, from induction cooktops to outdoor grills. Most have heat tolerances exceeding 600°F, so they can go from the stovetop to the hottest broiler without any issues.

Carbon steel conducts heat quickly and evenly, making it the preferred material for paella pans —especially if you want to achieve a crispy socarrat crust. Carbon steel is also the perfect pan material for searing meat; it heats more evenly than cast iron cookware and is less prone to sticking than stainless steel. You can even make flawless fried eggs and omelets once the carbon steel is properly seasoned. Once you add a carbon steel pan to your collection, you'll find yourself reaching for it daily.

Chefs have heralded carbon steel for years, but now it's time for home cooks to get in on the secret. To help, we tested 20 top-rated options to find the best carbon steel pans for most cooking tasks. These were the top performers.

Our Top Picks

Best Overall:

Mauviel Nonstick Frying Pan at Amazon $95

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Best Overall, Runner-Up:

SALE

Merten & Storck 12-Inch Carbon Steel Frying Pan at Amazon ~~$50~~ $29

Jump to Review

Best Splurge:

Smithey Carbon Steel Farmhouse Skillet at Food52 $295

Jump to Review

Best Value:

Vollrath Carbon Steel Fry Pan at Amazon $46

Jump to Review

Best Pre-Seasoned:

SALE

Lodge 10-Inch Carbon Steel Skillet at Amazon ~~$50~~ $40

Jump to Review

Best Overall

Mauviel Nonstick Frying Pan

Mauviel M'Steel Black Carbon Natural Nonstick Frying Pan With Iron Handle

PHOTO: Amazon

$95 at Amazon $76 at Wayfair View on Mauviel-usa.com

Pros

The pan performs consistently well and releases food easily; you can often just wipe it clean.

Cons

Acidic ingredients can strip the seasoning, and removing stuck-on foods requires heavy scrubbing.

The Mauviel stood out in testing for conducting heat easily and evenly, whether we were cooking crepes to a deep golden color or browning chicken. Made in France, the skillet comes coated with beeswax, preventing rust and preparing the surface for seasoning. This means that it needs some preparation when it comes out of the box: You have to remove the wax and season with oil (just as you would reseason cast iron) before cooking. We found the water had to come close to boiling to melt the wax before we could wipe it off. But its slick, nonstick surface is worth the work.

Mauviel's carbon steel heats evenly, leaving proteins with a nice sear. Flipping the crepe and chicken breast took minimal effort in our cooking tests. The fried egg, however, stuck to the surface and needed to be scrubbed off, while a few onions also stuck to the pan while preparing tarte Tatin. We noticed the seasoning seemed to wear off while cooking caramelized onions, likely from the acidity of the vinegar we added. Nonetheless, the pan still released the tarte Tatin with no issues. It can feel a bit heavy when lifting and maneuvering, especially with denser foods, but its comfortable handle helps.

Diameter: 11 inches | Weight: 51 ounces | Temperature Maximum: 700°F | Pre-Seasoned: No

Best Overall, Runner-Up

Merten & Storck 12-Inch Carbon Steel Frying Pan

Merten & Storck Pre-Seasoned Carbon Steel Induction 12" Frying Pan Skillet

PHOTO: Amazon

$50 $29 at Amazon $50 at Walmart

Pros

This pan wowed us with its nonstick surface and even heating combined with its inexpensive price tag.

Cons

It can't handle the very highest heat.

This pan thoroughly impressed us in every category. It's lightweight, easy to maneuver, and completely nonstick. It seared chicken thighs to golden perfection, baked an evenly browned, chewy skillet cookie, and scrambled eggs without leaving any residue behind. It came pre-seasoned, and we didn't need to add extra seasoning, oil, or butter while cooking; it was one of the most nonstick surfaces of all the pans we tested.

After testing, it washed clean with hot water, but we could've thoroughly cleaned it with just a dry cloth since nothing stuck to the pan during our testing. The Merten & Storck pan is compatible with all stovetops but only oven-safe up to 600 °F, so you should avoid heavy-duty broiling.

Diameter: 12 inches | Weight: 56 ounces | Temperature Maximum: 600°F | Pre-Seasoned: Yes

Best Splurge

Smithey Carbon Steel Farmhouse Skillet

$295 at Food52 View on Smithey.com View on Magnolia.com

Pros

This pan is visually stunning and provides even, consistent heating.

Cons

It's heavy, expensive, and needs extra seasoning for best results.

Smithey's hand-forged carbon steel skillets are stunning pieces of cookware that are just waiting to become family heirlooms or impressive gifts for your favorite home chef. As with all of Smithey's cookware, each pan is handmade and completely unique. We also love the functional design; the Farmhouse Skillet has a large cooking surface with gently sloped sides flaring into a wide diameter at the top.

In our tests, this pan heated up quickly and transferred heat evenly and consistently throughout. Though the Farmhouse Skillet comes pre-seasoned, it could benefit from additional seasoning. While it passed all three of our tests, there was some sticking with eggs. Our crepes didn't stick at all and were evenly cooked, but at 5 pounds, this is the heaviest carbon steel pan we tested, and it wasn't easy to flip and move this pan across the cooktop. And it's also quite expensive.

Diameter: 12 inches | Weight: 80 ounces | Temperature Maximum: 1,200°F | Pre-Seasoned: Yes

Best Value

Vollrath Carbon Steel Fry Pan

Webstaurantstore Vollrath 58920 French Style 11" Carbon Steel Fry Pan

PHOTO: Webstaurantstore

$46 at Amazon $46 at Walmart View on Webstaurantstore.com

Pros

This pan is lightweight, low-cost, easy to use, and had no trouble achieving even browning.

Cons

We didn't love the clunky extra-long handle.

If you took a peek behind the line at your favorite restaurant, you would likely see shelves lined with Vollrath pans. The brand's carbon steel frying pan in particular is a favorite among chefs who want a pan that can withstand the high heat and daily wear and tear of restaurant kitchens. It's incredibly lightweight and easy to wield, at a fraction of the cost of comparable pans.

The fried eggs stuck a bit in our tests, but we liked how evenly browed they were; this pan excels at heat transfer. The Vollrath did the best of all the pans we tested on chicken. There was no sticking whatsoever, and the chicken was perfect. Our tarte Tatin also came out pretty close to perfect; it readily released from the pan with even caramelization. The big thing we didn't like about this pan is its extra-long handle, which doesn't add much maneuverability and can get in the way when you have multiple items on the stove at once.

Diameter: 11 inches | Weight: 38 ounces | Pre-Seasoned: Yes

Best Pre-Seasoned

Lodge 10-Inch Carbon Steel Skillet

$50 $40 at Amazon $40 at Walmart View on Webstaurantstore.com

Pros

It holds heat at high and low temperatures alike, and it’s durable enough to use outdoors.

Cons

It's pre-seasoned with soybean oil, an allergen for some people, and it isn't fully nonstick.

Lodge's reputation is for great cast iron — the brand makes our top-tested cast iron skillet — and it brings the same craftsmanship to its carbon steel skillet. It's well-constructed and can handle the heat of a broiler, grill, or even campfire cooking.

This pan is pre-seasoned and ready to use out of the box, but it's seasoned with soybean oil, a common allergen. When food doesn’t stick, you can simply wipe the pan clean, but our fried egg left behind baked-on residue that needed vigorous scrubbing to remove. (It was very evenly browned, though.) On the other hand, the Lodge pan performed well with the crepe; the batter didn't stick, and the lightweight and ergonomic handle design made it easy to pick up and swirl. The pre-seasoning is a nice foundation, but we recommend adding some extra layers of oil to help build it up as you use it.

Diameter: 10 inches | Weight: 50 ounces | Pre-Seasoned: Yes

Our Favorite Carbon Steel Skillet

The Mauviel M'Steel Carbon Steel Frying Pan performed exceptionally well in our cooking tests, on top of being easy to hold, clean, and use. The Merten & Storck Carbon Steel Frying Pan is a close second place in our book because it combines a lightweight design with an impressive nonstick coating at a great price.

Our Carbon Steel Skillet Tests

We chose 20 carbon steel pans from leading brands and cookware newcomers to compare for this story, across two different rounds of testing. All ranged from 10 to 12.5 inches in diameter. Before turning on the stove, we assessed the weight and feel of each pan and how balanced it felt from handle to body. We also considered how hot or slippery each handle felt in our hands. Unless the directions specified otherwise, we did not do any extra seasoning before our cooking tests in order to compare each brand's original pre-seasoning.

Egg Tests: We made two scrambled eggs and two over-easy eggs in each pan to test nonstick functionality and gauge speed and evenness of heating. We looked for pans that released all the bits of scrambled egg completely, and released the fried eggs without sticking or breaking the yolks.
Crêpe Test: We made a batch of basic crêpes in each pan to test heat and weight distribution. After buttering the pan and pouring in batter, we lifted, tilted, and swirled to coat the surface evenly, noting how easy or difficult it was to maneuver. Then we flipped the crêpes to look for dark or light spots that would indicate hot or cold spots in the pan.
Chicken Test: To test high-temperature heating capabilities, we seared skin-on chicken thighs in each pan over medium heat. We looked for golden, evenly crispy skin, and chicken that was fully cooked inside and browned on the top and bottom without getting dry.
Baking Tests: To see how the pans could handle a sticky dish in the oven, we made two dishes: skillet cookies, and onion tarte Tatin with caramelized onions and onion wedges cooked in butter and sugar. After removing both dishes from the oven, we let the pans cool for a few minutes and inverted them onto serving plats. We considered how easily we could flip the pans, whether all the bits of chocolate chip and caramelized onion released cleanly, and if everything browned and crisped evenly.
Cleaning: Between tests, we cleaned the pans using the least labor-intensive method possible, whether that meant simply wiping them out with a dry cloth, doing a quick rinse, or putting in elbow grease with a scrubber. Most manufacturers advised against using soap to help preserve the seasoning layer, so we did not use anything harsher than hot water and a scrub brush.

After testing, we revealed retail prices to consider the pans' value for money. At the time of testing, the least expensive pan we tested was $28 and the most expensive pan was $295, with an average of $82.

spatula flipping egg in carbon steel pan displayed with eggs cooked in Carbon steel pans we recommend — Courtesy of Laura Denby

Factors to Consider

Shape, Size, and Design

Unlike cast iron skillets, which have sharp interior angles and straight sides, carbon steel frying pans tend to have sloped interior angles and a rim that's wider than the base. This is great for easy flipping and moving items around while you sauté but leaves less cooking surface on the bottom for tasks like searing two steaks simultaneously. Pans are measured at the rim, not the base, which means that a large-diameter pan with very rounded sides can give you less cooking area than a smaller-diameter pan whose rim matches its bottom.

Another design aspect to consider is how the handle attaches to the pan. Most brands use rivets, which can catch bits of food and be hard to clean, while others have one-piece construction with a perfectly smooth joint.

Maneuverability and Ergonomics

One of the benefits of carbon steel is that it performs like cast iron with less weight. However, thick, tough, and durable carbon steel pans can still be heavy compared to cheap aluminum, especially in larger sizes. If using heavy cookware is an issue for you, look for a pan with a long handle and ergonomic grip that makes it easier to maneuver. Also, consider what you plan to cook in your pan: A mid-weight pan might end up being too heavy after you add a whole roast chicken.

Seasoning

Seasoning is the process of coating metal pans with a thin layer of heated oil to create a protective barrier. This helps ensure nonstick cooking and resists rust and corrosion. Seasoning is most often associated with cast iron, but carbon steel pans also benefit from the process.

If you're new to seasoning your pans, it's probably a good idea to pick one that comes pre-seasoned so you can get started right away. But the seasoning layer will break down over time and needs replenishing every so often. Follow the manufacturer's instructions on how and how often to maintain your pan's seasoning, and it'll build up a better and better nonstick surface over time.

Cookies baked in carbon steel pans we recommend displayed on wooden surface — Courtesy of Laura Denby

Frequently Asked Questions

What is carbon steel?

All steel is a mixture of iron and carbon. Carbon steel has a higher proportion of carbon than normal, which makes it harder, stronger, and better able to conduct heat than other types of steel. It's lightweight for its durability, but it's comparatively expensive to manufacture and susceptible to rust. Carbon steel pans need to be seasoned to protect against water and oxygen, and carbon steel knives need to be washed and dried immediately after use.

Stainless steel adds chromium to the mix, making a shiny and corrosion-resistant metal that doesn't need seasoning when used in pans. It's cheaper than carbon steel, but it doesn't conduct heat as efficiently and is more likely to get warped or dented under heavy use.
What is a carbon steel pan best for?

"Carbon steel pans are a wonderful alternative to chemically coated nonstick pans," says Ted Burdett, founder of cookware company Fourneau. "The oil-seasoning finish on carbon steel stands up to high heat, so it works well under a broiler, and you can use metal cooking tools without fear of scraping up Teflon."

Carbon steel is usually compared to cast iron since it's often used for many of the same tasks, but it heats much more quickly than cast iron. "Depending on the thickness of the steel, it is much more responsive than a cast iron pan," says Burdett. "This makes it great for cooking lower-temperature dishes like fried eggs, scrambled eggs, omelets, french toast, or just general sautéing and light stir-frying."
How do you clean a carbon steel pan?

With a good layer of seasoning, most carbon steel pans require just a quick rinse. However, sometimes food can stick, which requires more scrubbing. "With heavily soiled pans, it's important to remove any stuck or carbonized food bits – these do not contribute to a pan's seasoning. A bamboo scraper or chainmail scrubber works well. Light detergent and a sponge will be enough to clean up after most dishes," says Burdett. After cleaning, heat the pan on the stove on low heat until both sides are dry. Never put a carbon steel pan away wet, as it can rust.

Like cast iron skillets, carbon steel pans are susceptible to rust — but if rust spots start to appear, they're fixable. Burdett recommends steel wool and elbow grease for light rust. "After the rust is rubbed off, wash the pan and season it several times to rebuild the protective oil coating. Heavy rust can lead to pitting on the steel surface and may require a wire brush to remove."
Are carbon steel pans nonstick?

Yes and no. "Although not as nonstick as a chemically coated pan, a carbon steel pan gets better over time, developing a nearly nonstick surface that does not need to be replaced every couple of years," says Burdett. "Carbon steel pans will never provide the same nonstick performance as a Teflon pan, but with their smooth cooking surface, they can get close. If you like a durable product, consider that oil seasoning improves over time while ceramic coatings and Teflon degrade over time and cannot be repaired."
How do you season a carbon steel pan?

"Seasoning is built up in layers by applying a very thin film of oil to the pan surface and then heating the pan to 'bake on' the oil. When heated, the oil forms cross-linked bonds and cures to a solid film. Flax, grapeseed, and soybean oil form hard, smooth seasoning layers," says Burdett. "More and more, carbon steel pans are being sold with seasoned already applied, providing the home chef with a solid foundation on which to build. In most cases, you can start cooking with pre-seasoned pans right out of the box." Over time, if properly maintained, the seasoning will be bolstered by regular use.

Other Carbon Steel Pans We Tested

Strong Contenders

De Buyer Mineral B Pro 11-inch Fry Pan ($115 at Williams Sonoma)

This pan passed all of our tests and was completely nonstick throughout the cooking process. It's durable and functional, and we love how easy it is to clean with just some hot water and a scrub brush. Unfortunately, it was one of the heaviest and most cumbersome to handle.

Matfer Bourgeat 12-Inch Carbon Steel Pan ($88 at Amazon)

This pan passed both our chicken and cookie tests but fell short on the egg test. While it's a sturdy, durable pan that transfers heat nicely, it was not as slick as we'd hoped. We also found it more challenging to clean than some of the others.

OXO Obsidian Carbon Steel 10-inch Fry Pan ($50 at Crate & Barrel)

This OXO frying pan has a large cooking surface and deeply angled sides, making it ideal for cooking large batches. However, we didn't find the surface as slick as some of the others, and a good deal of residue stuck to the pan during our egg test.

What Didn't Make the List

We tested 11 more carbon steel skillets that we just couldn't recommend. Most pans that didn't make the list had serious issues with sticking across multiple tests. Others were difficult to clean, requiring intense scrubbing or easily losing seasoning during cleaning. A few were sufficiently nonstick but heated so unevenly that we were disappointed in their overall performance. Finally, a few performed well but had design flaws we just couldn't look past.

Our Expertise

Laura Denby is a food writer and former professional chef who focuses on finding functional kitchen equipment for home cooks. She uses her years of experience cooking in professional kitchens along with her degree in Culinary Arts from the Institute of Culinary Education. For this piece, Laura personally tested each carbon steel pan and assessed each one's efficiency for use in home kitchens, using a diverse collection of recipes. You can find more of Laura's work in Real Simple, Better Homes & Gardens, Taste of Home, FoodNetwork.com, and more.

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