The two pans I don't recommend are Matfer because of the ongoing recall situation and De Buyer Mineral B because of its limitations while cooking in the oven.
Cites safety (against)
Evidence index · Carbon Steel Pans
Carbon Steel Pans, according to home cooks
Only claims about carbon steel pans made by people we have grounds to call home cooks. The unrestricted carbon steel pans evidence is on the carbon steel pans page.
home cooks is who the advice is aimed at.
7 people on record as home cooks make 112 quoted claims about carbon steel pans across 19 sources. Membership is recorded with its own evidence — for a person by the trait they are on record holding, for a community by the source it was said in — and authority is scoped to carbon steel pans rather than to fame.
Read what we found
This page is the evidence, scoped to home cooks. Where the full carbon steel pans evidence adds up to a finding, it is written up separately.
Which carbon steel pans do home cooks recommend?
Endorsements and objections about carbon steel pans from home cooks, together, strongest evidence first.
Matfer carbon steel pan
I loved this pan so much that when I was testing it, before I was even done, I was like, "I want this pan," and I ordered one for myself, which I never do. So I've had mine for several years and I love it. I cook in it all the time.
We tested eight pans, and believe me, they were not all good. Some of them were real clunky, some really just never took to seasoning. They had sides that were too high, really off in balance. They just were not worth it. This one's our favorite. It's Matfer Bourgeat 11 7/8-inch Black Steel Frying Pan.
De Buyer carbon steel pan
de Buyer Mineral B Pro had the best heat retention of the group and a comfortable stainless steel handle.
Cites handle, heat retention
Mineral B Pro is heavy, but it retains heat the best.
Cites heat retention, weight (against)
de Buyer Mineral B Pro is heavier and heats slower than Strata, but it didn't warp, made minimal noise, and retained heat longer than any other carbon steel pan I tested.
Four judgements rest on this sentence:
- supports performance Tested it cites heat retention, noise, surface finish
- supports durability Tested it cites warp resistance
- objects performance Tested it cites heating speed (against)
- objects handling Tested it cites weight (against)
Anolon EverLast N2
The water from the Misen and Anolon came out completely clear, but the water from Strata was cloudy with a yellow tint, which means bits of the seasoning layer were breaking down and leaching into the liquid.
Cites flavour impact, heat control, heating speed, non-stick surface
Anolon was by far the fastest to heat, but that means it's also very easy to overheat.
When I preheated it slower, it worked fine.
Next, I cut the fat in half, using just a half teaspoon of oil and 2 g of butter. Again, all three pans handled it without sticking.
Then I tested pancakes with a light layer of butter. Misen and Anolon released cleanly, but Strata had some slight sticking.
Misen and Anolon were both impressively nonstick right out of the box, and they've stayed that way for months.
To be totally honest with you, this was one of the toughest reviews I've ever done because all three pans perform really well, and they're all priced pretty much the same.
But when you pick it up, it feels more like a classic carbon steel pan because it's heavier with taller walls. If that's what you want, it's an excellent alternative to brands like de Buyer and Matfer.
Cites weight
Anolon was by far the fastest to heat, but that means it's also very easy to overheat. A few times during testing, I had to stop, open a window, and start over because the pan started smoking before I could even add food.
Cites heat control (against), heat retention (against), non-stick surface (against)
They're not optimized for heat retention like thicker carbon steel or cast iron pans, but within this group, Strata held its temperature the best by about 10°.
The only issue was with Anolon on my first try. Because it heats so quickly, the pan got way too hot and the egg stuck.
Finally, I cooked pancakes with no fat at all. Anolon had just a little sticking, but I was able to flip the pancake without breaking it.
They're not as slick as a brand-new Teflon pan, but if you don't overheat them and you use a little oil or butter, food won't stick.
The only times I've had issues were when I overheated them.
Mauviel M'Steel carbon steel frying pan
I gotta say I really like this thing
Cites build quality, handle, non-stick surface, searing and crust, seasoning durability
Uncle Scott earns commission on this. Stated in the source: “*Current Mauviel Prices:* htps://amzn.to/2PQieFW (Uncle Scott's affiliate link)” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
I think we did a pretty good job on this one
I started out on my big powerful burner and they got good browning on both sides
once I got that beeswax off of there though it could just fine
these pans they're very heavy they're solid you've got strong handles good quality
you can see how much coloration and seasoning has occurred just in that slight amount of cooking just in one day
no I finally removed all the beeswax but it ended up taking an entire roll of paper towels five kettles of boiling water and scalding most of my digital
Cites maintenance (against)
Uncle Scott earns commission on this. Stated in the source: “*Current Mauviel Prices:* htps://amzn.to/2PQieFW (Uncle Scott's affiliate link)” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
the Mafia vote was definitely harder to give the initial cleaning to it had a lot of beeswax on it
the pan is so big and heavy that my wife couldn't do it she had to use two hands
Cites weight (against)
Uncle Scott earns commission on this. Stated in the source: “*Current Mauviel Prices:* htps://amzn.to/2PQieFW (Uncle Scott's affiliate link)” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Zwilling carbon steel pan
but I do love my carbon steel Skillet cuz I eat like three to four eggs a day so I eat a lot of eggs and uh that's my favorite pan
I use this every every single day for my eggs I use it for sunny side up eggs I use it for OV easy eggs I mean they just surf around on this pan they never stick so I use that every day
Cites non-stick surface
I also like to use this for toasting sandwiches things like that
and my trusted carbon steel egg pan no you can use it for more than eggs but that's particularly what I focus on and that would be my All-Star pick
Cites durability
and my trusted carbon steel egg pan no you can use it for more than eggs but that's particularly what I focus on and that would be my All-Star pick
Lodge carbon steel pan
The biggest thing you need to know about this pan is that it has the roughest texture of all the pans I tested.
Cites ergonomics (against)
I've cooked on this pan dozens of times and haven't had to re-season it, which isn't the case with other pans I've tested.
Cites seasoning durability
At $45, the Lodge 12-inch carbon steel skillet is the cheapest one I tested.
Cites price
Made In carbon steel pan
This poor performance is likely because it's the only pan that noticeably warped during testing.
Cites even heating (against), warp resistance (against)
Unfortunately, this pan performed the worst in my heat retention test.
Cites heat retention (against)
Strata carbon steel pan
Strata is the best option if you want a lightweight pan that heats evenly.
Cites even heating, weight
It had the second-worst heat retention, and when I dropped the weight on it, it left the largest nick of all the pans I tested.
Cites durability (against)
Smithey Farmhouse carbon steel skillet
Ultimately, this is a beautiful, high-performing pan, but the price is hard to justify unless you're specifically looking for a handcrafted piece.
Cites appearance, price (against)
It also tied with Mineral B Pro for the best heat retention, and the 5 lb weight barely left a mark in my durability test.
Cites durability, even heating, heat retention
What do home cooks say about carbon steel pans in general?
Not a recommendation for a specific product: technique, materials and what to look for in carbon steel pans. Citable on its own terms.
the non-stick pans that you buy are gonna gradually become less and less non-stick. So the great steering that you can get in this pan and its ability to become more and more naturally non-stick makes this a favorite here at The Test Kitchen. All of our Test Cooks love this pan and we love to use it. In fact, we kind…
Cites coating durability, heat retention, maintenance, non-stick surface, versatility
As we saw with the burgers, the carbon steel pan has certain traits that really make it a great all-around pan. It definitely has that nice heat retention and heat transfer of a cast iron pan. It has that nice release of a non-stick pan. This is a great all-around pan, does almost anything you want it to do, it's…
Retains a lot of the properties that we love in cast iron, this ability to retain heat and really put a nice sear on food, but it's much easier to handle.
Cites ergonomics, heat control, safety, ease of cleaning, even heating, heat retention, non-stick surface
Other secret of this pan is its ability to become naturally non-stick. So the smooth grain of this takes to seasoning a little faster than cast iron and it becomes very rapidly non-stick when you season it. And you can cook in it with just a little bit of fat, and food will just come right out. So if you're really…
Stainless steel or, in particular, a fully clad pan where there are layers of stainless steel, aluminum, and stainless steel is really known for its ability to make even, uniform heat. The aluminum transmits heat very quickly, stainless steel much more slowly. The stainless retains it so it spreads, and you get this…
In the carbon steel, I think we got the sort of Goldilocks moment. You get this really beautiful golden brown crust that is deeply brown, and nice, and crusty. Inside is nice and pink. And you really get this nice contrast between the brown crust and the cooked interior that is nice and juicy. So I thought it was a…
When we were done, there was almost nothing in the pan. It was just, I wipe it out, rinse it out, and we're good to go.
Carbon steel, with its lower carbon content, is more pliable. In other words, it can be bent and shaped without cracking.
Cites acid resistance, durability, ease of cleaning, flexibility, maintenance, scratch resistance, seasoning durability
For acidic foods, stainless steel and enameled cast iron are better options since there's no seasoning to damage and those materials are non-reactive.
But you don't need to do it often and after you do it once, you realize how easy it is.
In my experience, mild dish soap does no harm.
One of the biggest advantages of carbon steel is its durability. It won't crack or break if you drop it, which can happen with cast iron.
And there's no coating or enamel that can wear down or chip.
You can use metal utensils and even cut food in it, although I try to avoid that because the sharp edge will scratch the seasoning.
It’s one of the rare products that gets better with age. The more you use it, the better the seasoning develops.
The higher carbon in cast iron makes it harder but also more brittle. That's why cast iron has such thick walls - thinner walls would be prone to cracking.
Cites acid resistance (against), dishwasher safe (against), durability (against), maintenance (against), rust resistance (against), scratch resistance (against), seasoning durability (against), warp resistance (against)
The one major limitation with carbon steel pans is acidic foods. A squeeze of lemon or a splash of wine won’t hurt, but prolonged exposure to acidic foods, like tomato sauce, will strip the layer of seasoning right off the looking surface.
Bare cast iron pans have this same issue.
Carbon steel consists primarily of iron, which rusts when exposed to water and air.
The fact that you need to season carbon steel pans may seem like a major downside, and for some, it's a deal-breaker.
The two rules that I do highly recommend following are, one, don’t put carbon steel pans in the dishwasher. The hot water, steam, and dish detergent will ruin the seasoning.
And two, always dry your pans completely after washing them. Even a well-seasoned pan can rust if moisture is left on it for long periods.
if you notice tiny black bits on your food when you cook with carbon steel, or if you wipe the pan with a paper towel and the paper towel turns black, that's a sign that you need to deep clean your pan. Those black bits are either tiny pieces of the seasoning flaking, burnt food, or both.
The one thing you need to be cautious about is warping. If you expose it to drastic temperature changes, like rinsing it under cold water when it's piping hot, the metal can expand and contract unevenly, which leads to a wobbly, unusable pan.
So a little maintenance upfront and a little bit of maintenance each time after you cook, that's the trade-off for an extremely durable pan that's naturally non-stick.
Cites durability, maintenance (against), non-stick surface
This is a beautiful pan. It's one of my, probably my most reached-for pan.
Our buying, seasoning, and maintenance guide for every chef's secret weapon, the carbon steel skillet.
You don't have to be careful with these pans. That's why I love them. I don't like to baby my pans. I don't like to make sure I'm using a certain spatula.
Cites scratch resistance, repairability
I have my pan here from home. This is little Eddie. Eddie and I have gotten in a lot of fights over the years, and we always make up.
I don't worry about it at all because carbon steel is incredibly tough it would be very difficult to actually damage one of these pans in any type of normal kitchen situation
Cites durability, scratch resistance
here is a brand new carbon steel skillet. Um straight out of the package, I seasoned it on the stove top. Took less than 15 minutes. And here's the very first egg. It released and slid. Got a nice flip. Um, and that thing is skating around like a hockey puck in there.
One of carbon steel’s biggest strengths is its versatility. It’s compatible with all cooktops, even induction, and you can use it safely in the oven, under the broiler, and on a grill.
Cites heat resistance, induction compatible, non-stick surface, oven safe, versatility, weight
Because of its high heat tolerance, it’s ideal for searing and browning.
Because it’s much lighter than cast iron, it’s great for sauteing vegetables, tossing food, and any other situations that require you to lift and maneuver the pan.
The lightweight construction, high heat tolerance, and relatively slick surface make it fantastic for one-pan meals and recipes that require searing on the stove and finishing in the oven.
Consider a smaller eight inch. I love an eight-inch skillet. It's one of my favorite skillet sizes.
Cites size and capacity
like cast iron, it rusts when it's bare. It requires seasoning or a process that bonds oil to the surface of the pan not only for protection, but also to start the pan on its journey to make it non-stick.
Cites dishwasher safe (against), rust resistance (against)
One thing you wanna note with carbon steel, you don't wanna put these pans in the dishwasher. The dishwasher will ruin the seasoning.
avoid the risk altogether by using cookware like carbon steel, cast iron, or enameled cast iron, which don't contain either of these elements.
Cites safety
The bottom line is that carbon steel does live up to the hype but it’s not without flaws.
However, because carbon steel pans are typically made thinner than cast iron, they heat up much faster and respond to temperature changes more quickly.
Cites heat control, heating speed, non-stick surface
The answer is responsiveness. When you turn the heat up or down, the temperature of the pan changes quickly. This gives you more control.
But in general, carbon steel is more responsive than cast iron, and in some cases, it's more responsive than stainless steel.
Certain meats might stick slightly, but if you leave them for a minute and allow a crust to form, they will naturally release from the pan.
A well-seasoned carbon steel pan releases food similar to a non-stick pan.
carbon steel pans are made thinner and significantly lighter than cast iron while still being incredibly durable.
Cites weight
dumplings made me think carbon steel was more nonstick than cast iron simply
Cites surface finish, non-stick surface
you can see this pan has a nice non-stick layer started on it that will build over time. But you can do things in the normal path of cooking that will damage that non-stick surface. Really acidic things, for example, like tomato sauce, or white wine, or lemon juice. They can strip that coating back a little bit. This…
Cites acid resistance (against), seasoning durability (against), repairability
Seasoning is a process. It can take upwards of a year to fully season a pan, even if you use it frequently. And sometimes, the seasoning will look like you're taking one step forward and two steps back. It can look blotchy, and brown, and sad.
make sure you don't use cold water you could warp it
Cites warp resistance (against)
there's also a very large carbon steel pan I really don't use this one very much and you can see my seasoning on this is still kind of evolving because I don't use it all that much because this is a very large carbon steel pan
Cites shape and form (against)
Regardless of how you heat the pan, the key is applying a very thin layer of oil and wiping away any excess after the pan heats up. If you keep that in mind, the result will be a smooth, rust-resistant surface that releases food similar to a non-stick pan.
Cites non-stick surface, rust resistance
if you have an electric flattop stove it makes it more difficult to get your pan seasoned now i season my pan regularly when our gas stove top if you're cooking on a gas stove top the flame hits the bottom moves outward enough around the sides of the pan so you get a good even distribution of heat all over the pan…
Cites heat conduction (against)
put it on a burner 30 45 seconds evaporate that remaining moisture off of there so you don't get any rust
Cites rust resistance (against)
Most carbon steel skillets have oven-safe handles, but some, like De Buyer Mineral B, have epoxy coated handles that are only safe in the oven for short periods.
Cites oven safe
The good news is that this problem is easy to fix. Scrub the pan with steel wool until you can wipe it without the paper towel turning dark, then give it a quick seasoning.
Cites repairability
But even if that happens, you can always apply a new layer of seasoning.
if you get some micro scratches on the surface of your carbon steel pan no big deal um those will fill in with seasoning the next time you season the pan and lots of people think that those little micro scratches give that seasoning something to grip to and it lasts a little bit longer the next time
Cites seasoning durability
but they never really took off in the usa with home cooks and that's because cast iron was so popular in the united states and because cast iron and carbon steel were seen as very similar people never really gave them a try in the u.s
Cites reputation
you do not have to season your pan 11 times to get it to work correctly that's just crazy that's like a new hobby or lifestyle commitment you don't have to do that what you need to do is season your pan correctly one time once you've done that it'll pass the fried egg test
Cites speed and efficiency
And in real-world cooking, that evenness held up. When I cooked a full pan of chicken, the pieces around the edge browned just as evenly as the one in the center, which isn't always the case with cast iron or traditional carbon steel pans.
Cites even heating (against)
How do carbon steel pans score among home cooks?
Computed only from claims about carbon steel pans by people we have grounds to call home cooks, so the axes answer “according to home cooks” rather than “according to everyone”.
Domain authority
1 recommender, weighted by demonstrated expertise in carbon steel pans. Weighted by expertise in this category, never by audience size.
Independent consensus
1 independent voice across 1 source. How many independent voices converge, unweighted.
Long-term ownership
no dated ownership reports yet. Volume and length of dated first-hand ownership reports.
Performance
3 performance claims. Claims about how well it does the job.
Value
no value claims yet. Claims about what it costs relative to what it does.
Repairability
no repairability claims yet. Claims about whether it can be maintained or rebuilt.
Community breadth
all evidence from a single community so far. How many distinct communities converge, rather than one echo chamber.
Recency of evidence
most recent evidence from 2024. How recent the evidence is. Old evidence is not wrong, just older.
Objections raised
3 negative claims, mostly ergonomics and aesthetics. How much complaint is on the record. A high figure means the drawbacks have been stated and quoted, not that the thing is worse.
These are separate measurements, not components of a score. They are never added together, and there is no overall rating, because which of them matters depends on what you are buying the thing for. An axis that says no evidence means nobody has spoken about it, not that the answer is low.