Lets look at carbon steel cookware, it’s best uses and brands. Carbon cookware is a durable and versatile alternative to stainless steel pans and cast iron skillets. Carbon steel offers an unbeatable combination of performance and affordability. This steel is a game-changer in the kitchen, part of a wide family of different types of cookware available to modern cooks.
In this guide on carbon steel cookware: best uses & brands, we’ll explore everything you need to know, including:
- Its best uses in the kitchen
- Top brands worth investing in
- Maintenance tips and tricks
- And answers to your most pressing questions
Now into the world of carbon steel pans, why chefs love them, and how they can elevate your cooking experience.
Key Takeaways:
Great for induction stoves and eco-conscious cooking.
Carbon steel pans combine the best of cast iron and stainless steel.
They’re ideal for searing, stir-frying, sautéing, and baking.
Require seasoning and careful cleaning to avoid rust.
Used by professional chefs for their heat responsiveness.
Top brands include Lodge, Matfer Bourgeat, Smithey, Finex, and Made In.
Not dishwasher safe; avoid acidic foods when new.
With care, they can last a lifetime.
What Is Carbon Steel Cookware?
At its core, carbon steel is a simple alloy, or blend, of iron and a very small amount of carbon (typically less than 1%). Some people refer to it as mild steel. This simple composition makes it lighter than heavy cast iron. Yet it’s more substantial than lightweight stainless steel.
Its real claim to fame in the food industry is its incredible heat conductivity and durability. Also important, is its ability to develop a natural, slick non-stick surface when it’s seasoned correctly. The choice of material for cookware is one of the most important decisions a cook can make.
It is unlike modern nonstick cookware that relies on chemical coatings. Uncoated carbon steel cookware gets better the more you use it. Every time you cook with cooking oil, you are building up a protective coating layer by layer. In this process, the heated oil polymerizes.
This transforms your steel pan from a simple piece of metal into a customized, high-performance cooking tool. The pan’s color will even change, often developing a blue carbon or black carbon patina that is the hallmark of a well-seasoned carbon steel pan.
How Does It Compare?
This chart breaks down the key differences between the most common types of cookware.
| Feature | Carbon Steel | Cast Iron | Stainless Steel |
|---|---|---|---|
| Weight | Medium | Heavy | Light |
| Heat Retention | High | Very High | Low-Medium |
| Seasoning Required | Yes | Yes | No |
| Non-Stick Potential | Develops naturally | Develops slowly | None without coating |
| Price Range | $50–$200 | $30–$300 | $40–$500+ |
For a deeper dive, you can explore the benefits of cooking with cast iron and the pros and cons of stainless steel cookware to see how they stack up for your specific needs.
What Is the Best Use of Carbon Steel Pans?
Carbon steel pans shine in high-heat cooking environments. They have the ability to get screaming hot very quickly and respond to temperature changes. This makes them ideal for a wide range of tasks, from sautéed vegetables to seared meat to baked items. They are one of the best types of cookware for different cooking methods.
Here’s where a classic carbon steel skillet truly excels:
- Searing Meat: The fantastic heat retention of carbon steel facilitates a beautiful, deep browning on steaks, chops, chicken, and fish. It provides the high, even heating needed for a perfect sear. This technique is so effective that even celebrity chefs have their preferred methods for searing with high-performance cookware. Of course, a perfect sear starts with a great cut of meat, which you might prepare with a specialized carving knife.
- Stir-frying: The rapid heating of a carbon-steel wok or carbon-steel fry pan is perfect for quick-cooking Asian dishes. The wide cooking surface helps moisture evaporate quickly, ensuring your vegetables stay crisp. Prepping those vegetables is a breeze with the right tools, like dedicated Nakiri knives for vegetables.
- Baking: Many carbon steel pans are oven-safe to very high temperatures (often over 600°F). This makes them a great piece of oven-safe cookware for starting a frittata on the stove and finishing it in the oven. It’s like how you would use versatile casserole dishes.
- Sautéing and Roasting Vegetables: The even heat distribution ensures vegetables like potatoes and Brussels sprouts get crispy and caramelized. You can even use a simple vegetable peeler to get your veggies ready for the pan.
💡 Pro Tip: Always preheat your carbon-steel pan on the stovetop burner before adding any cooking oil. This allows the pores of the metal to open, creating a much better non-stick surface and guaranteeing a superior sear.
Do Professional Chefs Use Carbon Steel Pans?
Absolutely. In fact, if you peek inside a professional kitchen, you’re more likely to see a stack of carbon-steel pans than cast iron. A line cook in a brand-new restaurant will often have their own favorite carbon steel pan.
They are among the best cookware for professional chefs. It’s because lightweight carbon steel is easier to handle during a busy service, and it heats up much faster than a heavy iron skillet.
Famed chef Thomas Keller has praised carbon steel for its versatility. A classic professional chef like Daniel Humm of Eleven Madison Park has said, “It’s the best of both worlds between cast iron and stainless steel.” A chef’s toolkit is not complete without excellent kitchen knives. Many pros swear by the precision of a Japanese chef knife to complement their high quality pans.
Can You Cook Eggs in Carbon Steel?
Yes, you certainly can! However, it requires a bit of practice and a well-seasoned carbon steel pan. A brand-new unseasoned carbon steel pan will likely cause sticking, but with a good seasoning layer, eggs will slide right off. For cooks who make omelets frequently, comparing its performance to a dedicated omelet pan can be interesting.
To cook eggs successfully in a carbon steel skillet, follow these steps:
- Place your pan on the stove top and preheat it gently over medium or medium-low heat settings.
- Add a small amount of fat, like butter or your preferred cooking oil.
- Wait until the pan is fully hot. A good test is to flick a tiny droplet of water into the pan. If it sizzles and dances across the surface, your pan is ready.
- Crack your eggs into the pan and let them cook without moving them too early. Let the bottoms set before you flip or scramble.
With each use, your pan’s seasoning builds, and cooking delicate foods like eggs becomes easier. This is a key part of the carbon steel journey.
What Are the Disadvantages of Carbon Steel Cookware?
While a good carbon steel pan is an amazing tool, it’s not without its downsides, especially for cookware for beginners.
- Requires Seasoning: It’s unlike a stainless-steel pan or a pan from a nonstick cookware guide. You must create and maintain the pan’s non-stick surface yourself.
- Prone to Rust: Because it’s mostly iron, the metal will rust if left wet. Corrosion is the number one enemy of a carbon steel pan. This is a trait it shares with high-carbon knives, so it’s important to know how to care for carbon steel knives and pans alike.
- Not Dishwasher Safe: The harsh detergents of a dishwasher will strip the seasoning and cause a rusty pan. This is why handwashing is recommended for many high-quality tools. It’s important to follow safe cleaning practices for knives and pans.
- Learning Curve: It takes time for carbon steel novices to learn how their pan behaves. You need to learn how it heats on their specific cooktop, how much oil to use, and how to prevent sticking.
First you must master its cookware care and maintenance. Then a solid carbon steel pan becomes one of the most reliable and long-lasting kitchen tools you can own.
❌ What to Avoid in a Carbon Steel Pan?
To keep your steel cookware in top condition and protect its seasoning, there are a few things you should avoid.
- Don’t soak it in water. This is the fastest way to create a rusty pan.
- Avoid using strong dish soap regularly. A little mild soap is okay on a well-seasoned pan, but frequent use can break down the non-stick coating.
- Don’t cook highly acidic foods like tomatoes or wine for long periods, especially when the pan is new. The acid can strip the seasoning.
- Avoid sudden temperature changes. Don’t take a hot pan and plunge it into cool water, as this can cause the steel to warp.
- Stick to oils with high smoke points for seasoning and high-heat cooking.
Can I Cook With Olive Oil in Carbon Steel?
Yes, but with a very important distinction. You can use olive oil for everyday cooking at lower cooking temperatures in your seasoned carbon steel pan. But you should not use it for the initial seasoning process.
Olive oil has a relatively low smoke point, which means it will burn at the high temperatures required for seasoning. This can result in a sticky, uneven, and weak protective factory layer of seasoning. For building that initial protective coating, always opt for a neutral cooking oil with a high smoke point, such as:
- Flaxseed oil (often considered the best for a hard, durable seasoning)
- Grapeseed oil
- Avocado oil
- Canola oil
What Are the Best Carbon Steel Cookware Brands?
The market for carbon-steel cookware has exploded. There are options from budget carbon steel to high-end, artisan pieces. When looking for the best cookware brands, it’s worth considering these top-selling carbon steel options.
- Lodge Carbon Steel Cookware
- Best For: Beginners and budget-conscious cooks.
- Why We Like It: This heavy-duty carbon steel is widely available and comes in pre-seasoned carbon steel options. This makes it an easy-to-use design for those new to this type of cookware. The Lodge carbon steel skillet is a workhorse.
- Matfer Bourgeat
- Best For: Serious home cooks and professionals.
- Why We Like It: These legendary French style carbon pans are used in Michelin-starred restaurants. The Mauviel M’steel line is another excellent French manufacturer. They offer excellent heat transfer and are built to last a lifetime.
- Smithey Ironware Co.
- Best For: Those who appreciate beautiful craftsmanship.
- Why We Like It: Hand-forged in Charleston, SC, by artisans like Charleston blacksmith Robert Thomas. Smithey carbon steel pans feature a beautifully smooth, polished interior and a vintage-style finish. They are considered luxury, high-end cookware.
- Finex
- Best For: Modern design enthusiasts.
- Why We Like It: Known for its unique octagonal shape, this American-made cookware is both stylish and incredibly durable.
- Made In Cookware
- Best For: Home cooks looking for premium quality at a fair price.
- Why We Like It: This American-made brand is known for its excellent quality control and sleek designs, including an oven-safe stainless-steel handle. Their blue carbon steel line is a favorite for performance and aesthetics.
- Great Jones
- Best For: Gift-giving and style-conscious cooks.
- Why We Like It: These colorful and stylish pans offer good performance with a look that stands out on your pot rack.
What Is the Highest Quality of Carbon Steel?
The highest quality of carbon steel cookware is determined by a few key factors that separate premium pans from average ones. The difference often comes down to the manufacturing process. Much like the debate between forged vs. stamped kitchen knives.
- Thickness (Gauge): Thicker pans (lower gauge number) keep heat better, have better thermal consistency and are less prone to warping.
- Handle Construction: A comfortable handle is key. A welded handle offers a smooth, easy-to-clean pan interior. The ergonomics of knife handles are just as important as the feel of a pan’s handle for preventing fatigue.
- Surface Finish: Premium manufacturers often provide a metal smoother surface finish from the good factory.
- Country of Origin: French and American-made pans from brands like Matfer, Mauviel M’steel, Smithey, and Vollrath carbon steel. They are often considered the gold standard for professional quality carbon steel.
What Carbon Steel Pan Does Gordon Ramsay Use?
Chef Gordon Ramsay is frequently seen using high-performance pans from brands like Smithey or Matfer Bourgeat. These brands offer the kind of durability and rapid heat responsiveness he demands.
How to Choose the Right Carbon Steel Pan for You
When you’re ready to decide between cookware sets vs. individual pieces, consider these factors for your carbon steel addition:
- Size: A 10-inch carbon steel or 12-inch carbon steel skillet is versatile. An 11-inch carbon steel pan is also a popular option. You can learn more about skillets and when to use them to find the perfect fit.
- Use Case: If you mostly stir-fry, consider how to choose the right wok. For baking things, ensure the pan and its handle are oven-safe to a high oven-safe temperature.
- Budget: An entry-level pan from Lodge starts around $50, while premium products can exceed $200.
- Handle Comfort: Make sure the stainless steel handle or simpler carbon-steel handle feels balanced in your hand.
How to Care for Your Carbon Steel Cookware
Caring for carbon steel is simple once you establish a routine. The goal is to clean the pan while protecting the seasoning.
Step-by-Step Cleaning:
- After cooking, let the pan cool down slightly.
- Wipe out any excess food residue and oil.
- Rinse with warm water. For stuck-on bits, use a soft brush.
- Dry the pan immediately and thoroughly with a towel or over a low burner.
- While the pan is still warm, apply a very thin coat of cooking oil.
Re-Seasoning Tips:
If your seasoning gets stripped, you can easily season carbon-steel pans. The process is a form of heat treatment, not unlike the knife heat treatment process that hardens steel. Bake the oiled pan upside-down in a preheated oven at 450-500°F for one hour. Let it cool in the oven. Repeat for a strong, durable, non-stick surface.
Carbon Steel Cookware Maintenance Myths Debunked
| Myth | Reality |
|---|---|
| “You can never use soap” | Mild soap is perfectly fine for cleaning a well-seasoned pan. Just rinse well, dry immediately, and re-oil. |
| “Carbon steel is hard to maintain” | Once seasoned, daily maintenance is quick and easy, similar to caring for a cast iron skillet. |
| “It’s only for expert cooks” | Beginners can use it successfully with a little practice. It’s an excellent pan for learning. |
| “All carbon steel pans are the same” | Quality varies significantly based on thickness, handle design, and the maker. |
Must-Have Accessories for Carbon Steel Cookware
To get the most out of your steel skillets, consider these essential cookware accessories and add-ons:
- Wooden or Silicone Utensils: These prevent scratching the seasoning layer. You can use metal cooking utensils or metal tools once the pan is heavily seasoned, but it’s best to be gentle.
- Proper Cutting Boards: Just as you need to protect your pan, you need to protect your knives. Using a pan-safe utensil is similar to understanding if glass cutting boards are bad for knives (they are!). Choose wood or plastic boards.
- Linen or Microfiber Cloths: For drying and oiling.
- Proper Storage: A pot rack or hook protects the pan’s surface, similar to how you should consider how knives should be stored in the kitchen to keep them safe and sharp.
Frequently Asked Questions About Carbon Steel Cookware
How Long Does a Carbon Steel Pan Last?
With proper care, a high-quality carbon steel pan is a piece of long-lasting cookware that can last a lifetime.
Can You Use Carbon Steel on Induction Stoves?
Yes! Because carbon steel is made of iron, it is ferromagnetic, making it a perfect piece of induction cooktop compatible cookware. It works equally well on gas and electric glass stovetops. It’s a great fit for an induction cookware guide.
Should You Preheat a Carbon Steel Pan Before Adding Oil?
Yes, always. Preheating the steel before adding fat is the key to preventing food from sticking.
Can You Boil Water in Carbon Steel?
It’s not ideal. Boiling water can weaken the seasoning. It’s better to use a dedicated stockpot or soup pot.
Is Carbon Steel Safe for Health?
Yes, it is one of the safest materials. It contains no synthetic chemicals, making it a great choice for those looking for eco-friendly, non-toxic cookware.
Real-Life Case Study: A Home Cook’s Journey with Carbon Steel
Meet Sarah, a home cook from Charleston, SC, who decided to switch from her worn-out nonstick cookware sets to a Lodge 10.25” carbon steel skillet.
Initially, she was frustrated. Her first few attempts at pancakes stuck, and she noticed rust spots. But after learning to properly season carbon steel, she now swears by her nice pan.
“It took a few weeks, but now I wouldn’t go back,” Sarah says. “My pancakes slide right off, and my steak gets the perfect sear every time. The only thing carbon steel is like cast iron. It needs is a little patience.”
Final Thoughts
Carbon steel cookware is a fantastic investment for anyone serious about cooking. From searing meat to baking desserts, its versatility and durability make it a staple. Whether you’re just starting to build a versatile cookware collection or you’re a seasoned pro, carbon steel delivers exceptional results.
Ready to start your carbon steel journey? Choose a pan, be patient, and watch as it transforms into a uniquely personal piece of cookware.
Happy cooking!
