If you love the kitchen, a carbon steel pan is a must-have for you. Why would you have a carbon steel pan when there are pans made from other materials? You may wonder. Here's why; first of all, the best carbon steel pan has good thermal conductivity.
Once you put it on your stove, it will conduct heat and distribute it to your food evenly, resulting in a well-cooked food that will make you and your friends want more. Another reason why you need a carbon steel pan is that it will not threaten your health.
Iron steel pans are safe to use because they are made from carbon and steel, which are safe cooking materials. These materials don't contain toxic substances, so you can enjoy cooking without worrying about it not being safe.
If a carbon steel pan is well seasoned, it develops a naturally nonstick interior, which will make your cooking experience worth the while. Now that you know that a carbon steel pan will not harm you let's look at some of the best for your omelet and
1. Lodge Seasoned Carbon Steel Skillet
- 14 GAUGE CARBON STEEL heats quickly and retains heat for even cooking; best for searing and browning
- Use on gas, electric, induction stovetops, outdoor grills or open fire
- Seasoned with oil for a natural, easy-release finish that improves with use. Its lightweight design and long, comfortable handle makes it...
- Easy care: hand wash, dry immediately, rub with cooking oil
- Made in USA; Approx. 12" diameter rim to rim/9.875" bottom
The Lodge Seasoned skillet comes in three sizes, 8 inches, 10 inches and 12 inches. The handle is attached to the body with three rivets in a tringle, making it secure.
It also has a teardrop-shaped hole at the end of the handle, making it convenient to hang, and the handle is long; therefore, it stays cool during the cooking sessions. It is made from carbon steel, and the preseasoning prevents rust in transit.
You can use it immediately without having to season it again. This pan does not have the traditional nonstick surface, but as the seasoning builds, it becomes more nonstick. You can use this pan on an outdoor grill as it can withstand high temperature.
Another feature is that this pan heats very fast, and it also cools fast, just like stainless steel, but stays warm enough to prevent chilling your food before you serve it. The heats are evenly distributed to give you a good cooking experience.
While cleaning this pan, you will need to avoid harsh detergents, instead, use hot water and a simple scrubby sponge, and clean by hand as it is not dishwasher safe.
It is suitable for rustic pies, burgers, steaks, eggs, and steaks, among other different food items. You may need to buy it if you need the best carbon steel frying pan.
2. Matfer Bourgeat Black Steel Round Fry Pan
- VARIETY OF USES: Brings top-notch heat distribution and temperature control, preserving the vitamins and nutrients in your foods, making it...
- NATURAL NON-STICK MATERIAL: Made of of black carbon steel, a natural mineral material promoting healthy cooking making this pan free of any...
- DURABLE CONSTRUCTION: The steel handle is welded to pan's body for extra strength and security, is free of rivets, preventing bacteria from...
- HIGHLY COMPATIBLE & VERSATILE: This steel pan can also withstand and maintain exceedingly high temperatures, as it can be used on all hob...
- MADE IN FRANCE: Ensures high standards for durability, performance, and hygiene for both commercial and residential use
This carbon steel frying pan is an all-purpose pan by Matfer Bourgeat and is designed for commercial and home use. It is constructed of carbon steel, a natural mineral material promoting healthy cooking as it does not have any toxic chemicals.
It is unseasoned, but once you season it, the pan becomes exceedingly nonstick. It has a steel handle that is welded to the pan for strength and has no rivets as rivets can harbor bacteria, and then the handle's angle design makes it easy for sauteing, mixing, and stirring your dishes.
Another feature you will really like is that this carbon steel pan can withstand and maintain high temperatures making it suitable for all hob and stove types, including induction.
This frying pan is versatile and can be used for grilling fish, browning omelets, and searing meats, among other dishes. It is heavy but not as heavy as a cast-iron pan of the same size. To clean, use hot water and a soft sponge, avoid harsh abrasives.
3. BK Cookware Black Carbon Steel Skillet
- Since 1851, BK is the Royal Founder of the Dutch oven and known throughout at the world for a heritage of innovation.
- Black Steel is three times denser than aluminum, corrosion and stain resistant, as well as stronger and more durable than traditional grey...
- Pre-seasoned with oil, this pan comes with a thin silicone wax coating that’s much easier to remove than a thick layer of beeswax or...
- Designed to develop a natural nonstick patina layer, this is a pan for life. The more you use it, the better and more nonstick it becomes.
- The heat-responsive design means you get the same great searing results as cast iron without the hassle.
This carbon steel skillet is slick and smooth, with an attractive finish. Its handle is attached with two rivets and has a hole for hanging it. The pan comes pre-seasoned making it almost ready for use immediately it arrives.
All you need to do is wash off the thin silicone wax coating with soap and water, and you are good to start your cooking. BK carbon steel skillet heats fast and also cools fast, though it does not cool so fast that your food gets chilled before you serve it.
You can use this pan even in our oven as it is oven safe to 600 degrees. Cleaning it is simple as you are to use only water and salt if there is any sticking. To preserve the seasoning, avoid acidic foods and oil it after washing.
You can use this pan for most of your dishes, from eggs to vegetables and even beef. It is designed to develop a natural nonstick patina that increases with use. This is one of the best carbon steel pans, try it, and you will love your kitchen more.
4. De Buyer Mineral "B" 12.5 Inch Carbon Steel Frying Pan
- Carbon Steel Pan: 99% iron and 1% carbon, slippery with better sear, without any synthetic coating
- The Darker The Better: Signature beeswax finish protects against oxidation
- Nonstick Kitchen Essentials: Has natural nonstick once seasoned; Follow seasoning care instructions
- Made in France: Engineered and manufactured following the most stringent quality requirements
- About de Buyer: French maker of premium kitchen accessories, pastry equipment, and cooking utensils
De Buyer carbon steel pan has a smooth finish that almost looks like stainless steel, but the body and handle are made of carbon steel, although the handle has a protective coating of epoxy.
This pan is quite heavy but has a helper handle made from a pair of rivets, while the main handle is made from three rivets close together in a triangle. This pan heats quickly and also retains heat well to keep your food warm.
De Buyer Mineral B frying pan heats so well that you will enjoy cooking your foods that need high heat, and gentle heat will not stick. Before you season this pan for the first time, you will need to remove the beeswax coating and after use, wash using salt for scrubbing if need be.
Dry thoroughly and smear little oil to keep it from rusting. You may need to avoid cooking acidic foods to maintain the seasoning of the De Buyer frying pan.
5. Magefesa Carbon Steel Paella Pan
- ⫸ RESISTANT MATERIALS: MAGEFESA CARBON STEEL paella pans are made of top quality carbon steel, this paella pans conduct heat quickly and...
- ⫸ TECHNOLOGY DESIGN: The MAGEFESA CARBON STEEL Paella Pan has hammered dimple technology, that makes the bottom of paella pans more rigid...
- ⫸ EASY CLEANING: After use, simply clean the piece with soap and wáter, dry the MAGEFESA CARBON STEEL paella pan well with a soft cloth...
- ⫸ COOK ANYWHERE: With the MAGEFESA CARBON STEEL paella pan you can make your paella in wood fires, gas stoves, vitroceramics and gas...
- ⫸ VALENCIAN TRADITION: MAGEFESA CARBON STEEL paella pans are authentic and imported from Spain. Magefesa since 1948 is one of the main...
This carbon steel pan is made in Spain and comes in two sizes; 9 inches and 13.5 inches. This pan has two handles which make your work easier as you move it from the stovetop to the oven to the table.
The handles are attached to the pan with a pair of rivets on either side. You can use it over elementary firewood, gas and oven. The heat distribution is even, leading to tasty and evenly cooked food. Once you are done cooking, all you need is hot and a sponge to clean it.
Factors to Consider When Buying the Best Carbon Steel Pan
Carbon steel pans have become so common that you may have a problem choosing the right one. They are just like cast iron but heat much fast. They are durable, safe to use and versatile. Therefore, if you are not sure about the carbon steel pan, here are some qualities that may guide you.
Carbon steel and cast iron are usually compared as both are made from iron alloys, but the difference is the amount of carbon. Cast iron contains 2-3.5% of carbon, whereas carbon steel contains 2%, which makes it malleable to be hammered, molded and stretched.
Carbon steel's content makes it compatible with induction cooktops, and the smooth patina on the surface makes it nonstick. If you're looking for a good versatile pan, carbon steel may be a great choice.
Carbon steel and cast iron cookware weigh quite a lot, but carbon steel weighs considerably less than its counterparts. For example, a 12 inch Lodge cast iron skillet weighs approximately eight pounds, whereas a carbon steel skillet of the same size weighs less than five pounds. If the weight of cast iron is a problem for you, there is an alternative.
Carbon steel cookware starts as a sheet of metal heated, pressed, and shaped into the desired silhouette. Unlike cast iron's single-piece construction, the handles of carbon steel are forged separately with rivets.
When buying a pan, check the handle construction and ensure that it is firm, easy to grab and not too short or too long. Handles that are too short get heated when you cook, while those too long may not fit in the oven.
d). Heating Capacity
Like cast iron, carbon steel has a high heat tolerance, and you can use it on a variety of cooktops, and most of them can withstand up to 800 degrees. They are also very responsive to heat changes. They heat fast and also cool down fast when heat is lowered or removed.
Carbon steel cookware is good for all-purpose cooking but great with higher-heat cooking methods like sauteing, searing and stir-frying. You can even bake in carbon steel cookware as they are oven safe. You can use them to make braises, but acidic foods can cause a reaction leading to the deterioration of the pan's seasoning.
You can find the best carbon steel pans at a wide range of price points. Although this type of cookware is more expensive than cast iron, it is still more affordable than high-end stainless steel and copper.
Most manufacturers normally offer a limited lifetime guarantee on their products as long as they are purchased from authorized dealers. The purpose of these guarantees is to protect against defects in material, quality, or construction.
The guarantees normally don't include damage arising from misuse, drops thermal shocks or even normal wear and tear. It is important to check the manufacturer's terms and warranty coverage to ensure you're okay with them before buying the product.
Frequently Asked Questions About the Best Carbon Steel Pans
1. Are carbon steel skillets worth it?
A carbon steel skillet is worth the investment if you want a pan for everyday frying. Carbon steel cookware is lighter compared to cast iron and also has a smooth surface.
Cast iron is generally heavy, but its heat retention ability is more than that of carbon steel. For the average home cook, a carbon steel skillet will be more recommended than a cast iron. However, all homes should have at least a pre-seasoned cast iron.
2. Is carbon steel better than cast iron?
Durability-Carbon steel pans are more durable than cast iron.
Heat-A Cast iron pan is better at retaining heat than carbon steel. Therefore, if you want a really hot cooking pan, then cast iron is the best option. It is slow to warm up but gives the best experience in the kitchen once it is hot enough. Cooling also takes more time.
3. Does carbon steel rust easily?
Although carbon steel is stronger and more durable than stainless steel, it may rust and corrode when exposed to moisture. Even the moisture in the air can lead to corrosion of carbon steel. Therefore, after using your carbon steel pan, ensure that you dry it well after washing, then smear a little amount of oil on the surface to prevent rusting.