We Found the Smoothest, Most Nonstick Cookware by Testing Carbon Steel Pans

How We Tested

We've sent many of the popular carbon steel pans directly to the homes of our expert food writers. Our reviewers spent weeks using them in the kitchen to see how they stood up to everyday cooking and cleaning. They were also able to offer additional insights including how the carbon steel performed over time, ease of maintenance, and more. After testing, our writers submitted their feedback about what they liked and didn’t like while also rating each one on its design, performance, ease of cleaning, and overall value. These tests included:

We Observed

• Ability to use the pan upon arrival, and ease of initial seasoning: Some carbon steel pans we tested came pre-seasoned, while others did not. We had our testers mark down if the pans were ready to go or if there were instructions for seasoning included, and what the process is like for seasoning if needed.
• Maneuverability and portability: Pots and pans can get heavy, so we asked our testers to note how easy or difficult it is to use the pans at their weight, considering the handles and other features.
• Everyday wear and tear: While pots and pans usually perform well initially, with carbon steel pans it's all about consistency and durability that lasts. After the initial tests, our testers continued to use these carbon steel pans for weeks.

We Rated

• Performance on a variety of cooktops: Different pans produce a variety of results on multiple surfaces. We used our testing to find which cooktops work best with which carbon steel pans—and this was easy to do since our testers used them in their own homes on their own stovetops and in their own ovens.
• Nonstick capabilities: Carbon steel pans can be used for lots of different dishes, from broiling a steak, to frying fish, to sautéing vegetables. Our at-home testers used the pans to cook a variety of things like stir-fry, eggs, meat, pancakes, and more. They kept track of how the non-stick capabilities fared in different heat levels, too.
• Cleanup and maintaining seasoning: After cooking, we noticed how easy it was to clean off the pans, and whether it took a lot of scrubbing.

What to Look for in Carbon Steel Cookware

By Bernadette Machard de Gramont

Material

Carbon steel and cast iron are often compared because they have a multitude of similarities in terms of durability and versatility. Both made from alloys that contain iron, but the differentiating factor is the amount of carbon in the alloy: cast iron contains anywhere from 2 to 3.5 percent, where carbon steel contains just 2 percent. This makes carbon steel fairly malleable so it can be molded, hammered, and stretched (by contrast, cast iron is fairly brittle and more susceptible to breakage.) Carbon steel’s iron content means that it is compatible with induction cooktops, and its smooth surface will eventually build a patina that makes it naturally nonstick. This material best suits silhouettes that are flat with flared sides—think saute pans, skillets, crepe pans, paella pans, and woks—so if you’re in the market for any of these pans, carbon steel is a fantastic option.

Weight

Carbon steel pans weigh considerably less than their cast iron counterparts—a 12-inch Lodge cast iron skillet weighs about eight pounds, while a similarly sized Lodge carbon steel pan weighs less than five pounds. If lugging heavy cast iron cookware in and out of storage might be a problem, then this is a great alternative. A good carbon steel pan still has enough heft to it to keep it from moving around on the burner but is still light enough to be very responsive to changes in heat.

Construction

Carbon steel cookware often starts out as a sheet of metal that is then heated, pressed, and shaped into the desired silhouette. Pans typically come in 2mm or 3mm thickness, with the latter being heavier and closer to a cast iron pan. Unlike cast iron’s single-piece construction, handles are typically forged separately and attached with rivets (ppt for this type of construction versus spot-welded handles that are more likely to loosen or detach over time). You’ll want to make sure that your handles are easy to grab and aren’t too short—they’ll get too hot on the stove—or too long to put into the oven or store away.

Heating Capacity

Like cast iron, carbon steel has a very high heat tolerance and can be used with a variety of cooktops, including induction and open flame. Most carbon steel pans can withstand up to 800 degrees Fahrenheit, while some brands can withstand temperatures up to 1200 degrees. While this is more than enough for normal household use on the stove and in the oven, certain techniques (like wok cooking) require that one’s pans can stand up to even the most powerful of cooking fires. Carbon steel is also prized for being very responsive to changes in heat, becoming hotter faster and cooling down quickly when the heat is lowered or removed. 

Versatility

Carbon steel is great for all-purpose cooking, but it really shines with high-heat, dry-cooking methods like stir-frying, sauteing, and searing. Carbon steel pieces are oven-safe, allowing you to bake in the pan or finish a dish under the broiler if needed. While you can certainly use carbon steel for braises and making sauces, cooking acidic foods might cause a reaction that discolors the surface or may start to deteriorate the pan’s seasoning. (The good news is, you can easily build the seasoning back up and even out the patina.)

Maintenance

If you already know how to clean and care for cast iron, then you automatically know how to take care of carbon steel. Its tough finish can resist scratches and is compatible with metal utensils which makes it, for the most part, fairly low maintenance. Like cast iron, carbon steel should not be washed with dish detergent or placed in a dishwasher as it will remove the seasoning. Scrub away any particles, rinse with water, and wipe clean, then heat some oil in the pan until it starts to smoke. Wipe away the oil with a paper towel, and your pan is ready to store. 

Brands

Lodge

As the oldest and longest-running cast iron manufacturer in the U.S., Lodge has built a solid reputation on its extensive line of affordable, cast iron cookware. Lodge also has a small collection of carbon steel pieces, including a skillet and paella pan that can be used both inside on a stovetop and outdoors on a grill or campfire. Like the brand’s cast iron skillets and grills, the carbon steel pieces are all manufactured in the USA.

De Buyer

For nearly 200 years, De Buyer has been a leading producer of cookware and cooks tools in France. From the popular ‘Mineral B’ carbon steel fry pan to Prima Matera induction-friendly copper cookware, it celebrates France’s gastronomic traditions by making innovative, heritage-quality pieces that are meant to last. 

Made In

This Austin-based brand was launched in September 2018 with a line of professional-grade stainless steel cookware meant for home use. Its collection now includes copper, carbon steel, and nonstick options. These high-quality pieces can also be found in the famous Michelin-starred kitchens of Grant Achtaz’s Alinea and Eric Ripert’s Le Bernardin. Its carbon steel line is manufactured in France and is oven-safe up to 1200 degrees.

Mauviel

Founded in 1830, this historic manufacturer based in Normandy, France, is best known for its premium copper cookware and specialty copper bakeware. In addition to their traditional copper collection, Mauviel makes other pieces in aluminum, stainless steel, and carbon steel. M’Steel is the brand’s name for its range of carbon steel pieces that are made to the same exacting standards as their professional quality copper pieces. 

FAQs

How do you season a carbon steel pan?

To season a carbon steel pan, you will want to first remove any protective coating—many pans come with a layer of beeswax to protect the surface in transit. DeBuyer recommends using hot water and a soft cloth to rub away as much of the beeswax as possible. Dry the surface, then coat it in a thin layer of oil or fat, then place the pan in the oven at 300 degrees for an hour. Alternately, you can heat the oiled pan over medium heat on the stovetop until the oil starts to bead. Remove from the stovetop and wipe away any excess oil with a paper towel. If your pan has arrived seasoned, you can skip this process, but you'll want to re-season your pan every now and again.

How often do you re-season a carbon steel pan?

You'll notice that you need to re-season your pan if there are any signs of rust, or if your pan feels like it's crusted with old food buildup. Typically your pan will keep building up seasoning with use, but if you ever want to "start over," scrub the surface with an abrasive sponge (or heat the pan slightly then scrub with a mixture of salt and oil), removing any roughness, then start the seasoning process over.

How do you get rust off a carbon steel pan?

Sometimes a carbon steel pan might show signs of rust if it was put away with any moisture on it or it's been sitting unused for a while. If this happens, simply scrub away any of the patina with an abrasive scrubber, wipe dry, then begin the seasoning process.

Can you use a carbon steel pan on any cooktop?

Yes. Carbon steel is one of the most versatile materials for cookware and can be used on electric, gas, and induction ranges as well as over open flames like campfires and BBQ grills.

What are the downsides to carbon steel?

Carbon steel has a lot of positives, but there are a few aspects to keep in mind. First, you will have to maintain the seasoning in order to avoid damage to the material, which includes not being able to clean carbon steel in the dishwasher. Additionally, the pans will always be lighter than their cast-iron counterparts, they'll always be heavier than the stainless-steel or nonstick version. While carbon steel is great at retaining heat, it's not as good at the initial distribution, so you need to watch out for hot spots.

Why Trust The Spruce Eats?

Donna Currie is a food writer and product tester for The Spruce Eats. A self-professed "kitchen geek," she's written many roundups on a range of essential kitchen items, from the best induction burners to the top seafood kitchen tools of the year.

This piece was edited by Bernadette Machard de Gramont, an LA-based writer who specializes in global food and wine content. She researches and tests a variety of cookware, bakeware, and wine tools, and interviews field experts for their insight.