The Best Carbon Steel Pans


It can be difficult to know which types of pans will best suit your needs in the kitchen. There is such a wide variety of choice available, and each one promises different things. Unfortunately, it seems as though each one brings different problems, too.

Nonstick pans are one of the most popular types of cookware, but they’re incredibly difficult to work with. You’ve got to use specific utensils, so you don’t scratch the surface and scrape the coating into your dinner and what exactly are all the chemicals in that coating anyway? Probably not something you’d like to go with your steak.

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Thankfully, there’s a far better choice. Carbon steel pans have been in use in professional kitchens for a long time, and they’ve slowly been making their way into homes as well.

Our Pick: De Buyer Mineral B Round Carbon Steel Fry Pan


This French made pan is a top choice among professional chefs. It can multitask, boasts great heat retention and is a breeze to use.  Made from pure iron and protected by beeswax, this hard-hitting 10.2-inch pan is unbeatable.

To help you determine which is the best choice for your kitchen needs, we’ve got plenty of information today on the best carbon steel pans available.

Read on to learn more about this awesome cookware, and to discover our top tips for the best ones money can buy.

I. Cast Iron vs Carbon Steel


Carbon steel pans and cast iron pans share some broad similarities, principally that they’re made from the exact same metals, carbon and iron. The difference lies in the ratio of these carbon in the pans.

Carbon steel pans are comprised of 99% iron and 1% carbon. Cast iron pans are made of 97 to 98% iron and 2 to % carbon. You might be thinking there’s no way such an insignificant difference in the numbers make such a big difference in the end result, but you might be surprised at just how much difference it can make.

In this section we’ll break down what makes these 2 types of pans different, and what their strengths and weaknesses are. Read on to see how such a small difference in the amount of metals can have a dramatic effect on the food that comes out of your kitchen…

How They Are Made

Cast iron pans are made from molten metals poured into forms. The formed cast iron pans are allowed to cool a bit and are then polished, cleaned and hung to dry. Unfortunately, the end product results in pans that are far more brittle than carbon steel ones. Why is this?

In the simplest terms it’s because there’s more carbon in cast iron than there is in carbon steel. When the molten metal for a cast iron pan begins to cool, the metals begin to solidify. As the carbon begins to solidify, it tends to do so in either lumps of carbide or in flat graphite sheets. When the carbon solidifies in this way, it doesn’t allow the iron in the pan to solidify the way it ought to. The end result is a cast iron pan that is rough and bumpy, very brittle, and not as strong as you might expect it to be.

Carbon steel pans are made from molten metal poured into flat sheets. When the metal hardens, round discs are cut from it according to the intended size of the finished pan, and then these cut discs are often protected from the elements with a layer of iron oxide.

The discs are pressed on a hydraulic press and formed into the shape of a basic skillet, with a flat bottom and curved sides. This basic pan is then placed into the forge and the iron oxide layer is burned off. The heat of the forge makes the pan pliable enough to bend to the will of the blacksmith who will hammer the pan into the desired shape. Eventually a handle will be added, and the pan will be smoothed and often pre-seasoned before making it to your kitchen.

Because the carbon steel has less carbon in it, it is much softer and more malleable in the hands of those crafting it into products. This allows for the steel to be rolled, bent, hammered, stamped and molded into many forms without the concern of breaking.

The resulting pans are strong, durable, and smooth.

How They Can Be Used

Both cast iron and carbon steel pans are quite useful, and they’re both extremely versatile in the kitchen. Though there are many similarities, there is also much that sets them apart from one another. We’ll look into those similarities and differences right now.

Cast Iron Pans can be used to cook in several different ways. Some of the cooking methods cast iron pans are useful for are:

  • Roasting
  • Frying
  • Grilling
  • Braising
  • Simmering

Cast iron pans came also come straight from the cooktop into the oven to continue cooking. This is a fantastic way to cook a roast or other cut of meat. Sear the roast in the cast iron pan on the cooktop locking in all the delicious flavors, and then transfer it to roast in the oven for hours.

The manufacturers of most cast iron pans know that consumers like to use their pans in this way, so they often have a handle on them that allows for easy maneuvering between the stovetop and the oven.

Carbon Steel Pans can also be used to cook in a variety of ways. Some of the methods for which a carbon steel pan can be used are:

  • Frying
  • Grilling
  • Roasting

Carbon steel pans are especially useful when used for frying food in the kitchen. These pans can also be taken directly from the stovetop and placed in the oven, allowing them to be used for more than one thing in cooking the same dish. Carbon steel pans generally feature a long handle, at least when compared to the rather short handle cast iron pans tend to have.

See Also: Top 20+ Best Cookware Sets

Benefits and Drawbacks

There is a plethora of reasons you could choose one of these pans over the other, and either would make a great choice. To help make that choice a little easier, here are a few more benefits and drawbacks when it comes to carbon steel pans versus cast iron pans.

Cast iron pans are fantastic at retaining heat retention – sometimes a little too much so. Because of their heat retention, cast iron pans cannot be cleaned immediately after being used. Instead you must wait on them to cool a bit before you can handle them and scrape them clean.

Also, since cast iron pans are manufactured in all one piece, there is no break between the cooking surface and the handle. This can make for a painful situation as the handle of the pan gets just as hot as the cooking surface.

Cast iron pans are also quite heavy. It’s surprising how much of a difference that tiny bit of extra iron makes when forming the pan. Cast iron pans are thick as well.

Because of their weight, cast iron pans are not suitable if you want to toss food to cook in a hurry. They are most useful when they can be used in a fixed position, either on the stovetop or in the oven.

Carbon steel pans heat up quickly and evenly, and they also have excellent heat retention. However, since the sides of the pan are quite thin, once you are through cooking the pan will cool off much faster than a cast iron pan. This will allow you to clean the pan much sooner.

One great benefit to being able to quickly clean your carbon steel pan is that you can switch from one cooking method to another in a matter of minutes. You can go from frying chicken to sautéing green beans in no time, and only dirty one dish when cooking supper.

Carbon steel pans are lightweight, most weighing only a few pounds. This lightweight pan allows for you to easily toss foods while cooking. This is not only useful for quick cooking foods, but it can be a fun trick to show off to guests.

II. Best Carbon Steel Pan Reviews

Now that you know quite a bit more about carbon steel pans, we’ve gathered a list of our 10 top pans.

1) De Buyer Mineral B Round Carbon Steel Fry Pan


A very popular choice among chefs in professional kitchens, the De Buyer Mineral B Round Carbon Steel Fry Pan is made in France.

Tipping the scales at a mere 6.5 pounds, this pan is easy to wield when tossing your food while cooking, or when shifting it between the stove and the oven.

The pan offers 12 inches of cooking space (actual measurements are 4.2 x 12.6 x 1.7 inches) which is plenty enough for nearly anything you’d want to cook in it.

De Buyer says that their pan is the most “ecofriendly cookware on earth” partly because it is manufactured with 100% natural, 99% pure iron.

When you use this pan on a high heat, you can expect an excellent sear, but this pan will give you great results when used on low heat, too.

This pan works just fine on all types of stovetops including gas, electric and induction and it can also be used in the oven or over the open flame of a campfire.

The “a la Française” curve of the pan’s handle allows for easy maneuvering on the stovetop or when moving it to the oven.

Rather than being pre-seasoned at the factory, De Buyer has made this pan with a beeswax finish to protect it from oxidation. You will need to season the pan yourself.

Things We Liked

  • French design makes a real statement
  • Made with pure iron for natural performance
  • Oxidation protection from beeswax

Things We Disliked

  • Pan doesn’t come pre-seasoned

2) Mauviel M’steel Black Steel Frying Pan


Mauviel is another manufacturer that has made their products in France for many years.

This company offers several different sized pans, but our favorite is the 8-inch black steel frying pan.

Black steel is thought to be far more durable than other types of steel, and this pan is made from black carbon steel.

Allowing for excellent heat conduction, this is the perfect pan for searing and browning meats and vegetables when cooking. Naturally non-stick as long as you season it properly, you can’t go wrong with a pan like this in your kitchen.

The pan is a bit thicker which lets is retain higher levels of heat for longer periods of time.

Measuring 15.5 x 8 x 2 inches and weighing just 2 pounds, this carbon steel pan can be used on all cook surfaces and in the oven.

You can only handwash this pan, and it does not come pre-seasoned, so you need to do that before using it.

Things We Liked

  • Many sizes of pans to choose from
  • Made from black steel for best results
  • Only 2 pounds so easy to handle

Things We Disliked

  • Not pre-seasoned

3) De Buyer Mineral B Round Carbon Steel Steak Fry Pan


This pan from De Buyer is a bit different from some of their other offerings, but it still brings that fabled De Buyer quality to the table, or rather the stovetop.

All of De Buyer’s pans feature their specially designed “a la Française” ergonomically curved handle, stamped with the “Made in France” assurance.

While the pan is lightweight at less than 3 pounds, it still has plenty of cooking surface. The pan measures 17.8 x 9.5 x 1 inches which is plenty enough to cook up a good steak, exactly what this pan is made to do.

Over time the pan will become virtually non-stick due to proper seasoning but will still have excellent heat retention properties. Because this carbon steel pan can handle such high temperatures it is the best pan for getting a great sear on your steak.

This pan can be used on all cooktops, even induction.

This pan cannot be washed in the dishwasher and does not come pre-seasoned, but we will be explaining how to do this in just a bit.

Things We Liked

  • Made expressly for perfect steak
  • Extremely lightweight
  • Induction cooktop friendly

Things We Disliked

  • Not pre-seasoned

4) Lodge Seasoned Carbon Steel Skillet


There is a reason Lodge has been in business since the late 1800s, and this carbon steel skillet is proof of just why.

Made from 12-gauge carbon steel, this skillet has excellent heat retention properties and will evenly cook your food. This skillet can tolerate high heats, making it a great choice for browning or searing meats.

The angled steel handle is attached to the cooking pan by steel rivets, ensuring it has decades of cooking ahead of it.

Weighing in at less than 3.5 pounds and measuring 18.88 x 10 x 1.38 in (size 10″), this carbon steel skillet is lightweight and simple to use.

This skillet can be used on all cooktop surfaces including gas, electric and induction and it can even be used over an open flame and in the oven.

As with all of Lodge’s products, this skillet will arrive pre-seasoned to save you a step, so you can get right down to cooking straight out the box.

Things We Liked

  • Impeccable brand heritage
  • Pre-seasoned for your convenience
  • Can be used almost anywhere

Things We Disliked

  • Hand wash only is restrictive

5) Matfer Bourgeat 062005 Black Steel Round Frying Pan


When first looking at the available pans from Matfer Bourgeat, you might feel overwhelmed by the sheer breadth of choice. While there are many different sizes available, most of the carbon steel frying pans will function in the same way. Our pick here is the 062003 , which is a pan of almost 10 inches.

This company is focused on customer satisfaction and the ergonomics of its products. Because of that, the Matfer Bourgeat pans are going to be comfortable to use while still getting the job done without issue.

This fry pan is made from black steel which is said to be more durable than other types of steel. The pan weight less than 3.5 pounds and can be used on all cooking surfaces.

The handle is shaped to fit well in your hand without giving a workout to your wrist while cooking. It is made from high-quality extra strong black steel and attached with rivets.

The pan can be seasoned fur durability but does not come having already been seasoned.

Things We Liked

  • Firm focus on ergonomics
  • Black steel hits hard
  • Large cooking surface

Things We Disliked

  • Not pre-seasoned

6) De Buyer Carbon Steel Frying Pan


As with all De Buyer products, you know you are buying into that great brand heritage quality when you have one of these carbon steel frying pans in your kitchen.

This specific carbon steel pan offers you a whopping 12.5 inches of cooking space while weighing only 5.97 pounds. The full measurements of this pan are 23.2 x 12.6 x 2.2 inches including the handle.

The sides are a bit thicker than most pans allowing for better heat retention. The handle is securely attached in a French style and is nearly unbreakable. There is a hanging hole in the end of the handle, allowing you to hand your pan when not in use.

This pan can be used on all cooking surfaces, but it is not seasoned. Like all De Buyer pans, this one comes protected with a beeswax finish.

Things We Liked

  • Buy into a brand you can trust
  • Large cooking area
  • Hanging hole is a neat touch

Things We Disliked

  • Not seasoned, but protected with beeswax

7) Paderno Heavy Duty Carbon Steel Frying Pan


Though our favorite is the 9.5-inch frying pan, Paderno pans are offered in several different sizes.

This heavy-duty carbon steel frying pan from Paderno is impressive. Made from 3mm thick carbon steel, it is 19 x 9.5 x 1.5 inches but weighs a mere 2.65 pounds. This frying pan is a bit smaller than most, but it will serve its purpose well.

The thicker walls of the pan allow for it to withstand higher temperatures for longer periods of time, which means it will retain heat a lot longer as well.

This frying pan from Paderno will evenly cook your food thanks to its great heat distribution properties. An excellent choice for searing meats and other foods, Paderno’s pans are a great addition to your kitchen.

There are 3 separate rivets connecting the flat handle to the pan. Flat handles aren’t the best when it comes to pans like this, but they still work just fine.

You can use this pan on any cooktop surface as well as in the oven. However, you will need to season it yourself once you own it. We will explain how to do this in just a bit.

Things We Liked

  • Multiple pan sizes up for grabs
  • Thicker walls allow for better heating
  • Can be used on any heat source

Things We Disliked

  • Flat handle is a bit awkward

8) De Buyer Carbon Steel Frying Pan


We have already established De Buyer as a fantastic source of carbon steel products, and this carbon steel frying pan is no different from any of their other offerings aside from its size.

As usual, this pan is made in France, but this 11-inch pan is made from white iron. De Buyer promises that this unique manufacturing method will promote better diffusion of heat and allow for better searing and browning of your foods.

The French style rivet is nearly indestructible while the handle is both sturdy and attractive.

Lightweight at less than 5 pounds and measuring at 19.1 x 11 x 2.4, this pan makes a smart choice to add to your arsenal.

The even distribution of heat makes this pan excellent for searing meat and cooking vegetables. The pan can tolerate extremely high temperatures which will give you great caramelization and flavor.

De Buyer’s pans can be used on all cooktop surfaces, even induction.

Things We Liked

  • Unique material for a touch of class
  • Substantial cooking surface
  • Induction cooktop friendly

Things We Disliked

  • Not pre-seasoned, but treated with beeswax

9) Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok


If anyone would know how to make a fantastic traditional wok, it would be the people of the country where this pan originated – China.

This carbon steel wok from Craft Wok is traditionally hand hammered into its shape by skilled professionals in Guangzhou, China.

While it is a favorite among professional Chinese chefs, a number of home chefs use this wok in their homes to recreate traditional Chinese meals.

Made from 15-gauge steel, this wok has a round bottom making it suitable for gas cooktops. Weighing less than five pounds and measuring 22.5 x 14 x 6 inches, it provides a deep cooking well to make many foods like stir-fry and traditional Chinese soups.

Commonly used as a unique skillet, this wok can also be used to deep fry foods in hot oil. If you purchase other supplies, you can use this wok as a smoker or a steamer.

The wooden handle on this wok will protect your hand from being burned by the evenly distributed high heat.

Though it doesn’t come pre-seasoned, you will soon be able to accomplish this task!

Things We Liked

  • Handmade in China for authenticity
  • Protective wooden handle
  • Deep cooking area

Things We Disliked

  • Will need to season the wok yourself

10) M.V. Trading Carbon Steel Flat Bottom Wok


Featuring a wooden handle to suppress heat transfer, this flat-bottomed wok from MV Trading is a great addition to any kitchen, especially those belonging to people wishing to make traditional Asian dishes at home.

The wok is made with 14-gauge steel and comes in a 5.2 pounds, allowing you to easily move it while tossing and stirring ingredients. It measures 14.3 x 14.3 x 6.8 inches, so the deep cooking area will let you cook several things at once.

This wok is designed to be used on electric stoves, hence the flat-bottomed cooking area.  (Round bottomed woks are better suited to gas stoves.)

The manufacturer suggests that this 14-inch wok can make enough food to feed up to 12 people, so this wok is a workhorse!

You will need to season this wok yourself, as it is not seasoned by the factory.

Things We Liked

  • Can be used on electric stoves
  • Makes enough food for large parties
  • Lightweight and easy to handle

Things We Disliked

  • We wish it was pre-seasoned, but that is not hard to accomplish

III. How to Season a Carbon Steel Pan

Some manufacturers will send their carbon steel pans to the stores with them having already been seasoned, but many will not be seasoned when you purchase them.

If you buy a carbon steel pan that has been pre-seasoned, this will save you a step in the beginning. You will still need to know how to properly season your pan though, as this will need to be done periodically to ensure you get the best possible use from it. Don’t skip on reading this section, because this is useful information!

You might be wondering what it even means to season your carbon steel skillet. No, we don’t mean to cover it with salt and pepper – seasoning is the process that uses heat to chemically bond oils that have been applied to the surface of the pan. This process helps to protect your carbon steel skillet from oxidation which leads to rust.

Not only is seasoning a vital step in protecting your carbon steel skillet, but it is also the process that helps your pan become stick resistant and easier to use.

There are a couple ways you can season your carbon steel skillet. You can choose to complete this task inside the oven or on top of the stove. Both ways work just as well as the other.

Carbon Steel Pan Stovetop Seasoning

It might be a better option for you to season your pan on the stovetop than inside your oven. If this is the case, here are your easy to follow directions for completing this task.

  1. First, set your carbon steel pan on the burner and turn the heat of the burner to medium-high.
  2. Now you need to let the pan get hot. Be prepared for smoke to wisp up from the pan as it heats, this is normal. As the pan heats it will begin to turn brown.
  3. When the pan is hot you will take it off the burner. Remember that the pan is now extremely hot, so use caution when removing it from the burner. Oven mitts are a good idea to protect your hands from the heat.
  4. Take your pan in one hand (that is protected from the heat) and use the other hand to cover the interior and exterior surfaces of the pan with oil. You can use a soft cloth or a paper towel to do this, either will work just fine. When completing this task on the stovetop, be sure to use an oil that has a high smoke point.
  5. Once you have covered the pan in oil return it to the burner on the stovetop. Turn the burner up to high heat. Allow your pan to heat until the oil starts to turn black and become liquid.
  6. Once again protecting your hands from the heat, take the pan off the burner and wipe off any remaining oil in or on the pan.
  7. Allow your pan to cool completely in an out of the way area.
  8. When you carbon skillet has cooled, it is now ready for you to use.

Carbon Steel Pan Oven Seasoning

Many people prefer to season their cookware inside the oven. If this is your preferred method, we’ve got the step-by-step directions right here.

  1. The first thing you will need to do is get your oven hot. Preheat your oven to 400°F.
  2. When your oven has reached 400°F, you will put your carbon steel pan inside the oven so that it will become heated for this process. Allow the pan to remain in the heated oven for between 10 and 15 minutes.
  3. When the time is up, you will need to remove the pan from the oven. The pan is incredibly hot now, so protect your hands while doing this and the following steps.
  4. Now you will apply oil to the surfaces of the pan, both interior and exterior. Use a paper towel of clean cloth to liberally apply vegetable, coconut or olive oil to your carbon steel pan.
  5. When you have completely oiled your pan, place it back in the 400°F oven for the last part of the process.
  6. Your pan will need to remain in the oven for about an hour now. The oil will turn black on your pan, and once it dies you will know your pan is seasoned.
  7. When the surface of your pan has become blackened with oil, turn off the heat to your oven. Do not yet remove your carbon steel pan from the oven as it needs to cool completely. The best place option for this is allowing it to cool inside the oven for several hours or overnight.
  8. When your carbon steel pan is completely cooled, you can take it out of the oven and it is seasoned and ready to be used.

Things To Remember When Seasoning Your Carbon Steel Pan

There are a couple of things you should keep in mind when you are seasoning your carbon steel pans.

The high levels of heat and the fats you are working with during the seasoning process will create smoke, and there might be a lot of it. Because it can get pretty smoky in your kitchen, remember to open the windows and turn on the vents so that you do not run into any respiratory problems.

Also, your pan will appear to be burning. Don’t worry – this is a part of the process. When your carbon steel pan turns brown or black during the seasoning process, that means things are going as you want them to go.

When the metal of your pan is thoroughly blackened, you will know that your skillet is seasoned properly.

How To Re-Season Your Carbon Steel Pan

As you put your carbon steel pan to use, the seasoning will begin to wear off of it. This is normal, and your pans are not defective now.

As the seasoning begins to disappear, you will likely notice small rust spots forming or you will start finding bits of flaked off seasoning in your food and you will definitely find that whatever you are cooking is sticking to your pan far more than you are used to.

When these things happen – don’t panic. There’s an easy solution, and it doesn’t involve spending money on new pans.

Once the seasoning on your pan starts to wear off, all you need to do is re-season your pan. Now that we’ve gone through the steps, you know that it isn’t a complicated process to complete.

If you continue to re-season your carbon steel pan as needed, you will get many more years of use out of it.

IV. Best Foods To Cook In A Carbon Steel Pan

Once you have acquired your new carbon steel pan, you might feel clueless as to what to cook in it. No worries, you will quickly become familiar with this pan and it might just become your go-to at dinnertime.

To get you started off on the right foot, here are a few ideas for some of the best foods to cook in a carbon steel pan.


Chicken – specifically chicken with skin is a great choice in a carbon steel pan.

When you are cooking a dish with chicken that still has its skin attached, one of the worst outcomes is biting into a dish that looks and smells wonderful but has a rubbery texture. Yuck!

To avoid this issue, cook your skin-on chicken in your carbon steel pan. The pan can be heated to high temperatures, and it will hold this heat for a great period of time. Because of this you can easily pan sear your chicken with no worries about it sticking, so long as your carbon steel pan has been properly seasoned.

Crispy skin is not only more flavorful, but it gives a great texture to your dish. If you’re after tender but crispy chicken, cooking it this way is the best way to get it.


If you often cook vegetables on the stovetop, you are probably not often a fan of the way they turn out. Vegetables can be difficult to get just right, but one thing that can greatly increase your chances of success is using the right equipment for the results you want.

When roasting vegetables, you are looking for an outside that is caramelized and crisp, but that has left the inside still tender. This can be easily achieved with using your carbon steel pan.

Heat your oven to a high heat, at least 400°F. On your stovetop, heat your vegetables in your carbon steel pan with your spices and some oil. Once your oven is thoroughly heated, place the pan in the oven and allow the vegetables to roast for 20 minutes or until they are done.

Cooking your vegetables in this way makes for easy work and easy cleanup, not to mention you will get perfectly roasted vegetables without a fuss.


Frying eggs can be a bit of a pain. Either you have the heat too high and the egg cooks well but gets overly browned, or you keep the heat low and avoid browning while waiting forever for your egg to cook to your desired doneness.

Because the heat is distributed evenly throughout the surface of the carbon steel pan, the egg will cook evenly and thoroughly. If your pan is properly seasoned, you will have no issues with breaking the yolk when your egg sticks.

It doesn’t matter if you like your eggs scrambled, over medium or sunny side up – cooking them in your carbon steel pan will give you great results.


Ah, delicious steak. Yet another dish that is difficult to master. Luckily, with the right tools, anyone can make a fantastic steak without dropping cash at an overpriced steakhouse.

You’ll need to ensure your carbon steel pan is properly seasoned (read the above section if you don’t know what we’re talking about), and you will need to preheat your pan well. Your preheated pan will keep hot allowing you to get a perfect sear on your steak, locking in the juices and the flavor.

If you prefer a steak that is juicy and pink on the inside, a good quick sear on medium high heat will cook the outside while leaving the inside tender and flavorful. If you like a steak that is more done than that, you can slip the carbon steel pan into the oven for a few minutes once you’ve seared the steak.

See how easy that is?

Stir Fry

Have you ever tried to make a stir-fry in a traditional pot, and wound up with a soupy mess instead? A lot of people have. Once again, carbon steel is here to fix this problem.

Woks – the traditional Asian cookware for stir-fry – are made from carbon steel. Because of this, it makes sense that this would be the best option for a cooking vessel when trying to recreate this type of dish at home.

Heat your carbon steel pan (or wok) to a high heat before adding your oil. Allow the oil to get hot, then add your meats and vegetables, quickly stir-frying them until they are done. Douse the meal in your favorite sauce and you will soon be satisfied.

V. Conclusion

When it comes to choosing cookware for your kitchen, it is easy to become quickly overwhelmed with all the choices.

There are so many different types and sizes and brands to choose from, and they all seem to go out of style pretty fast. Carbon steel is a material that has proven the test of time and is here to stay.

There are so many benefits to carbon steel pans that it would be hard to recommend anything else.

It is hard to come by excellent products these days when things are cheaply manufactured and don’t last very long.

Carbon steel pans are durable and with proper care they can last generations. These pans heat quickly and evenly and stay heated for longer which allows you to cook foods properly. With proper seasoning your carbon steel pans will naturally be nonstick without all the questionable chemicals in other cookware products. Carbon steel pans are great multitaskers in the kitchen, saving you time and money at the end of a long day.

With all the benefits, it’s clear to see these carbon steel pans are the best choice when you are looking for new cookware for your kitchen.

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