Best Carbon Steel Cookware To Buy in 2025

1. Lodge Carbon Steel Skillet

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Pros:

• Handy insulated handle
• Slop on the edges
• Easier to maneuver
• Tolerate high heat

Cons:

• Handle-heavy

2. 12" Blue Carbon Steel Frying Pan

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Pros:

• Heat up to 1200F
• High-quality material
• Heavy duty
• Well-made
• Comfortable handle

Cons:

• Hard to clean

3. Matfer Bourgeat Black Carbon Steel Fry Pan

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Pros:

• Great heat retention
• Oven safe
• Simple and robust design
• Solid built

Cons:

• Short handle

4. BALLARINI - 75000-891 BALLARINI Fry Pan

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Pros:

• Durable construction
• Angled handles
• Smooth carbon steel surface
• Sloped sides
• Easy to raise and shake with one hand

Cons:

• High long handles

5. BK Pre-Seasoned Black Steel Induction

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Pros:

• A quick wash with water
• Oven-safe up to 600°F
• Affordable
• Can work on many stovetops
• Great non-stick surface

Cons:

• Unevenly heat supply

6. Babish Carbon Steel Wok

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Pros:

• Large size for a big batch of food
• Warp-resistant
• Easy cleanup
• Versatile

Cons:

• Handwash only
• Not long-lasting coating

7. 12" Blue Carbon Steel Wok

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Pros:

• Lighter in weight
• Aesthetically pleasing thick metal 
• Cook food evenly
• Stay cool handle

Cons:

• A bit of hassle with stick surface

8. Merten & Storck Pre-Seasoned Carbon Steel Skillet

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Pros:

• Space saving
• Great heat distribution
• Quickly heat up
• Good handle balance
• Cook well

Cons:

• Exposed hot handle

9. De Buyer Mineral B Carbon Steel Frying Pan

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Pros:

• Pre-seasoned
• Attractive look
• Retains heat well
• Effective non-stick

Cons:

• Poorly balanced and heavy
• Not for oven

There are several brands of carbon steel cookware available, and there aren't many distinctions between them, so purchasing it is pretty tricky.

We believe that heating capacity, price, material, construction, and versatility are all significant factors to consider.

Heating Capacity

To provide a reliable cooking experience, you should consider a decent carbon steel pan with good heating capability. Similar to cast iron, carbon steel has a high heat endurance. Therefore, you can use it with various cooktops, including induction and open flame.

While some manufacturers of carbon steel pans can survive temperatures as high as 1200 degrees, most can endure temperatures up to 800 degrees.

Besides, carbon steel is that it responds swiftly to temperature fluctuations, getting hotter more quickly and cooling off more quickly when the heat is reduced or eliminated.

Price

A carbon steel pan doesn't cost a lot, yet it is still important to consider it carefully before making a purchase. 

There is a wide range of prices for carbon steel. Even though it costs more than cast iron on average, high-end stainless steel and copper alternatives are frequently cheaper. 

Material

Cast iron and carbon steel are frequently contrasted because of their many commonalities regarding toughness and adaptability.

Both are created from alloys that contain iron, but cast iron and carbon steel differ in that cast iron has between 2 and 3.5% carbon, whereas carbon steel only has 2%.

Induction cooktops can use carbon steel because of its iron concentration, and with time, its flat surface will develop a patina that makes it inherently nonstick.

If you're searching for these pans, carbon steel is a great option because it works well with flat, flared-sided profiles, such as those of skillet, paella, and wok pans.

Construction

Only 1% carbon and 99% iron combine to make a carbon steel pan. Given that it only has a little amount of carbon, it tends to be lighter and has a smoother, less brittle surface.

Versatility

Carbon steel pans are well known for their versatility. They are excellent for all-purpose cooking, but it excels in high-heat cooking techniques such as simmering, searing, and sauteing.

Make sure the pan you're choosing has enough uses. Choose a carbon steel pan if you want a pan that can serve several purposes.

Is carbon steel durable?

A quality carbon steel pan will survive for many generations when properly maintained.

Being a brittle material is why cast iron pans are so thick. They can shatter but never bend (which is unusual). On the other side, carbon steel is more malleable.

How frequently should a carbon steel pan be re-seasoned?

If your pan exhibits rusty symptoms or feels like it has a crust of old food buildup, you need to re-season it. 

Normally, your pan will continue to develop seasoning with usage, but if you ever want to "start again," scrub the surface with an abrasive sponge to remove any roughness, and then repeat the seasoning procedure.

Is carbon steel prone to warping?

Yes, it will deform if it experiences sudden temperature variations, especially when it is new. To prevent this, use slow-heating, slow-cooling carbon steel pans. Never place a hot pan into cold water.

Is carbon steel safe for ovens?

Most carbon steel pans can withstand any temperature in the oven. However, some will have a lesser rating if they have a silicone handle, and some are only rated to 450F for unknown reasons.

Most brands are oven-safe; however, check the manufacturer's specs before purchasing.

Why is the carbon steel pan I use sticks?

If this problem happens, you either used too much oil when seasoning it or didn't wash it thoroughly enough after usage. You have to start anew after removing the oil coating.

There are a ton of great and reasonably priced options if you're looking to purchase a carbon steel pan for the first time.

We will store De Buyer Mineral B Carbon Steel Frying Pan in the kitchen because its average price is well worth the functionality and durability.

If you're unsure if carbon steel is right for you, the BK Pre-Seasoned Black Steel Induction, our best carbon steel cookware budget pick, is a terrific place to start.

We also like the choice of Merten & Storck Pre-Seasoned Carbon Steel Skillet a lot. It's a simple and convenient method to start using carbon steel cookware.

Whatever you decide, we believe that carbon will continue to be the pan you reach for most frequently if given a choice.