The Best Carbon Steel Pans of 2021 Reviewed.com 2/15/2021 Lindsay D. Mattison Recommendations are independently chosen by Reviewed’s editors. Purchases you make through our links may earn us a commission.
Most home cooks are familiar with cast-iron skillets, but carbon steel has eluded the mainstream for now. As a former restaurant chef, I’m super familiar with these quick-heating, semi-lightweight pans. Many restaurants use them because the pans heat up quickly, and retain heat for a long time after being removed from the stovetop.
Like cast iron or multi-clad stainless steel, carbon steel pans can go from the stovetop to the oven, making them a champion for one-pot-cooking. You can use them to get a hard sear on a steak, but they also develop a seasoning layer that makes them as nonstick as the best ceramic or Teflon-coated pans.