There’s a reason why pro chefs use this unique type of cookware in kitchens across the globe. It’s performs well, it’s durable, and it’s cheap. Compared to copper, carbon steel is lighter. Copper has a higher density of 8.96g/cc, so unless its very thin copper cookware, it will be heavier than most carbon steel. The pan is induction-ready and, as per the manufacturer is compatible with all stovetops, can be used on open fire and grill and is oven safe up to 400 degrees Celsius (over 750 degrees Fahrenheit). As the marketplace changes and more people discover the benefits of carbon steel, we expect to see more carbon steel cookware on the market, possibly entire sets.

Matfer Bourgeat Black Carbon Steel Blini Pan, 4 3/4 Matfer Bourgeat Black Carbon Steel Blini Pan, 4 3/4

Place the pan over the heat level recommended by the manufacturer, and heat until the oil just begins to smoke. Remove the pan from the heat and, using tongs to protect your hand, use a clean paper towel or dishtowel to wipe any oil around the pan so that it's no longer visible. Let the pan cool completely. Do note also that even among traditional carbon steel skillets, the size of the flat cooking surface can vary. That is, some pans have short sides and a lot of flat cooking surface, while some pans have longer sides and less flat cooking surface. One reason we chose the Matfer Bourgeat as the best overall carbon steel skillet is because it has a good amount of flat cooking surface.

Keep it Slick

So, if you don’t have five extra minutes (who does?) to wait for a cast iron skillet to heat up, you’ll be happy with carbon steel. In contrast, the Lodge 12-inch cast iron skillet weighs 8 pounds, the Victoria 12-inch cast iron skillet weighs 6.7 pounds, and the Le Creuset 11.75-inch cast iron skillet weighs 6.8 pounds. Made In has a sort-of set of carbon steel that has a skillet, a wok, and a roasting pan, but these aren't the traditional pieces you find in a set (e.g., no sauce pans, etc.) If your pan does warp? There's an easy fix: flip the pan over, put it on a safe (ideally wood) surface, and pound it flat with a rubber mallet. Your pan will be like new.

Matfer Carbon Steel Pan: Seasoning, Cooking UPDATED MODEL Matfer Carbon Steel Pan: Seasoning, Cooking

There are no chemicals coatings, no pigments, no nothing—just carbon and iron. The Cons of Carbon Steel Cookware Cast iron cookware has become a staple in home kitchens, but it comes with an undeniable downside — it’s incredibly heavy.

Because multi-clad stainless steel pans have a core layer of aluminum, which is highly conductive, spreading heat fast and evenly. But, if if you acquire a pan second-hand, or the one you bought doesn’t come with instructions, follow the steps I covered previously. Con: Not as Prevalent as Other Cookware Types