What if one pan could do everything the best traditional stainless-steel, cast-iron, and nonstick pans can do—and, in some cases, even do it a little better? Hannah and Lisa test carbon-steel skillets to find the very best.
Buy the Matfer Bourgeat Black Steel Frying Pan:
Buy the All Clad D3 12″ Fry Pan:
Buy the Lodge 12 Inch Cast Iron Skillet:
Buy the Breville Polyscience Control Freak Induction burner:
Learn more about How to Season Carbon-Steel Cookware:
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If the handle is also carbon steel, you can bend it into any shape or angle you want. Or have it shortened, or drill a hook hole. I season my cast iron pans with lard per Lodge Logic's website. I wonder if plant/animal fat makes a difference. I get a deep, dark, rich thick (for a coating) coating.
Carbon Steel is awesome. But no need to go for a fancy one from William Sonoma. Get El Cheap-o from a restaurant supply. Line cooks have been using these to make omelettes and such for ages.
Steak Tartare burgers! 😮
There are no rivets on that pan. Poor Lisa doesn't understand what a spot weld is. Well… I guess there's worse things than not knowing.
Cast iron but hey I drive a yugo😊
Vampire
Is it a cool handle?
"Edit, maybe Winco is 8".I have a lot of skillets. Use carbon 99% of time. Ive paid a lot of money on a few of them. Love de Buyer. But i absolutely love my small 7" cheap Winco carbon skillet.
Vampire burger.
Oh my God your induction cooker almost $4,000 to $3,500 for it that is absolutely ridiculous for a one-burner cooker but the pans are amazing
I wish you would keep seniors in mind when you make recommendations. This pan is extremely heavy; too heavy for a senior. Your blender recommendation: it is extremely difficult to remove the lid. Please keep the aging population in mind. Thank you.
Bro, I'm not smoking oil after every time I clean a pan.
What about hot spots because it does not evenly distribute heat?
All this is not really significant in the long term. They way americans eat their meat, in about 10 years they'll be eating it raw. Take the patties from the fridge, heat them up in the microwave for 1min, and down they go.
I almost exclusively cook with carbon steel, though I agree cast is better for steaks and stainless is great for high acid foods. My go to is a de Buyer crepe pan that I use for eggs daily, though I have others such as the de Buyer French collection with the Eiffel Tower handle. The trick to seasoning is patience and love. Never use soap, just rinse, wipe and put away. These pans will never fail you if you take care of them!
Eddie 😄
You heard it here first! Ladies don't need it too big – eight inches is plenty 😉
… but it's not rust proof if not coated with a layer of cooking oil to make it non stick and rust proof if not used frequently like in a restaurants.. nothing else is bad about carbon steel for home cook… only the 1st time heat seasoning & caremelising oil layer on it can get kitchen really smoky & it's also heavy… efficiently conduct heat for gas/burner & cheapest..frying eggs tastier & easier nowadays..
Still prefer a realy thick and heavy 3 ply one peice Stainless steel, Requires a little more attention and experience with temprature regulation than Cast Iron/CS, but plus point is it will cool down quicker if you take it off the heat than cast iron or carbon steel and you want that option sometimes depending on what your cooking, Can be super non stick if you know what your doing, my Omlettes never burn and always slide about, no need for me to lift it off with the spatula, My carbon steel pans were nice but maintaining a perfect seasoning layer to the point where it's 100% efficient each time Isn't always great depending what I cooked in it last, I dont have them anymore, I still keep my large Lodge Cast iron but barley use it apart from shallow frying.
Thank you!
6:10 Still quite pink inside? Lady that's still raw ground beef! Do you girls need to be doing this?
DON'T BANG METAL UTENSILS ON THE EDGES OF PANS. FAIL You can't just do anything you feel like to a pan without something happening.
Doesn’t all steel have carbon?
i tried the salt, potato peels and oil method on my new carbon steel pan, and after way more than ten minutes nothing has happened to the surface, do you know why that might be?
Love my carbon steel. Well worth the cost! I only use carbon steel and cast iron to cook now.
raw burger????????????????? no I'm not taking that risk lol
Plain steam does wonders
I seasoned my carbon steel the same way as my cast iron. However, I use avocado oil at a higher temperature and bake it in the oven multiple times.
Hiya, is there much difference between a wrought iron pan and a carbon steel pan?
Why would you skip over how you clean it after the potatoes salt and oil? did you wash it with water? you just wiped it?
Have a 12" and a 10" and I just added Wok to the rotation, which is now my go-to for just about everything!!
I bought my third carbon steel skillet this week. I have a carbon steel wok, a 7" Matfer crepe pan, and the 12" Matfer skillet which ATK recommended. Other than keeping a stainless pan for acidic pan sauces etc. I definitely think carbon steel is the way to go.
Definitively Yes! I have a 30yo 3 pan set that I started with when I was 20 and very poor. The restaurant I worked at would just toss them in the garbage when they got to rusted or carboned up. I stole 3 different sizes from the dumpster after a late shift one night. I carefully cleaned them, removed and neutralized any rust. I re-seasoned them and taught myself how to properly abuse them so they would become better with each use. Never to neglect and trash them ever again. Over the last 30 years I've properly used them. During that time I've upgraded to every damned fancy POS imaginable. But none could compare to or produce what my original carbon steel rescue pans could do. So, I just donated all that crap and retired my original carbon steel set for my teen daughters future kitchen setup. I ordered a brand new triple set and after three months, they look identical to the 30yo set. Durable, timeless, non toxic, non stick and bullet proof. I did keep my 25yo 12" Al-Clad for anything acidic, and recently added a 10"Stargazer, but thats all , and only because I added my 10"Lodge and 12"Calphalon stainless to my daughters future set. Now she'll start off with almost exactly the identical set that took me three decades to perfect. She'll never need to buy a single pan ever in her life time. Everything else is expensive gimmicky crap that should be treated with extreme prejudice. I'm a Chef and this my set: 1 ea; Carbon steel, 6", 8", 11.75", ( currently 2×8"'s & 11.75"), 1 Cast Iron 10", 1 Stainles Steel 12". That is all any beginner to master chef will ever need once in their lifetime.
If I’m not worried about the seasoning. would making a pan sauce out of white wine be a problem? The pan is pretty much new.
I use my Matfer Bourgeat everyday for the last 2 years. It's a god damn beast. I love it. I got the 14 inch one.
Are there any carbon steel pans with a comfortable handle? I find it difficult to control the temperature so I often move the pan off the heat back and forth to help things cool down, but the carbon steel I have is just an absolute pain. I end up frequently turning to my cast iron due to the rounded handle and how the bigger size has a little loop handle on the other side.
Can you or can’t you use carbon steel on ceramic cook top?
There is another ugly truth about carbon steel wok/pan that nobody is talking about. The seasoning will eventually come off and will end up in your food, especially if you are not using rubber spatulas, so good luck eating burnt old oil! I'm considering switching to ceramic/non toxic wok/pan instead. Any thoughts?
i don’t understand why those handles are obviously engineered to be the least comfortable possible
Great video, as a convert from cast iron I will say, I've always got my cast iron to temp then turned it down, otherwise, as you stated, it burns.
Matfer Bourgeat