8 Best Carbon Steel Skillets of 2022 for Every Home Cook

To test carbon steel skillets, the pros in the Good Housekeeping Institute Kitchen Appliances & Innovation Lab rounded up well-reviewed pans from new brands and brands we trust. We followed the manufacturer's instructions to season any pans that did not arrive preseasoned.

We then cooked about 90 pounds of steak, more than seven pounds of mushrooms and 75 eggs. Searing steak helps us determine how evenly the pan heats and whether it delivers uniform browning. Making a pan sauce demonstrates the skillet's ability to simmer, which indicates heat retention and responsiveness to changes in temperature as we adjust the heat; we also shake the mushrooms we include in the sauce to assess maneuverability. Cooking eggs — both sunny-side up and scrambled — helps us evaluate the pan's ability to release foods.

We weighed each pan and assessed its heat distribution and responsiveness by coating the skillet with shortening and a thin layer of flour and then heating the pan until the flour browns; the level of browning is then evaluated against a standardized chart. The pattern of the browning helps us determine hot spots in the pan and to see how evenly it distributes heat. We also noted whether the handle stayed cool and how easy the pan was to clean.

You may have heard about blue carbon steel and black carbon steel and wondered if one is better. After our testing, we don't feel it should rank heavily as a consideration for purchase. Blue carbon steel has gone through a process that hardens the material, which can help prevent rust; that process can lend a blue hue to the brand-new pan. But both blue and black steel will take on a dark-brown or black color with proper seasoning during the life of the pan. We've recommended both blue and black steel pans here, as we saw good results from each kind.

Our experts do think these factors are worth considering when shopping for a carbon steel skillet:

✔️ Preseasoning: This is an important consideration if you're new to seasoning cookware. Preseasoned pans usually have a minor glaze to rinse off before cooking, but they're otherwise ready to go. They can feel like nonstick cookware for the first cook, and then they simply require maintenance of the seasoning (read: you will have to season a preseasoned carbon steel skillet over the course of its life). If it's not preseasoned, you'll likely need to scrub off a beeswax coating and then season the pan with layers of oil (see below). It's not a difficult process, but it does require time.

✔️ Weight: There are many lightweight carbon steel skillets on the market now, but our pros stress that it's still an important consideration. Some can be quite heavy, which can limit the pan's versatility. If you're shopping online and can't feel and lift the pan, check the weight in the product specifications. We like pans that are about three pounds or fewer.

✔️ Shape and cooking area: The shape of the pan will affect the cooking. A gentle slope to the sides makes it easier to shake and toss foods, and it keeps the pan open so that liquids will reduce easily. But sloped sides can eat into the flat cooking surface at the bottom of the pan. We've noted when pan on this list had a cooking surface that felt smaller, but some is up to personal preference and the kinds of foods you cook most.

✔️ Handle: Comfort with the handle is another factor that comes down to personal preference. Our experts liked a variety of handles in our tests. Those with a divot in the handle helped with finger placement for comfort. Those with a slight arc or angle helped create balance, which can help improve control. Look for a loop built into the handle if you prefer to hang your pans for storage.

✔️ Rivets: Generally speaking, the handles of carbon steel skillets are riveted to the pan, such that there are bumps on the inside of the cooking area. In our tests, we saw only one with flush rivets (the Matfer Bourgeat Black Steel Frying Pan, which did not make our list) and one that had somewhat flat rivets (the Blanc Creatives Pro Skillet, listed above). Flush or flatter rivets make it easier to clean the pan, as debris is less likely to get stuck, and easier to season it, as you can access the surface more evenly.

Carbon steel skillets are great for searing foods like steak, pork chops and chicken thighs, because they're good at high-heat cooking. But you'll want to start the pan over medium-low or medium heat and then gradually crank it up, because it helps distribute the heat evenly and prevent warping.

And thanks to its smooth surface and ability to become more seasoned and naturally nonstick over time, carbon steel is also a good choice for more delicate foods like eggs, pancakes and even fish.

Because most carbon steel pans are oven safe, they're also good for searing and then roasting foods (like pork or beef tenderloin), roasting potatoes and other veggies, and baking cornbread or biscuits.

Like cast iron, carbon steel isn't the best choice for simmering acidic sauces like marinara, because it might strip away some of the natural seasoning.

Honestly, the name is a little misleading, since all steel contains carbon. The performance of this material comes down to the amount of carbon and the alloy content. Sounds dull, but stick with me for a second. Let's compare carbon steel to cookware that's more familiar: stainless steel and cast iron.

Stainless steel cookware contains more of the alloy chromium, and the reason that matters for you is that it protects stainless steel from corrosion. Carbon steel has less chromium, so it can rust and needs to be seasoned. But the two materials are similar in that they are lightweight and responsive to heat. Again, this matters to you because responsiveness lets you control the pan when you want to drop a boil to a simmer or to avoid burning something you're searing.

In contrast, cast iron cookware contains a little more carbon than carbon steel (2% to 3%, compared with carbon steel's 1%), and this matters because it makes cast iron more brittle, meaning it must be cast (poured into a mold, hence the name), giving it a rougher texture. The relative flexibility of carbon steel allows it to be stamped (pressed into shape from a single sheet), which gives it a smoother surface.

The smooth surface makes carbon steel easy to cook with, and the ability to build up a seasoned surface is what makes these pans more naturally nonstick over time.

Some carbon steel pans are sold preseasoned, meaning you can cook with them right away. Others will need to be seasoned before they're ready for use. Seasoning is the process of using oil to build up a natural patina that functions as a nonstick coating. Here's how to season and care for your carbon steel pans:

✔️ Seasoning:

1. Wash and dry the pan. Many unseasoned carbon steel skillets will come sealed in a beeswax coating that prevents the pan from rusting in transit. Use hot water, a gentle dish soap and a sponge or gentle dishcloth to wash the pan until the waxy coating is removed. Dry the pan thoroughly.
2. Follow the manufacturer's instructions for seasoning. But most will be similar to this: Add a small amount of a cooking oil, like vegetable or canola, to the pan. Use a paper towel or dishtowel to spread the oil across the bottom and up the sides of the pan until it is barely shiny and mostly absorbed.
3. 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.
4. Repeat step three as many times as the manufacturer indicates, often two to four more times. Let the pan cool completely.

The pan is now ready to use, though you will need to repeat this process over the life of the pan as needed. Cooking fatty food is a great way to season the pan as you use it. Note that the pan may look splotchy or streaky and will become darker as the season process progresses. This is normal. Even blue steel pans will become black over time.

✔️ Care:

Your goal is simple: Protect your lovingly applied seasoning and prevent rust. In a nutshell:

• Do not put carbon steel in the dishwasher. The cycle (especially if you use today's grease-fighting detergents) will likely strip away the seasoning, and it may keep the pan wet long enough for rust to develop on the exposed material.
• Do not soak your carbon steel, and wash it gently. Basically, water is the enemy when caring for your pan. Wash it right after cooking, or set it aside to address later, but don't leave it in the sink or on the stove full of water. Often, you'll need only to rinse your pan. You can scrape up bits with a wooden spoon or a gentle sponge. You can use gentle dish soap as needed. But you don't want to scrub with harsh cleansers or stiff bristles.
• Dry the pan thoroughly immediately after washing. You can dry with a dishtowel or with a quick trip over low heat, as long as the moisture is eliminated.

Senior Editor & Analyst Sarah Wharton helped craft the methodology for testing carbon steel pans and led the testing for this story. She has been using carbon steel pans at home — seared scallops are a fave — for years now. She is a graduate of the International Culinary Center (now the Institute of Culinary Education) and has been cooking professionally since 2017. She has written about nonstick cookware and the best saucepans for the Good Housekeeping Institute.