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While your kitchen is likely to be equipped with a fleet of stainless steel pans or handy non-stick pans, you might not be as used to working on a surface like carbon steel, the darling of classic cast iron and non-stick. If you’re already a cast iron lover, you’ll definitely want to pull out a carbon steel pan and experiment with this beloved surface.
For those just starting out with carbon steel, check out the top-rated de Buyer Mineral B Carbon Steel Non-Stick Skillet, which starts at just $ 29 on Amazon. The pan is forged from 99% iron and 1% carbon, which makes it super smooth, not counting on synthetic coatings. Once the pan has been seasoned with a neutral oil, the pan will become even more nonstick over time, a perfect container for searing everything from steaks and fried eggs to chicken and tofu. Plus, it’s free from toxins like PTFE and PFOA.
The super thick skillet provides excellent heat retention and is oven safe up to 400 degrees Fahrenheit. It features a riveted handle that will not loosen over time, which is also designed with an ergonomic curve ideal for sautéing, stirring and flipping.
To buy: De Buyer Mineral B Carbon Steel Nonstick Frying Pan, $ 29 (originally $ 50) at amazon.com
The pan has earned nearly 8,000 five-star ratings from buyers who say it is “better than cast iron” and “consistently retains heat forever.” Even cooks who have sworn by cast iron all their lives are in awe, with one writing: “I love my Lodge cast iron, it gives me great steaks, but the de Buyer carbon steel pan is far better.
“It was my first foray into carbon steel and I’m in love with it,†shares a five-star reviewer. “I made a single pass of seasoning with base vegetable oil, then cooked a fried egg which, to my amazement, slid into the pan effortlessly. Since then, I have been cooking. many other dishes in this pan and love it more with each use. I can I don’t think I’ve spent my whole life spending a lot more money on supposedly “lifetime” nonstick pans that inevitably fail , no matter how careful I am with them. If you prepare and use this pan correctly, it is great value for money. “
“I am spoiled and have had the ‘best of the best’ pans for as long as I can remember: All Clad, Calphalon, Lodge, Le Creuset, etc.,†said another user. “I’ve worked in professional kitchens as well. This pan looks more like my professional pans than anything I’ve ever used. It transfers heat so incredibly well. I cooked a perfect steak the first time.”
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