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Carbon steel pans are popular among professional and amateur cooks, in part due to their durable, lightweight and highly conductive construction. But, when shopping for a carbon steel skillet, keep your cooking preferences in mind. Ultimately, the best carbon steel casserole dish for you will be the right size and have features you might need, like double handles for transfer to the oven or high sides for soups and stews.
When it comes to finding the perfect pan size or shape, think about what you’re going to cook and how you’re going to cook. A carbon steel frying pan that measures between 10 and 12 inches is large enough to make multiple servings, and deeper sauté pans and woks can help contain spatter when cooking with lots of oil or sauce.
There are a few other features you might want to watch out for. Although carbon steel pans develop a non-stick patina after regular use, you can opt for a pre-seasoned pan to make your cooking experience much easier. Also, as noted earlier, if you plan to use your pan in the oven, consider both the size of your oven and the size of the pan you are purchasing. Some carbon steel pans or woks have taller sides or large handles, making them ideal for stews or soups, but more difficult to install in your oven. If you’re planning to buy a pan that you’ll transfer from the stove to the oven, you might also want to look for useful features like a dual-handle design that will make lifting and moving easier (and safer).
Ultimately, the best carbon steel pans can last in your kitchen for years to come. Here’s a guide to the best, with all kitchen projects in mind.
1. The best carbon steel pan
- Available sizes: 8.625 inch, 9.5 inch, 10.25 inch, 11 inch, 11.875 inch, 12.625 inch, 14.125 inch, 15.75 inch, 17.75 inch
Made in France, Matfer Bourgeat carbon steel frying pans come in a wide range of sizes and are also very popular with professionals and Amazon users. This 11-inch skillet is made from naturally non-stick black carbon steel, a material free from chemicals and toxins like PFOA and PTFE. The skillet distributes heat evenly over the entire cooking surface and excels in both gentle cooking and searing, and can be used on any heat source, including induction, as well as in the oven. A note on using the oven: This skillet has a rim that is about 5 inches high (according to reviews), so take a look at how much free space you have in your oven (there are shorter pans. on this list if you don’t want to risk it). The long stainless steel handle of the pan is welded directly to the pan so you never have to worry about bacteria or loosening screws or rivets if you put your pan to the test in your kitchen.
According to one reviewer: “Alright, cooks great. Really nonstick after seasoning and the clean up is a bit of a get-used to. I seared the steaks perfectly and finished the cream sauce without a hitch. Yes, I have to you. buy some. “
2. The finalist: a pre-seasoned casserole dish
- Available sizes: 8 inch, 10 inch, 12 inch, 15 inch
Lodge is perhaps best known for its line of iconic cast iron cookware, but the company also makes a line of popular carbon steel pans, like this 12-inch skillet. The pan is made of 12 gauge carbon steel for superior heat retention (the gauge is a measure of steel thickness, and generally the thicker the pan, the better the heat retention). This skillet is also fully seasoned so you can cook right away. The Lodge’s low-profile 3.5-inch rim makes it ideal for recipes that require flipping like steaks, pancakes, eggs, or scallops, as spatulas and other utensils can easily slip under ingredients without a high rim. . That said, this might not be the best pan to use when making recipes with a lot of component or bulk, like stir-fries or risottos. This pan is also oven safe, so it’s very versatile for any kitchen project.
According to one reviewer: “I love my cast iron pans, but to be honest the older I get the heavier they get. So I thought I’d give carbon steel a chance. Being a kitchen snob, I had doubts because these stoves are so much cheaper than other types. Well the end result is: this is my [go-to] skillet. I use it and use it and use it. It heats up faster than cast iron and is [distinctly] lighter. He grasps things beautifully and also loves bacon and eggs. “
3. The best for oven use
- Available sizes: 7.9 inch, 9.5 inch, 10.2 inch, 11 inch, 12.6 inch, 14.2 inch
This De Buyer carbon steel frying pan measures just over 12 inches in diameter and has a bonus assist handle to make it easy and ergonomic to carry in and out of the oven. This skillet is also a good option for people who like to sear on the stovetop and finish oven recipes or want to bake in their carbon steel skillet. It’s also one of the lower profile options on this list with a height of just under 2 inches, so it will likely fit any oven. It is seasoned with natural beeswax, free of PFOA and PTFE, and offers a non-stick cooking surface.
According to one reviewer: “This pan lives on my stove. I use it several times a day and like many others have said it only gets better. I have been using it daily since 2014 and it is still perfectly flat on the stove. bottom. Carbon steel It’s a dream to cook, but it requires a different care regimen. “
4. The best carbon steel wok
- Available sizes: 12 inches; (Although there are non-wok carbon steel pans available in a range of sizes)
If you are looking for a highly conductive pan for preparing high heat recipes like stir-fries, pan-fried meats, or even naans, a wok is a great choice. This 12 inch carbon steel wok from BK has 4.1 inch high sides that are angled to increase the overall cooking surface area, and also helps contain sauces and recipe spills, keeping your cooking area safe. cleaner. The lightweight pan is easy to lift and maneuver, even when loaded with ingredients, and a bonus assist handle provides a safe place to grab the pan when carrying or to shake while cooking. The BK is compatible with all cooking surfaces, including induction.
According to one reviewer: “Love it! I have never had French fries to turn out so delicious, even with my cast iron pans. Does not stick. I can’t wait to try the steak, fish and veg. The clean up. was easy. “
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