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If you want to boost the taste of your food, you cannot go wrong with carbon steel. These Mineral B pans are essential for frying, grilling, and searing. All de Buyer’s Mineral B products are made with 100% natural white steel between 2.5 – 3 mm thick.
Pre-Seasoned Pans Were a Welcome Convenience
Almost all of the pre-seasoned pans produced perfect over-easy eggs and delightfully thin crepes that were released without issue (with the exception of the Made In, which probably needed more seasoning despite its “pre-seasoned” claim).
When it came to making the crepes, some of the pre-seasoned pans were almost too nonstick—you need a certain amount of batter to stick to the center so you can swirl the excess batter to the edges of the pan. But while this was a flaw for some pans in crepe testing, we don’t think it’s a dealbreaker overall.
So, while we ultimately still prefer building seasoning up ourselves (as the long-term durability of manufacturers coatings is unknown), we do think a pre-seasoned carbon steel skillet is likely a welcome, worthwhile convenience for those intimidated by seasoning the cookware.
The Winners, at a Glance
Once this pan was thoroughly seasoned, it passed our tests with flying colors. The wide, open surface area was easily able to accommodate a good amount of vegetables, and it made a perfect tarte tatin.
Lighter than the Mauviel (and almost half the price), Vollrath carbon steel pans are often the go-to choice for professional chefs and restaurants, and for good reason. In our tests, we found the Vollrath heated up fast and distributed heat evenly.
Are Carbon Steel Pans Really The Best? | Gear Heads
FAQ
What is the thickness of a steel pan?
How thick should a pan base be?
Do professional chefs use carbon steel pans?
How do I choose a carbon steel pan?
Are carbon steel pans good for cooking?
Most carbon steel pans, on the other hand, have sloped sides, making them much better suited to sautéing. As I explained in my how-to on tossing foods in a skillet, if you want to launch something skyward, you need to send it off a sloping ramp, not crash it into a wall. Carbon steel shapes are perfect for that.
Should you use a carbon steel pan over a nonstick pan?
Carbon steel is tough and durable, it can withstand high heat, and there’s no need to worry about scratching its cooking surface. This is why we generally suggest opting for carbon-steel, cast-iron, or even a stainless-steel pan over nonstick pans, because they’re simply superior pieces of cookware—provided you care for them properly.
Does a carbon steel pan have a flat handle?
Traditional carbon steel pans have long flat handles, but they can differ in height, and this can affect how the pan feels to use. If you look at the images above, you can see that the Matfer Bourgeat handle is low, rising just an inch or two above the pan.
What is a carbon steel pan?
The smoother, lighter-weight cousin of cast iron, carbon steel pans have been around for a while. In fact, if you take a sneak peek inside the kitchen of just about any half-decent restaurant, you ’ll see that carbon steel is these are the chef’s favorite and for good reason too. Why would You Need a Carbon Steel Pan?