As carbon steel skillets gain popularity among home cooks, more design options are becoming available.

Cookware – Matfer Bourgeat USA Cookware – Matfer Bourgeat USA

One of the great features of carbon steel pans is that if it is seasoned well, it will develop a naturally non-stick interior. Carbon steel is most similar to cast iron, but it contains less carbon (ironic, given its name), which makes it possible to make thinner pans out of it: the carbon in cast iron makes it brittle, so it has to be thick or it is prone to cracking. I recently reviewed the Made In carbon steel frying pan , and it comes with an insert that explains the various imperfections you’ll see while using it. Our tester also noted that the arc of the handle and the shape of the pan made it easy to shake and toss ingredients during cooking. The skillet was also easy to use: It's lightweight, and the handle has a slight channel that makes it easy to grip.

One caveat: If the handle cover is not removed before washing, water can get trapped in the sleeve and lead to rust. Offering you fast and efficient cooking, superior durability, and a natural non-stick that only gets better over time, it is one of a kind. A medium-thick pan (2mm) might be a great choice too, especially if your main concern is versatility. After the rust is rubbed off, wash the pan and season it several times to rebuild the protective oil coating. This probably means avoiding induction cooktops at first, which heat very quickly, or using the lowest setting you can.

Matfer Bourgeat Black Steel Pan: Seasoning and Cooking Matfer Bourgeat Black Steel Pan: Seasoning and Cooking

This OXO fry pan has a large cooking surface and deeply angled sides, making it ideal for cooking large batches. Carbon steel cookware functions quite similarly to cast iron but think of them more like cousins, rather than twins.Given the weight of these units, a large pan with a helper handle is both safe and the most practical to use. If you're looking for a pan that's close to cast iron in heat retention, go with a thicker gauge (2. After cleaning and drying, you can wipe a thin layer of neutral oil onto the surface of your pan to protect your seasoning until the next use. She particularly loves all types of fusion cooking, mixing the best of different food cultures to make interesting and unique dishes.