Carbon-steel pans are cut from large sheets of metal and then individually punched into shape on large industrial equipment. The rivets that secure the handles are often added by hand. In general, it’s a much more labor-intensive process than casting, which means the most affordable carbon steel pans are usually a bit more expensive than the most affordable cast iron. But it also means there’s a greater variance in design and performance across different carbon steel pans.
Our favorite pan from de Buyer uses blued carbon steel, a heat-treating process that makes its surface more corrosion-resistant. It still needs to be properly seasoned for its nonstick properties to shine fully, but unlike other carbon steel pans, you’re much less likely to find rust spots over time if the seasoning layer is worn away. It’s also relatively lightweight, and at around $65, it’s relatively affordable for a daily-use pan. However, due to the labor-intensive carbon steel manufacturing process, our budget pick from Oxo isn’t significantly cheaper. It does, however, come preseasoned and has a silicone handle sleeve to make it easier to handle under high heat.
de Buyer Blue Carbon Steel Fry Pan
On the higher end, de Buyer’s Mineral B Pro offers heavy-duty construction and a thicker pan base. A favorite of commercial kitchens, the Mineral B Pro seasons more quickly than their blue carbon steel pan, but it’s also heavier and more susceptible to rust. That makes the pricier pan a little less user-friendly, which is why, for most home cooks interested in splurging on carbon steel, we recommend checking out Misen’s new Nitrided Carbon Steel Pan, which retails for about the same amount as the Mineral B Pro. Its surface steel is hardened in a nitrogen-rich oven, which makes it react much more like a traditional nonstick pan than any other carbon steel pan we tested. It also features an aluminum core, which helps it heat more evenly, making it an ideal alternative for those seeking a direct option to PFAS-coated nonstick pans.
Overall, however, most home cooks would be happy with a mid-priced carbon steel pan like de Buyer’s blue pan for its performance and longevity. Great for searing, sautéing, and safe to go from stovetop to oven, carbon steel pans are versatile and easy to use without breaking the bank. The most important features you’d get upgrading to Misen’s nitrided pan is an improved nonstick surface right out of the box and less upkeep than a traditional carbon steel pan.
Stainless Steel
Though stainless steel pans have been around since the 1930s, it wasn’t until All-Clad created the tri-ply stainless clad pan in 1971 that they took off. Stainless steel is a poor conductor, meaning a single-ply pan made of stainless steel would cook inconsistently, with numerous hot and cold spots. All-Clad’s innovation was to envelop a disk of highly conductive aluminum in nearly indestructible stainless steel, creating a surface that heats more evenly and can stand up to high temps and general kitchen abuse. It’s no surprise then that our favorite stainless steel pan is from All-Clad, which has been making these pans for over 50 years. Their pans, however, do tend to be relatively expensive.
