Carbon Steel Cookware

The Matfer Bourgeat 12 3/8 in. Carbon Steel Fry Pan is a heavy duty, high quality steel pan with a strong steel handle. You can season it like cast iron to enhance non-stick performance and will extend the life of the pan. This pan is ok to use on all heating elements, including induction.
Top-notch heat retention and temperature control is excellent for searing meats, cooking eggs, sautéing vegetables, grilling fish, and cooking a wide range of dishes Learn More

Crowding is what keeps a home cook from getting a good sear. When four steaks or a pound of mushrooms share a pan too small for them, the moisture they release has nowhere to go and the food steams. A 12.5-inch black steel pan gives each piece room, so it browns.This is the size for a family meal or for cooks who entertain. Black steel stores heat well, recovers quickly after cold food goes in, and grows more nonstick as its seasoning builds.Paderno or Matfer?Both are thick black steel. Paderno rivets its handles to the pan wall, while Matfer Bourgeat welds them; if baking in the pan is part of the plan, Matfer is the one we recommend. For searing and sautéing on the stovetop, Paderno comes in at a better price than either Matfer or Made In.Need more capacity? The 14.125-inch is the next size up. For one or two people, the 9.5-inch is easier to handle. Learn More

Cooks who find a 12-inch cast iron skillet too heavy to lift with one hand often move to carbon steel. This 12.5-inch Paderno pan has room for several chicken thighs or a large batch of greens, and its sloped sides let you toss food and slide it onto a plate.Carbon steel heats faster than cast iron and changes temperature soon after the burner does. It needs seasoning before first use and gets slicker as it is used; the steps are in the details below.Choosing Between Paderno’s Steel PansThis is Paderno’s lighter carbon steel line. If you want a heavier pan that holds more heat for searing steaks, the 12.5-inch Black Steel Frying Pan is the same diameter in thicker steel. For eggs and single portions, the 8.625-inch Carbon Steel Frying Pan is the smaller size. Learn More

The Made In 12-inch Seasoned Carbon Steel Frying Pan is the size for cooks who feed a family or a table of guests. Its wide cooking floor holds a pair of large steaks, a full batch of chicken thighs, or a skillet of potatoes in a single layer, and a single layer is what produces an even, deep crust instead of a steamed surface. Carbon steel retains heat like cast iron but responds to the burner much faster, and this pan carries that performance from the stovetop to the oven, the grill, or a campfire.
Why It PerformsSeasoned before it ships: Made In completes the first two rounds of seasoning, a blend of shea nut oil and coconut oil, at the factory. These are the most demanding coats to build at home, so the pan is ready to cook from the first use, and its surface grows darker and slicker with each meal.One piece of stamped steel: The pan is stamped from a single carbon steel disc, with no coating to chip, peel, or wear thin. Made In puts its weight at roughly half that of cast iron, which matters most at this size, when a full pan has to come off the burner or out of the oven.Room to work: The broad floor and flared walls give a spatula clear access and leave space to flip, toss, and baste without crowding.Built for the highest heat: With nothing on the surface to protect, the pan goes onto a grill grate, under the broiler, or directly over flame.Hollow Stay Cool Handle: The hollow handle slows the transfer of heat and remains comfortable to grip during stovetop cooking.
What It Does BestSearing two large steaks or several chops at onceRoasting a spatchcocked chicken or a full pan of thighs in the ovenStir-fries and fried rice with room to tossCrisping a full batch of potatoes or hash for a family breakfastCooking over a grill or campfire, where the pan doubles as a griddle
Choosing the Right Made In PanFor two people or smaller portions, the Made In 10-inch Seasoned Carbon Steel Frying Pan is lighter and heats faster on a standard burner; the Made In 8-inch Seasoned Carbon Steel Frying Pan suits single servings. Cooks who want the same 12-inch size without seasoning to maintain should compare the Made In 12-inch ProCoat Non-Stick Fry Pan. For wine reductions and tomato sauces, which can strip seasoning, the Made In 12-inch Stainless Clad Frying Pan is the better tool. Learn More

The Made In Seasoned Carbon Steel Grill Basket keeps small and sliced foods on the grill and out of the fire. Its 53 perforations let flame and smoke reach the food, while the solid rim and sloped walls hold shrimp, shishito peppers, and chopped vegetables that would otherwise fall between the grates. Two loop handles make it easy to set the basket on a gas grill, a charcoal kettle, or a campfire grate, then lift it off full with both hands.
Why It PerformsPerforated floor: Dime-sized holes let direct flame and smoke reach the food, so vegetables char and shrimp pick up grill flavor instead of steaming.Two loop handles: Short handles on opposite sides take up less room on the grate than a long handle and give a secure two-handed grip when the basket is full and hot.Sloped walls: Food stays in the basket when you shake it, and the walls make it easy to push ingredients from a hot zone to a cooler one.Built for fire: Pre-seasoned 2 mm carbon steel takes the direct heat of a grill or open fire with no coating to protect, and the seasoning darkens and grows slicker with use.
What It Does BestShishito peppers, onions, and tomatillosShrimp and other small seafoodChicken wingsGrilled fruit and mixed vegetables
Choosing the Right Made In PanFor a perforated pan with a long handle for one-handed tossing, see the Made In 12-inch Carbon Steel Perforated Grill Frying Pan. For smash burgers and breakfast for a crowd on the grill, the Made In Professional Carbon Steel Griddle gives a large, flat surface. Keep the basket in shape with Made In Carbon Steel Seasoning Wax and the Made In Carbon Steel Cleaning Set. Learn More

The Made In Seasoned Carbon Steel Pizza Steel is for home pizza makers chasing a browned, crisp bottom crust from an ordinary oven. The round carbon steel plate preheats with the oven, and its 86 perforations let moisture escape from under the dough, so the base bakes crisp instead of soft. It works on the grill too, for pizza nights outdoors.
Why It PerformsPerforated for crisp crust: The holes let steam escape from under the dough and expose the crust to direct heat, which is what browns the bottom.Carbon steel for high heat: Carbon steel handles a fully preheated oven or a hot grill, the temperatures thin, blistered pizza needs.Lighter than cast iron: Made In rates its carbon steel at about half the weight of cast iron, so the steel is easy to slide in and out of the oven.Pre-seasoned release: The factory seasoning helps dough release cleanly and grows slicker with use.
What It Does BestNeapolitan-style and thin-crust pizzaReheating leftover pizza with a crisp baseFlatbreads, naan, and pitaGrilled pizza on a gas or charcoal grill
Choosing the Right Made In PieceFor larger batches of flatbread or breakfast on the stovetop, the Made In Professional Carbon Steel Griddle spans two burners. Keep the seasoning in good shape with Made In Carbon Steel Seasoning Wax. Learn More