carbonsteelpan.com is an independent, founder-run publication. Small on purpose: one niche, covered properly, with every recommendation traceable to a named person rather than a content farm.
Fredy, Founder and Editor
Fredy founded carbonsteelpan.com after trying to buy his first carbon steel pan and finding that almost every guide either sold one brand or described every pan as excellent. None of them mentioned that the material rusts if you put it away wet, or that a new pan sticks for weeks before it behaves. He decided the honest version of that guide should exist.
He now spends his time on the unglamorous part of the job: reading manufacturer specifications, recording the numbers that actually change how a pan cooks, and writing the drawbacks alongside the strengths. He cooks on carbon steel daily and still keeps one stainless pan for anything acidic, which he considers the honest answer most cookware guides avoid giving.
Every article on this site carries his byline, and he is responsible for its comparisons, its editorial standards and its published testing criteria.
What he will not do
His rules for the site are short and they cost money to keep. Specifications come from the manufacturer and carry the date they were checked, with blanks left blank rather than estimated. Drawbacks get published even on the products the site earns the most from. And the cheap pan gets recommended whenever it is the honest answer, which is why the top value pick in the frying pan guide is one of the least profitable products listed.
How we work
Every page follows the same pipeline. Specifications are collected from manufacturer and retailer listings and recorded with dates. Claims that cannot be verified are attributed or cut. Comparisons are built on the numbers that change cooking, cooking surface, weight and handle construction, rather than brand reputation. And when the evidence changes, as it did with the Matfer recall, the site changes with it, visibly and on the pages where it costs us commission.
Want to contribute?
As the site grows we are interested in hearing from cooks with deep carbon steel experience, particularly restaurant cooks and long-term owners with photographed pans. Get in touch.
Corrections
Found an error? Tell us via the feedback page. We fix mistakes quickly and note material corrections on the affected page.