de Buyer vs Matfer Bourgeat: Which to Buy?
Two French professional pans. Matfer has the better welded handle, but a 2024 recall on certain lots makes de Buyer the safer pick for most buyers.
Author: Fredy
Fredy is the founder and editor of carbonsteelpan.com. He started the site after trying to buy his first carbon steel pan and finding that almost every guide either sold one brand or called every pan excellent, while none of them mentioned that the material rusts if you put it away wet. He now spends his time doing the unglamorous part: reading manufacturer specifications, recording the numbers that actually change how a pan cooks, and writing down the drawbacks alongside the strengths. He cooks on carbon steel daily and still keeps one stainless pan for anything acidic, which he thinks is the honest answer most guides avoid giving.
Best Oil for Seasoning Carbon Steel
Grapeseed, canola, sunflower and avocado are the best seasoning oils. Flaxseed builds the hardest layer but flakes. Full comparison with smoke points.
Black Residue on Food from Carbon Steel: What It Is and How to Stop It
By the Carbon Steel Pan test team · Last updated September 2026 Black residue coming off a carbon steel pan is usually loose seasoning or carbon, not anything harmful. It shows up on new pans still building their surface, or when excess seasoning starts to shed. Clean the pan well, cook a few fatty foods…
Carbon Steel Gauge and Thickness Guide: 2mm to 3mm Explained
By the Carbon Steel Pan test team · Last updated September 2026 Carbon steel pans usually run from about 2mm to 3mm thick. Thicker steel holds heat better for searing and resists warping, but it weighs more and heats slower. Thinner steel is lighter, responds faster, and is easier to toss, though it warps more…
Carbon Steel Pan Pros and Cons
Light, fast, no coating, lasts decades. Also rusts, hates acid, and sticks for weeks. Every drawback is the direct consequence of an advantage.
Best Pre-Seasoned Carbon Steel Pan
The Merten & Storck 12 inch at $59.99 for value, or the Made In 10 inch at $119 for finish. Pre-seasoning is a head start, not a finished surface.
de Buyer Mineral B and B Pro Review
By the Carbon Steel Pan test team · Last updated September 2026 The de Buyer Mineral B is a classic French carbon steel pan with a riveted steel handle and a beeswax coating you wash off before seasoning. The B Pro upgrades to a cast stainless handle and a more refined finish for a higher…
How to Clean a Carbon Steel Pan
Wash while warm with hot water and a brush, use soap if you want, dry on the hob, then wipe on thin oil. Soap does not strip seasoning.
Can You Use Metal Utensils on Carbon Steel?
By the Carbon Steel Pan test team · Last updated September 2026 Yes, you can use metal utensils on a carbon steel pan. There is no delicate coating to scratch. The seasoning is bonded to the steel and tough enough for a metal spatula, and scraping actually helps keep the surface smooth and even. A…
How to Season a Carbon Steel Pan: Step by Step
Scrub off the factory coating, wipe on a very thin layer of neutral oil, then heat until it smokes for two minutes. Repeat three or four times.
