Are Carbon Steel Pans Worth It?
Worth it if you sear often and will keep the routine. One pan replaces seven coated pans over twenty years. Not worth it if you cook acidic food.
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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.
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Is Carbon Steel Non-Stick?
Not when you buy it. Carbon steel becomes non-stick through seasoning. Here is how good it actually gets and how long it takes.
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Are Carbon Steel Pans Safe?
Uncoated carbon steel has no PFAS, PTFE or PFOA and transfers small amounts of dietary iron. One exception: the 2024 Matfer Bourgeat recall in France.
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How to Clean a Made In Carbon Steel Pan
Clean while warm with hot water and a brush, soap is fine, then dry on the hob and oil lightly. Made In lists the pan as hand wash only.
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How to Season a Made In Carbon Steel Pan
Made In pans arrive pre-seasoned with shea nut and coconut oil, so do not strip them. Wash, dry, then build your own layers by cooking fatty food.
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How to Remove Rust From a Carbon Steel Pan
Scrub with coarse salt and oil, use steel wool for heavier rust, then reseason immediately. Rust on carbon steel is cosmetic and always recoverable.
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How to Season a Carbon Steel Pan in the Oven
Wipe on a thin layer of neutral oil, bake upside down at 425F for one hour, then cool in the oven. More even than the stovetop, but not for wooden handles.
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How to Reseason a Carbon Steel Pan
Scrub back the damaged layer, wash, dry, then apply two or three thin rounds of oil heated past its smoke point. Full stripping is rarely necessary.
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Types of Carbon Steel Pans Explained
Frying pan, wok, griddle, crepe pan and paella pan all use the same steel. The shape decides the job. Here is which one to buy first.
