The best carbon-steel pan will offer you all the convenience and ease of a nonstick skillet and then some. Properly seasoned carbon-steel cookware is just as nonstick as ceramic or PTFE-based nonstick cookware, and unlike those types of pans, carbon-steel cookware will actually get better the more you use it. Carbon steel is tough and durable, compatible with induction cooktops, it can withstand high heat, and there’s no need to worry about scratching its cooking surface. This is why we generally suggest opting for carbon-steel, cast-iron, or even a stainless-steel pan over nonstick pans, because they’re simply superior pieces of cookware—provided you care for them properly.

We get that not every home cook wants to season carbon-steel pans. If that’s you, there are plenty of pre-seasoned pans out there that we stand by. However, if you don’t mind the little teensy bit of work of seasoning a pan, you will be rewarded with an heirloom-quality pan with an exceptional finish.

The best-carbon steel pans

If you aren’t super familiar with carbon-steel pans, here’s a basic rundown. Compared to other long-lasting cookware like cast-iron skillets, they are lighter weight and easier to maneuver. They have a flat, wide cooking surface perfect for frying eggs and omelets, flipping crepes, searing meat, stir-frying vegetables—the list goes on. In terms of versatility, carbon steel can’t be beat.