9 Best Carbon Steel Pans (November 2026)
The best carbon steel pans include the GoodCook Nonstick Carbon Steel Baking Pan for crisping food in the oven, the GoodCook AirPerfect Nonstick 16” Pizza Pan for crisp pizza crusts, and the Craft Wok Traditional Hand Hammered Chinese Carbon for gas-stove wok cooking.
On this page (7 sections)
The best carbon steel pan for searing and everyday cooking is the de Buyer MINERAL B Fry Pan. For a larger pre-seasoned skillet, choose Merten & Storck; for wok cooking, match the pan's bottom shape to your stove.
Carbon steel rewards the right match between pan shape, cooking task and care routine. A frying pan vs skillet comparison explains how the terms are used.
A fry pan offers a familiar surface for eggs and seared food, while a wok is shaped for tossing and a baking pan belongs in the oven.
If you're weighing other pan styles, compare our best rated fry pan picks and best pan for cooking. For more on a different lightweight pan material, see our Always Pan Pro titanium review.
Our picks at a glance
-
1
Best for crisping food in the ovenGoodCook Nonstick Carbon Steel Baking Pan
9.7/10 our score
See it on Amazon -
2
Best for crisp pizza crustsGoodCook AirPerfect Nonstick 16” Pizza Pan
9.6/10 our score
See it on Amazon -
3
Best for gas-stove wok cookingCraft Wok Traditional Hand Hammered Chinese Carbon
9.5/10 our score
See it on Amazon
- 4
Check itde Buyer MINERAL B Carbon Steel Fry
Best for everyday searing - 5
Check itMerten & Storck Pre-Seasoned Carbon Steel 12”
Best for a ready-to-cook skillet - 6
Best for a flat-bottom wok setCheck it - 7
Check itMatfer Bourgeat Black Carbon Steel Frying Pan
Best for uncoated high-heat cooking - 8
Check itMauviel M'Steel Black Carbon Natural Nonstick Frying
Best for small portions - 9
Check itde Buyer MINERAL B Carbon Steel Country
Best for sautéing and simmering
How we chose these carbon steel pans
We compared pan shape, stove compatibility, seasoning needs and the cooking tasks each design supports. Our score weighs specs, features and buyer feedback against what you're shopping for.
The products span fry pans, woks and specialty bakeware because “carbon steel pan” can describe several different tools. For indoor grilling, compare oven grill pans.
The GoodCook picks are oven pans for baking, not stovetop skillets, so they're included for readers whose search is broader than searing.
We gave higher scores to items with a clear fit for common carbon steel uses and useful details about stove compatibility or care. A lower score can still indicate a good fit when its shape or intended task is more specific.
| Product | Best for | Type | Size | Care | Our score |
|---|---|---|---|---|---|
| GoodCook Nonstick Carbon Steel Baking Pan | crisping food in the oven | Baking pan with wire rack | 15 x 10.5 in | Dishwasher safe | 9.7 |
| GoodCook AirPerfect Nonstick 16” Pizza Pan | crisp pizza crusts | Perforated pizza pans | 15.75 in baking surface | 9.6 | |
| Craft Wok Traditional Hand Hammered Chinese Carbon | gas-stove wok cooking | Round-bottom wok | 14 in | 9.5 | |
| de Buyer MINERAL B Carbon Steel Fry | everyday searing | Fry pan | 9.3 | ||
| Merten & Storck Pre-Seasoned Carbon Steel 12” | a ready-to-cook skillet | Frying pan | 12 in | 9.1 | |
| Teewe Carbon Steel Wok | a flat-bottom wok set | Flat-bottom wok set | 13 in | 8.8 | |
| Matfer Bourgeat Black Carbon Steel Frying Pan | uncoated high-heat cooking | Frying pan | 11 5/8 in | 8.6 | |
| Mauviel M'Steel Black Carbon Natural Nonstick Frying | small portions | Frying pan | 8.3 | ||
| de Buyer MINERAL B Carbon Steel Country | sautéing and simmering | Country fry pan | 8.1 |
The best carbon steel pans for different cooking jobs
The right pick depends on whether you want a skillet for searing, a wok for stir-frying or bakeware for crisp oven cooking. Each section below explains where the shape and care demands fit.
GoodCook Nonstick Carbon Steel Baking Pan: Best for crisping food in the oven
- 15 x 10.5 in pan and raised wire rack
- PFOA-free nonstick coating
- Pan oven safe to 450°F; rack to 410°F
- Dishwasher safe
The raised rack lifts food above grease and juices, and can also be used on its own for cooling or drying. It is a specialty baking pick rather than a stovetop searing pan.
Pros
- Rack and pan can be used together or separately
- Raised rack helps keep food above juices
- Dishwasher safe
Cons
- Designed for oven baking, not stovetop cooking
- Pan and rack have different oven temperature limits
The GoodCook set is an oven-focused choice for crisping bacon, chicken wings, fries and chips. The raised rack lifts food above grease and juices, while the rim inside the pan helps hold the rack in place.
The 15 x 10.5-inch pan has a PFOA-free nonstick coating, and the rack can also work on its own for glazing, drying or cooling baked goods. The pan is oven safe to 450°F, while the rack is rated to 410°F, so use the lower limit when they are together.
Both pieces are dishwasher safe. This set is a poor match if you want a stovetop carbon steel pan for searing, but it can help when your main goal is crisp results from the oven.
GoodCook AirPerfect Nonstick 16” Pizza Pan: Best for crisp pizza crusts
- Two perforated carbon steel pizza pans
- 15.75 in baking surface
- Air insulated
- Dishwasher safe
The perforated, air-insulated design is made for baking pizza and reducing moisture. Integrated cutting guides help divide slices.
Pros
- Two pans in the set
- Perforations promote a crispier crust
- Molded feet keep hot pans off countertops
Cons
- Specialty bakeware, not a general-purpose stovetop pan
- Hand-washing is recommended for longer-lasting results
The GoodCook AirPerfect set is for pizza, not general skillet cooking. Its two perforated, air-insulated pans are designed to reduce moisture while baking homemade or frozen pizza and reheating slices.
Each pan has a 15.75-inch baking surface and cutting guides to help portion slices. Molded feet keep the hot pans off countertops, and nonstick carbon steel offers an easy-release surface.
GoodCook says the pans are dishwasher safe, though hand washing is recommended for longer-lasting results. Choose these when pizza crust is the goal; for browning meat or cooking eggs on a burner, select a fry pan instead.
Craft Wok Traditional Hand Hammered Chinese Carbon: Best for gas-stove wok cooking
- 14 in round-bottom wok
- Hand hammered in Guangzhou
- Wooden main handle and steel helper handle
- Hand wash only
The curved shape suits tossing and stir-frying over gas, open fire or a grill. It does not work properly on flat electric or induction surfaces.
Pros
- Curved shape for tossing ingredients
- Helper handle for carrying
- Seasoning instructions included
Cons
- Not suitable for flat electric or induction stoves
- Requires seasoning and careful drying
The Craft Wok suits high-heat stir-frying on a gas stove, open fire or grill. Its round bottom lets ingredients slide toward the center as you toss them, a shape that does not sit properly on flat electric or induction surfaces.
The 14-inch wok is hand hammered and has a wooden main handle plus a steel helper handle. It weighs 4.6 pounds, and the included seasoning instructions matter because carbon steel can rust if it is left damp.
Choose this wok if your setup supports its curved base and you want a traditional tossing shape. If your cooktop is flat, look at the Teewe flat-bottom wok or a compatible fry pan.
de Buyer MINERAL B Carbon Steel Fry: Best for everyday searing
- 9.5 in diameter; 6.9 in cooking surface
- Seasoned surface becomes naturally nonstick
- Induction compatible
- Hand wash only
This compact fry pan is suited to searing, sautéing, reheating and eggs. Its surface needs seasoning, and care calls for hand washing.
Pros
- Works on induction and other listed stovetops
- No artificial nonstick coating
- Made for searing and sautéing
Cons
- Small cooking surface for larger meals
- Oven use is limited to 10 minutes at 400°F
The de Buyer MINERAL B Fry Pan is the most direct match here for everyday searing and sautéing. Its 9.5-inch diameter and 6.9-inch cooking surface suit smaller portions, eggs and reheated leftovers.
After seasoning, the surface becomes naturally nonstick without an artificial coating. It works on gas, electric and induction, but care is hand wash only and the oven limit is 10 minutes at 400°F.
This compact size gives you control over smaller meals, though it may feel tight when cooking for several people. For a larger skillet, compare the Merten & Storck 12-inch option below.
Merten & Storck Pre-Seasoned Carbon Steel 12”: Best for a ready-to-cook skillet
- 12 in pre-seasoned frying pan
- Suitable for induction and outdoor cooking
- Oven safe to 600°F
- Hand wash only
The pre-seasoned 12-inch skillet is a roomy choice for searing, grilling and indoor or outdoor cooking. Its patina develops with use.
Pros
- Pre-seasoned to get started
- Works on induction and outdoor heat
- Steel handle is triple riveted
Cons
- Hand washing required
- Ships with a protective silicone coating to wash off before use
The Merten & Storck skillet suits cooks who want a larger pan that arrives pre-seasoned. Its 12-inch cooking surface gives more room for searing and frying, and the pan is listed as suitable for induction and outdoor cooking.
The maker says the patina develops with use. It has a triple-riveted steel handle and is oven safe to 600°F, which gives it a wider oven range than the de Buyer fry pan in this group.
Hand wash the skillet. It arrives with a protective silicone coating that should be washed off before cooking, then build the cooking surface through regular use and care.
Teewe Carbon Steel Wok: Best for a flat-bottom wok set
- 13 in flat-bottom wok
- Includes lid, spatula and dish brush
- Pre-seasoned
- Flat bottom suits induction, gas and electric
This set pairs a flat-bottom wok with a lid and tools for stir-frying, braising or steaming. Teewe says not to heat the wok empty or above 572°F.
Pros
- Flat bottom fits a range of stove types
- Lid and tools included
- Pre-seasoned
Cons
- Do not dry-heat or exceed the stated temperature limit
- Hand wash only
The Teewe wok is a flat-bottom option for cooks who want one pan for stir-frying and other methods. Its 13-inch set includes a lid, spatula and dish brush, and the flat base is described as suitable for induction, gas and electric stoves.
Teewe says the wok is pre-seasoned and warns against heating it empty or above 572°F. That warning is especially relevant on induction, where the maker says excessive heat can damage both the wok and cooktop.
The lid and tools make this a broader set than a bare wok. Hand wash it and avoid dry heating, following the temperature guidance before using it on a powerful burner.
Matfer Bourgeat Black Carbon Steel Frying Pan: Best for uncoated high-heat cooking
- Uncoated high-carbon steel
- Compatible with induction and other hob types
- Welded steel handle
- Hand wash only
The uncoated pan suits high-heat searing, stir-frying and caramelizing vegetables after seasoning. Avoid acidic ingredients such as tomatoes, vinegar and lemon juice.
Pros
- No chemical coating
- Welded handle has no rivets
- Suitable for ovens and outdoor grills
Cons
- Requires seasoning
- Acidic foods can harm the cooking surface
The Matfer pan fits cooks who want an uncoated surface for high-heat searing, fish, vegetables and stir-frying. Its single piece of high-carbon steel has a welded handle, so there are no handle rivets where grease or food can collect.
Seasoning is needed to develop nonstick properties. Matfer says the pan works on induction and other hob types, as well as in ovens and on outdoor grills.
Avoid acidic foods such as tomato sauce, lemon juice and vinegar, which Matfer cautions against using in this pan. The 11 5/8-inch size and 4.1-pound weight also make it a more substantial choice than the compact de Buyer fry pan.
Mauviel M'Steel Black Carbon Natural Nonstick Frying: Best for small portions
- 7.9 in diameter
- Beeswax coating helps prevent rust before seasoning
- Induction compatible
- Hand wash only
The small pan is sized for modest portions and is designed for searing, browning and grilling. It needs seasoning before its natural nonstick surface develops.
Pros
- Compact diameter for small portions
- Works on induction and other listed cooktops
- Beeswax coating helps protect it before seasoning
Cons
- Small cooking area limits batch size
- Hand wash and dry promptly to help prevent rust
The Mauviel M'Steel is a compact 7.9-inch pan for small portions, browning and grilling. Its beeswax coating helps protect the pan before seasoning, and the surface darkens as it develops a natural nonstick layer.
It works on induction and other listed cooking surfaces. Mauviel advises washing off the beeswax before first use, seasoning with oil and hand washing after cooking.
Dry the pan thoroughly and store it in a dry place to help prevent rust. Its small diameter is useful for a single portion or a small side, but it leaves less room for larger meals.
de Buyer MINERAL B Carbon Steel Country: Best for sautéing and simmering
- 11 in country fry pan with high sides
- Suitable for sautéing, simmering and deep frying
- Induction compatible
- Hand wash only
High sides make this pan a fit for simmering, sautéing, deep frying and stir-frying. It needs seasoning and is limited to 10 minutes in the oven at 400°F.
Pros
- High sides for deeper cooking
- Works on induction and other listed stovetops
- No artificial nonstick coating
Cons
- Heavier than the other listed fry pans at 5.5 lb
- Hand wash only
The de Buyer MINERAL B Country Fry Pan is the better fit when higher sides matter. Its 11-inch shape is intended for sautéing, simmering, deep frying and stir-frying, giving it a different job from the lower-sided fry pan.
For a stainless option with a lid, compare stainless steel sauté pans.
It works on induction and other listed stovetops, and its surface becomes naturally nonstick after seasoning. Hand washing is required, and its oven use is limited to 10 minutes at 400°F.
At 5.5 pounds, it is the heaviest of these fry pans. Choose it for contained cooking methods where the extra height helps, and skip it if you want a lighter pan for frequent tossing.
How do you choose a carbon steel pan?
Choose by cooking task first, then check stove fit, size and care. A fry pan is the flexible choice for searing and eggs, while a wok is better for tossing and a baking pan is for oven use.
For everyday stovetop cooking, a fry pan such as de Buyer, Merten & Storck or Matfer is the clearest fit. Look at diameter and cooking surface area, then consider whether you want pre-seasoning or are willing to season the pan yourself.
A wok's base shape can rule it out before anything else does. The Craft Wok's round bottom is for gas and open heat, while the Teewe flat bottom is described for induction, gas and electric stoves.
What does seasoning change?
Seasoning builds a protective cooking surface that can become naturally nonstick with use. Uncoated carbon steel needs this layer, while pre-seasoned pans give you a starting surface that still benefits from regular cooking and proper care.
Follow the pan's own instructions, since preparation can differ. The de Buyer fry pan instructions call for removing beeswax, drying, heating with a thin layer of oil and repeating the process.
After cooking, hand wash pans that require it, dry them thoroughly and store them away from moisture. Avoid harsh soap on pans whose care instructions warn that it can strip seasoning.
Which pan fits your stove?
The pan's base shape and stated compatibility should match your cooktop. Flat induction surfaces need a compatible flat-bottom pan, so the round Craft Wok is not suitable for that setup.
Several picks here specify induction compatibility, including the de Buyer fry pans, Merten & Storck, Matfer and Teewe. For broader stove guidance and alternatives, see our best electric skillet guide and best cast iron skillet for induction cooktop.
A pan that fits the burner still needs sensible heat control. Teewe warns against empty heating and high temperatures, while Mauviel advises gradual heating and avoiding prolonged high heat.
What else should you compare before buying?
Compare shape, handle, cleaning and where you'll use the pan. A heavier pan can feel steadier, while a smaller one heats and stores with less bulk, but the best choice depends on your routine.
If most of your cooking happens on a flat surface, choose a flat-bottom skillet rather than the round wok. For cooking outdoors or over open flame, check that the particular pan is meant for that use.
Different tasks may call for another shape entirely. Our best stovetop griddle for pancakes, best roasting pan with lid and best microwave grill pan guides cover other ways to cook.
Which carbon steel pan should you choose?
Choose the de Buyer MINERAL B Fry Pan for a compact, induction-compatible skillet for searing and everyday cooking. Pick Merten & Storck for a pre-seasoned 12-inch pan, the Craft Wok for gas-stove wok cooking, or GoodCook when you need carbon steel bakeware for pizza or crisping food.
Our top 3 picks at a glance
-
1
Best for crisping food in the oven
GoodCook Nonstick Carbon Steel Baking Pan
9.7/10 our score
See it on Amazon -
2
Best for crisp pizza crusts
GoodCook AirPerfect Nonstick 16” Pizza Pan
9.6/10 our score
See it on Amazon -
3
Best for gas-stove wok cooking
Craft Wok Traditional Hand Hammered Chinese Carbon
9.5/10 our score
See it on Amazon
Frequently asked questions
What is the best carbon steel pan for most home cooks?
The de Buyer MINERAL B Fry Pan is a strong choice if you want a compact pan for searing, sautéing and eggs, and need induction compatibility. Pick the Merten & Storck 12-inch skillet for more cooking area and a pre-seasoned start.
Match the pan to your stove and the size of meals you cook.
Do carbon steel pans need seasoning?
Most uncoated carbon steel pans need seasoning to build a naturally nonstick surface and help protect the metal. Some picks here arrive pre-seasoned, while the de Buyer and Matfer pans describe seasoning as part of setup.
Follow the care instructions for your specific pan.
Can carbon steel pans go on induction?
Several picks here are compatible with induction, including the de Buyer fry pans, Merten & Storck skillet, Matfer pan and Teewe flat-bottom wok. The Craft Wok round-bottom wok is not suitable for flat induction cooktops.
Check the shape and stove guidance before choosing.
How do you clean and store a carbon steel pan?
Hand wash when the pan's care instructions call for it, dry it thoroughly and store it in a dry place. This helps limit rust and protects the seasoning.
Avoid harsh soaps on seasoned surfaces when the pan's instructions warn they can strip the patina.
Can you cook acidic foods in carbon steel?
Matfer advises against using its pan with acidic ingredients such as tomato sauce, vinegar or lemon juice. Acid can affect the seasoning on carbon steel, especially when a pan is new or its patina is still thin.
Use a different pan for long, acidic simmering.
