We especially liked the low, sloped sides and the expansive cooking surface. Also, presumably because this is a bigger skillet that only comes in a 12-inch size, it has an additional helper handle that makes it easy to move from the stovetop or oven to the dining table. The round handle is easy to grip and isn’t so long it feels unwieldy. And while we did get good results right out of the box, as is expected with this kind of cookware, the nonstick surface definitely improved after a few uses. Made in limited quantities in Charleston, South Carolina, this skillet is inspired by the design of traditional fire tools and it arrives beautifully seasoned. In fact, were it not for the price, this might have been our top pick overall. If you’re looking for a carbon-steel skillet that is both high performing and good looking displayed on your stove top- or hanging on your pot rail-then we suggest this gorgeous hand-forged pan from Smithey. (It wasn’t as hot as others we tested.) Also, seasoning and caring for the pan might be a downside for some.Ī worthwhile splurge: Smithey Carbon Steel Farmhouse Skillet While the handle has great functionality, it does get rather hot. What we didn’t love about the Sardel Carbon Steel Skillet The textured handle is both attractive and ergonomic, as its concave shape allows for a better grip. Compared to other unseasoned pans we tested, it was relatively lightweight yet sturdy. Chicken thighs browned perfectly and easily released from the pan, and fried eggs were crispy once they set. First-time seasoning was straightforward, and the skillet darkened beautifully after just a few uses. Out of the box, its waxy coating was relatively easy to remove with mild dish soap, hot water and a non-scratch sponge. This was certainly the case with the Italian-made Sardel pan. Seasoning your own pans allows you to have more control over the process (not all manufacturers season their carbon cookware the same way). Unseasoned skillets take a little bit of nurturing, but the payoff can be grand. The best affordable unseasoned carbon steel pan: Sardel Carbon Steel Skillet Other than the fact that it’s not quite as aesthetically pleasing as our splurge pick (below), there’s honestly nothing we didn’t like about this pan. What we didn’t love about the Merten & Storck Carbon-Steel Pan However, it’s nice to only need one hand to hoist a whole roast chicken in or out of the oven, and you’ll want to cook many of them with this pan. This pan also happened to be one of the lightest pans in the bunch, which requires a little mindset adjustment if you’re used to weight as an indicator of quality. Merten & Storck released a version of this pan with a stainless steel handle in 2022 (the handle on the earlier model is made of carbon steel), and definitely it’s worth the extra few dollars the stainless steel feels nice in the hand, and it stays cool even after a long spell on a hot burner (generally not true of pans with carbon-steel handles). The sides are moderately sloped, allowing for plenty of cooking space, and chicken thighs cooked evenly and browned beautifully. Made with the know-how of German steel manufacturers, it was ready to go after a quick (soap-free) wash, and the very first time we used it, a fried egg slid right off with the ease of teflon. The best carbon-steel pan: Merten & Storck Carbon Steel 10" Skillet with Stainless-Steel HandleĬarbon steel performs best when it’s well-seasoned, and many contenders here required some oil, heat, and time before we were able to start cooking (i.e.
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