Carbon Steel Cookware for Home Chefs
Carbon steel cookware heats quickly, sears beautifully and builds a naturally slick patina the more you cook.
Carbon Steel Skillets
Everyday pans for searing, sautéing and building flavor over high heat.
Carbon Steel Woks & Griddles
Versatile shapes for stir-frying, smash burgers, pancakes and family-style cooking.
Carbon Steel Specialty Pans
Purpose-built pans for omelets, crêpes and other kitchen favorites.
Tips
- Wash, dry and lightly oil carbon steel after each use to help maintain its seasoning.
- Start with a little extra oil when cooking eggs, fish or other delicate foods in a newer pan.
- Use carbon steel for high-heat searing, sautéing and stir-frying when you want quick response and great browning.
Frequently Asked Questions
Home chefs choose carbon steel cookware because it heats quickly, handles high temperatures well and develops a naturally nonstick patina over time.
Carbon steel cookware is great for searing steaks, sautéing vegetables, frying eggs, stir-frying and making crêpes, paella and other high-heat dishes.
Yes. Carbon steel performs best when seasoned, and that seasoning continues to improve with regular cooking and proper care.