Last Updated on December 25, 2025 by Susanna Zuyeva
Our Expertise
I started in my home kitchen and never looked back.
I’ve tested dozens of pans. Some were great. Others went back to the store.
My kitchen sees daily use. I cook everything from eggs to steaks. I’ve burned food. I’ve made perfect sears. I’ve learned what works.
I test each pan for at least 30 days. I cook with them every single day. I track how they heat. I watch how the seasoning builds. I note what sticks and what slides.
This guide shares real tests. Real cooking. Real results.
Our Top Picks
After weeks of testing, here are my top 3 carbon steel pans:
Best Overall: Merten & Storck 12″ Carbon Steel Pan – Great quality at an amazing price. This is the one I reach for most.
Best 11-Inch: Armorbear 11″ Nitrided Carbon Steel – The wooden handle stays cool. Perfect size for smaller meals.
Best 12-Inch Premium: Armorbear 12″ Nitrided Carbon Steel – Extra space for family dinners. Nitrided finish resists rust better.
What Is Carbon Steel and Why I Love It
Carbon steel is a mix of iron and carbon. That’s it. No chemicals. No coatings.
It’s like cast iron’s lighter cousin. You get the same amazing sear. But the pan weighs much less.
I switched to carbon steel because my cast iron was too heavy. My wrist hurt after cooking. Carbon steel solved that problem.
These pans heat up fast. They get super hot. They develop a natural non-stick surface over time.
The more you cook, the better they get. It’s like having a pan that improves with age.
How I Tested These Pans
I don’t just cook one meal and call it a review. That’s not helpful.
Here’s my testing process:
Week 1: I cook eggs every morning. Eggs show everything. If they stick, the pan fails.
Week 2: I sear steaks and chicken. High heat tests are crucial. I want that perfect crust.
Week 3: I make pancakes, fish, and stir-fries. Different foods need different techniques.
Week 4: I test cleanup. I use each pan daily and track how easy cleaning becomes.
I also check:
- How even the heat spreads
- How fast the pan heats up
- How the handle feels
- How the weight affects cooking
- How the seasoning builds over time
1. Merten & Storck 12″ Carbon Steel Pan – Best Overall
This pan surprised me. The price is low. The quality is high.
I’ve been using this pan for 3 months now. It’s become my go-to for almost everything.
Product Features
- Size: 12 inches
- Material: Pure carbon steel
- Weight: Lighter than cast iron
- Handle: Triple-riveted steel handle
- Pre-seasoned: Ready to cook right away
- Oven safe: Yes
- Induction compatible: Yes
- Price: Around $50
What I Like
The price shocked me first. For under $50, this pan performs like ones twice the cost.
The handle feels solid. Those three rivets aren’t just for show. I’ve lifted this pan full of food many times. No wobble. No weakness.
It came pre-seasoned. I rinsed it and started cooking. No extra prep needed.
The 12-inch size is perfect. I can cook for 2-3 people easily. Sometimes I cook for 4.
It works on my induction cooktop. Many cheap pans don’t. This one does.
Why It’s Better
Better than cast iron: My cast iron weighs twice as much. This pan does the same job with less strain on my wrist.
Better than cheap pans: I tested a $30 carbon steel pan before this. The handle broke after 2 months. This one is still going strong.
Better than expensive pans: I compared this to a $120 carbon steel pan. Honestly? I couldn’t tell much difference in cooking performance.
How It Performed
Egg Test: On day 3, eggs started sliding around. By week 2, they barely stuck at all. By month 2, perfect.
Steak Test: The sear was incredible. I got that restaurant-quality crust. The heat stayed even across the entire surface.
Pancake Test: This was tough at first. Pancakes stuck a bit in week 1. But by week 3, they flipped perfectly.
Fish Test: Salmon skin crisped beautifully. No sticking. The skin released when ready.
How I Clean It
Cleaning is simple once you learn the rules.
While the pan is still warm, I rinse it with hot water. I use a brush or scraper for stuck bits.
No soap needed most days. If something really stuck, I use a tiny bit of soap. That’s fine.
I dry it completely. Then I add a thin layer of oil. I wipe it around with a paper towel.
The whole process takes 2 minutes.
Testing Results
After 90 days of daily use:
- Non-stick score: 9/10
- Heat distribution: 9/10
- Build quality: 8/10
- Value for money: 10/10
- Ease of use: 9/10
The seasoning built up beautifully. The pan now has a dark, glossy finish.
I’ve dropped it twice. No damage. No warping.
This pan will last for years. Maybe decades.
2. Armorbear 11″ Nitrided Carbon Steel – Best 11-Inch
This pan has a trick up its sleeve. The nitrided finish makes it rust-proof right away.
I tested this for 2 months. The wooden handle is a game-changer.
Product Features
- Size: 11 inches
- Material: Nitrided carbon steel
- Weight: 30% lighter than cast iron
- Handle: Heat-resistant wood
- Pre-seasoned: Ready to use
- Oven safe: Yes (remove handle if detachable)
- Induction compatible: Yes
- Price: Around $47
What I Like
The wooden handle stays cool. I mean REALLY cool. I’ve cooked on high heat for 20 minutes. The handle was still comfortable to hold.
The nitrided finish is special. It creates a rust-proof layer. I left water in this pan overnight once (by accident). No rust formed.
The 11-inch size fits my stovetop better. It’s easier to store too.
The textured surface grabbed the oil perfectly. The seasoning built faster than my Merten & Storck pan.
Why It’s Better
Better for smaller meals: When I cook just for myself, this size is perfect. The 12-inch feels too big.
Better handle comfort: That wooden handle makes a huge difference. My hands never get hot.
Better rust resistance: The nitrided treatment adds protection. Great if you’re new to carbon steel.
How It Performed
Egg Test: Eggs slid around by day 5. Faster than the Merten & Storck. The textured surface helped.
Steak Test: Amazing sear. The smaller size concentrated the heat. My steaks got a deeper crust.
Pancake Test: Three pancakes fit perfectly. They cooked evenly. Easy flips with the light weight.
Fish Test: The fish released cleanly. The wooden handle made it easy to tilt and flip.
How I Clean It
Same process as before. Hot water. Brush. Dry. Oil.
The nitrided finish forgives mistakes. I forgot to oil it once. Still no rust.
The wooden handle needs care. I don’t soak it. I keep water away from where wood meets metal.
Testing Results
After 60 days of daily use:
- Non-stick score: 9/10
- Heat distribution: 8/10
- Build quality: 9/10
- Value for money: 9/10
- Ease of use: 10/10
The wooden handle is the star. It makes cooking more comfortable.
The rust resistance gives peace of mind. Perfect for beginners.
3. Armorbear 12″ Nitrided Carbon Steel – Best 12-Inch Premium
This is the bigger brother of the 11-inch. More space. Same great features.
I’ve tested this for 2 months. It’s my choice for family dinners.
Product Features
- Size: 12 inches
- Material: Nitrided carbon steel
- Weight: 30% lighter than cast iron
- Handle: Heat-resistant wood
- Pre-seasoned: Ready to cook
- Oven safe: Yes (handle may need removal)
- Induction compatible: Yes
- Price: Around $55
What I Like
The extra inch matters. I can cook 4-5 chicken thighs at once. Or a big batch of vegetables.
Same wooden handle as the 11-inch. Just as comfortable.
The nitrided finish performs great. No rust worries.
The textured surface seasons quickly. I had good non-stick in just 10 days.
Why It’s Better
Better for families: When I cook for guests, this size handles everything. No crowding.
Better than plain carbon steel: The nitrided treatment adds durability. Worth the extra $5-10.
Better surface finish: The texture helps oils bond. Seasoning forms faster and more evenly.
How It Performed
Egg Test: Four eggs fit easily. They all cooked at the same rate. By week 2, perfect non-stick.
Steak Test: I cooked two thick ribeyes. Both got perfect crusts. The larger surface area was amazing.
Pancake Test: Five pancakes at once. Restaurant-style breakfast at home.
Fish Test: A whole side of salmon fit perfectly. The skin crisped from end to end.
How I Clean It
Standard carbon steel care. Hot water. Scrub. Dry. Oil.
The larger size means more surface to clean. But it only adds 30 seconds.
I sometimes use this in the oven. I let it cool first before cleaning. Patience prevents warping.
Testing Results
After 60 days of daily use:
- Non-stick score: 9/10
- Heat distribution: 9/10
- Build quality: 9/10
- Value for money: 9/10
- Ease of use: 9/10
This pan handles everything. Big meals. High heat. Daily use.
The combination of size and features makes it worth the price.
Carbon Steel vs Other Pan Types
I’ve cooked with almost every pan type. Here’s how carbon steel compares.
Carbon Steel vs Cast Iron
Cast iron is heavy. Really heavy. My 12-inch cast iron weighs almost 8 pounds.
Carbon steel weighs about half that. My wrist thanks me every day.
Cast iron heats slowly. Carbon steel heats in 2-3 minutes.
Both develop great seasoning. Both last forever.
Winner: Carbon steel for everyday cooking. Cast iron for specific dishes like cornbread.
Carbon Steel vs Stainless Steel
Stainless steel is beautiful. It stays shiny. Food sticks like crazy though.
You need lots of fat to cook eggs. Even then, cleanup is hard.
Stainless is great for sauces. The fond (brown bits) adds flavor.
Carbon steel is better for quick cooking. Better for proteins. Better non-stick.
Winner: Carbon steel for most cooking. Stainless for sauces and soups.
Carbon Steel vs Non-Stick
Non-stick pans are easy. Nothing sticks. Ever.
But they don’t last. The coating breaks down. You need to replace them every 1-2 years.
They can’t handle high heat. They release chemicals at high temps.
Carbon steel lasts decades. Gets better with age. Handles any temperature.
Winner: Carbon steel for long-term value. Non-stick for extreme convenience (if you’re okay replacing it often).
How to Season Your Carbon Steel Pan
All three pans came pre-seasoned. But I added more layers. Here’s how.
Initial Seasoning (Optional)
Heat the pan on medium-high. Let it heat for 2 minutes.
Add a thin layer of oil. I use flaxseed or grapeseed oil.
Use a paper towel to spread it. Make it super thin. If you can see oil pooling, you used too much.
Heat the pan until it smokes. This takes 5-10 minutes.
Let it cool completely. Repeat 2-3 times.
Daily Seasoning (Automatic)
Every time you cook, you’re seasoning. The oil you cook with bonds to the steel.
After cleaning, add a thin oil layer. This protects the pan and builds seasoning.
That’s it. Cook often. Clean properly. The pan improves itself.
Fixing Bad Seasoning
I stripped and re-seasoned my Merten & Storck pan once. I wanted to see how hard it was.
I scrubbed it with steel wool. Down to bare metal.
Then I did the seasoning process 5 times. It took 2 hours total.
The pan was like new. Actually, better than new.
Common Mistakes I Made (So You Don’t Have To)
Mistake 1: Using Too Much Oil
When I started, I added too much oil for cleaning. The pan got sticky and gross.
Use just a few drops. Spread it thin. Wipe off the excess.
Mistake 2: Cooking Too Cold
I tried cooking eggs on medium heat. They stuck badly.
Carbon steel needs heat. Medium-high is the minimum for most foods.
Mistake 3: Soaking the Pan
I left my pan in soapy water once. Bad idea. Rust started forming.
Never soak. Clean right away while it’s warm. Dry immediately.
Mistake 4: Using Metal Spatulas Too Soon
In the first week, I scraped too hard. I removed some seasoning.
Be gentle at first. Use wooden or silicone tools. After a month, metal is fine.
Mistake 5: Storing While Damp
I put away a slightly damp pan. Small rust spots appeared.
Dry completely. I even heat mine on low for 30 seconds to evaporate any moisture.
Best Foods to Cook in Carbon Steel
These pans excel at certain dishes.
Steaks
Carbon steel gets hot enough for a proper sear. The crust forms in seconds.
I cook steaks at least twice a week now. Restaurant quality every time.
Eggs
Once seasoned, eggs slide around like an ice rink. Omelets flip perfectly.
Stir-Fries
The high heat and quick heating make carbon steel perfect for stir-fries.
I can get that “wok hei” flavor at home.
Fish with Skin
Salmon, trout, bass – the skin crisps beautifully. It releases when ready.
Pancakes and Crepes
Once your pan is seasoned, these cook evenly. Multiple pancakes at once.
Vegetables
High heat creates char and caramelization. Brussels sprouts and broccoli taste amazing.
Foods to Avoid (At First)
Some foods can damage new seasoning.
Tomatoes and Acidic Sauces
Acid strips seasoning. Wait until your pan is well-seasoned (3+ months).
Wine-Based Sauces
Same issue. The acid reacts with the steel.
Long Simmering Liquids
Water sitting in the pan can damage early seasoning. Avoid soups and stews at first.
After 6 months of use, your seasoning is tough enough for anything.
Which Pan Should You Buy?
Here’s my honest recommendation.
Buy the Merten & Storck if:
- You want the best value
- You’re new to carbon steel
- You cook for 2-4 people
- You want a traditional steel handle
- Budget is important
Buy the Armorbear 11″ if:
- You cook mostly for yourself or two people
- You want a cool-touch handle
- You’re worried about rust
- You have a smaller stovetop
- You want faster seasoning
Buy the Armorbear 12″ if:
- You cook for families or guests
- You want the nitrided rust protection
- You like wooden handles
- You need versatility
- You want premium features
Care and Maintenance Tips
Taking care of carbon steel is simple. Here’s what I do.
Daily Care
After cooking, rinse with hot water while warm. Use a brush for stuck bits.
Dry completely with a towel. Heat on low for 30 seconds to evaporate moisture.
Add a tiny amount of oil. Spread with paper towel. Store.
Weekly Deep Clean
Once a week, I scrub harder. I use coarse salt as an abrasive.
I add salt and a little oil. Scrub with a paper towel. Rinse and dry.
This removes any built-up residue.
Monthly Check
Once a month, I inspect the handle and rivets. Everything should be tight.
I check for any rust spots. I sand them off and re-season that area.
Storage
I hang my pans on a wall rack. Air circulation prevents moisture buildup.
If you stack them, put paper towels between pans. This prevents scratching.
Troubleshooting Common Issues
Food Sticks
Solution: Your pan needs more heat or more seasoning. Increase temperature. Cook with fat more often.
Rust Spots Appear
Solution: You’re not drying completely. Or not oiling after cleaning. Scrub the rust off. Dry better. Oil more.
Uneven Seasoning
Solution: You’re using too much oil. Or heating unevenly. Use less oil. Make sure the flame covers the bottom evenly.
Food Tastes Metallic
Solution: Your seasoning is too thin. Cook more fatty foods. Add more seasoning layers.
Pan Smokes When Empty
Solution: That’s normal. You have oil residue. It’s not harmful. Just open a window.
Frequently Asked Questions
Can I use soap on carbon steel?
Yes. I use a tiny bit of mild soap when needed. It won’t ruin your seasoning if you dry and oil the pan right after. The “no soap ever” rule is outdated.
How long until my pan is fully non-stick?
Most pans reach good non-stick in 2-3 weeks of daily use. Full non-stick takes 2-3 months. Be patient. It gets better every day.
Can I put carbon steel in the dishwasher?
Never. The dishwasher will destroy your seasoning and cause rust. Always hand wash. It takes 2 minutes. It’s worth it.
Why does my pan have rust spots?
Rust forms when moisture sits on the steel. Always dry your pan completely. Heat it on the stove for 30 seconds after drying. Add a thin oil layer before storing.
Can I cook acidic foods like tomatoes?
Wait until your seasoning is strong (3+ months of use). Then acidic foods are fine occasionally. Just don’t simmer tomato sauce for hours in a new pan.
Do I need to strip and re-season my pan?
Probably not. Most issues fix themselves with proper cleaning and regular cooking. I’ve only stripped a pan once in 5 years, and that was just to test it.
What oil should I use for seasoning?
For cooking, any oil works. For dedicated seasoning sessions, I use flaxseed or grapeseed oil. They create hard, durable layers. For daily maintenance, any cooking oil is fine.
Final Thoughts
Carbon steel changed my cooking. These three pans all deliver.
The Merten & Storck gives you incredible value. It performs like pans twice the price.
The Armorbear pans add nice features. The wooden handle is comfortable. The nitrided finish prevents rust.
You can’t go wrong with any of these. Pick based on your needs and budget.
Start cooking today. Your pan will improve with every meal. In a year, you’ll have a kitchen tool that will last a lifetime.