Carbon Steel Pans — The Sweet Spot Between Cast Iron and Stainless

Why carbon steel matters

Carbon steel pans are thinner than cast iron but share its ability to build natural seasoning. They heat faster, weigh less, and excel at searing or stir-frying. Many chefs prefer them for responsiveness.

Everyday choice: Misen Pan

The Misen pre-seasoned pan makes it easy for beginners — no hours of oiling required. It’s lighter than cast iron but tough enough to withstand oven temperatures up to 800°F.

Professional favorite: Made In Griddle

The Made In griddle handles tortillas, smash burgers, or flatbreads. With high-heat tolerance and compatibility across cooktops, it’s a workhorse.

Mid-range alternatives

Brands like Merten & Stork and Field Company deliver premium craftsmanship with lighter handling. They reward patience with slick seasoning layers that rival non-stick pans.

Carbon steel is best for cooks who want control. It responds quickly, sears beautifully, and avoids plastic coatings entirely.