Cookware
Best Carbon Steel Pans (2026): de Buyer, Matfer, BK, and Made In Compared
Last updated: May 2026
Carbon steel is the material of French bistro kitchens. It's lighter than cast iron, seasons faster, handles higher heat than most nonstick, and contains no PFAS.
Quick picks
| Pan | Size | Best For |
|---|---|---|
| de Buyer Mineral B 10.25" | 10.25" | Best overall; most widely recommended |
| Matfer Bourgeat Black Carbon Steel | 10.25" | Best professional-grade option |
The benchmark: de Buyer Mineral B
The de Buyer Mineral B is the most widely recommended carbon steel pan for home cooks. Made in France from 99% iron with 1% carbon. The gauge is right: thick enough for even heat distribution, thin enough for responsive temperature control.
First use setup: Wash off the beeswax with hot water. Dry thoroughly. Apply a thin layer of high-smoke-point oil. Heat over medium until oil smokes lightly. Let cool. Repeat 2–3 times.
See de Buyer Mineral B 10.25" on Amazon →
Professional grade: Matfer Bourgeat Black Steel
The Matfer Bourgeat is the pan used in most French professional kitchens. Heavier gauge than the de Buyer and more industrial in construction. Ships unseasoned. Once seasoned, it's excellent.
Common mistakes with carbon steel
- Using it before it's seasoned: A raw, unseasoned carbon steel pan will stick aggressively.
- Cooking acidic food before seasoning is established: Tomatoes, wine, and citrus strip seasoning.
- Putting it in the dishwasher: This will destroy the seasoning instantly. Handwash only.
- Storing it wet: Carbon steel rusts faster than cast iron. Always dry completely.