Top Carbon Steel Pans, Including Picks for Induction

Carbon steel sears like cast iron at half the weight and gets slick like nonstick with use. Our picks for the best carbon steel pans from de Buyer, Matfer, Lodge and BK, and which stays flat on induction.

By Amanda RobertsUpdated October 30, 2026How we pick products

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Carbon steel is what many restaurant line cooks use for eggs, steak and everything in between. It heats faster than cast iron, weighs less, and once seasoned it’s slick enough for eggs and crepes. It’s also safe at any oven temperature and works on every cooktop, including induction.

The catch is that it needs seasoning and care, just like cast iron. And thin pans can warp, which matters on flat glass and induction cooktops.

Compare at a glance

Measurements and test results are from CNN Underscored's carbon steel pan testing on a glass-top electric range and a portable induction burner. Prices are typical October 2026 prices.

How we picked

We relied on CNN Underscored’s testing of eight carbon steel pans on a glass-top electric range and an induction burner, plus manufacturer specs. We focused on:

• Heat distribution and responsiveness
• Warping at high heat, which matters on induction and glass tops
• Seasoning out of the box
• Weight, depth and handles
• Price

We haven’t tested these ourselves. Read more about how we pick products.

1. de Buyer Mineral B 12.5-Inch: Best overall

Buy it if: Cooks who want one carbon steel pan that does everything.

CNN Underscored named the Mineral B the best carbon steel pan. It heated evenly, responded quickly to temperature changes and is deep enough for big batches. Its second loop handle makes it easier to carry and lift in and out of the oven.

What bugs us: At 96 ounces, it was the heaviest pan tested. It ships with a beeswax coating you melt off before seasoning it yourself, which takes time and many uses. Like most pans in the test, it warped a bit at high heat.

Skip it if: you want a pan that’s ready to cook on right away.

2. Matfer Bourgeat 11 7/8-Inch: Best value

Buy it if: Anyone who wants restaurant-grade carbon steel for less.

Matfer pans are a restaurant kitchen staple. CNN’s best budget pick performed well in every test, with results comparable to pricier pans. It’s thick, durable and deep enough for shallow frying, and the handle is comfortable.

What bugs us: There’s no helper handle, so take care moving it in the oven. The handle is welded rather than riveted, which looks less finished but leaves no rivets to clean around.

Skip it if: you want a helper handle for a heavy, full pan.

3. Lodge 12-Inch Carbon Steel Skillet: Best for induction and glass tops

Buy it if: Induction and glass-top cooks, and anyone who wants carbon steel that’s ready to go.

Warping is carbon steel’s weak spot on flat cooktops: a pan that bows even slightly will spin and heat unevenly. In CNN Underscored’s testing, the Lodge was the only pan that stayed perfectly flat at high heat. It comes pre-seasoned, is lighter than cast iron and costs about $50. It’s great for searing steak, fish and burgers, and works on grills and in pizza ovens too.

What bugs us: It’s the shallowest pan tested, so it’s not ideal for frying. The factory seasoning is rough at first, so eggs stick until you build up your own layers.

Skip it if: you mostly cook eggs and delicate foods right away.

4. BK Black Steel 12-Inch: Easiest to start with

Buy it if: Beginners who want a smoother, more forgiving start.

The BK comes with a smooth black pre-seasoned coating that needs less work to turn nonstick. It’s lighter than most 12-inch pans and deep enough for stir-fries and frying, with a riveted, textured handle.

What bugs us: CNN notes it’s black steel rather than a true carbon steel alloy, though it cooks much the same.

Skip it if: you want a classic French-style pan.

Carbon steel on induction and glass tops

• All carbon steel is magnetic, so it works on induction. Here’s the magnet test if you’re unsure.
• Warping is the real issue. Thin pans can bow when heated fast. Preheat gradually on medium, don’t plunge a hot pan into cold water, and match the burner size to the pan.
• Lift, don’t slide, to avoid scratching glass.

Still wondering?

How do I season a carbon steel pan? Here’s our step-by-step: how to season a carbon steel pan.

Carbon steel or cast iron? Carbon steel is lighter and more responsive. Cast iron holds heat longer. Here’s carbon steel vs cast iron.

Can I cook tomato sauce in carbon steel? Briefly, but long simmers of acidic food can strip the seasoning, just like cast iron.