The Best Carbon Steel Skillet

Carbon steel sits between cast iron and stainless steel. It heats quickly and evenly like stainless, but develops a seasoned nonstick surface like cast iron. It is lighter and more responsive to heat changes, which makes it a better choice for tasks that require quick temperature control — omelets, crepes, and stir-frying in particular.

A well-seasoned carbon steel pan will release eggs cleanly without butter pooling or sticking. The OXO Obsidian comes pre-seasoned, so it is usable out of the box, though the surface improves with regular cooking.

Seasoning and Care

Season carbon steel the same way you would cast iron: thin layer of high-smoke-point oil, heated upside down in a 400-degree oven for an hour. The pan will darken over time from golden brown to black as the seasoning builds up. This is normal and desirable.

Avoid soaking in water or cooking highly acidic foods (tomato sauce, wine reductions) for extended periods, as acid will strip the seasoning. After cooking, rinse with hot water while the pan is still warm and scrub with a brush. Dry immediately on the stove over low heat to prevent rust. A light wipe of oil after drying helps maintain the seasoning between uses.

Written by Will Chiong who lives and works in New York building useful things.