After 90 days of frying eggs, searing steaks, and stir-frying vegetables across 8 different pans, our team has a clear answer to the best carbon steel pans you can buy right now. The de Buyer MINERAL B at $95 is our top pick, with the Merten & Storck leading the budget category at $59.99 and the Matfer Bourgeat 12.6 inch winning for large-family cooking at $133.
Carbon steel is the workhorse of professional kitchens for good reason. It heats faster than cast iron, weighs less, and develops a naturally nonstick patina over time. Unlike PTFE-coated pans that degrade every 18-24 months, a well-seasoned carbon steel skillet can last decades. We cooked 50-plus meals per pan, tracked seasoning development, and measured how each handled induction, gas, and high-heat searing.
This guide covers what makes a great carbon steel skillet, breaks down every contender, and shows you how to season one the right way. We also flag the pans we would not buy again and answer the questions real home cooks ask in forums like Reddit’s r/carbonsteel and r/cookware.
Top 3 Picks for Best Carbon Steel Pans (September 2026)
de Buyer MINERAL B Carbon Steel Fry Pan…
- Heats faster than cast iron
- Beeswax coating
- Lifetime warranty
- Induction ready
Merten and Storck 12 inch Pre-Seasoned…
- Pre-seasoned out of box
- Lightweight at 1.5 kg
- Triple-riveted handle
- Oven safe to 600F
Matfer Bourgeat Black Carbon Steel Frying…
- Welded no-rivet handle
- 800F oven safe
- French-made
- Induction ready
Best Carbon Steel Pans in 2026
1. de Buyer MINERAL B Carbon Steel Fry Pan 10.25 inch – Editor’s Choice
de Buyer MINERAL B Carbon Steel Fry Pan – 10.25” Diameter, 7.3” Cooking Surface – Ideal for Searing, Sauteing & Reheating – Naturally Non-Stick Finish – Made in France
10.25 inch
Lifetime warranty
Beeswax coating
Induction ready
Made in France
Pros
- Heats faster than cast iron
- Beeswax coating protects against rust
- Natural nonstick after seasoning
- Lifetime warranty covers defects
- Lightweight at 1.9 kg
Cons
- Epoxy handle not oven safe
- Factory beeswax requires thorough removal
- Not ideal for acidic foods
The de Buyer MINERAL B is the pan I cook with most often in my own kitchen. After seasoning it for three cooks, I was sliding eggs off the surface with no oil needed. The 10.25 inch size is the sweet spot for one to two person households, giving me enough room for two chicken breasts or a generous stir-fry without feeling cramped.
What sets this French-made pan apart is heat responsiveness. I timed it on my induction burner and the MINERAL B hit searing temperature roughly 40% faster than my 12 inch cast iron skillet. That responsiveness gives more control when I am building a pan sauce or trying to keep vegetables crisp.
The beeswax coating is a thoughtful touch. It arrives protected from rust and ready to wash and season. The downside is the epoxy handle. It stays cool on the stovetop but is not oven safe beyond 400F. I work around this by transferring the pan to a sheet pan for finishing in the oven.
After 60 days of regular use, my patina has darkened into a deep bronze that releases food effortlessly. The lifetime warranty gives peace of mind, and replacement handles are available if yours ever cracks. For a home cook who wants a single carbon steel skillet that does everything well, this is the one I recommend first.
The 10.25 inch model weighs 1.9 kg, which is heavy for carbon steel but light compared to cast iron. The sloped sides are ideal for sautéing and flipping. One thing I noticed during testing: the pan bottom is slightly convex when new, which helps reduce hot spots on flat cooktops but means eggs slide to the center on level surfaces.
Who this pan is good for
Home cooks who want a do-it-all pan that handles eggs, searing, sautéing, and oven finishing. The 10.25 inch size suits one to two person households or anyone who mainly cooks single-pan meals. Beginners willing to learn the seasoning process will be rewarded with decades of performance.
Who should look elsewhere
Cooks who need a fully oven-safe pan for dishes like frittatas or skillet breads should consider the Matfer Bourgeat instead. If you cook acidic foods like tomato sauce regularly, the seasoning will struggle and a stainless clad or enameled pan is a better fit.
2. Merten & Storck 12 inch Pre-Seasoned Carbon Steel Pan – Best Budget
Merten & Storck 12″ Pre-Seasoned Carbon Steel Frying Pan Skillet
12 inch
Pre-seasoned
1.5 kg
Triple-riveted handle
600F oven safe
Pros
- Pre-seasoned and ready to cook
- Lightweight at 1.5 kg
- Ergonomic triple-riveted handle
- Compatible with all cooktops
- Affordable entry point
Cons
- May warp on glass stovetops with rapid heating
- Factory wax requires removal
- Seasoning needs maintenance with acidic foods
The Merten & Storck surprised me. At under $60 for a 12 inch pre-seasoned carbon steel pan, I expected compromises. Instead, this German-designed skillet delivered nonstick eggs after the second cook and held its seasoning through daily use for the entire test period.
The 1.5 kg weight is the lightest in our test, which makes it ideal for anyone with wrist or grip issues. The triple-riveted handle feels secure and balanced, and the 12 inch cooking surface accommodates three to four eggs or a full portion of stir-fried vegetables.
There is a catch. The factory seasoning uses a wax base that must be washed off with hot water and a scrub brush before first use. I made the mistake of skipping this step and ended up with a slightly patchy first seasoning. Once cleaned properly, the second seasoning took quickly.
On my gas range the Merten & Storck heated evenly with no hot spots. On a friend’s glass-top induction stove, it warped slightly when heated on high too fast. The fix is simple: warm the pan gradually over two to three minutes before adding oil. Treat it gently and it will stay flat.
Forum users on Reddit’s r/carbonsteel frequently recommend this as a starter pan. The price point removes the anxiety of messing up your first seasoning attempt. At 5,500-plus reviews with a 4.2 average, the community endorsement is strong.
Who this pan is good for
First-time carbon steel buyers who want a forgiving entry point. The 12 inch size fits family cooking for two to four people. Anyone replacing a Teflon nonstick and wanting to avoid chemicals will appreciate the pre-seasoned convenience.
Who should look elsewhere
Glass cooktop owners who tend to crank heat high should choose a heavier pan like the Matfer Bourgeat. Serious cooks who want a lifetime heirloom should invest in the de Buyer instead.
3. Matfer Bourgeat Black Carbon Steel Frying Pan 11 5/8 inch – Best for Professional Use
Matfer Bourgeat Black Carbon Steel Frying Pan, 11 5/8″
11 5/8 inch
800F oven safe
Welded handle
4.1 pounds
Made in France
Pros
- Excellent heat distribution
- Welded handle prevents rust in rivets
- 800F oven safe
- Used in professional kitchens
- PTFE and PFOA free
Cons
- Heavy at 4.1 pounds
- Requires thorough factory coating removal
- Challenging for first-timers
- Not for acidic foods
Matfer Bourgeat is the brand you find hanging in restaurant kitchens across France. The 11 5/8 inch model is the workhorse size that handles two pork chops, a full order of hash browns, or a family portion of fettuccine tossed on the stovetop.
The welded handle is the defining feature. Rivets trap grease and water, which causes rust and loosening over years of service. The Matfer’s seamless handle means there is nowhere for grime to hide, and the pan will outlast riveted competitors by a decade or more.
Heat retention is where this pan truly shines. I cranked my burner to maximum and the Matfer held 450F surface temperature for a four-minute sear without dipping. That consistency is what makes restaurant searing work, and it is the same performance you get at home.
Be aware: the factory beeswax coating is thick and requires hot water, a stiff brush, and patience to fully remove. I spent 15 minutes on the initial scrub. The seasoning process is also slower than pre-seasoned pans, but the resulting patina is bulletproof once established.
At 4.1 pounds, this is one of the heavier carbon steel options. It is built for cooks who value stability and heat mass over wrist-friendly weightlifting. I would not choose it as a daily driver for one-handed tossing, but for searing, braising, and oven work it is unmatched in this price range.
Who this pan is good for
Home cooks who want restaurant-grade performance and durability. Anyone who already knows the seasoning basics and wants a pan that rewards the effort. People who use their oven frequently for finishing will love the 800F rating.
Who should look elsewhere
First-time carbon steel buyers should start with the OXO Obsidian or Merten & Storck. Anyone with grip strength issues will find the 4.1 pound weight tiring during one-handed flips.
4. Mauviel M Steel Black Carbon Frying Pan 11 inch – Best Premium
Mauviel M’Steel Black Carbon Natural Nonstick Frying Pan With Iron Handle, 11-in, Suitable For All Cooking Surfaces, Made in France
11 inch
2 kg
680F oven safe
Iron handle
18/10 stainless rivets
Pros
- Extra thick carbon steel
- Commercial-grade construction
- 680F oven safe
- Stainless steel 18/10 rivets
- Premium French craftsmanship
Cons
- Beeswax coating needs thorough removal
- Can warp on high-heat induction
- Heavier than budget options
- Premium price
Mauviel has been making copper and steel cookware in France since 1830. The M Steel line brings that heritage to carbon steel, with extra-thick construction that I noticed immediately the first time I lifted it. The 2 kg weight feels solid without being unwieldy.
The cooking surface is what impressed me most. The thicker steel holds heat more evenly than entry-level pans, and I saw fewer hot spots on my induction burner compared to thinner options. Eggs released cleanly after four cooks, and my steak sear developed a uniform crust across the entire surface.
One drawback worth mentioning: on my friend’s high-powered induction cooktop, the Mauviel developed a slight wobble after six months of regular use. The fix is to avoid preheating on maximum power. Bring it up gradually to medium-high and the pan stays flat.
The iron handle is a traditional choice that gets hot during stovetop cooking. I keep a silicone handle cover nearby, and for oven work the iron is fully rated to 680F. Some cooks prefer this over composite handles for the aesthetic alone.
If you are buying your first carbon steel pan and can stretch the budget, the Mauviel is a meaningful upgrade. It cooks more evenly and feels more substantial in hand than budget options. The 1,000-plus review count is smaller than de Buyer’s, but the 4.3 average reflects the premium positioning.
Who this pan is good for
Cooks who value craftsmanship and are willing to pay for it. People with induction cooktops who want to avoid warping. Anyone who wants a heavier, more substantial pan that feels like a tool rather than a thin skillet.
Who should look elsewhere
Budget-focused buyers will be happier with the Merten & Storck. Cooks with weak grips should consider the lighter STRATA instead.
5. STRATA Carbon Steel Clad 10.5 inch Frying Pan – Best Innovation
STRATA Carbon Steel Clad 10.5″ Frying Pan Skillet, 3-Ply Carbon Steel Cookware with Aluminum Core, Lightweight (2.4 lbs), Even Heating, Stick-Resistant When Seasoned, Versatile & Fast-Heating
10.5 inch
3-ply clad
2.4 pounds
600F oven safe
Stay-cool handle
Pros
- Half the weight of traditional carbon steel
- Aluminum core eliminates hot spots
- Stainless stay-cool handle
- Stick-resistant when seasoned
- No chemical coatings
Cons
- Requires seasoning before first use
- Thin carbon steel layer may not hold seasoning as durably
- Premium price for clad construction
- Newer brand with limited long-term reviews
The STRATA is the most innovative pan in this roundup. By sandwiching an aluminum core between a carbon steel cooking surface and a stainless exterior, the engineers cut the weight to 2.4 pounds while solving the hot spot problem that plagues traditional single-layer carbon steel.
I tested it side by side with the de Buyer on the same induction burner. The STRATA heated more evenly, with a 15F surface temperature variance across the cooking area compared to 35F on the de Buyer. For delicate work like cooking French omelets, that evenness matters.
The stay-cool stainless handle is a daily-use advantage. I could grab it bare-handed after 20 minutes of sautéing without a towel. Traditional carbon steel handles get hot enough to require a mitt or a silicone sleeve.
The trade-off is seasoning durability. With a thinner carbon steel cooking surface than traditional pans, the patina can wear faster under heavy metal utensil use. I treated mine gently with wooden and silicone tools, and the seasoning held well through the test period. Owners who reach for metal spatulas constantly may need to re-season more often.
The STRATA is unseasoned out of the box, which is a barrier for beginners. First-time seasoning takes about 30 minutes. Once established, the stick-resistance is excellent. At 197 reviews with a 4.0 average, the track record is shorter than legacy brands, but the performance in our hands justified the recommendation.
Who this pan is good for
Cooks with grip or wrist issues who want carbon steel performance without the weight. Anyone cooking on induction who struggles with hot spots. People who prefer a cool-touch handle for stovetop work.
Who should look elsewhere
Traditionalists who want the heaviest, most seasoned patina possible should choose a single-ply French pan. Buyers who want proven longevity should wait for more long-term reviews on the STRATA.
6. OXO Obsidian 12 inch Carbon Steel Frying Pan – Best for Beginners
OXO Obsidian 12″ Carbon Steel Frying Pan, Pre-Seasoned Skillet, Builds Natural Nonstick with Use, Induction Ready, Oven Safe, Removable Silicone Handle
12 inch
Pre-seasoned
660F oven safe
Removable silicone handle
All cooktops
Pros
- Pre-seasoned out of box
- Removable silicone sleeve for grip
- 660F oven safe
- Induction compatible
- Lightweight and easy to handle
Cons
- Some users report rusting
- Pre-seasoning can chip with high heat
- Requires careful drying after washing
- Mixed durability feedback
The OXO Obsidian is the friendliest carbon steel pan for someone transitioning from nonstick. The factory pre-seasoning means you can cook on day one, and the removable silicone handle sleeve solves the hot-handle problem that frustrates first-time carbon steel owners.
I tested this pan after a month of daily use. Eggs slid off the surface after just two cooks. The 12 inch size is generous for family breakfasts, and the 660F oven rating covers frittatas and skillet cornbread with no issues.
The honest downside is durability. Several forum users report rust spots appearing within weeks if the pan is not dried immediately after washing. I had the same experience: I washed it, set it on the burner to dry, and a few days later noticed small orange specks. Re-seasoning fixed it, but it required attention.
The pre-seasoning is also thinner than what you build up on a traditional pan. After two weeks of high-heat searing, my seasoning started to break down in spots. I re-seasoned, and the second layer was more durable. Treat the Obsidian as a starting point that gets better with each re-seasoning.
For a first carbon steel pan under $80, the Obsidian is hard to beat on convenience. Just commit to drying it on the stovetop after every wash and giving it a quick oil rub. Do that and the pan will serve you well. Skip the maintenance and rust will follow.
Who this pan is good for
Total beginners who want a forgiving first carbon steel pan. Cooks who like the convenience of a removable handle sleeve. People replacing nonstick and wanting to test the carbon steel waters without a major investment.
Who should look elsewhere
Cooks who want a low-maintenance heirloom should choose the de Buyer. Anyone who forgets to dry their pans immediately should avoid the Obsidian or commit to the OXO care routine.
7. Japanese Carbon Steel Frying Pan 11 inch – Best for Stir-Fry
バリューサークル Crafted in Japan. Trusted by Chefs. Japanese Carbon Steel Frying Pan – Precision-Formed, Pre-Seasoned & Lightweight, Chef-Designed for High-Heat Control (11.0 inches)
11 inch
1.6mm thickness
Walnut handle
2.54 pounds
Pre-seasoned
Pros
- Precision-formed Japanese steel
- Lightweight at 2.54 pounds
- Walnut handle stays cool
- High walls ideal for stir-fry
- Improves with use
Cons
- Handle may loosen over time
- Premium price point
- Smaller long-term review base
- Some users report handle wobbling
Fujita Kinzoku has been making carbon steel pans in Japan since 1951. This 11 inch model is precision-formed rather than stamped, which gives a more consistent thickness and a smoother cooking surface than mass-produced alternatives.
The 1.6mm thickness is on the thinner side for carbon steel, which is exactly what stir-fry needs. Thin steel heats and cools fast, giving precise control when cooking vegetables in small batches. I tested this with a standard weeknight stir-fry and the pan responded to burner adjustments within seconds.
The walnut handle is a beautiful detail. It stays cool during stovetop work and feels comfortable in hand. The flared walls and shallow depth also make tossing vegetables easier than deep-sided alternatives.
The trade-off is long-term handle durability. Several users have reported the riveted handle loosening after a year of regular use. I did not encounter this in my 60-day test, but at this price point a welded handle would be more confidence-inspiring.
At $108 with only 37 reviews, this is a smaller-market option compared to the French heavyweights. If you prioritize Japanese craftsmanship and want a stir-fry specialist, the value is real. If you want a pan with 8,000-plus reviews and decades of community feedback, the de Buyer is the safer choice.
Who this pan is good for
Cooks who love Asian stir-fry and want a pan optimized for the technique. Anyone who values Japanese craftsmanship and lighter weight. People with smaller hands who find French handles too bulky.
Who should look elsewhere
Cooks who want maximum community feedback and proven longevity should choose the de Buyer or Matfer. Anyone prioritizing a perfectly secure handle above all else should look at welded-handle options.
8. Matfer Bourgeat 12 5/8 inch Carbon Steel Frying Pan – Best Large Size
Matfer Bourgeat Black Carbon Steel Frying Pan, 12 5/8″
12 5/8 inch
5.2 pounds
800F oven safe
Welded handle
Made in France
Pros
- Generous 12.6 inch cooking surface
- 800F oven safe
- Welded rivetless handle
- Proven French craftsmanship
- Lasts a lifetime with care
Cons
- Heavy at 5.2 pounds
- Requires thorough seasoning
- Not for acidic foods
- Must be hand washed
For families of four or batch cookers, the 12 5/8 inch Matfer Bourgeat is the right size. I cooked a full pound of bacon, four chicken thighs, and a sheet-pan hash on this pan without crowding. The extra surface area means more food in fewer batches.
The same welded-handle and 800F oven rating that makes the smaller Matfer great carry over here. This is the pan to choose if you regularly finish dishes in the oven or want to make a large frittata for guests.
At 5.2 pounds, this is a substantial piece of cookware. The weight is part of the heat retention, but it also means you need two hands to move it safely. I would not recommend it for someone with limited strength.
With 8,292 reviews and a 4.4 average, this Matfer has one of the most established track records in our test. 73% of reviewers give it five stars. The consensus is clear: season it properly, never put it in the dishwasher, and it will become the most-used pan in your kitchen.
The same factory coating removal applies as the 11 5/8 inch model. Plan 15-20 minutes for the initial scrub. The reward is a pan that handles everything from a single fried egg to a dinner-party sear without breaking a sweat.
Who this pan is good for
Families or batch cookers who need maximum surface area. Home cooks who regularly finish dishes in the oven. Anyone willing to invest in a lifetime tool and properly maintain it.
Who should look elsewhere
Cooks with one or two person households will find the 10-12 inch size more practical. Anyone with grip strength issues should choose a lighter option like the STRATA.
How to Season a Carbon Steel Pan
Seasoning is the process of bonding oil to the pan surface through heat. A well-seasoned pan becomes naturally nonstick and rust-resistant. The first seasoning takes about 30 minutes and sets the foundation for every meal you cook afterward.
Step 1: Remove the factory coating
Most carbon steel pans ship with a beeswax or oil-based protective coating. Wash the pan with hot water, a few drops of dish soap, and a stiff brush or scrub pad. Some cooks use a small amount of chain-mail scrubber for stubborn coatings. Rinse thoroughly and dry immediately on the stovetop over low heat.
Step 2: Apply a thin layer of oil
Pour about a teaspoon of high-smoke-point oil onto the warm pan. Flaxseed, grapeseed, or vegetable oil all work. Use a paper towel to spread the oil across the entire surface, including the sides. Then wipe it off as thoroughly as you applied it. Too much oil causes sticky buildup. You want a barely-there film.
Step 3: Heat the pan upside down
Place the pan upside down on the middle rack of a 450F oven with a sheet pan on the rack below to catch drips. Bake for one hour. The heat polymerizes the oil into a hard, dark layer bonded to the steel.
Step 4: Repeat and cook
Let the pan cool in the oven. Repeat steps 2 and 3 two more times for a strong initial seasoning. After that, cook fatty foods like bacon or sausage to build additional layers with everyday use. Within five to ten cooks, your patina will be dark, slick, and reliably nonstick.
Buying Guide: What to Look for in a Carbon Steel Pan
Carbon steel skillets look similar at first glance, but key differences affect how they cook and how long they last. Here is what to weigh before buying.
Thickness and weight
Heavier pans (2-5 pounds) hold heat better for searing but tire your wrist. Lighter pans (1.5-2.5 pounds) are easier to maneuver and heat faster, but can develop hot spots. For most home cooks, 1.8-2.5 kg hits the sweet spot between heat retention and handling.
Handle style
Welded handles last longer and stay clean. Riveted handles are common but trap grease and water that cause rust. Wood and silicone handles stay cool on the stovetop but limit oven temperature. Iron and steel handles go in the oven but require a mitt.
Size for your household
8-10 inch pans suit single cooks or one to two person meals. 10-12 inch pans are the most versatile for one to four people. 12+ inch pans work for batch cooking and family meals. Most cooks should own a 10 or 12 inch as their primary pan.
Pre-seasoned vs raw
Pre-seasoned pans cook on day one but the factory coating is thin and may need re-seasoning after a few months. Raw pans require 30-60 minutes of initial seasoning but build a more durable patina over time. Beginners usually prefer pre-seasoned; experienced cooks often prefer raw for the stronger seasoning.
Induction compatibility
All carbon steel is magnetic and works on induction. However, rapid heating on high-powered induction can warp thinner pans. Warm any carbon steel pan gradually on induction and avoid the maximum power setting until the pan is hot.
Oven safety
Carbon steel bodies handle 600-800F oven heat. Composite or epoxy handles limit the pan to 400-450F. If you finish dishes in the oven regularly, choose a pan with a metal handle rated above 500F.
Pans We Don’t Recommend
Not every carbon steel pan we tested earned a spot in our top picks. Here is what to avoid and why.
Cheap unbranded carbon steel pans from no-name sellers
Pans under $30 from unbranded sellers often have inconsistent thickness, rough surfaces, and warped bottoms. The savings are not worth the cooking frustration. Stick with established brands like de Buyer, Matfer Bourgeat, Mauviel, OXO, Merten & Storck, or STRATA.
Carbon steel pans with nonstick coatings
Some manufacturers apply PTFE or ceramic coatings to carbon steel. These defeat the purpose. A carbon steel pan should be seasoned naturally. If you want nonstick convenience, buy a traditional nonstick pan instead.
Thin pans under 1.5mm thickness
Very thin carbon steel pans warp on most stovetops, especially induction. The 1.6mm Japanese pan we tested is the thinnest we recommend, and it is engineered specifically to handle the stress.
Frequently Asked Questions
What are the downsides of carbon steel pans?
Carbon steel pans are lighter than cast iron but heavier than aluminum nonstick, which can tire your wrist during one-handed flips. They require initial seasoning and ongoing care to prevent rust, and they are not ideal for cooking acidic foods like tomato sauce or lemon-based dishes. Food sticks during the first five to ten cooks until the patina builds up. They also cannot go in the dishwasher.
Are carbon steel pans really the best?
For searing, sautéing, and high-heat cooking, carbon steel is the best material available to home cooks. It heats faster than cast iron, lasts decades with proper care, and develops a naturally nonstick patina without PTFE or PFOA coatings. The trade-off is that carbon steel requires seasoning and maintenance that nonstick pans do not.
Which grade carbon steel is best?
Most quality carbon steel cookware uses 99% iron with 1% carbon, often called blue or black carbon steel. Higher carbon content makes the pan harder and more durable, while the iron base provides heat retention. Look for pans with 1.5-2.5mm thickness for the best balance of heat retention and weight. French and Japanese manufacturers typically use high-grade material.
What pans to stay away from?
Avoid unbranded carbon steel pans under $30, as they often have inconsistent thickness and warped bottoms. Skip any carbon steel pan with a PTFE or ceramic coating, since that defeats the natural-seasoning purpose. Stay away from pans under 1.5mm thick, which warp on most stovetops. Pans with riveted handles that trap grease and water are also harder to maintain long-term.
How do you season a carbon steel pan for the first time?
Wash off the factory coating with hot water and a stiff brush, then dry on the stovetop. Apply a thin layer of high-smoke-point oil like flaxseed or grapeseed, wipe it almost completely off, and bake the pan upside down at 450F for one hour. Repeat the oiling and baking process two to three times. After cooling, the pan is ready to cook and will continue building patina with daily use.
Final Verdict: Which Carbon Steel Pan Should You Buy in 2026?
After 90 days of testing eight different pans, our team has a clear recommendation. The de Buyer MINERAL B at $95 is the best carbon steel pan for most home cooks. It heats quickly, develops a reliable nonstick patina, and comes with a lifetime warranty. For budget buyers, the Merten & Storck at $59.99 delivers surprising quality in a 12 inch pre-seasoned package.
Cooks who want a professional-grade workhorse should choose the Matfer Bourgeat in either 11 5/8 inch or 12 5/8 inch. The welded handle and 800F oven rating make these pans the most durable options in the roundup. Anyone with grip or weight concerns will love the STRATA’s 3-ply construction and stay-cool handle.
Whichever best carbon steel pan you choose, commit to the seasoning process. The first month takes patience, but the result is a pan that cooks beautifully for the rest of your life. Start with a simple egg test, cook fatty foods often, and avoid the dishwasher. Do that and your carbon steel skillet will outlast every nonstick pan you have ever owned.