Do You Need a Carbon Steel Skillet in Your Kitchen?

Carbon steel skillets, a mainstay in many restaurant kitchens, are now growing in popularity with home cooks. And with good reason: They're durable and versatile. They work with basically all cooktops, including induction; most are oven safe, and some are even designed for open-flame cooking, like on the grill or over a campfire.

So what is carbon steel? The simplest way to explain it is that it's like the best of stainless steel cookware and cast-iron cookware. It's lightweight and responsive to heat, like stainless steel, and it's long-lasting and can develop a naturally nonstick surface with seasoning, like cast iron. Properly seasoned carbon steel (read more on that below!) can last for decades and works well for both delicate and hearty foods.

The pros in the Good Housekeeping Institute Kitchen Appliances & Innovation Lab test all kinds of cookware, including stainless steel, cast iron, nonstick pans, ceramic cookware sets and Dutch ovens. To find the best carbon steel skillets, we tested 15 pans, cooking steak with a pan sauce and preparing eggs without oil or butter. We considered the shape and weight of the pan. We noted whether it arrived preseasoned, and we compared each pan's responsiveness to and distribution of heat.

Our top picks:

After our list, read below about how we tested these carbon steel skillets, what they're best for — even if you're cooking while camping — and what to consider when shopping for one. We also share advice on how to season and care for carbon steel, and provide even more in-depth information on what carbon steel is.