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- The pan from BK Cookware is another highly rated option on Amazon. It’s the lightest and most affordable of the pans we tested. Eggs soared across the pre-seasoned surface and it required minimal effort in terms of cleaning. However, while the thin, single layer of carbon steel conducted heat quickly, it was the only pan to scorch the chicken thighs during the five-minute cooking time. - Source: Internet
- If you’re looking for a carbon-steel skillet that can beautifully brown meat and vegetables, can go right from stove to oven, and will improve with every seasoning, then the Merten & Storck and Oxo skillets are top of our list. If you’re looking for something with a few extra style points, then the Smithey farmhouse skillet is a worthwhile investment. The key takeaway about quality carbon steel is that these pans will give back what you put into them. If you keep them seasoned, oiled, and dry, they will last you a long, long time. - Source: Internet
- The SolidTeknics skillet was another top performer. It had the largest cooking surface area of any of the 10-inch skillets we tested and had a short, grooved handle that made it easy to maneuver. This pan comes pre-seasoned and had no trouble with the chicken thighs—the skin browned evenly and released with no trouble. However, the egg immediately stuck (and was no cinch to clean). This pan would benefit from some additional seasoning before you use it. - Source: Internet
- As Amazon’s top pick and its highest rated carbon-steel pan, we were eager to test out the Lodge carbon-steel skillet. Its simple design makes it lightweight and easy to lift, plus it gave the best color of any of the skillets on the chicken thighs. Unfortunately, this pre-seasoned pan does not stack up to the others in terms of quality. The surface lacks that smooth carbon-steel sheen and feels abrasive, more like a traditional cast-iron skillet (this made the egg test particularly disastrous). Also, the factory seasoning was already chipped in places when we took it out of the box and we think it may only deteriorate with more use. - Source: Internet
- We tested how the skillets responded to frying eggs and browning skin-on chicken thighs in a tablespoon of oil, plus how quickly they could bring room-temperature water to a boil. Each skillet was as close to 10 inches as possible (except for the Smithey, that only came as a 12-inch skillet), as that is the size in most home kitchens have. While selecting each skillet, we looked for pans that are readily available online or in stores in the U.S. - Source: Internet
- There seemed to be two types of carbon-steel skillet: a thin, single-layer pan and a more heavy-duty variety. While both types of skillet heated quickly and responded well to changes in temperature, the thinner pans got too hot in the allotted time and scorched the chicken thighs. The thicker pans dispersed heat more evenly, giving a more even color on the chicken. - Source: Internet
- Seasoned carbon steel is happy carbon steel. And while there is a lot to be said about the convenience of a pre-seasoned skillet (see our top pick here), overall the skillets that required seasoning performed better in the initial tests, despite a light seasoning of the pre-seasoned skillets as well. Each skillet developed a dark brown patina without much effort. - Source: Internet
- The CRUXGG 10-inch blue carbon steel skillet is the product of a partnership between Made By Gather, a housewares company making trendy, affordable kitchen tools, and Ghetto Gastro, a Bronx-based culinary collective. The pan has simple, sleek lines, reminiscent of the utilitarian pans used in professional kitchens, and it requires seasoning before its first use. Right off the bat, fried eggs stuck, though with a few uses, a patina started to form. We can see this pan being a great workhorse with regular use, though it stayed out of the top spots here because of the extra work required to get it there. - Source: Internet
- Just like cast iron, carbon steel should not be cleaned with soap or put in your dishwasher. If your pan is well-seasoned, you should be able to get it clean with some warm water and the abrasive side of a gentle sponge (you can also try the Ringer, which Epicurious editors have used on cast iron for some time). We cleaned each pan after each test, which, trust us, added up with many skillets in the kitchen, and gauged how easily they wiped clean and if they lost any of their seasoning after use. - Source: Internet
- Oxo is a darling of kitchen design nerds, and this pan proves why. As with the Merten & Storck pan, it didn’t require seasoning out of the box and a fried egg retained its lovely crispy bottom–no digging at it with a spatula. The removable silicone sleeve is a thoughtful touch; we maneuvered the pan around a hot stovetop without a second thought. The pan responded well to heat and cooked evenly. At the time of writing, it was $20 less than our top pick and we think that makes it an absolute bargain. - Source: Internet
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