- Carbon steel
- Baked-on oil seasoning
- Aluminum body
- Nonstick coating
| Maker statement | Carbon steel | Nonstick |
|---|---|---|
| Products we list | 26 | 28 |
| Works on induction (maker says) | 26 of 26 | 15 of 28 |
| Dishwasher allowed by the maker | 0 of 26 | 21 of 28 |
| Metal utensils allowed | 5 of 26 | 9 of 28 |
| Needs seasoning | 26 of 26 | 0 of 28 |
| Pan oven limit | 500–1200°F (13 of 26 state one) | 400–500°F (26 of 28 state one) |
| Lid oven limit | Not stated | 350°F (11 of 28 state one) |
How each one stops food sticking
A nonstick pan comes with its coating already on: a slick layer over an aluminum or stainless body that releases food from the first egg. Carbon steel starts as bare metal, about 99% iron and 1% carbon, and gets its release from seasoning, thin layers of oil baked onto the surface. Made In says it grows slicker the more you cook fatty food in it, like bacon or steak.
Heat and the oven
Carbon steel takes the high heat that searing and charring need. Made In rates its carbon steel to 1200°F, so it also goes on the grill or over a fire. Nonstick is for moderate heat: Made In's own nonstick goes in the oven to 500°F, other makers ask for medium-low on the stove, and a nonstick pan should always have oil or food in it while it heats.
Care, and how long each one lasts
Wash nonstick by hand with a soft sponge and cook with wood, nylon or silicone tools; even a good one lasts a few years before the coating wears out. Carbon steel is wiped out, or scrubbed with oil and salt, and dried on the stove straight after washing, because wet carbon steel rusts. Tomatoes, wine and vinegar strip its seasoning. In return it hardly ever wears out: rust and scratches come off, and the pan can be seasoned again.
Which one to choose
Choose nonstick for eggs, fish and pancakes with nothing to learn. Choose carbon steel for searing, stir-fries and a pan that lasts for decades. Made In suggests keeping one of each, since they're good at different jobs.
How these comparisons are made
Questions about this choice
Is carbon steel as slick as a nonstick pan?
Not when it's new. A well-seasoned carbon steel pan releases eggs and fish, but it takes some cooking to get there, and acidic food can set it back. A coated pan is slick from its first use.
Can carbon steel go in the dishwasher?
No. The dishwasher strips the seasoning and leaves the pan wet, so it rusts. Wash it by hand and dry it on the stove straight away.