- Carbon steel
- Baked-on oil seasoning
- Stainless steel outside
- Aluminium core
- Stainless steel cooking surface
| Maker statement | Carbon steel | Stainless steel |
|---|---|---|
| Products in our catalogue | 1 | 18 |
| Declared induction-ready | 1 of 1 | 18 of 18 |
| Dishwasher allowed by the maker | 0 of 1 | 15 of 18 |
| Metal utensils allowed | 0 of 1 | 15 of 18 |
| Needs seasoning | 1 of 1 | 0 of 18 |
| Pan oven limit | Not stated | 500–800°F (17 of 18 state one) |
| Lid oven limit | Not stated | 400–425°F (3 of 18 state one) |
What each one is
Carbon steel is thin, mostly iron sheet, pressed into shape and protected by a seasoning of baked-on oil, the same way cast iron is. Stainless pans are steel with chromium that resists rust, usually clad around an aluminium core so the heat spreads.
Living with them
Carbon steel is washed by hand, dried at once and wiped with oil; it can rust overnight if left wet, and Made In advises against acidic food until the seasoning has built up. Stainless can soak, be scrubbed with a cleanser paste and, where the maker allows it, go in the dishwasher. Both handle high heat that would harm a coated pan.
Which one to choose
Choose carbon steel for a wok or a searing pan that grows slicker with use and weighs less than cast iron. Choose stainless for an everyday pan that takes acidic sauces, soaking and the dishwasher, and that builds a pan sauce from the browned bits. Many kitchens keep one of each.
How these comparisons are made
Questions about this choice
Does carbon steel work on induction?
Carbon steel is magnetic, so it heats on induction; check that the flat base is large enough for your hob's zone, especially on a wok.