Blue carbon steel has gone through a process that hardens the material, which can help prevent rust that process can lend a blue hue to the brand-new pan. After our testing, we don't feel it should rank heavily as a consideration for purchase. You may have heard about blue carbon steel and black carbon steel and wondered if one is better. We noted whether it arrived preseasoned, and we compared each pan's responsiveness to and distribution of heat. We considered the shape and weight of the pan. To find the best carbon steel skillets, we tested 15 pans, cooking steak with a pan sauce and preparing eggs without oil or butter. ![]() 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. Properly seasoned carbon steel (read more on that below!) can last for decades and works well for both delicate and hearty foods. 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. ![]() ![]() 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. 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. And with good reason: They're durable and versatile. Carbon steel skillets, a mainstay in many restaurant kitchens, are now growing in popularity with home cooks.
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