Look for a loop built into the handle if you prefer to hang your pans for storage. Those with a slight arc or angle helped create balance, which can help improve control. Those with a divot in the handle helped with finger placement for comfort. Our experts liked a variety of handles in our tests. ✔️ Handle: Comfort with the handle is another factor that comes down to personal preference. We've noted when pan on this list had a cooking surface that felt smaller, but some is up to personal preference and the kinds of foods you cook most. But sloped sides can eat into the flat cooking surface at the bottom of the pan. A gentle slope to the sides makes it easier to shake and toss foods, and it keeps the pan open so that liquids will reduce easily. ✔️ Shape and cooking area: The shape of the pan will affect the cooking. We like pans that are about three pounds or fewer. If you're shopping online and can't feel and lift the pan, check the weight in the product specifications. Some can be quite heavy, which can limit the pan's versatility. ✔️ Weight: There are many lightweight carbon steel skillets on the market now, but our pros stress that it's still an important consideration. It's not a difficult process, but it does require time. If it's not preseasoned, you'll likely need to scrub off a beeswax coating and then season the pan with layers of oil (see below). They can feel like nonstick cookware for the first cook, and then they simply require maintenance of the seasoning (read: you will have to season a preseasoned carbon steel skillet over the course of its life). Preseasoned pans usually have a minor glaze to rinse off before cooking, but they're otherwise ready to go. ✔️ Preseasoning: This is an important consideration if you're new to seasoning cookware. Our experts do think these factors are worth considering when shopping for a carbon steel skillet: We've recommended both blue and black steel pans here, as we saw good results from each kind. But both blue and black steel will take on a dark-brown or black color with proper seasoning during the life of the pan. 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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