Comparison: Best Carbon Steel Skillet Set (Updated | Nov 10th)

Consider the typical portion size and the dishes you plan to make; a 10‑inch pan works well for everyday meals, while a 12‑inch offers more surface for searing steaks or sautéing larger batches. Larger pans provide better heat distribution but are heavier and may require more storage space. Match the skillet diameter to your stovetop burner size to ensure even heating.

Pre‑seasoned pans, like the Merten & Storck and OXO Obsidian models, arrive with a protective oil coating that gives immediate non‑stick performance and eliminates the initial seasoning step. Unseasoned pans, such as the Made In 3‑piece set, allow you to build a custom patina that can become more durable over time, but require a few cooking sessions to develop. Choose pre‑seasoned if you want convenience, or unseasoned if you prefer a personalized seasoning process.

The Made In set provides three sizes (8″, 10″, 12″) for versatile cooking, each built with a hybrid design that blends cast‑iron heat retention with stainless‑steel control. OXO Obsidian offers a single 12‑inch pan with a removable silicone sleeve for easy handling and a reputation for a buttery non‑stick feel. If you need multiple sizes for different recipes, the set offers better value; for a single, high‑performing pan, OXO’s lightweight design may be preferable.

Induction cooktops are increasingly common, and most carbon steel skillets, including the Made In, Viking, and Merten & Storck models, are induction‑compatible thanks to their magnetic base. Having an induction‑ready pan ensures you can use the pan on any modern stovetop without needing a separate adapter. If you own an induction burner, prioritize pans that explicitly list this feature.

The Merten & Storck 12‑inch pre‑seasoned skillet is praised for delivering cast‑iron level searing at a budget‑friendly price, making it a strong value proposition. Made In’s 12‑inch pan matches that heat tolerance (up to 1200°F) but comes at a higher price point, while OXO Obsidian provides excellent searing with a lighter feel and a removable sleeve for added ergonomics. For pure cost‑to‑performance, the Merten & Storck option often wins.

STRATA’s 3‑ply construction sandwiches a carbon steel cooking surface between an aluminum core, delivering faster, more even heat distribution and eliminating hot spots common in single‑layer pans. It also claims to be half the weight of typical carbon steel while retaining durability, which can reduce fatigue during extended cooking. Unlike traditional pans, the aluminum layer adds rapid heating without sacrificing the ability to season the surface.

After each use, clean the pan with warm water and a non‑abrasive sponge, then dry it thoroughly to prevent moisture buildup. Apply a thin layer of high‑smoke‑point oil (such as grapeseed or flaxseed) while the pan is still warm to reseal the surface. Avoid dishwashers and store the pan in a dry environment; occasional re‑seasoning will restore the protective patina.

Both Viking and Made In skillets feature robust, double‑riveted handles designed to stay cool on the stovetop, but they are also oven‑safe up to high temperatures (typically 500°F or more). The Viking handles are cast‑iron style, providing a solid grip, while Made In’s handles combine stainless steel with a heat‑resistant sleeve for added comfort. When using the oven, consider using a silicone or cloth mitt to protect your hands, especially on longer bake times.