What if one pan could do everything the best traditional stainless-steel, cast-iron, and nonstick pans can do—and, in some cases, even do it a little better? Hannah and Lisa test carbon-steel skillets to find the very best.
Certain batches of our former winning skillet by Matfer Bourgeat have been recalled in France. (You can find more information about the recall here:
We think that the best option for most home cooks is now the Mauviel M’STEEL Black Carbon Steel Round Frying Pan:
Buy the All Clad D3 12″ Fry Pan:
Buy the Lodge 12 Inch Cast Iron Skillet:
Buy the Breville Polyscience Control Freak Induction burner:
Buy the WÜSTHOF Gourmet 6.5″ Offset Slotted Spatula:
Learn more about How to Season Carbon-Steel Cookware:
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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you recommend mauviel pans because of the matfer recall, but mauviel pans were also recalled for the same reason, they also leached arsenic and chromium when boiling citric acid for two hours
6:20 pink? That’s raw. That is not juice seeping out.
Niestety rdzewieją jak szalone.
“This is how I cook my burgers at home”??!!???
….or you can just get an unseasoned pan 🎉