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Carbon steel cookware boasts the naturally non stick properties and great heat retention of cast iron, combined with the cooking speed and heat control of stainless steel. We’d recommend reaching for carbon steel when cooking steaks, cornbread, or anything else cooked over high heat—though it’s versatile enough to use for low-heat cooking as well.

This non stick coating, which differs from manufacturer to manufacturer, makes these pans an ideal pick for delicate proteins like eggs and fish as well as for reheating leftovers.