Made In Carbon Steel Frying Pan Review: Is It Better Than Cast Iron?

You can’t baby your gear when you’re cooking over fire. That’s why we chose the Made In Carbon Steel pan…it claimed to handle grills, flames, and 1200°F heat. 

We wanted to see how it stood up outside the kitchen. So we packed it for daily use: stovetop, oven, grill, even open flame. From crispy bacon to morning eggs, we tested how far this thing could go without flaking or sticking. 

The result? Let’s just say we didn’t miss cast iron.

Build, Materials & Specs of the Made In Carbon Steel Fry Pan

Crafted in Sweden with a Professional-Grade Finish

The Made In Carbon Steel Fry Pan is forged in Sweden using high-purity carbon steel. This material blends the heat retention of cast iron with the quicker heat response of stainless steel, making it ideal for high-heat searing and sautéing. 

The 12-inch diameter offers ample surface area, and the stainless steel handle is riveted securely for long-term stability. It’s rated oven-safe up to 1200°F, which opens up grilling, broiling, and flame-cooking versatility that most pans can’t touch.

Lightweight Yet Solid in Daily Use

At just 5 pounds, the Made In Carbon Steel Fry Pan is easier to lift and maneuver than a similarly sized cast iron skillet. It feels substantial in the hand, not flimsy. 

The pan lies flat on induction, gas, and electric cooktops, and this way it distributes the heat evenly without warping. Whether you’re flipping eggs or searing steaks, the weight strikes a good balance between sturdiness and ease of use.

Seasoning & First Use Experience of the Made In Carbon Steel Fry Pan

Pre-Seasoned but Not Fully Ready

The pan arrives with a factory-applied seasoning, but it’s not enough for perfect performance out of the box. Users who added extra seasoning…like multiple passes with grapeseed oil,  saw a significant difference. 

At LivegreenPDX, our cooks added five light layers of grapeseed oil before the first real test. After a final butter pass, eggs slid cleanly without sticking. So, if you skip this step, expect food to stick until the surface naturally develops its patina.

Small Learning Curve, Big Long-Term Gain

If you’re coming from nonstick or stainless, expect to relearn a few cooking habits. Carbon steel behaves differently…it rewards proper preheating and oil use. 

It typically takes one or two high-heat sessions to burn in the first real layer of seasoning. After that, cleanup gets easier and sticking becomes rare. Stick with it, and this pan becomes as slick as a nonstick…but without the chemicals or coating wear.

Real Cooking Performance of the Made In Carbon Steel Pan

🥩 Searing Meats and Proteins

The Made In carbon steel pan delivers a serious sear. Our steaks developed rich browning fast, and chicken skin crisped without sticking. Fond built up easily for pan sauces. The pan handled open flames and high heat without warping or flexing.

🍳 Eggs, Pancakes, and Everyday Use

Once seasoned, the pan handled eggs and pancakes with ease. No sticking, no uneven browning. Just solid, everyday cooking.

• Eggs slid clean after low-heat starts.
• Pancakes browned evenly across the surface.
• Avoid high heat at start…preheat low and add oil

This pan shines once you learn its pace.

🔥 Outdoor and Open Flame Cooking

Toss it on the grill or over a fire…it’s made for it. We tested it on both gas and wood-fired flames. The pan stayed stable and responsive, even with uneven heat. That versatility makes it ideal for campfire meals or backyard steaks.

Is that something you’re looking for?

Made In vs Cast Iron vs Other Carbon Steel

Not all cookware in this category is created equal. We tested the Made In carbon steel pan head-to-head with our seasoned cast iron and budget carbon steel alternatives. Here’s how it stacks up where it counts…in weight, maintenance, heat tolerance, and real-world use.

If you want cast iron performance without the weight or bulk, this pan hits the mark. For high-heat searing and fast cooking, it beats many cheaper pans flat.

Handling, Cleaning, and Long-Term Maintenance of the Made In Carbon Steel Fry Pan

This pan rewards care and proper technique. From the feel of the handle to how you clean it after searing, here’s what you need to know before committing to carbon steel.

Ergonomic Handle with Heat Transfer

The stainless steel handle feels solid and balanced in the hand, but it heats up quickly over open flames or high burners. 

We recommend:

• Using a folded kitchen towel or silicone sleeve when cooking on gas or grills
• Avoiding bare-hand grabs when repositioning the pan after extended heat exposure

Cleaning the Made In Carbon Steel Fry Pan

Carbon steel pans don’t tolerate shortcuts. Here’s what works:

• Always hand-wash…no dishwasher, no soap
• Clean while the pan is still warm; use warm water and a gentle scrub pad
• For stuck-on food, deglaze with water and loosen residue while warm
• To remove white hard-water marks, use a touch of Bar Keeper’s Friend or steel wool
• Dry thoroughly and add a thin layer of oil before storing

Long-Term Durability with Regular Use

If you season it right and use it often, this pan just gets better:

• The surface becomes more nonstick after each use
• Most users notice significant improvement after the first 5–7 meals
• It doesn’t chip or flake like coated pans…just don’t soak or neglect it

Loving Made In Carbon Steel Fry Pan?

The Pros and Cons of the Made-In Carbon Steel Pan 

After a full month of daily use…from eggs to open-flame grilling…we’ve seen what this pan does right, and where it needs some patience. Here’s a clear breakdown to help you decide if it fits your kitchen.

✅ Pros of the Made In Carbon Steel Fry Pan

• Lighter than cast iron, easier to handle daily
• Safe for oven, broiler, and open flame…up to 1200°F
• Produces excellent sear on meat and fast, even browning
• Naturally builds a nonstick surface with regular use
• Suitable for serious home cooks and professional kitchens alike

❌ Cons of the Made In Carbon Steel Fry Pan

• Factory seasoning helps, but real nonstick needs user seasoning
• Stainless handle heats up quickly…needs a mitt or silicone grip
• Surface can cause sticking if the seasoning isn’t built up properly
• Must be hand-washed…dishwasher will ruin the seasoning.

Who Should (and Shouldn’t) Buy the Made In Carbon Steel Pan

This pan isn’t for everyone…and that’s precisely the point. It’s a specialty tool with real advantages for the right cook.

✅ Buy the Made In Carbon Steel Fry Pan If:

• You want cast-iron-level searing without the weight
• You cook over high heat, open flame, or induction
• You’re fine seasoning it and cleaning it by hand
• You want a long-lasting, non-toxic surface that gets better with time

❌ Skip It If:

• You want true nonstick, like PTFE or ceramic
• You don’t want to deal with seasoning or re-seasoning
• You rely on dishwashers for daily cleanup
• You cook occasionally and don’t want upkeep

Final Verdict: Worth the Hype?

If you’re tired of replacing flimsy nonstick pans or battling bulky cast iron, this pan changes the game. It bridges the gap…fast like stainless, tough like iron, and better with age. Once you break it in, you won’t go back. It’s not a shortcut pan—it’s a cook’s pan. And if that sounds like you?

👉 Get the Made In Carbon Steel Frying Pan once, for life.

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