Is carbon steel cookware safe?

When it comes to cookware, the options are dizzying: stainless steel pans , nonstick pans , cast iron pans , copper pans ... basically an option for every cooking style (and cook)! And then there's carbon steel , a material that professional chefs love, but seems to be more of a, pardon the pun, slow burn among home cooks. While it may not stand out at first glance, carbon steel is a culinary workhorse. 

"Think of it as cast iron's lighter, more responsive cousin," says Francis Pascal, executive chef and owner of Venador Luxury Private Dining . "It heats faster, weighs less and develops that same legendary seasoning, but with more maneuverability." It excels at searing and high-heat cooking, developing a natural nonstick surface over time. Carbon steel is also chemical-free, practically indestructible, and often more affordable than high-quality stainless steel. Adds Yahoo Senior Health Editor Laura Williams , "After interviewing a number of scientists in public health and toxicology on what to look for in nontoxic cookware, a number of them mentioned they frequently use carbon steel options. I ended up testing a few pans, and I have to say they've become my own go-to."

That said, you may have heard whispers of safety concerns, such as metal leaching and rust, or warnings about extensive upkeep. To separate fact from fiction, we dug into the research and asked culinary pros for their take on whether carbon steel is safe.

What is carbon steel cookware?

First off, you should know what carbon steel is made of. It's primarily composed of iron, with a small amount of carbon mixed in — usually about 99% iron and 1% carbon, says Michael Handal, chef at the New York City campus of the Institute of Culinary Education . That tiny bit of carbon makes the pan stronger and more durable than pure iron, while keeping it thinner and lighter than cast iron. 

Benefits of carbon steel cookware

Unlike cast iron, which is thick, heavy and poured into molds, carbon steel is rolled or pressed into thin sheets, making it easier to handle and maneuver. This lightweight composition helps it heat up and cool down quickly, so it responds almost instantly when you adjust the flame on your stovetop — perfect for searing steaks, stir-frying and even cooking eggs. 

"It heats up faster [than other materials] and, when properly cared for, develops a non-stick coating over time," says Williams. Also known as seasoning, this coating protects the pan from rust and improves with use. While carbon steel does require basic maintenance — cleaning, drying and occasional oiling — it's durable, versatile and built to last. 

Important considerations for carbon steel cookware

One concern people sometimes raise is iron leaching. Carbon steel can release trace amounts of iron, especially when cooking acidic ingredients like tomatoes or wine, but studies suggest that for most people, this may actually be beneficial. A 2021 systematic review of studies on iron cookware found that cooking with iron pots or pans can, indeed, increase the iron content of foods, and in some cases, improve iron intake in people at risk of deficiency. The exception: People with hemochromatosis, an iron overload disorder. They should avoid iron cookware altogether. 

Williams also points out that despite carbon steel's many pluses, there are a couple of drawbacks, including the fact that these pans should be hand-washed and dried. "If you rely on your dishwasher to keep your cookware clean, you may want to consider stainless steel instead," she says.

Is carbon steel cookware safe?

Our experts agree: Carbon steel cookware is safe for everyday cooking."Carbon steel has been the workhorse of professional kitchens for centuries," says Pascal. "French brigade kitchens built their reputations on carbon steel, and Asian wok cooking is defined by it."

Unlike nonstick pans that may contain PTFE or PFAS (often called " forever chemicals ") carbon steel is free of synthetic coatings, says Handal. Carbon steel is also extremely stable under high heat and doesn't release harmful fumes, even when searing or sautéing, he adds.

"I have eliminated all nonstick-coated cookware and use stainless steel, carbon steel and cast iron products," adds Dr. Krystal Pollitt , associate professor of epidemiology and environmental health at the Yale School of Public Health. She recommends everyone make the switch — you don't have to do it immediately, but as you naturally replace your cookware over time.

How to properly care for carbon steel cookware

While carbon steel itself is safe, the biggest "risks" come from how you use and care for it. An unseasoned or improperly maintained pan can rust or lose its natural nonstick properties — issues that are more of a cooking nuisance than a health hazard.

With the right care, carbon steel cookware is so durable that it can be a lifelong kitchen companion. To keep yours in tip-top shape, follow these expert-backed tips:

Season your pan

To start, preheat your oven to 450°F to 500°F and coat the pan with a thin layer of high-smoke-point oil, such as grapeseed, avocado, or flaxseed, says Pascal. Bake the pan for about an hour until the oil forms a hard, protective layer. Repeat this process three to four times when the pan is new to build a strong, natural nonstick surface. After each use, wipe the pan with a light layer of oil to maintain the seasoning.

Skip the metal utensils

"Metal can easily scratch the surface of carbon steel," said Handal. "It is much better to use high-heat silicone spatulas and wood turners, as they will not mar the surface of the cookware."

Avoid cooking with acidic ingredients

A quick deglazing with wine or lemon is fine, but simmering tomato sauce for hours can strip seasoning and create a metallic taste, said Pascal. Here are more tips on how to cook with carbon steel pans .

Clean without soap

Rinse with hot water and scrub gently as needed. Soap is generally unnecessary and can strip the seasoning, said Handal, noting you should "never put carbon steel in the dishwasher." Dry thoroughly before storing to prevent rust from forming.

Our favorite carbon steel pans

After testing more than a dozen of these versatile, nontoxic pans, we had a couple of top picks.