Our carbon steel pan is ergonomic and ultra-durable. It comes pre-seasoned for non-toxic, non-stick performance that improves over time. It’s nitrided for best-in-class rust resistance, and is equipped with a hole at the end for easy hanging.

Your pan comes pre-seasoned for non-toxic, non-stick performance that improves over time. Before first use, thoroughly wash and dry it, then place it over medium heat on your stove for a few minutes. Next, test its readiness with a water droplet. If it dances and instantly evaporates, you’re good to go. We recommend cooking with plenty of fats and oils for the best non-stick performance.

Preheat it gradually, using medium heat to slowly warm the pan (see point on water droplets above). We encourage cooking with high-smoke-point oils like canola and avocado, but always be careful to watch for burning. Try not to leave food in the pan for extended periods of time, and remember that acidic foods like tomatoes, citrus fruits, and vinegar-based sauces will remove the pre-seasoned layer and could potentially affect its non-stick performance. But don’t worry, the oil or fat from your next meal will get it back to non-stick in no time.

Your pan comes preseasoned for non-toxic, natural non-stick performance, and will become even more non-stick over time as you cook with oils and fats. For the best results, preheat your pan before adding any food. Place it over medium heat on your stove for a few minutes, and test its readiness with water droplets. If they dance and instantly evaporate, you’re good to start cooking with a drizzle of oil.

Searing salmon, frying eggs, sauteeing veggies–the possibilities are endless. From the highest heats to the lowest simmers, any dish that uses fats and oils to cook is ideal for the carbon steel pan. Our carbon steel pans are ergonomic, multi-purpose, and compatible with all cooktops, ovens, grills, and campfires.

Your pan is up for any challenge, but keep in mind that acidic foods like tomatoes, wine, and balsamic vinegar should be avoided as they can remove the pan’s pre-seasoning layer and could potentially affect its non-stick performance. Rest easy, though: you can always restore your pan’s seasoning through repeated uses with sufficient oil each time.

Nitriding is a heat treatment and case-hardening process, not a coating, that makes our pans less susceptible to rust, scratches, and damage. This added step is what sets them apart from conventional carbon-steel cookware, and gives its surface a protective outer shell that makes it tougher, longer-lasting, and great for both indoor and outdoor use.

This is normal. Your pan collects and reflects the physical history of all your favorite recipes. In this process, carbon steel develops a patina—dark spots and uneven coloration—as it’s used. This does not impact performance and is not a defect. A well‑used pan rarely looks uniform in color.

Almost never. Carbon steel pans are extremely durable, and most issues—sticking, uneven seasoning, or light discoloration—can be corrected through cleaning and re‑seasoning.

In the beginning, you may notice some sticking and uneven color. This is part of the break‑in period. Performance improves as seasoning builds and the pan darkens over time.

Soybean Oil.

We recommend washing it by hand using dish soap. If some of your pan’s seasoning strips in the process, don’t worry. The oil or fat from your next meal will help re-season it. Just make sure you don’t put your carbon steel pan in the dishwasher.

Yes, you can use dish soap to wash it. Some of your pan’s seasoning might strip in the process, but that’s okay because the oil or fat from your next meal will help re-season it. 

No, it is meant to be handwashed only.

There is no amount of scrubbing that can't be fixed with some additional seasoning and TLC, but keep in mind that using an abrasive material like steel wool can potentially scratch the surface of your pan and remove the seasoning layer.

Yes.

Yes, the carbon steel pan’s handle stays cool even when you’re cooking on the highest heats. For extra-long cook times, the handle might start to get a little toasty, so we recommend using a tea towel or mitt while moving it.

Make sure the carbon steel pan is completely dry before storing it in a cool, dry place. After hand washing it, heat your pan on the stove to evaporate any residual water. Once the pan is dry, add and rub in a light layer of oil to maintain the pan’s pre-seasoning and rust-resistance before storing. Do not leave it outside.

You can re-season your skillet using an oven or stovetop.

For the oven: Use a cloth to coat the skillet with a thin layer of neutral cooking oil on all surfaces and rub off any excess oil with a fresh cloth. Then, throw it in the oven at 500ºF for one hour.

For the stove: Heat your skillet on your burner over a low to medium heat. Next, use a cloth to coat the skillet with a thin layer of neutral cooking oil on all surfaces and turn the heat to high. Heat the skillet until it starts smoking and leave it over the heat until the pan stops smoking. Your skillet will be hot, so remember to use a mitt (we prefer silicone) when handling it.

You can use any type of utensils (metal utensils included!) on the carbon steel pan, however wood and silicone are recommended to protect the seasoning layer of the pan.

Yes.

It is always recommended to use caution when moving pans on stove tops to avoid the potential of scratching the surface.

The Carbon Steel Pan comes pre‑seasoned and is ready to cook right out of the box. While it offers non-toxic, naturally non‑stick performance from the start, its non‑stick properties improve over time with proper preheating, the use of oils or fats, and regular cooking. Like all carbon steel, non-stick performance builds as the pan develops seasoning with use.

Carbon Steel Pan (10 in)

● Height: 4.23” (base to tip of handle) // 10.74 cm

● Length (including handle): 18.14” // 46.06 cm

● Width: 10.05” (outer rim to outer rim) // 25.53 cm

● Interior Height: 1.89” (depth of pan) // 4.80 cm

● Opening Width: 9.89”// 25.12 cm

● Bottom Width: 8.6” // 21.84 cm

Carbon Steel Pan (12 in)

Exterior Dimensions:

● 12” Diameter // 30.5cm

● 22” long (including both handles) // 56cm

● 2.25” tall // 5.6cm

Interior Dimensions:

● 12” Diameter // 30.5cm

● 10” cooking surface // 25cm

● 2” deep // 6cm

Carbon Steel Pan (10 in) 3.26lbs // 1.48 kilograms

Carbon Steel Pan (12 in) 4.86lbs // 2.2 kilograms

On YETI.com only. 

Yes, the carbon steel pan comes with a 5-year limited warranty. For more information, please visit our warranty information page on YETI.com.