Even better with time.
We can’t wait to cook up a storm in these lightweight carbon steel skillets, and here’s why: Each pan comes from a Dutch maker that’s been crafting cookware since 1851 (yep). The sleek metal surface heats quickly and evenly for no-fuss frying, searing, and sautéing, and it’s tough enough for even our metal utensils. Plus, it develops a natural nonstick patina over time...aka it’ll get slicker with every use. It’s also got a cast-iron handle that’s a treat to hold, and when it’s done whizzing through meal prep, it’s a snap to clean—just use hot water and a soft sponge.
Oh, and one more thing: These come pre-seasoned, so they’re ready to go after a quick wash with soap to remove the protective silicone coating it ships with. Creamy scrambled eggs, here we come.
Photography by Ty Mecham
Meet the Maker
BK
Our Tips & Stories
How we'd use this beauty in our own homes.

The Absolute Best Way to Fry an Egg, According to 42 Tests
Columnist Ella Quittner never wants to eat another egg again—possibly ever.
The Absolute Best Way to Boil Eggs, According to So Many Tests
My kitchen will never, ever smell the same.

Sohla Shows You How to Strut Your Strata
This month's Off-Script With Sohla is a cheesy, dreamy, make-ahead brunch or dinner.
Reviews for
BK Steel Carbon Steel Fry Pan
A Similar Style
Elsewhere on Food52
Today’s Top Story

So Hot Right Now

Weeknight Cooking
We Asked 25,000 Home Cooks for Their Trustiest Weeknight Dinners
Off-Script With Sohla
Sohla's All-in-One Guide to the Ultimate Pound Cake







