Carbon Steel

Pros: Light weight and extremely versatile, carbon steel pans “are just really solid and affordable pans,” emphasized Chef Minas. For everyday use, carbon steel is Minas’ go-to. “They need to be seasoned just like a cast-iron, but they hold their shape and they don’t warp. Plus they can go through the rinse, wash and sanitizing process like everything else.”
Cons: Needs to seasoned and maintained but not to the same extent as cast iron.
Price Range: $$