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Carbon-steel pans: the cheap, durable, nonstick workhorses of restaurant chefs

Toss Out Your Nonstick Skillet

Chefs love carbon-steel pans. They are inexpensive, nearly indestructible, oven- and broiler-safe, heat evenly and retain it well. Best yet, with use and time they develop a natural nonstick coating. So how come the rest of us don’t use them?

Photos: Kristin Teig