Robin Hood Cookware

Experience Great Cookware


When it comes to nonstick skillets, people gravitate toward either high-tech coated or old-fashioned cast iron, but there’s a third option to consider: carbon steel. The lighter-weight, smoother cousin of cast iron, carbon steel pans have been around for ages, but brands like de Buyer, and Mather Bourgeat have been associated with toque-wearing chefs and fancy European kitchens.

The reality is this: Carbon steel skillets should be the nonstick workhorses in your home kitchen. Aside from searing food well, they are oven-safe, light enough to casually lift and toss ingredients around, and easy to clean, and they work on induction stoves. Moreover, they’re tough enough to outlast you. After decades of using coated non-sticks in my kitchen, I was tired of periodically replacing worn-out skillets. Cast iron was a potential substitute, but it’s heft makes it unwieldy.