Best Carbon Steel Pan Options:

Matfer

• Pros:
  • Can be used in oven at any temperature for seasoning.
  • Thick enough and has a perfectly flat bottom surface.
  • Handle is easy to clean due to welded surface.
• Cons:
  • Welded surface may not be aesthetically pleasing.

De Buyer

• Pros:
  • Strong reputation and quality.
  • Offers lifetime warranties on non-commercial use.
  • Various lines to choose from like Blue carbon steel and Mineral B Pro.
• Cons:
  • Some models may have limitations like epoxy coating on handles.

Darto

• Pros:
  • Known for flat cooking surfaces.
• Cons:
  • May not be as popular as De Buyer and Matfer.

Lodge Carbon Steel

• Pros:
  • Great for searing steaks.
• Cons:
  • Epoxy coated handle may have limitations on oven-safe temperatures.

Tramontina Carbon Steel

• Pros:
  • Affordable option for learning to cook and maintenance.
• Cons:
  • Handle has temperature limits for oven use.

Other Recommended Brands:

• Mauviel
• All-Clad
• Hexclad
• Carote
• Hestan
• Scanpan

Pros and Cons of Different Types of Cookware:

Stainless Steel:

• Pros:
  • Versatile and easy to clean.
  • Demeyere Atlantis and Proline are high-quality options.
• Cons:
  • May require experimentation to find right heat settings.

Cast Iron:

• Pros:
  • Great for searing and heat retention.
• Cons:
  • Requires maintenance and may feel heavy.

Non Stick:

• Pros:
  • Convenient for eggs and fish.
• Cons:
  • Coating may wear off over time.

Dutch Oven:

• Pros:
  • Ideal for soups, stews, and braising.
• Cons:
  • May not be as versatile for everyday cooking.

Paella Pan:

• Pros:
  • Allows for achieving soccarat easily.
• Cons:
  • Requires a wide pan for optimal results.

Best Overall Recommendation:

• Demeyere Atlantis for stainless steel and Staub or Le Creuset for enameled cast iron are highly recommended.

With the diverse range of options available, it's essential to consider your cooking needs, preferences, and budget when choosing the best cookware for your kitchen.