How do I season a carbon steel pan before first use?

Wash the pan with warm soapy water to remove any factory coating, dry it thoroughly, then heat it on the stove until it starts to smoke slightly. Add a thin layer of high-smoke-point oil (like grapeseed or canola), wipe it around with a paper towel, and let the pan heat for a few more minutes. Wipe out the excess and repeat two or three times. The pan will darken and become more slick with every cooking session afterward.

Can I put this pan in the dishwasher?

No. Dishwashers will strip the seasoning and can cause rust on carbon steel. Wash the pan by hand with warm water and a soft sponge or brush, dry it immediately, and rub a very light coat of oil on the surface if you're storing it for more than a day or two.

Will the glass lid crack if I use it in the oven?

Glass lids are generally oven-safe up to a moderate temperature, but you should check the manufacturer's specific guidance for this lid. Carbon steel pans themselves can handle any oven temperature, so the lid is the limiting factor if you plan to transfer the pan while covered.

What makes this deeper than a standard frying pan?

The side walls are taller than a typical skillet of this diameter, which gives you more vertical capacity for cooking with liquid, reduces splatter when searing, and lets the lid sit properly for steaming or simmering. It's still a frying pan, not a sauté pan, but the extra height adds versatility.

How do I stop carbon steel from rusting?

Dry the pan completely after every wash—either by heating it on the stove for a minute or wiping it thoroughly with a towel. If you see rust starting, scrub it off with steel wool or coarse salt, re-season the pan, and be more diligent about drying it. A well-seasoned, dry pan will not rust under normal use.

8" Deeper Carbon Nonstick™ Frying Pan + Glass Lid

non toxic

The 3-second version

Carbon steel construction with no synthetic coating or chemical treatment
Taller side walls hold more volume and contain splatter better than standard pans
Glass lid lets you monitor cooking without releasing heat or steam
Requires drying after washing to prevent rust
Surface darkens and develops patina with use
Needs initial seasoning for best nonstick performance

Why it's on GiftsFeed

8" Deeper Carbon Nonstick Frying Pan with Glass Lid

Most nonstick pans give you a year or two of easy release, then start to stick and flake. Carbon steel flips that: it takes a few uses to build up its seasoning, but once it does, the surface only gets better. The synthetic-free construction means you can use metal spatulas, crank the heat as high as your cooktop allows, and never worry about what's leaching into your food.

The deeper walls and included lid are what separate this from a standard skillet. You get the quick heat response and durability of carbon steel with enough height to braise chicken thighs, steam vegetables, or simmer a sauce without it reducing too fast. For someone who wants one small pan that does everything and lasts decades, this combination is hard to beat.

Good gift when

People who cook daily and want a single pan that tolerates high heat and metal tools
Anyone avoiding synthetic nonstick coatings who still wants easy food release
Cooks who value cookware that improves rather than degrades over time
Home kitchens where one compact pan needs to handle eggs, sears, and shallow braises

Skip it if You need a completely maintenance-free pan that never requires drying or re-seasoning, or you want a mirror finish that stays light-colored and unchanging over time.

Specs

Diameter: 8 inches
Material: Carbon steel
Lid material: Glass
Coating: None (bare carbon steel)
Cooktop compatibility: Gas, electric, induction, oven-safe
Utensil compatibility: Metal utensils safe

What's included

8-inch carbon steel frying pan with deeper side walls
Fitted glass lid

If you're giving it

No sizing to guess

Cookware ships in manufacturer packaging; consider a gift box or wrapping for presentation.

The details

This eight-inch carbon steel frying pan comes with taller side walls than standard skillets and includes a fitted glass lid. The material develops a natural nonstick surface through use, without any applied coating, and the design suits everyday cooking that needs a cover—scrambles that steam through, shallow braises, sautés where you want to trap moisture or watch progress without lifting the top.

Carbon steel heats quickly and evenly, responds immediately when you adjust the flame, and tolerates metal utensils and high temperatures that would destroy conventional nonstick surfaces. The deeper profile holds more volume and reduces splatter, and the transparent lid lets you monitor browning or reduction without releasing steam. The pan seasons itself over time as fats polymerize onto the surface, building a slick, dark patina that improves release and flavor with every meal.

You can move this pan from stovetop to oven, sear at high heat, deglaze without worry, and clean it with a quick wipe or rinse while it's still warm. It works on gas, electric, and induction. The manufacturing process skips synthetic coatings entirely, so there's nothing to flake, peel, or leach. The pan itself is a single piece of formed steel; the handle is welded on and the lid sits snugly on the raised rim.

Because the surface is bare metal, it will darken and develop character as you cook. That patina is the point—it's what makes the pan naturally nonstick and gives food the complex flavor carbon steel is known for. This is cookware that earns its performance rather than arriving with it, and it lasts indefinitely if you keep it dry between uses.

Misen

8" Deeper Carbon Nonstick™ Frying Pan + Glass Lid

Carbon steel with taller walls and a see-through cover for better heat and moisture control

$134at misen.com

Quantity

Buy from Misen

Ships and sold by Misen. About this merchant

The 3-second version

Carbon steel construction with no synthetic coating or chemical treatment
Taller side walls hold more volume and contain splatter better than standard pans
Glass lid lets you monitor cooking without releasing heat or steam
Requires drying after washing to prevent rust
Surface darkens and develops patina with use
Needs initial seasoning for best nonstick performance

Cheaper alternatives

Questions

How do I season a carbon steel pan before first use?: Wash the pan with warm soapy water to remove any factory coating, dry it thoroughly, then heat it on the stove until it starts to smoke slightly. Add a thin layer of high-smoke-point oil (like grapeseed or canola), wipe it around with a paper towel, and let the pan heat for a few more minutes. Wipe out the excess and repeat two or three times. The pan will darken and become more slick with every cooking session afterward.
Can I put this pan in the dishwasher?: No. Dishwashers will strip the seasoning and can cause rust on carbon steel. Wash the pan by hand with warm water and a soft sponge or brush, dry it immediately, and rub a very light coat of oil on the surface if you're storing it for more than a day or two.
Will the glass lid crack if I use it in the oven?: Glass lids are generally oven-safe up to a moderate temperature, but you should check the manufacturer's specific guidance for this lid. Carbon steel pans themselves can handle any oven temperature, so the lid is the limiting factor if you plan to transfer the pan while covered.
What makes this deeper than a standard frying pan?: The side walls are taller than a typical skillet of this diameter, which gives you more vertical capacity for cooking with liquid, reduces splatter when searing, and lets the lid sit properly for steaming or simmering. It's still a frying pan, not a sauté pan, but the extra height adds versatility.
How do I stop carbon steel from rusting?: Dry the pan completely after every wash—either by heating it on the stove for a minute or wiping it thoroughly with a towel. If you see rust starting, scrub it off with steel wool or coarse salt, re-season the pan, and be more diligent about drying it. A well-seasoned, dry pan will not rust under normal use.