Is carbon steel cookware safe to use?

In an age of viral TikTok warnings and unsettling studies about hidden toxins in everyday kitchen tools, home cooks are taking a second look at their kitchenware. As the demand for the best non-toxic cookware grows, even time-honored favorites like carbon steel and aluminum are being called into question.

As a kitchen appliances editor, it’s my job to dig into the research and speak to toxicologists, medical experts and chefs to separate fact from fiction. I've looked into all the cutting-edge topics, from how to replace black plastic tools in your kitchen and whether aluminum cookware is safe to use. Now, I’m asking: is carbon steel safe to cook with? Or is it time to retire my trusty wok? Here's what the experts revealed.

What is carbon steel cookware?

Carbon steel cookware is made from a blend of iron and carbon. It is similar to cast iron; it is durable, heat responsive, and needs regular seasoning, but it is also thinner and lighter, which makes it easier to handle when tossing stir-fries. It also tends to be more affordable than cast iron.

Is carbon steel cookware safe to use?

Nutritionist Instructor at Case Western Reserve's School of Medicine, Lindsay Malone, makes it clear: 'Carbon steel cookware is safe to use... It contains no harmful chemicals and is made from only iron and carbon.'

Chef and author, Maricel Gentile, has more reassuring words of wisdom. She says, 'As a restaurant owner who’s cooked with many kinds of pans (both at home and professionally) I can tell you that carbon steel is safe and especially great for high-heat cooking. It’s durable and incredibly versatile, but it does require seasoning (just like cast iron) and shouldn’t be left wet or soaked, as it can rust.'

How to keep carbon steel cookware safe

• Handwash only
• Never leave to soak
• Dry thoroughly after cooking to avoid rust
• Coat with a seaoning wax, like this one from Made In
• Avoid simmering tomato, wine and citrus-based dishes

Food scientist and industry consultant, Dr. Bryan Quoc Le, explains more about potential material damage. He says, 'The main risk to health is cooking acidic or highly salty foods in carbon steel cookware, which can lead to corrosion. While that can increase the iron content of the food, for most people that is not a problem.' Nutritionist Lindsay Malone says, 'For individuals where excess iron may be an issue (such as hemochromatosis), another choice of cookware makes sense.'

In any case, it sounds like a good idea to avoid carbon steel cookware when it comes to cooking tomato, wine, or citrus-based dishes. You can use a high-quality, non-reactive stainless steel pan instead - I always recommend the Made In Stainless Steel Pan.

Chef Maricel Gentile explains, 'Carbon Steel is still the go to choice for woks. I’ve cooked with all types of woks, but carbon steel remains the gold standard across most of Asia. It heats up quickly, responds beautifully to temperature changes, and builds up a natural nonstick patina the more you use it. That’s why you’ll often see those glossy, jet-black woks in street stalls and home kitchens alike, they’re seasoned, loved, and used every day.'

Best carbon steel cookware

This is the best carbon steel cookware for flash frying, sizzling and searing.

The verdict

Carbon steel cookware is safe when used correctly. Avoid it for simmering rich acidic or very salty dishes; the experts advise using materials that won't corrode, like stainless steel or enamel cast iron, instead. However, if you're looking to flash fry and flip at high heat, the lightweight and sturdy credentials of carbon steel are hard to beat. Maricel says, 'It is safe and used by millions of cooks around the world to cook meals for hundreds of years. Just season it well, and it’ll be your kitchen companion for life.'

Lindsay Malone, MS, RDN, LD

Lindsay Malone is an Integrative and Functional Medicine Dietitian. Her decade of experience in healthcare and education includes advanced practice at the world-renowned Cleveland Clinic as well as teaching nutrition at Case Western Reserve University and within the community.

Maricel Gentile

Maricel Gentile is not just a professional chef and restaurant owner, she’s a passionate teacher who has helped thousands of home cooks discover the joy of cooking Asian dishes with confidence. With appearances on The Food Network, Hulu, and PBS, chef Maricel brings her rich culinary heritage and teaching experience to your kitchen.

Dr. Bryan Quoc Le

Dr. Bryan Quoc Le is an acclaimed food scientist, food industry consultant, and author of the book, 150 Food Science Questions Answered. After years of working as a research fellow and scholar, he founded Mendocino Food Consulting where he currently serves as and currently serves as the Principal Food Consultant.