Which Carbon Steel Frying Pan Size Should I Choose?
Samuel Groves seasoned carbon steel frying pans are available in four practical sizes. Choose a compact pan for eggs and individual portions, an everyday all-rounder for one or two people, or a larger pan with a helper handle for family meals, batch cooking and entertaining.
Best for individual portions
- Eggs and omelettes
- Small cuts of meat
- Vegetables and side dishes
- One-person meals
Cooking base: 15cm
Weight: 1.15kg
Handle: Long stainless steel handle
Best everyday all-rounder
- Steaks and chicken
- Fish and vegetables
- Everyday frying
- Meals for one or two
Cooking base: 20cm
Weight: 1.65kg
Handle: Long stainless steel handle
Recommended all-rounder — best for family cooking
- Family meals
- Multiple steaks
- Batch cooking
- Larger one-pan dishes
Cooking base: 25cm
Weight: 2.35kg
Handles: Long handle and helper handle
Best for maximum capacity
- Large households
- Cooking for guests
- Full breakfasts
- Large one-pan meals
Cooking base: Approximately 30cm
Weight: Approximately 3.25kg
Handles: Long handle and helper handle
Why Choose a Seasoned Carbon Steel Frying Pan?
Carbon steel combines rapid heat response, high-temperature cooking performance and long-term durability. It is particularly effective for frying, searing, browning and sautéing, making it a trusted material in professional kitchens and a practical alternative to disposable coated cookware.
Responsive Heat Control
Carbon steel heats quickly and responds efficiently when the hob temperature changes, giving greater control when frying, searing and sautéing.
Built for High Heat
These frying pans withstand the intense temperatures required for browning meat, crisping potatoes and creating a strong restaurant-style sear.
Improves with Use
The seasoned surface develops a darker working patina through regular cooking, helping food release improve naturally over time.
PFAS-Free and Uncoated
There is no synthetic non-stick coating to chip or peel. Cooking performance comes from seasoning, correct heat control and the use of cooking oil or fat where required.
Versatile Cooking
Suitable for induction, gas, electric and ceramic hobs, as well as oven, grill and BBQ cooking.
Made in England by Samuel Groves
Manufactured by Samuel Groves, an English cookware maker with a manufacturing heritage dating back to 1817.
Carbon Steel Frying Pan Specifications
Material: Heavy-duty carbon steel
Cooking surface: Seasoned uncoated carbon steel
Synthetic non-stick coating: No
PFAS-free: Yes
Country of manufacture: England
Hob compatibility: Induction, gas, electric and ceramic
Oven safe: Yes
Grill and BBQ compatible: Yes
Dishwasher safe: No
Care: Hand wash, dry immediately and apply a light layer of oil before storage
Carbon Steel Frying Pan FAQs
Are carbon steel frying pans non-stick?
Carbon steel does not have a synthetic non-stick coating. Instead, the pan develops a seasoned patina through cooking and regular oiling. Food release improves as this surface becomes established.
Do carbon steel frying pans need seasoning?
The pans are supplied with an initial seasoned finish and are ready to use after washing and drying. Further seasoning before first use is recommended to strengthen the patina and support improved cooking performance.
Are these frying pans suitable for induction hobs?
Yes. Every frying pan in this collection is suitable for induction, gas, electric and ceramic hobs. Use a hob zone that closely matches the base of the pan and increase the temperature gradually.
Can carbon steel frying pans go in the oven?
Yes. The carbon steel bodies and stainless steel handles are suitable for hob-to-oven cooking. They can also be used under a grill and on a BBQ.
Are carbon steel frying pans dishwasher safe?
No. Dishwasher detergent and prolonged exposure to water can damage the seasoning and encourage corrosion. Wash by hand, dry immediately and apply a light layer of oil before storage.
Why does carbon steel change colour?
Carbon steel naturally darkens and becomes mottled as its seasoning develops. This is an expected part of forming the pan’s working patina and does not indicate a defect.
What is the difference between carbon steel and cast iron?
Both are durable, uncoated materials suitable for high-temperature cooking. Carbon steel is generally thinner and more responsive, while cast iron is usually heavier and retains heat for longer.
What is the difference between carbon steel and stainless steel?
Carbon steel develops a seasoned surface and excels at high-heat searing. Stainless steel does not require seasoning and is generally better suited to acidic ingredients, sauces and deglazing.
Can metal utensils be used with carbon steel?
Metal utensils can be used with care. Avoid aggressive scraping while the seasoning is still developing, as this may remove sections of the patina.
How long will a carbon steel frying pan last?
With correct cleaning, drying and seasoning, a carbon steel frying pan can provide many years of use and often performs better as its patina becomes established.
