Our Favorite Recipes to Cook in a Carbon Steel Frying Pan

The possibilities of what to cook with a Carbon Steel Frying Pan are endless. Thanks to its heat conduction and retention, this Pan can really do it all, from searing, to sauteing, even cooking outside. Because of this, it can feel overwhelming to decide what you should cook first. As a good place to start, we’ve compiled four of our favorite recipes to make in our Carbon Steel Frying Pan. While Carbon Steel has long been used in restaurants, we hope this shows you that they can be just as versatile in home kitchens too.

Steak and Potatoes

It doesn’t get much simpler than meat and potatoes, but this recipe from Terry Black’s BBQ proves the dish can still take on new and exciting forms. The steak is seasoned and seared in a Carbon Steel Frying Pan, so it develops a crispy exterior. Plus, the steakhouse staple baked potato is reimagined as a potato salad, with the baked cubes tossed in a sweet and spicy dressing.

Crispy Chicken Thighs With Tahini Yogurt and Harissa Brussel Sprouts

If you’re tired of chicken prepared in the same few ways, this recipe will be a welcome reprieve. Chef Fiore Tedesco of L’Oca d’Oro spices up your weeknight with a dish that’s full of bright flavors and crunchy textures. Our 12” Carbon Steel Frying Pan will fit both skin-on chicken thighs at once, so you don’t have to worry about overcrowding the pan.

Enchilada Potosina

One of the most popular menu items at Austin’s Nixta Taqueria, Chef Edgar Rico shares his recipe for his coveted Enchilada Potosina. Unlike the Tex-Mex version, these enchiladas aren’t smothered in cheese, though they are garnished with a sprinkle of queso enchilado. Each corn tortilla is lightly fried in our Carbon Steel Frying Pan to provide a sturdy base for layers of refried beans and potato-chorizo purée, before being topped with a roasted tomato salsa.

Pork Belly Tacos

Chef Steve McHugh of Cured and Landrace gives us a recipe that will take two days, but is well worth the wait. First the pork is braised in a Dutch Oven and left to rest, before it’s seared to perfection in a Carbon Steel Frying Pan. Each taco is topped a chipotle mezcal sauce, avocado purée, and pickled red onions for the full taqueria experience.