Carbon Steel Skillet, 12 In.

Carbon steel is the restaurant line cook's secret: it heats fast, sears hard, and weighs a lot less than cast iron. Our 12-inch skillet arrives pre-seasoned with a thin layer of vegetable oil, so you can crisp potatoes or char a steak on day one. The long riveted handle stays balanced when you toss vegetables with a flick of the wrist.

The more you cook, the darker and slicker the surface becomes, until fried eggs and crispy-edged grilled cheese slide right out. Rinse with hot water, dry it on a warm burner, and wipe on a drop of oil. That is the whole routine.