4 Reasons Carbon Steel Belongs in Your Oven

Jan 15, 2026, 1:31 PM•madeincookware

Introducing the all new Carbon Steel Gratin

Introducing the Carbon Steel Gratin, a new shape designed to showcase everything Carbon Steel does best. Its wide, shallow profile maximizes contact with the naturally non-stick, high-heat surface for better texture and flavor, while double handles make stovetop-to-oven cooking effortless. Below, Made In Culinary Director Rhoda Boone selected 4 recipes that perfectly suit the Carbon Steel Gratin.

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A seasoned carbon steel surface releases cleanly, so gratins stay intact when serving without tearing or sticking; it’s perfect for creamy, cheesy bakes.

Recipe: POTATOES AU GRATIN WITH GARLICKY GREENS - TRY THE RECIPE

The wide, shallow shape exposes more surface area to heat, maximizing crispy edges, bubbling cheese, and caramelized corners.

CHEF JO CHAN'S MAC AND CHEESE - TRY THE RECIPE

Start on the stovetop, finish in the oven with no transferring and no extra pans.

SEARED BEEF TENTERLOIN WITH GARLIC MUSTARD CRUST - TRY THE RECIPE

CHEF TOM COLICCHIO'S PORCHETTA - TRY THE RECIPE

Pre-seasoned carbon steel. Superior Heat Control Up to 1200 degrees Fahrenheit. Naturally Non Stick Made in Sweden. Lifetime Warranty. Two helper handles

Why Chefs Love Gratins. “I like to use dishes like the gratin to present (food)- they look great on the table, and have a home-cooking finish.” Chef Camille Martin, Le Bilboquet

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