From Stovetop to Smoker: How Carbon Steel Cookware Elevates Outdoor BBQ
When grilling season kicks in, most of us head straight for the tongs and the charcoal. But here’s a secret weapon you might not be using enough: your carbon steel pan.
It’s not just for the stovetop; carbon steel thrives in the backyard, too. Whether you’re smoking ribs low and slow, searing steaks over open flames, or baking a skillet mac and cheese right next to the coals, this cookware can handle it all. And with a little care, it only gets better with every cookout.
If you’re new to carbon steel or looking for your next piece, check out our shop to see the collection built for both kitchen and fire.
Why Carbon Steel Belongs at the BBQ
It loves high heat. Grills run hot, and carbon steel doesn’t flinch. You can throw it right over the flames without worrying about damage.
It cooks evenly. Once heated, it distributes heat beautifully, no half-seared burgers here.
It’s ridiculously versatile. Fry bacon, char veggies, sear steaks, and bake cornbread all in the same piece of cookware.
It just gets better. Smoke, fat, fire. Every cook adds to the pan’s seasoning and character.
Tips for Cooking Outdoors with Carbon Steel
Preheat with patience. Give your pan a few minutes to come up to temperature before loading it up.
Mind the fire. Place the pan near, not directly in, the flames unless you want a smoky char. On a smoker, just set it on the grates and let it catch drippings.
Shift things around. Outdoor heat isn’t as even as your stove, so move the pan or coals if you notice hot spots.
Pick the right oil. Use something with a high smoke point like avocado, peanut, or grapeseed oil. For extra flavour, bacon fat or beef tallow works magic.
Want to make sure your pan lasts for decades of backyard cooking? Check out our full carbon steel care guide for cleaning, seasoning, and maintenance tips.
Add More Smoke and Flavor
One of the best things about using carbon steel outdoors? It plays beautifully with smoke.
Toss wood chips or chunks on the coals so the smoke envelops both your food and the pan.
After searing, deglaze with a splash of vinegar, wine, or citrus — it lifts all those caramelised bits and turns them into sauce gold.
Don’t be shy with herbs and aromatics. Throw garlic, rosemary, or onions right in the pan and let them mingle with the smoke.
Caring for Your Pan After a Cookout
Outdoor cooking can be tough on cookware, but carbon steel bounces back easily if you treat it right:
Clean while warm. Scrape out any stuck bits with hot water and a brush — no soap needed.
Dry it fast. Moisture is the enemy. Heat it briefly over coals or a burner until bone dry.
Oil lightly. A thin coat of oil after each use keeps rust away and seasoning strong.
Cool it slowly. Resist the urge to dunk a hot pan in cold water — that’s how you warp it.
Try This: Smoky Skillet Mac & Cheese
You’ll need:
250g elbow macaroni
2 cups grated smoked cheddar (or mix with smoked gouda)
1 cup milk + ½ cup heavy cream
2 tbsp butter + 1 tbsp flour (for roux)
½ tsp paprika, pinch of cayenne
Salt & pepper
Breadcrumbs tossed with melted butter
How to make it:
Boil pasta until almost al dente; drain.
In your carbon steel skillet, melt butter, whisk in flour, then slowly add milk/cream to make a sauce. Stir in cheese until smooth.
Add pasta, season, and top with breadcrumbs.
Place skillet on the grill or smoker over indirect heat. Close the lid, let the smoke do its thing until bubbly with a golden crust.
Rest for a few minutes (if you can wait) and dig in.
Wrapping Up
Carbon steel cookware isn’t just tough enough for the backyard; it thrives there. From searing over fire to soaking up smoke, it brings an extra layer of flavour to anything you cook.
Take it outside, experiment, and let it become part of your BBQ ritual. And if you want to know more about how and why we craft our cookware the way we do, head over to our About page to learn the story behind Independent Ironware.
If you cook up something especially creative, we’d love to see it! Tag us on Instagram and show off your smoky creations.
