Look along the line in a busy restaurant kitchen and you will see a stack of dark, plain-looking fry pans with long steel handles and no coating at all. That is carbon steel: mostly iron with a little carbon, rolled into a sheet and pressed into shape. It takes the heat a sear needs, it is lighter than cast iron, and once a layer of seasoning builds up, eggs and fish release from it much as they would from a coated pan.
This guide covers seven carbon steel skillets from 11 to 12.6 inches, the sizes that suit a family stovetop, from Mauviel, de Buyer, OXO, Merten & Storck, Misen and Strata. They include classic French pans you season yourself, pans that arrive pre-seasoned, and two newer designs, one nitrided and one clad with aluminum. Every size, thickness, weight and care instruction below is as the maker, the Amazon listing or America’s Test Kitchen states it, and where nobody states a figure we say so.
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Quick verdict: which carbon steel pan to buy
The Mauviel M’Steel 12.6-inch frying pan is the one to buy if you are willing to season it yourself. It is made in France from 2.5 mm black steel with a riveted iron handle, and America’s Test Kitchen names it the winner of its carbon steel skillet review. If you want to cook on day one, the OXO Obsidian 12-inch comes pre-seasoned and goes in the oven up to 660°F, according to OXO. The Merten & Storck 12-inch is the value pick, also pre-seasoned and induction ready.
The five standouts are compared below, followed by full reviews of all seven pans.
Five carbon steel skillets compared
Our five standout picks, one for each kind of cook. Sizes, weights and seasoning are as each maker, listing or reviewer states them; all seven pans are reviewed in full below.
| Pan | Best for | Size and weight | Out of the box | Buy on Amazon |
|---|---|---|---|---|
| A pan for life, seasoned your way | 12.6 in; 2.5 mm; 5.1 lb (per ATK) | Beeswax coating; season before use | View on Amazon | |
OXO Obsidian 12-inch Carbon Steel Frying PanBest pre-seasoned
|
Cooking on day one, any stove | 12 in; weight not stated | Pre-seasoned; silicone sleeve | View on Amazon |
| A first carbon steel pan | 12 in; about 3.3 lb (retailer) | Pre-seasoned; wash and cook | View on Amazon | |
Misen Carbon Nonstick 12-inch SkilletEasiest care
|
Less fuss about seasoning and rust | 12.4 in; 3.1 lb (per Misen) | Nitrided; ready to cook | View on Amazon |
de Buyer Mineral B 11-inch Country Fry PanBest deep pan
|
Sautés, shallow frying, saucy dishes | 11 in, high sides; 2.5 mm (retailer) | Beeswax coating; season before use | View on Amazon |
Product images from Amazon. Sizes, weights and seasoning are as stated by each maker on its Amazon listing or website, by America’s Test Kitchen (ATK) where marked, or by a retailer where marked; “not stated” means we could not find the figure from the maker. Check the listing before you buy.
Our picks for the best carbon steel pan
The seven pans below fall into three groups. Two French pans, the Mauviel and the de Buyer Blue, arrive bare or waxed and ask you to season them. Two arrive pre-seasoned (OXO and Merten & Storck), and the de Buyer Mineral B Country is a deep, high-sided version of the classic. The last two, from Misen and Strata, change the material itself: Misen nitrides the steel and Strata clads it around an aluminum core. Each review names one honest reason to skip it.
1. Mauviel M’Steel 12.6-inch Carbon Steel Frying Pan – Thick French Steel for a Lifetime
M’Steel is Mauviel’s black steel line, the plain French fry pan of professional kitchens. The listing describes it as made in France from extra-thick black carbon steel with an iron handle fixed by 18/10 stainless rivets. America’s Test Kitchen measured the 12.6-inch model at 2.5 mm thick and 5.1 pounds, with a 10-inch cooking surface, and named it the winner of its carbon steel skillet review, saying it “performs beautifully and will last a lifetime.” ATK’s one complaint was that it felt slightly heavier than ideal.
It arrives with a beeswax coating against rust, not a seasoning. Mauviel’s instructions are simple: wash the wax off with very hot water, cover the bottom of the pan with a flavorless oil, heat it for five minutes, let it cool, drain and wipe, then repeat once. After that, hand wash it in hot water, wipe it dry and grease it lightly before storing. Mauviel asks you not to scrub off the dark layer that builds up, because that layer is the nonstick surface.
Two of Mauviel’s instructions are worth knowing before you buy. The maker says to heat the pan slowly and run the burner at about 60 percent, six on a dial of ten, because the steel conducts heat so quickly, and it rates the pan oven safe to 680°F. It also advises against metal utensils on the cooking surface, which is unusual for bare steel; that is the maker’s wording, so a wooden or silicone spatula keeps you inside the warranty. A 12.6-inch pan this size handles two steaks, a full skillet of fajita peppers and onions, or a round of quesadillas.
Why we like it
- Winner of ATK’s carbon steel skillet review
- 2.5 mm steel with a 10-inch cooking surface, per ATK
- Riveted iron handle; oven safe to 680°F, per Mauviel
- Made in France
- Works on all cooktops, including induction
Key specifications
| Model | 3651.32 |
|---|---|
| Size | 12.6-inch; 10-inch cooking surface (ATK) |
| Thickness | 2.5 mm (ATK) |
| Weight | 5.1 lb (ATK) |
| Pre-seasoned | No; beeswax coating, season before use |
| Handle | Iron, riveted with stainless rivets |
| Induction | Yes (all cooking surfaces) |
| Care | Hand wash, dry, oil lightly; oven to 680°F |
Why we recommend it
It suits a cook who wants one large pan to sear, fry and roast in for decades, and who does not mind spending ten minutes seasoning it before the first use.
Skip it if weight matters to you; at 5.1 pounds by ATK’s measure it is the heaviest pan in this guide apart from the deep de Buyer.
Pros and cons
Pros
- Top-rated by ATK
- Thick steel resists warping
- High oven rating
- Large cooking surface
Cons
- Heavy for one-handed tossing
- Must be seasoned first
- Maker advises against metal utensils
2. OXO Obsidian 12-inch Carbon Steel Frying Pan – Pre-Seasoned and Ready to Cook
OXO’s Obsidian pan is aimed at the cook who wants carbon steel without the seasoning ritual. The listing says it arrives pre-seasoned and needs no seasoning before the first use, and that it builds a natural nonstick patina as you cook. It works on every stovetop including induction, goes on a grill, and is rated oven safe to 660°F.
The handle comes with a removable silicone sleeve, which makes the pan comfortable to grab on the stove; slide it off before the pan goes into a hot oven. OXO also says the pan is safe with metal utensils, so a fish spatula or a metal turner for smashing burgers is fine. Care is hand washing only, to protect the patina, then dry it and keep a thin film of oil on it as you would any carbon steel.
OXO does not publish a thickness or weight on the listing, so we list both as not stated. A pre-seasoned surface is a head start rather than a finished patina, and ATK’s carbon steel review notes that some pre-seasoned pans it looked at were harder to use than unseasoned ones, so expect a few cooks before eggs slide freely. For a smaller pan in the same line aimed at eggs, see our guide to the best egg pan carbon steel picks.
Why we like it
- Pre-seasoned; no seasoning needed before first use, per OXO
- Oven safe to 660°F
- Removable silicone handle sleeve
- Metal-utensil safe and induction ready
Key specifications
| Model | CC005101-001 |
|---|---|
| Size | 12-inch |
| Thickness | Not stated |
| Weight | Not stated |
| Pre-seasoned | Yes |
| Handle | Removable silicone sleeve |
| Induction | Yes |
| Care | Hand wash only; oven to 660°F |
Why we recommend it
It suits a cook moving from coated pans who wants to start cooking straight away, with a handle sleeve that makes a hot steel handle less of a surprise.
Skip it if you want full specifications before you buy; OXO’s listing leaves out thickness and weight.
Pros and cons
Pros
- Ready to cook out of the box
- Comfortable sleeve
- High oven rating
- Metal-utensil safe
Cons
- Thickness and weight not stated
- Sleeve must come off for the oven
- Factory seasoning still needs building up
3. Merten & Storck 12-inch Pre-Seasoned Carbon Steel Frying Pan – Light, Simple and Ready
Merten & Storck makes plain, no-frills carbon steel, and this 12-inch pan is the brand’s large skillet, and the listing describes it as pre-seasoned carbon steel that develops a nonstick patina with use: “the more you cook the more nonstick it gets.” It also says the pan ships with a protective silicone coating and that you just wash it and start cooking.
The handle is triple-riveted steel with no sleeve, so it goes straight into the oven, which Merten & Storck rates to 600°F. The listing calls the pan metal-utensil safe and suitable for every stovetop, induction included, and for outdoor cooking. GreenPan’s US store, which sells the brand, lists the 12-inch pan at about 3.26 pounds, light for a pan this size; Merten & Storck’s Amazon listing gives no weight or thickness.
That light weight is the appeal. A 12-inch pan you can lift with one hand is easier to toss vegetables in or slide a tortilla out of, and it heats up quickly. The trade-off of thinner, lighter steel is less stored heat when cold meat hits the pan, so preheat it well before searing.
Why we like it
- Pre-seasoned, per the listing
- About 3.26 lb, per a retailer
- Triple-riveted steel handle; oven to 600°F
- Induction ready and metal-utensil safe
Key specifications
| Model | CC003337-001 |
|---|---|
| Size | 12-inch |
| Thickness | Not stated |
| Weight | About 3.26 lb (retailer) |
| Pre-seasoned | Yes |
| Handle | Triple-riveted steel, no sleeve |
| Induction | Yes |
| Care | Hand wash only; oven to 600°F |
Why we recommend it
It suits a cook trying carbon steel for the first time who wants a large, light, pre-seasoned pan without paying for a French name.
Skip it if you want heavy steel that holds heat for searing thick steaks; this is a lighter pan, and the maker does not state its thickness.
Pros and cons
Pros
- Light for a 12-inch pan
- Pre-seasoned
- Oven safe with no sleeve to remove
Cons
- Thickness not stated
- Bare handle gets hot
- Less stored heat than thick steel
4. Misen Carbon Nonstick 12-inch Skillet – Nitrided Steel with an Aluminum Core
Misen’s Carbon Nonstick is not a classic carbon steel pan. Misen describes it as three layers: hardened, nitrided carbon steel on the cooking surface around an aluminum core. Nitriding is a heat treatment that hardens the surface of the steel; Misen says it is what makes the pan ready to cook on day one with no lengthy seasoning, and the aluminum core is there to spread heat and cut the hot spots of plain steel.
Misen’s own product page gives the specifications: 12.4 inches across with a 10-inch cooking surface, 1.75 inches high, 3.1 pounds, a 2.5 mm base and 2.1 mm walls, made in China. It is rated oven safe to 1100°F and works on induction, gas and electric. Misen says there is no PFOA, PTFE or PFAS added. Care is hand washing only, and Misen recommends preheating for one to two minutes and cooking with half a tablespoon to a tablespoon of oil, plus regular conditioning to keep it as slick as possible.
The appeal is a pan that behaves more like carbon steel than a coated pan, with no coating to scratch off, but with less of the early-days fussing. It still builds a patina and still wants to be dried and oiled, so it is easier care rather than no care.
Why we like it
- Nitrided surface, ready to cook without seasoning, per Misen
- Aluminum core for more even heat
- Full spec sheet from the maker
- Oven safe to 1100°F; induction ready
Key specifications
| Model | Carbon Nonstick 12-inch |
|---|---|
| Size | 12.4-inch; 10-inch cooking surface |
| Thickness | 2.5 mm base, 2.1 mm walls |
| Weight | 3.1 lb |
| Pre-seasoned | Nitrided; ready to cook |
| Handle | Not stated |
| Induction | Yes |
| Care | Hand wash only; condition with oil |
Why we recommend it
It suits a cook who likes the idea of carbon steel but worries about rust and seasoning, and who wants a large pan with a full, published spec sheet.
Skip it if you want traditional single-layer carbon steel; this is a layered pan with an aluminum core, made in China.
Pros and cons
Pros
- No seasoning before first use
- Light at 3.1 lb for its size
- Very high oven rating
Cons
- Not classic carbon steel
- Still needs drying and oiling
- Handle details not stated
5. Strata 12.5-inch Carbon Clad Frying Pan – Even Heat, Half the Weight
Strata takes the clad-stainless idea and applies it to carbon steel. The listing for this second-generation pan describes three layers: a carbon steel cooking surface, an aluminum core and a stainless steel exterior. Strata says the aluminum spreads heat quickly and evenly and that the pan weighs about half as much as conventional carbon steel; the listing gives 3.2 pounds for the 12.5-inch size, with a 3.0 mm body, up from 2.8 mm in the first generation.
Unlike the Misen, the cooking surface is plain carbon steel, and it arrives unseasoned. You season it before the first use, and Strata’s first-generation listing says stick resistance typically takes 10 to 30 cooks to build. After that, care is the same as any carbon steel: hand wash, dry thoroughly and lightly oil the cooking surface. Strata asks you to avoid heating the pan empty on high and to avoid rapid temperature changes.
The handle is cast stainless steel, which Strata says is designed to limit heat transfer. The pan works on gas, electric and induction, is rated oven safe to 800°F and is metal-utensil safe. A stainless exterior also means the outside of the pan does not need the same rust watch as the inside.
Why we like it
- Aluminum core for even heating, per Strata
- 3.2 lb for a 12.5-inch pan
- Cast stainless handle designed to stay cooler
- Oven safe to 800°F; induction compatible
Key specifications
| Model | CF-12 (Gen 2) |
|---|---|
| Size | 12.5-inch |
| Thickness | 3.0 mm body (3-ply) |
| Weight | 3.2 lb |
| Pre-seasoned | No; season before use |
| Handle | Cast stainless steel |
| Induction | Yes |
| Care | Hand wash, dry, oil; oven to 800°F |
Why we recommend it
It suits a cook on an uneven electric burner or a small gas ring who wants the browning of carbon steel without a hot ring in the middle of the pan.
Skip it if you want a pan that is ready on day one; this one must be seasoned, and Strata says release takes a number of cooks to develop.
Pros and cons
Pros
- Even heat from the aluminum core
- Light for its size
- Stainless exterior
- High oven rating
Cons
- Arrives unseasoned
- Avoid rapid temperature changes
- Newer brand with a short track record
6. de Buyer Mineral B 11-inch Country Fry Pan – High Sides for Sautés and Frying
de Buyer is a French maker, and Mineral B is its best-known carbon steel line. The Country Fry Pan is the deep version: the listing describes its high sides as suited to sautéing, simmering, deep frying and stir frying, and gives an 11-inch diameter with a 7.7-inch cooking surface. A Canadian retailer lists the same pan, model 5614.28, as 2.5 mm thick and about 3.4 inches high.
Mineral B pans arrive with a beeswax coating rather than a seasoning. de Buyer’s method is to wash the wax off with hot soapy water and dry the pan, heat it gradually to medium-high, apply a thin layer of high smoke point oil on all sides, heat for ten minutes or until it smokes, then cool, drain and reheat for two minutes. After that, wash by hand and avoid harsh soaps that strip the seasoning. The pan works on all cooking surfaces including induction, and the listing carries a lifetime warranty.
Two limits to note: de Buyer rates the pan for only ten minutes in the oven at 400°F, much lower than the other pans here, and deep, thick steel is heavy; a retailer lists it at about 5.5 pounds. In exchange, the high sides keep oil in the pan for shallow-frying chiles rellenos or browning chorizo and potatoes without spattering the stove.
Why we like it
- High sides for sautés and shallow frying
- About 2.5 mm thick, per a retailer
- Made in France; lifetime warranty per the listing
- Works on induction
Key specifications
| Model | 5614.28 |
|---|---|
| Size | 11-inch; 7.7-inch cooking surface |
| Thickness | About 2.5 mm (retailer) |
| Weight | About 5.5 lb (retailer) |
| Pre-seasoned | No; beeswax coating, season before use |
| Handle | Steel; material details not stated |
| Induction | Yes |
| Care | Hand wash, mild soap; oven 10 min at 400°F |
Why we recommend it
It suits a cook who wants one deep carbon steel pan for frying, sautéing and stir-frying, and who mostly cooks on the stovetop.
Skip it if you finish dishes in the oven; de Buyer limits it to ten minutes at 400°F.
Pros and cons
Pros
- Deep, versatile shape
- Thick steel
- Lifetime warranty
Cons
- Low oven limit
- Heavy
- Smaller cooking surface than its rim suggests
7. de Buyer Blue Carbon Steel 12.5-inch Fry Pan – Thinner Steel That Heats Fast
de Buyer’s Blue Carbon Steel line is thinner than Mineral B: the listing gives this 12.5-inch pan as 2 mm thick, with a 9.13-inch cooking surface and a welded handle, so there are no rivet heads inside the pan to clean around. The blue color comes from a heat treatment that de Buyer says gives the steel initial corrosion resistance and helps seasoning; color variations are normal, not a defect.
de Buyer’s US site rates the pan oven safe to 500°F and compatible with all cooktops including induction. Seasoning is the classic method: wash with hot water and a brush, dry, apply a thin layer of high smoke point oil, heat until it just begins to smoke, cool, then rinse, wipe and dry. de Buyer describes the line as an entry point for home cooks trying carbon steel.
Thinner steel heats and responds faster, which is what you want for eggs, quick sautés or warming tortillas, but it holds less heat for a big sear and is more prone to warping on a strong burner; ATK’s review favored thicker pans for that reason. Preheat it gradually and avoid plunging it into cold water while hot.
Why we like it
- 2 mm steel heats quickly, per the listing
- Welded handle, no rivets inside
- Blue heat-treated finish resists early rust
- Oven safe to 500°F, per de Buyer
Key specifications
| Model | 5200.32 |
|---|---|
| Size | 12.5-inch; 9.13-inch cooking surface |
| Thickness | 2 mm |
| Weight | Not stated |
| Pre-seasoned | No; blue heat-treated finish, season before use |
| Handle | Welded steel |
| Induction | Yes |
| Care | Hand wash, dry, oil; oven to 500°F |
Why we recommend it
It suits a cook who wants a large French pan that responds quickly and has a smooth, rivet-free interior.
Skip it if you sear thick cuts on a powerful burner; thinner steel holds less heat and can warp if it is overheated or shocked.
Pros and cons
Pros
- Fast to heat
- Rivet-free interior
- Made in France
Cons
- Thin steel holds less heat
- Weight not stated
- Must be seasoned first
Seasoning and caring for carbon steel, by the makers’ rules
Seasoning is oil heated onto bare steel until it bonds into a thin, dark film. Lodge, which sells both cast iron and carbon steel, puts it plainly: seasoning is oil baked into the steel, and it gets better the more you cook. That film is what makes carbon steel release food, and it is why the first few weeks with a new pan matter more than the first day.
Before the first use
Pans arrive in one of three states. Waxed pans (Mauviel, de Buyer Mineral B) need the wax washed off with hot water first. Bare or blued pans (de Buyer Blue, Strata) need a first seasoning: a thin layer of high smoke point oil, heat until it smokes lightly, cool and wipe. Pre-seasoned and nitrided pans (OXO, Merten & Storck, Misen) just need a wash. Whichever you buy, follow the maker’s own steps, which are summarized in each review above.
After every use
Every maker on this page says hand wash only. Wash with hot water and a brush or sponge, dry the pan straight away (a minute over a low burner does it), then wipe on a very thin coat of oil. ATK suggests about a quarter teaspoon for a 12-inch pan, rubbed in until most of it is gone, then a short warm-up on medium to medium-low heat to set it. Bare steel left wet will rust; if it does, Lodge’s care guidance is to scour the spot with steel wool, rinse, dry, oil, and re-season if the problem persists.
Acid, color and patience
Lodge advises holding off on acidic foods such as tomatoes until seasoning is well established. ATK found that a tomato sauce stripped most of the dark patina from its winning Mauviel pan, with no off-flavors, and that a few rounds of heating and oiling brought the slickness back. So simmer salsa roja or a long tomato braise in stainless or enameled cast iron, and use the carbon steel to sear the meat first. ATK also says a new pan can take a year or two of cooking to turn fully black, and blotchy brown patches along the way are normal.
How to choose a carbon steel pan for your kitchen
1. Pick the size by cooking surface, not rim
Carbon steel fry pans have flared sides, so the flat cooking surface is much smaller than the advertised size. The de Buyer Mineral B Country is 11 inches across but has a 7.7-inch cooking surface; the Mauviel and Misen give you about 10 inches of flat steel. A 12-inch class pan with a 9- to 10-inch floor fits two steaks or a family batch of fajita vegetables.
2. Decide how much you want to season
Waxed and bare pans give you control over the seasoning from the start. Pre-seasoned pans save a step, though ATK found some pre-seasoned pans harder to use than unseasoned ones and saw Lodge’s factory seasoning on its 12-inch pan wear away during testing. Nitrided pans like the Misen are the least fussy.
3. Weigh thickness against weight
Thicker steel holds more heat for searing and resists warping, but it is heavier. ATK’s winner is 2.5 mm and 5.1 pounds, while ATK reported that the thinnest pan it reviewed, a 1.5 mm Vollrath, warped by the end of testing. Clad pans like the Strata and Misen get around this by adding an aluminum core to keep the weight near 3 pounds.
4. Check the handle and the oven limit
A bare riveted or welded steel handle goes into a hot oven but gets hot on the stove. Silicone sleeves (OXO) must come off before the oven. The de Buyer Mineral B is the outlier here, limited to ten minutes at 400°F.
5. Match the stove
Carbon steel is magnetic, and every pan in this guide is listed as induction compatible. On a weak electric coil, a clad pan spreads heat more evenly than single-layer steel.
How we picked these seven carbon steel pans
We started from what a restaurant line asks of a fry pan: steel thick enough not to warp, a handle that will not loosen, an oven rating high enough to finish a dish, and care that a busy cook can keep up with. We searched Amazon US for carbon steel fry pans from established makers in the 11- to 12.6-inch range, kept only pans that were in stock when we checked, and confirmed sizes, thickness, weight, seasoning and care on each Amazon listing or the maker’s own site, using retailer figures only where the maker was silent and saying so. We read America’s Test Kitchen’s review of carbon steel skillets for its measurements and findings and cite it by name. We have not cooked with these pans, and nothing on this page describes our own testing.
Several well-known pans are not here. Lodge’s 12-inch carbon steel skillet, which ATK recommended with reservations, was not sold on Amazon when we checked; Lodge’s 10-inch is in stock and covered in our budget guide. Made In’s carbon steel pans were offered on Amazon only as sets, one of them in scarce stock. Vollrath’s 12½-inch restaurant pan is in stock, but ATK rated it not recommended after its bottom warped. Matfer Bourgeat’s black steel pans are left out because certain lots were recalled in France after a regional regulator’s tests; ATK reports that Matfer appealed and maintains its pans meet French and EU standards, that the pans were not recalled in the US, and that ATK no longer recommends them. You can read ATK’s account of the Matfer recall for the details.
Carbon steel pan questions, answered
What is the best carbon steel pan, according to America’s Test Kitchen?
ATK’s winner is the Mauviel M’Steel 12.6-inch frying pan, our top pick here. Its upgrade pick is a 12-inch pan from Northwest Skillet Company, which we did not find on Amazon.
Is a pre-seasoned carbon steel pan better?
Not necessarily. It saves the first seasoning, but ATK found some pre-seasoned pans harder to use than unseasoned ones. Either way the seasoning improves only with cooking.
Carbon steel or cast iron: which should I buy?
Carbon steel is thinner and lighter, so it heats faster and is easier to toss and pour from; cast iron is heavier and holds more heat. If you want the heavier option, see our best cast iron skillet guide.
Can carbon steel go in the dishwasher?
No. Every maker on this page says hand wash only. The dishwasher strips seasoning and leaves the steel wet long enough to rust.
What carbon steel pans do restaurants use?
Plain, uncoated French-style fry pans with welded or riveted steel handles, often from restaurant-supply makers. Our best commercial frying pan guide covers the restaurant-supply carbon steel pans.
Is carbon steel a good replacement for a nonstick pan?
Once seasoned, it releases eggs and fish well and has no coating to wear off, but it needs drying and oiling. Our guide to nonstick pan alternatives compares it with cast iron, stainless and ceramic.
Our last word on carbon steel pans
Buy carbon steel the way a line cook does: choose a pan heavy enough not to warp and big enough for the job, season it, and keep it dry and oiled. The Mauviel is the one to keep for life, the OXO and Merten & Storck save you the first seasoning, and the Misen and Strata are worth a look if you want less fuss or more even heat. To see how carbon steel stacks up against every other material, start with our guide to the best frying pan; and for the dish a screaming-hot pan was made for, see our guide to how to eat fajitas.
Shopping on a budget? See the best value carbon steel pans.
Want a flat-top for burners or the grill? See our guide to the best carbon steel griddles.
Related guide: Best carbon steel cookware.
Related guide: Carbon steel vs cast iron.
Rather leave the searing to us? Call Julia’s to order at (346) 546-8283.