best pan ever, (What's this?)
Take 3, (What's this?) Our relationship with this pan got off to a rocky start. First try at seasoning we burned everything, including the sticker on the bottom. The second try went better but the pan was sticky and the seasoning kept flaking off. Take 3, we stopped using vegetable oil, got some peanut oil and seasoned it on the stove four or five times. Enter the magic.
This pan warms up really quickly, responds to changing the heat,and heats evenly. It is practically non-destructible and can be used at high heat or for batting people on the head(thanks Tangled).
Great Pan, (What's this?) Bought this pan for my father on father's day. This pan is great. Once the machine oil is removed and seasoned, the pan is fantastic on our new digital stovetop.
Somethings my father already cooked with - bacon, eggs, potato cakes, and so forth.
Easy way to clean the pan is to get it mildly hot with salt and oil. With your paper towel just clean the pan, the salt isn't to abrasive to damage the seasoning.
Pot stickers are done finally, (What's this?) Since I found this pan, my pot stickers were done as well as they were served in the restaurants. They are crispy and juicy. Of course I can use non-stick pans to do that, but I am afraid of the coating. Now I can enjoy pot stickers without any worry.
Great pan, hot handle, Like everyone else says the pans are completely nonstick when coated. I have the 11 and 9 in versions. Ill probably get 12.5 later on. I'd give it 5 stars but the handle gets really hot. I have the silicon sleeve and it helps a ton but beware trying to pick it up bare handed because you will feel it. If you don't want to purchase the sleeve, a kitchen towel will work to pick up the pan. I'd recommend these pans to everyone I know.
Easy seasoning, does not stick, great for searing and high heat, (What's this?)
Great pan, (What's this?) This pan is now my go-to egg pan. Put a reasonable amount of butter and the egg slips around like it was on teflon. It browns well too.
It is quite heavy duty, not that much lighter than a cast-iron skillet. I was hoping for something that would be a lighter alternative to cast iron to use while canoeing, but it is probably too heavy. Not really a criticism though. In fact I am going to order the larger one to largely replace my 12" all-clad stainless skillet.
Damn fine pan, (What's this?) These pans have been through hell. I am proud to use them. They are like new after months of restaurant use. High heat doesn't seem to mean a thing to these guys. If you want a large flat pan for something that requires high direct heat this is your pan. Eggs, steak, gyoza; there's not much we can't do with these guys. Beats the socks off Teflon. More than worth it. It's the only pan I reach for.
nice pan!, (What's this?) i don't know how popular this material will be with the general public, because it is not pretty. but if you want something quality to cook in, that does a great job for you, this would be a good choice. i use mostly old cast iron and copper, as well. this pan does things that you can't quite do with either of those materials. that is, you can get it hot, like you can cast iron , for searing, but it does not need the care that cast iron does. perfect for camping and such. you can make sauces and things like that in it, like you can in copper, but you can't heat tin-lined copper up like you can this pan. i can recommend it. just remember that it will not stay shiny-pretty.
Even Heat Distribution.Great For Searing, Grilling, And Browning Foods.After Seasoning, Pan Acquires Natural Nonstick Properties.Excellent Heat Conductor.Safe To Use At High Temperatures..
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