Category: Acier au carbone
Une poêle préférée de l'équipe pour saisir à feu vif et cuisiner sans accroc grâce à son revêtement naturellement antiadhésif. Pré-assaisonnée et prête à l'emploi dès la sortie de la boîte.
The pre-seasoning is the real deal—I unpacked it, heated it up, and slid an egg right off the surface without any sticking. It's got a nice heft for a 12-inch pan that makes searing feel solid.
The first steak I seared in it came out with a crust that made me actually say "whoa" out loud. It's lightweight enough to toss around one-handed, and the preseasoned surface already feels slicker than my old nonstick did after a year of use.
Got this pan after reading about carbon steel's searing power, and the pre-seasoned surface really did hold up on my first cook—eggs slid right off. Only gripe is the handle gets hot fast without a mitt, but that's a small trade-off for how well it takes a crust.
