Category: Acciaio al carbonio
Una padella amata dallo staff per rosolature intense e cottura naturalmente antiaderente. Già stagionata e pronta all'uso appena tolta dalla confezione.
The sear I got on a steak in this pan was better than my cast iron ever managed—the pre-seasoning held up perfectly through the first wash and several cooks. It’s lightweight enough to flip with one wrist, which I wasn’t expecting from a 10-inch.
Took it straight from the box, added oil, and seared a steak that came out with a crust I usually only get from cast iron. The handle stays cool enough to grip with a towel, and cleanup was just a quick wipe—this pan’s already a daily driver.
The pre-seasoning really works—my first fried egg slid around like it was on glass, no extra oil needed. The pan heats up fast and evenly, and it's already developing that beautiful dark patina after just a few uses.
