Category: Acciaio al carbonio
Una padella amata dallo staff per rosolature intense e cottura naturalmente antiaderente. Già stagionata e pronta all'uso fin da subito.
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.
