Category: Carbon Steel
A staff-favorite pan for serious searing and naturally nonstick cooking, and a glass lid to match. Pre-seasoned and ready to roll right out of the box.
The pre-seasoned finish meant I could start searing right away, no fussing with oiling cycles. That first steak crusted up beautifully, and clean-up was just a quick wipe — the glass lid’s a nice bonus for keeping an eye on things without losing heat.
I was skeptical about "pre-seasoned" but this pan seared a steak with a crust that had my roommate asking what restaurant I ordered from. The glass lid fits snugly and the handle stays cool enough to grab without a mitt, which I didn't expect from carbon steel. It's already my daily driver for eggs
The glass lid is a game-changer for keeping an eye on sauces without losing heat, and the pre-seasoned surface gave me a perfect sear on my first try. It’s heavy in a reassuring way, though my wrist got a little tired after a long stir-fry session.
