Category: Thép carbon
Một chiếc chảo được đội ngũ yêu thích dành cho việc áp chảo kỹ và nấu ăn tự nhiên không dính. Đã được tẩm gia vị sẵn và sẵn sàng sử dụng ngay khi mở hộp.
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.
