10" + 12" 預先調理碳鋼煎鍋

The pre-seasoning is the real deal—eggs slid right off on the first cook, no extra oil needed. I've used it daily for searing steaks and the 12-inch handle stays cool enough to grip without a mitt.

Got the 10-inch first, had to come back for the 12-inch because the sear on a steak is unreal. Slides right out of the pan with just a tiny bit of oil, and the pre-seasoning meant I didn’t have to fuss with it before my first cook.

The seasoning is even and dark straight from the box, so my first steak slid around the 12" like it had been used for years. Heat distribution is impressively even for the price, and the pans are lighter than my old cast iron without losing that searing power.