I am a big fan of these carbon steel pans. They season much the same as cast iron pans and need to be taken care of in the same manner as cast iron. Once they are nicely seasoned they are virtualy non-stick. They distribute heat very rapidly and evenly and work well on any burner surface from gas to induction glass top. They are perfect for sticking into the oven or running something under the broiler. The big advantage over cast iron is the long handle that makes them much easier to lift and handle, these pans are heavy, and the shape with the rounded sides. If you screw up the seasoning by burning something, simply run the pan through a cycle of a self cleaning oven. All the accumulated grease and crud will come off, rinse off and carefully dry. The pan will be as new and will need to be re-seasoned much as a brand new pan. With a minum of care these pans last a lifetime.
Do not confuse these pans with much less expensive and much lighter weight French style steel pans. Those heat unevenly and get hot spots.
Product Description
Wide surface and sloping sides evaporate steam quickly for superb caramelization and crisping. The arched French-style handle will not slip from greasy hands. A superior steel fry pan like this gets better with use. The blacker it becomes the better it cooks. Set of 3 includes: 8", 10" and 12" fry pans.
Product Features
- Perfect for searing, frying, browning
- Heavy-duty for home or professional use
- Perfect for all sources of heat including induction and oven
- Stainless-steel tube handle with French-style curving for better grip
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