Padella in Acciaio al Carbonio Pre-Stagionata 10” + 12” + Coperchi in Vetro

I've been using the 12" one for everything from fried eggs to ribeyes, and the sear I get is closer to cast iron than I expected from something this light. It really did come pre-seasoned, though I gave it one extra coat of oil just out of habit.

The glass lids fit snugly enough that I can watch my sauce reduce without lifting them, and the pre-seasoning on the 10-inch pan meant my first fried egg slid right off. I've only had them a week, but the sear on a steak was already better than my old nonstick ever managed.

I've been using the smaller pan daily for two weeks now and the pre-seasoning held up through eggs, fish, and a serious steak sear without a single stick. The glass lid fits snugly enough that I can watch my sauce reduce without lifting it.