8” + 10” + 12” voorgekruide koolstofstalen koekenpan + glazen deksels

I've been using the 12" for steak and it gives a better crust than my old nonstick ever did. The pre-seasoned finish meant I could cook on it the same day it arrived, no stripping and re-oiling first. Glass lid fits snug, which is handy for steaming veggies after the sear.

Took all three out of the box and the pre-seasoning is real—first steak slid around like it was nonstick from day one. The 12" handles a full chicken with room to spare, and the glass lids fit snug enough to trap steam without fogging up the whole kitchen.

The glass lids are a nice touch—I can watch my eggs firm up without lifting them and losing heat. All three pans slid out of the box with that pre-seasoned coating, so my first sear on the 8-inch was worry-free.