Category: Carbon Steel
A staff-favorite pan for serious searing and naturally nonstick cooking, and a glass lid to match. Pre-seasoned and ready to roll right out of the box.
The glass lid fits snugly enough that I can watch my sauce reduce without lifting it, and the pan’s surface has stayed slick for three weeks of eggs and fish. Arrived with that pre-seasoning actually doing its job—first omelette slid right off.
First sear with this pan and the crust on my steak came out exactly how I wanted—deep brown and crisp. It's genuinely nonstick already, and after a quick wipe it looks as good as new. The handle stays cool enough that I don't instinctively reach for a mitt every time.
The glass lid fits snugly and lets me watch the crust form without lifting it, which has been a game-changer for my stovetop pizzas. The preseasoning held up through the first few uses and the sear I got on a steak was honestly better than my old cast iron. This pan's already my daily driver.
