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.
I've been searing steaks in this thing three nights in a row and the crust is unreal, better than my old nonstick ever managed. The glass lid is actually handy for finishing chicken without losing the heat.
The glass lid fits so snugly that I can watch my food without losing any heat, and the pre-seasoning means I got a perfect sear on my first try with zero prep. It's heavier than my old nonstick, but that's exactly why it feels so solid on the stove. Cleanup was just a quick rinse and wipe, no scrubb
Took it camping last weekend and seared steaks over an open fire without a single sticking issue—the pre-seasoning genuinely holds up. The glass lid fit snugly over the 10" rim, which made steaming veggies a breeze. This pan's already got that dark, slick patina forming after just a few uses.
