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 is the part I didn't know I needed — I can watch chicken thighs crisp up without splattering oil everywhere. Searing steaks on this gives way better browning than my old nonstick ever did, and nothing sticks even with barely any oil.
Heavy enough to feel solid but not unwieldy, and the pre-seasoning meant I could sear a steak right after unpacking it. The glass lid fits snugly and lets me watch the moisture build without lifting it—that alone beats my old setup.
The seasoning held up beautifully on the first steak I seared—zero sticking and a crust that came out exactly like I hoped. The pan's weight feels substantial but not unwieldy, and the glass lid lets me watch moisture build without lifting it.
