Keeping it stupid simple....
As a general rule I would say a pan is just a pan, but this is the best pan for browning I have ever purchased. Properly seasoned it is very stick resistant, heats evenly and cooks a burger or an egg like it came off a flat griddle in a restaurant. On a Gas stove it browns without burning. Its easy cleanup and much lighter than cast iron, and it appears very durable. I will never purchase another teflon pan again. I originally purchased this pan for my camper but i don't think its going to leave my kitchen. I will likely purchase another shortly.
Not bad, though maybe not quite as good as their french counterparts
I bought these in different sizes for my vacation home. I have the Mauviel and DeBuyer french ones at home. I can't find the french ones in the smaller sizes anywhere anymore. The french ones have thicker gauge steel and the rivets for the handles aren't sticking out as much. I have those for over ten years and don't remember anymore how expensive those were, but they were expensive. These are somewhat less expensive though not inexpensive either. Since I have gas at home and electric at my cottage, cooking is different just because of that and I can't really compare them. All in all I am happy with this purchase, these aren't bad pans. I gave them 3 stars because the french ones are probably a star up at 4 and due to the high price I wouldn't want to give them 5 either. At the end this is just a piece of plain steel. In that regards, the review complaining about rust, well, this is a steel plan, you need to keep it oiled, no automatic dishwasher, actually you probably don't want to...
Think twice before you commit
I purchased both an 8" and 10" black steel pan but they sent me a heavy duty carbon steel pan for the 8" pan, which I have no problem with.
The bigger the pan, the heavier it gets and more difficult to toss food but if you are a man it shouldn't be a problem. I used it for quick, high heat stir-fry, pan fry and searing meat and it worked well.
If you have never use or season carbon steel pan before make sure you educate yourself first. I learned the hard way and had to scour, scour and scour to remove the bad seasoning and redo the seasoning. The idea of seasoning is to add layer/s of carbon onto the surface of the pan to protect it from rust and achieve that nonstick characteristic. With good professional cooking skills and knowledge, even without the nonstick seasoning on you can still cook up a variety of dishes with 'sticky' ingredients such as eggs, fish, meat, potatoes and etc.
The only setback is that it takes daily maintenance with daily use at...
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