I've used traditional non-stick pans in the past and I was looking for a more permanent/non-chemical option. This carbon steel pan is the answer. I've been using it for several months now on the stovetop and also in the oven, and it is now my "daily driver." It is light, heats up quickly, and has remained non-stick after seasoning. Unlike traditional cast iron pans, this carbon steel pan is so much lighter and easy to work with it. The handle is great with a channel for your thumb and it stays cool when cooking on the stovetop. I am planning on buying other sizes to replace my other traditional non-stick. Great job h cookware!

I ordered this pan after searching for smaller carbon steel cookware companies and, now two months in, am incredibly satisfied with my purchase. The build quality is awesome, the handle ~ergonomic~ and everything about it screams durable and comfortable—the best possible combination for cookware, I think. I'm looking forward to many years of use!

We are loving this pan. It has a lot of the same advantages as cast iron, without the weight. I enjoy being able to lift the pan (with food) with one hand. The lighter weight also makes clean up a lot easier. The slightly higher sidewalls are also great for the cooking that we do. I also love that the hollow stainless steel handle doesn't get too hot - too many times to count how many times I've scorched a hand on a hot cast iron handle. I'm still working on the seasoning, but it's coming along nicely. Could the smaller pan also replace our heavy Le Creuset - maybe so, but more testing needed.

We purchased the carbon steel pan along with a stainless pan to use on our induction stovetop as most of our favorite pans will not work with it. The stainless pan is high-quality and has worked flawlessly, but my favorite is the carbon steel. So far, it's been keeping my old cast irons on the wall. This is the type of pan that you may want to purchase an extra one for a child, so you can start working on an epic seasoning and so they don't steal yours when they get old enough to leave the home. As the pan is still developing its nonstick layer, it's been best for searing and high-heat frying. It works very well with the induction top. It heats up quickly and cooks more evenly then my heirloom cast iron pans. It is slightly lighter than the cast iron pans and has a much better handle. Given the smooth surface and time to work on the seasoning, I think I'll be able to get nonstick performance after a few more layers build up. Love it.

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