Pre-Seasoned Black Steel Carbon Steel Induction Compatible 8" Frying Pan Skillet, Oven and Broiler Safe to 660F, Durable and Professional, Black

Perhaps others got a dud or just didn't properly take the coat off or season their pan well... but I've had no problems. This is my first foray into carbon steel. Was debating between this one vs de buyer vs matter. The latter two have more brand recognition but because of that, it's also more pricey. So why did I choose BK in the end?1) Top notch ratings on Amazon. Easy.2) Price - cheaper. I wanted to see if the hype on carbon steel was warranted.3) Easy Start - seems the coating on this one is easiest to take off and it also comes pre-seasoned so there is less room for mistakes.3) Cooking Surface - this one was huge (pun intended). BK seems to have a the largest cooking surface ratio among these brands. I really didn't want a huge pan with a tiny cooking surface. It's hard enough to find places to store these pans, I want the best bang (cooking surface) for the buck (actual width of pan). I actually wanted to try Misen's upcoming carbon steel pan as they promise a big surface, but it's not available yet and I didn't want to wait.4) Oven temperature - this one is a hot topic (ok I'll stop with the puns). I really wanted to get a de buyer, but the small cooking surface was a turn off and then the fact that it's handle has a temperature limit due to the coating was a huge turn off. I want a versatile pan if I want to invest in one and I really didn't want to think about temperature limits because of the handle of all things. BK's handle is I believe iron.. so no real limits. That actually was big differentiator.5) Handle angle - also related to putting the pan in the oven, the handle angle mattered to me too. I didn't want it too steep as it makes it hard to put in the oven both for baking but also just to store this thing. It seemed de buyer's angle is higher so it was a minor but another reason I went BK.Anyhow. I received it. It's still heavy, but not as heavy as my iron skillets. I washed the wax coating. Couldn't quite tell if I got it off or not, so in paranoia I washed it a few times. I wanted to be safe so, even though it's pre-seasoned, I did a round or two of seasoning on stove top. It pained me to see the beautiful black finish start to discolor but that is what is supposed to do. I did see some little splotches and one area discolored more than others which athestically made me sad, but I didn't get carbon steel because it looked pretty. When I tried cooking on it - it worked beautifully. Nothing sticks. Eggs, steak, vegetables, saucy things. Amazing to sear meats and not see anything stick. I just rinse the pan with water, wipe with a paper towel, and then a clean sponge. Looks great. Recommended.

I have owned the 10” and 12” version of this product for almost three years and I can only say I LOVE them. Regarding non-stick, treat just like cast iron and it will act like cast iron. It will also heat faster than cast iron, high quality stainless or most other high quality non-stick pans; allowing for beautiful searing and sautéing. Added a couple of pics of the simple things these pans (12” pictured and used for the steak) has done for a hard sear on a ribeye to making all ingredients and returning to the pans for a quick heat of my kids breakfast burritos. 10” and 12” Pans both used for the burritos. I often tell my wife, if the apocalypse hit tomorrow and we had to pack all essentials, my two carbon steel pans would replace the cast iron as out forever out of touch with the world cookware. Way lighter, durable, and same cooking features as traditional cast iron. I also use cast iron all the time, but these pans simply rock…. Update review: High quality, durable, affordable. Everyday go to pans.I’ve been a lucky purchaser of the 10 and 12 inch BK’s. They perform like rock stars. Treat them like cast iron and they will likely become your go to pans for most of your cooking applications. I still prefer my stainless, regular cast iron and non-stick for certain meals, but these two BK’s have become my most frequently used pans. They see heat almost everyday. Bought my parents a 12 inch for Christmas. They have always been cast iron fans, but I’d noticed as they’ve gotten older, they’d been going with the non-stick almost exclusively because they are lighter. Six months later I visited them and there is just one pan they use for almost everything. Their BK. Actually, it’s two BK’s. They bought a second one because they liked the first so well. Oh, and they are really affordable as compared with the European brands. Oh, and the handles never seem to get hot. Great design.

For the 8 inch pan only: The pan is unbalanced. If you have no food or only a little bit of food in the pan it will tilt back on certain stovetop grills.This is annoying. I'm thinking of cutting a small portion of the handle off or drilling a hole in the handle closer to the pan than the hole on the end of the handle. I also have the 11 inch pan and this problem does not exist for that size.Other than that then this is a standard carbon steel pan just like the big name brands. Coming pre-seasoned is a big help thou.Update two months later: The pans (2) behave very well with the seasoning. I have had other pans that would rust even with my efforts at constantly seasoning them. This pan comes pre seasoned which gave me a head start on further seasoning. I had black carbon pans before and threw them out a long time ago. But THESE pans are much better keeping the proper seasoning on them. I do NOT clean these pans even in soapy water but just wipe them and then wipe a bit of oil back on the pan for storage. So I have just upgraded the number of stars for this product. Would buy again but these pans will last for a LONG time.

One of the best purchases I’ve ever made.I prefer this to cast iron. I didn’t really mind cast iron weight, but when I got this I realized how it makes cleaning and handling easier. I also prefer the faster heating time.You truly do not need to worry about seasoning. I used to obsess about that. Just get this and start cooking. Avoid acidic things at first, get a metal spatula and occasionally scrape as you cook. Rinse immediately after using and swipe with a brush. That’s all that is needed.I should also mention: the handle works perfectly — the metal does not get too hot to touch. No potholders needed, no stupid plastic to break.I bought a universal lid with silicon for this- works in both sizes.Cooking is more of a chore than a passion for me, but every time I use these, it’s a pleasure to use something so well made.