Nice Carbon Steel Pan
After reading numerous internet reviews, settled on the OXO brand. True to the reviews it was seasoned out of the packaging. Just washed with soap and water before using then fried an egg with a little canola oil (to maintain and add to the seasoning). No issues. Lighter than my cast iron.Update: March 2025. Have had since February. Cooks really well. My main pan to use. As good as non-stick. Cooks eggs like no problem. I use only canola oil. Wipe clean. Heats quickly. Cools down quickly. Light and not heavy like my Lodge cast iron. My main pan to use. Have cooked white fish. Doesn't stick. Eggs. Doesn't stick. Frozen fried rice. Doesn't stick.
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Best pan I've ever used, bar none.
Adding a ton of photos to show the quality of the food - this has become my favorite pan.I have used it at this point in time for hamburgers , steaks, chicken, fish, and pork. The coloring on all of them is beautiful. It goes in the oven perfectly, and I have not had a single issue with any part of it. The quality of everything I have cooked is immaculate and restaurant worthy. The taste of everything is perfect, and it maintains moisture while being thoroughly cooked. It is the most versatile piece in my kitchen next to my air fryer. I have used this every single night practically used since getting it. It's as good as any cast-iron I've ever used, and a great value at a fraction of the cost. It's also incredibly lightweight, comparatively speaking and stores much more easily than cast-iron. 10/10
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Not really nonstick and difficult to clean
Purchased 3 of these frying pans in December: 8”, 10” and 12”. It seemed too good to be true that they were nonstick and chemical free. They are far from nonstick. The pan gets discolored from normal use, and there are directions to re-season the pan. Place it in the oven at 450-500 degrees until it turns black. No matter how many times I did that, the discoloration remained.To maintain and increase the oxide layer, you should use a drop of oil and distribute it along the inside of the pan after every use. This didn’t help.Cleaning is difficult because when food gets stuck, normal methods like soaking or steel wool cannot be used, as they will damage the pan. It is suggested to use salt and a paper towel. This is a tedious process. The trick that works is to heat water in the pan for a couple of minutes. This loosens the food.Think about it. These are nonstick pans, yet there are several methods to remove burnt on food.
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No stick forever pan.
This is by far the best pan I have. I no longer use non-stick. This is much better. You must use it regularly and use high temp oil. It takes some time to get used to, but read some how to's and you will begin to appreciate a pan with no toxic chemicals and that you won't have to replace every year when the surface wears off.- rinse don't wash- clean with salt and a paper towel- heat after you rinse to make sure it is dry- oil after use from time to time and heat on stove to about 400- wipe off excess oil... to the point that it seems like none is leftThat's about it. Enjoy!
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High-Quality and Built to Last – A Worthy Upgrade to Carbon Steel!
I’ve only had this for a short time, but so far, I’m really impressed with the quality – especially for the price! I recently retired my All-Clad after about four years and decided to give carbon steel a try. Since I’m already used to cooking with cast iron, the extra care needed to maintain it isn’t an issue for me. Honestly, I expect this pan to last as long as I’m willing to take care of it.The real challenge now is convincing the rest of my family that this is a better option than replacing non-stick pans with ceramic or Teflon every couple of years. I’m confident this will prove its worth over time – I just need to bring everyone else on board!
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Awesome pan
Awesome pan. More non-stick than any non-stick that I’ve owned after months of use. Plan on maintaining it though because the original seasoning doesn’t last long—which is fine. It does warp temporarily every time so you can’t blast it on high heat and must warm up somewhat slowly but that’s common with most of these. I’ve read that some other more expensive brands are a bit thicker and may help with that. Comes with a silicone handle cover which is nice but I never use it because I put it in the oven all the time and also wonder if it might make it rust.
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False claims, it has a non-stick coating, not "pre-seasoned"
I avoid non-stick cookware like the plague and prefer carbon steel, so I bought this one because it said "pre-seasoned" in the description and a certain product testing organization I follow rated it highly. As soon as I washed it right out of the box I could tell it was not seasoned with heat and oil, the water beaded up too easily. It felt and behaved exactly like a non-stick coating.So I contacted OXO, who directed me to the manufacturer (they don't make their own cookware), The Cookware Company. From there I drilled down into Green Pan, one of their subsidiaries that makes the OXO pan, whose claim to fame is a "non-toxic ceramic non-stick coating". They claim it is non-toxic because it is made of a ceramic derivative of sand, and the manufacturing process doesn't use PFOA or PFAS chemicals.That's lovely, but I have no reason to believe it is safe other than their claims. A little bit of research into "non-stick ceramic coatings" revealed that they are made with other, potentially toxic chemicals, and I couldn't find any published studies on their safety. I'm giving it three stars because it's a well-made pan, it certainly feels solid and sturdy, and the silicone grip on the handle is nice, but I don't trust it for cooking my food, especially when they deceptively call it "pre-seasoned" instead of "non-stick". Are they hiding something? I'll just stick to my good ol' oil-seasoned carbon steel wok.
✔ Verified Purchase
