I have the de Buyer carbon steel pan as well as the heavier mineral pan which is slower to season than the carbon steel pan.You have to effectively season (black patina) the surface in order to achieve stronger grill marks.The grill lines seem a little wide; depending on the weight of the food, the grill marks can be narrow or wide.Heavier foods will bear wider grill marks.I prefer the healthier 99% iron surface of the mineral pans.You have to use it frequently in order to prevent rust and maintain a nonstick black patina.
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