World Cuisine Black Steel Frying Pans

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.

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 wash them with soap even by hand, the soap removes the oil film on the surface. just rinse them out and wipe them clean and dry and if you do soap it because it is really messy, you have to dry it up on the heated stove. If you do that they will develop that none stick surface seasoning and last forever my french ones have done so and these have started already to do so too.

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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 the beginning. Make sure the pan is cleaned correctly with hot water, nonabrasive material and NO DISH DETERGENT. Try not to cook anything acidic such a tomatoes, citrus fruits juice or vinegar or you will have to do the seasoning over again. That is exactly what I mean when I mention think twice before you commit. It takes discipline to care for your pan. My wife complained that I cared for the pan more than her. LOL!

I like the design and look of french style pans and it lasts a long time. Its a good investment if you are willing to commit to maintaining the condition of the pan.

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Decent quality carbon steel fry pans--what restaurants use. A little bit thin (1.5ml ?), but they heat up fast and then cool quickly when removed from the heat--BIG pluses in the restaurant world. Thin steel fry pans like this often warp, also common in restaurant kitchens, so be aware of that. They season well and work just fine. If you want something thicker and more upscale for the home kitchen, consider deBuyer's Mineral pans...

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I did not expect much from the pan when purchased but it was not expensive and I wanted to give it a try. I did not want to use the regular non-stick cookware anymore.

It takes a little skill to learn how to use it but it does what it says season it well and after each cleaning and it will give you non-stick results. Must dry it after washing because it does rust.

Especially good for eggs! Just wipe after use and ready to go again. I use butter to cook my eggs but I am sure PAM will work just as well.

I gave it only 4 stars because it tends to lean a little toward the heavier handle.