Matfer Bourgeat 062001 Alloy Steel Round Frying Pan (8 5/8-Inch, Gray)

Passes the egg test easily. Melts the fats from my lamb chops without adding a single drop of oil.

Wonderful pan. Thick and we'll balanced. Welded not riveted so it stays smooth on the inside of the pan. Great for 2-3 eggs.

Solid good quality frying pan

I have been looking for a new pan for a while that has non-stick properties. Last year I bought two new non-stick pans and about a month later read a news report that they cause cancer so I stopped using them and had to learn how to cook in my stainless steel all clad pans without food sticking. It has been okay, but not a great experience. This really is a great pan. The first thing I noticed when I opened the box and took the pan out is how heavy it is for it's size. I got the 8 5/8" version for eggs because I have a lid that fits it perfectly and I like my eggs basted. I watched some videos that made me concerned about seasoning the pan on my electric stove so I contacted the manufacturer and they emailed me some instructions on how to season the pan in the oven. In the end I decided to do it on the stove using the method with the potato peels, salt, and oil. I also saw some videos where people said it was difficult to scrub off the initial factory coating and the manufacturer sent me some detailed instructions on how to do that, as well. It turned out to be much easier than others made it out to be. Per the manufacturers suggestions, I went to the store and bought some Scotch Bright copper scrubbing pads. I filled the sink with hot water and soap and scrubbed the pan for about 5 minutes until all of the coating was removed inside and out. Then I dried the pan with a towel and put it on the stove with a preheated burner set to the #3 setting. While it was warming up on the burner, I peeled two potatoes, prepared 1/2 cup of salt and 1/4 cup of canola oil. Then I added the salt, oil, and potato peels and set a timer for 15 minutes. I gradually increased the heat one setting at a time until I got to setting #7, to slowly get the pan hot. Once I got to setting #7, I backed off to setting #6 and then #5 and left it there. At about 12 of 15 minutes, the potato peels were a little burnt so I stopped and dumped everything out and wiped the pan as clean as I could get it and repeated the process. The pan turned a nice golden copper color. Once that was complete, I put a little canola oil on a paper towel and wiped the pan down inside and out with a very fine layer of oil. This morning I cooked up a couple of the potatoes that I peeled and made hash browns using grape seed oil. I put in the potatoes, some bell pepper and onion and nothing stuck. Then, I wiped out the pan, added some butter and put in two eggs. I added a little water and put a lid on the pan, waited about two minutes and the eggs were done. The eggs barely stuck in a couple of places but easily released once I slid a spatula under them. I'm not concerned as I know the pan will get better over time. Once again, I wiped out the pan with a paper towel, put a little oil on another paper towel and wiped it down inside and out. I think that is easier than washing and drying a pan. It was probably better than using a non-stick pan. It was like cooking on ice. When I cooked hash browns in my stainless steel pan, I always had a layer of potatoes stuck and burnt to the bottom of the pan. I figured out how to cook eggs in a stainless steel pan without them sticking but could never figure out the potatoes. The Matfer Bourgeat pan makes cooking much easier. I've heard these pans can warp on electric or induction stove tops, especially the larger pans. That is why I wanted to take is slow with the heat and not shock the pan. The manufacturer said that is another advantage of the oven seasoning method is that it tempers the pan. I'm buying a larger version from Amazon today and I may try the oven method with that one. I would highly recommend this pan.

There isn't really much to say but what you're cooking with matters. Especially when it comes to carbon steel. My pan warps when I used it on my induction stove but didn't when I used it on my gas stove. tl;dr get it if you use gas, avoid if you use induction.