M'Steel, Carbon, nonstick Fry pan, 14 Inch, Black Steel

This was my first carbon steel pan. It replaced a non-stick T-Fal pan that I had for years. My first cooking experiences with it have been very positive. After seasoning it was just about as non-stick as the pan it replaced. It has the most even heat of any pan I own and I liked the shape of the sides that make it easy to scoop, toss, and fold. I initially found the handle a little awkward, but I came to appreciate that it sits well above the flame on a gas stove. The biggest challenge was getting the beeswax off the pan. The instructions say to wash it in hot water, but I didn't want that much wax going down my drains and potentially solidifying later. I used a plastic scraper (like a credit card) to remove most of the wax. I then attempted to scrub off the rest. If I had to do it again, I would have turned up the temperature on our water heater because I just don't think it was hot enough. The wax softened with the water at 110F, but was still very difficult to remove. I think hotter water would have done a better job. After thinking I had all of the wax removed I followed the seasoning guide from Prudent Reviews on YouTube. I did not follow the Mauviel seasoning instructions because I wanted to season all surfaces of the pan in the oven. The pictures show before seasoning and after seasoning. The darker blotches after seasoning were the invisible bits of wax that burned during seasoning. Fortunately, those bits were mostly in areas that aren't cooking surfaces, like the top edges. However it does highlight how much wax was still there even though I thought I had removed it. This was my fault, the Prudent Reviews guide tried to warn me! After seasoning I did the obligatory fried egg test. It released very nicely and I got the egg just the way I like it. It has really impressed me with other dishes too. I'll be interested to see if it warps over time, especially since a flat induction cooktop is in our future, but for now it is in great shape. I couldn't ask for anything more from a pan.

Se volverá antiadherente con el uso, a pesar que tengo la estufa grande la sartén no cabe muy bien. La calidad es muy buena. Si cabe en el horno de la estufa, ya he hecho pizza y rostizado pollo. Nada se ha pegado. Por ser de acero al carbono requiere más cuidados que una sartén normal. Muy recomendable.

Best chemical-free non stick pan with high build quality. Same or better properties than my old Non stick pan. Warping only happens on electric induction ovens if you blast it with high heat from a cold start. The proper way to heat carbon steel pans is to start with medium heat and then crank up the heat to high if needed for steaks etc. Ignored manufacturers seasoning instructions as they are inadequate to get a perfect non stick coating. The proper method: pour boiling hot kettle water on top and bottom of pan to remove beeswax. Tapwater temperature is insufficient. Clean thoroughly using sponge or paper towels. Once you have a bare metal surface it will start rusting if you don’t act quickly, which is obvious for any natural iron/steel based pans. So start seasoning right after drying. Seasoning Process is to apply a few drops of oil on bottom and top of pan with a paper towel (preferably sunflower, corn, safflower or avocado) and bake it in oven to just past its smoke point. This will take approx 50minutes from a cold start oven. A google search will have your oil’s smoke point. Avoid flaxseed or olive oil. Pull out of oven and cool. Add another thin layer and repeat bake. Do this process as many times as necessary to achieve the perfectly black color you’ll see in my photos. I did it 8-10 times. It sounds cumbersome but trust me it takes almost no effort and only 2 min each time so altogether 20-30 min excluding waiting time. But the reward is a perfect non stick polymerization that will last a very long time. I fried eggs and they glide around like they are floating on glass.

If you are lazy person then this pan is not for you. Go buy a cheap Teflon pan for your instant non-stick gratification and continue to disregard the damage they cause. However if you don't mind putting in a little work washing the wax off and YouTubing how to properly season, then this pan will serve you and your family well for generations with a beautiful, slick, naturally non-stick cooking vessel that is an absolute pleasure to use. Just be aware that it does take time for the non-stick surface to build up. It will definitely stick the first few times you cook with it, but you will be handsomely rewarded after "sticking" with it for a little while. When removing the bees wax, do not use hot tap water. It is not hot enough. Just boil a big pot of water and carefully pour it over both sides of the pan, then give it a good scrub with a soapy brush. The wax will come off in seconds. This pan is made for gas ranges. Even though it is advertised for electric and induction as well, if it warps, it is due to the bottom of the pan not touching and heating evenly. I wouldn't use this on anything other than gas. If you follow the instructions given for seasoning, you may end up with a gummy thick surface which is no good. You need to use oil sparingly, applying only a few drops to a paper towel and evenly applying a thin layer of oil on the entire pan. Heat until smoking and repeat multiple times until it is nice and dark. Then stir fry some onions or veggies. It won't be ready for eggs immediately. Gradually the surface will become more and more slick as you use it over time. Clean with hot water only.

De lo mejor!! Solo hay que tener cuidado as la quitar la cera y cuidar curarlo bien