OXOObsidian Pre-Seasoned Carbon Steel, 8" Frying Pan Skillet with Removable Silicone Handle Holder, Induction, Oven Safe, 1.8 Liters, Black

I have a complete set of All Clad everything. But my teflon pans needed to be replaced. So I thought to try carbon steel. Wirecutter recommended this pan. Within a couple of weeks I ordered all three sizes because it is truly non-stick from the beginning.It is thinner than All Clad so temperature variations are quicker and the pan gets hotter. That changes how things cook and requires some adaptation. Eggs don’t stick but they come out differently the first few times. You will adapt.My pan routine is completely different now. The All Clad stays in the cabinet and is used when I need more consistent heat over a long period of time. For normal day to day cooking, these three pans are stacked on the stove and I use them first. To clean them after use rinse them and wipe them with a dish towel. That’s it. They are one of those things that make cooking easier and more enjoyable.

Really like this pan. Not as non-stick as i hoped, but good. That could be my fault although i do keep it seasoned. Haven't tried eggs in it yet. Barbeque sauce tends to stick and harden in it. For some reason, I'm not as bad about overcooking steak and hamburgers in it as I was. I'd definitely get it again. I bought it due to the Wirecutter recommendation, and instead of a cast iron pan (weight issue).

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.

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

People complain about the seasoning changing color. It does but it doesn't effect the performance of the pan. The patina has been very high performance searing and releasing meat, potatoes, even eggs.The pan is thinner steel, especially in the sides than the big name carbon pans from Europe. The base is thicker than the sides. But this holds back some of the performance in sear and heat retention of those more expensive pans. the extra steel and difficulty in forming is reflected in the higher price of those pans.I like the silicone grip. I like the more natural handle angle. The European pans have some steeply angled handles.This is a good buy. You'll have to hold back the heat a bit with the slightly thinner pan. It's not the best carbon pans but it is a GOOD carbon 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!

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.

My favorite pan. Even after 2 years