DE BUYERChefs Fry Pans, Steel, silver, 32 cm

Lovely pot for about two to 3 people. Non stick after first seasoning, so far has seared beef burgers, stir fry vegetable with tofu, fried rice, fried eggs, ramen/ nabe hot pot. Excellent & wonderful heat distribution...and I’m sure I will use less gas because there is no need to have the flame too high because the pot gets nice and hot... even for searing . The metal is thick & sturdy and definitely won’t warp or dent... and overall feel of excellent quality

Love it! Bit of a hassle to clean but would choose these pans over nonstick pans any day. Once these pans are seasoned, it’s an absolute pleasure to cook in them. Make sure you season them properly or they rust pretty quickly.

Good for every kind cooking. With this pan, I feel like I am a great chef.

I have a whole set of De Buyer which I enjoy using, and so I got the 12.5" ring handled "Country Chef" for my granddaughter. I have the long handled version, but felt that was not suitable around children. The size is about the largest that can be conveniently used on regular ranges - and easily rinsed in smaller sinks. The pan works fine as a flat bottomed wok on electric stoves, and for normal work the high sides prevent grease spatter.My granddaughter had no problem properly seasoning the pan well enough for sliding fried eggs around - in short order! You simply fry potato peels and salt, pushing everything around with a wooden spoon. There are many YouTube videos on which oils NOT to use. If one is in a hurry to get color changes moving well up the sides then a hotter heat source (barbecue) and a little more time. The benefit of the bluing moving well up the sides is that it prevents rust forming on the outside.The warranty is apparently only good for the lifetime of the first user so when it is passed on to future generations, they will have to pay for any needed repairs.. While I was born in Europe where these carbon steel pans are common - I've never heard of a quality brand needing any repairs. The one caveat now is that if you use a conduction stove, then warping of the base can occur.My granddaughter is enjoying the pan because she got it working properly an hour after receiving it. Knowledge is important with carbon steel pans whether it is passed on or gotten from YT videos.

Hay que hacerle la cura. Muy importante untar con aceite tras su uso y lavar solo con agua caliente. Si debido al uso de friega platos se pegara la comida, es volver a curarla. Así eran las ollas de mi abuela, bueno parecidas, de hierro y son de por vida. Eso si el color es negro y parece como que tiene mala pinta, pero es como debe de estar para que no se pegue la comida