American Metalcraft CSFP10 Fry Pan, Carbon Steel, 10" Dia.

Better than my madein carbon pan.. I've stripped, my madin many times and re-seasond it and always struggled to do over easy eggs. I cleaned this pan and seasond it twice before using it... same exact way I seasoned my madein, well first time I did over easy eggs they came out phenomenal... second time I did eggs they also came out phenomenal with no sticking. I've only used it twice but the 2 times I used it it worked fantastic for a food I usually struggle with.

Awesome pan! Seasons easy and cooks very good. Very heavy pan. Actually gonna replace my cast iron with these pans. Eggs swirl around like you're using Teflon.

This is not a pan for newbies or the faint of heart. The included instructions are sparse and the pan's listing offers no further information. It's very wok-like with a 10 inch diameter but an 8-inch bottom, giving it a thick, deep, steep wall. The handle is strong, but flat and uncomfortable, which can make it unwieldy since it also weighs as much as 2 and a half grizzly bears (slight exaggeration). You can probably also use it for home defense, or to pulverize concrete. [WHY DO I WANT A CARBON STEEL PAN?] Carbon steel pans are durable and have non-stick properties without the use of any coatings, so you never have to worry about chipping teflon or ceramic or whatever. They do require some minor adjustments in how you cook things though, and some minor maintenance to keep them performing well. Look up information on "how to season a pan". Also, I think it helps to stop calling them "non-stick" pans, they're more like "less-stick" pans. You will likely have something stuck in there at some point, but they do clean up easily. [TIME TO FRY] There isn't any documentation included with the pan, you're expected to know how to use this kind of pan already. First of all, wash the pan with plain dishsoap to get rid of any gunk it may have accumulated from being in the warehouse. When I was seasoning and wiping the avocado oil off I picked up some black residue on the paper towel, ugh. There's no mention of it being pre-seasoned, and the official website tells you to wash it before use, so do it. [TEST 1: AN EGG] With only a faint film of avocado oil, I threw an egg in there and lightly scrambled it, with a sprinkle of onion and jalapeno flakes. There was some stickiness at first, as usual, but the egg released just fine when prodded. The only thing left in the pan was the start of patina, which is exactly what we want. Eventually the whole pan should be covered in that patina, that helps make it stick less. [TEST 2: CHICKEN AND COUSCOUS] Heated, added a little avocado oil and butter, and threw in some seasoned chicken. Cooked until done. This left some brown fond on the bottom as usual. Added some water and boiled, then added some couscous, 5 minutes later it was done. You can see the bottom of the pan is clean after making the couscous. Some patina formed along the wall, great. This pan gets very hot very fast. I cooked the egg on the lowest setting on the stove and it was done in the blink of an eye. My stove goes up to 11, and this was done between 1 and 2, the chicken was done on 3. Definitely use lower heat than usual and get used to the pan's quirks. If you use too much heat things will burn and stick and there will be lots of screaming and tears. This is not a nitrided carbon steel pan, so remember to take care not to put it in the dishwasher, do dry it thoroughly, season it regularly, don't gouge it with metal tools, etc. Frankly, if you can afford it, go with a nitrided carbon steel pan, especially if you aren't interested in perfecting cooking techniques and just want a reliable to cook with.

I own Matfer, deBuyer, Vollrath and other carbon steel pans. I have the 12 inch and 10 inch American Metalcraft fry pans. The American Metalcraft are hands down the best performing carbon steel pans I own. The bottom is flat, the inside edges are curved with no sharp edges. They season better than the other carbon steel pans I have by far. Maybe the Chinese manufacturers know a thing or two about what makes good carbon steel cookware since they have lots of experience with carbon steel cookware. If you like to cook and don't care about brand names this is it. I suppose I will have to get rid of my expensive carbon steel cookware.

Works great great nonstick qualities

This is not a 10 in pan. More like an 8 in pan with attitude. The diameter of the outside rim is 9.5 in and sides slope a lot, (ok that's a design choice), but the cooking areas is about the same as a 8 in pan you would get from Wal-Mart. Otherwise it looks very well made and all, but it doesn't fit the purpose it was purchased for, which is replacing a 10 in cast iron pan. It's just too small.

I think it's very well made .The only thing is it took a very long time to season ..I became a raving madman and complete nut case in learning how to make it work .. I swore Never again, but the truth is ,I really had a lot of fun with this pan and I use it every chance I get......and it's kind of fascinating ...

The pan cooks fine but it arrived scratched and the scratches don't seem to be going away as the pan is getting seasoned. I wonder if I was sent a factory second or if someone was careless in handling it before it was shipped. The pan is lighter than cast iron but still hefty. I like the shape, like the way it browns. It has been easy to season and releases well. I'm looking forward to using it on a new induction cooktop.

The American Metalcraft CSFP10 Carbon Steel Fry Pan (10") is a fantastic addition to any kitchen. It heats up quickly and evenly, making it perfect for searing, sautéing, and frying. The carbon steel construction feels sturdy and professional-grade, yet it’s surprisingly lightweight and easy to handle. I love how versatile it is—it works beautifully on the stovetop and even in the oven. The pan develops a natural non-stick seasoning over time, which makes cooking and cleanup even easier. The handle stays cool and comfortable, and the overall design is sleek and durable. Whether you’re a beginner or a seasoned cook, this fry pan delivers excellent performance and longevity. For anyone looking for a reliable, high-quality pan that can handle everyday cooking and more, this one is a must-have. 🍳✨

This professional skillet is heavy duty and should last a life time. I seasoned it in the oven and it works great. I like it so much that I ordered the next size up as well. I'm very impressed with it so far.

Actual cooking surface is about 7 inches. Washed, seasoned once , and it worked great. Gets better each time it’s used.