OXOObsidian Pre-Seasoned Carbon Steel, 12" Frying Pan Skillet with Removable Silicone Handle Holder, Induction, Oven Safe, Black

Buyer Beware!!! I bought this skillet to test out carbon steel. I have several cast iron and stainless steel pans. I read that this skillet doesn't weigh a lot and with seasoning can be easily maintained. When I got it, I read the special care instructions thoroughly. I washed it when I got with a dab of dawn and cooked out of it because I was so excited. I made hamburgers. It did a great job of cooking them. I always cook with olive oil. I didn't want to clean while it was hot so I left it overnight. I never put my pots and pans in the dishwasher, so I went to clean it out with a soft sponge. All of the non-stick coating left with the soft sponge. I was floored. I didn't even get a chance to care for it, because it lost its non-stick coating on the first use. I am disappointed with my purchase. Now I will try to get my money back and buy a real non-stick pan or stainless steel pan. I hope you can see the pictures that I posted. This is after 1 use.

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.

I’ve only had this for a short time, but so far, I’m really impressed with the quality – especially for the price! I recently retired my All-Clad after about four years and decided to give carbon steel a try. Since I’m already used to cooking with cast iron, the extra care needed to maintain it isn’t an issue for me. Honestly, I expect this pan to last as long as I’m willing to take care of it.The real challenge now is convincing the rest of my family that this is a better option than replacing non-stick pans with ceramic or Teflon every couple of years. I’m confident this will prove its worth over time – I just need to bring everyone else on board!

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!

Product: Excellent skillet. Packing & Shipping: Poor. Skillet was packed in box with no cushioning, item loose within box. Fortunately, skillet was not damaged.

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).

Used it once and spots appeared on cook surface. Couldn't get rid of them. After a few more uses, it's worse. Their cleaning suggestions haven't helped either.

The 12" skillet after one use could not be cleaned! There is a residue on one side of the pan. I ordered the skillet a couple of weeks ago & it looks dirty.