Paderno World Cuisine Carbon Steel Skillet

I have been using French carbon steel cookware which I season myself for 20 years. The pictures of this product on the website do not accurately represent it. The steel on this pan is thin which may cause hot spots and an inability to hold heat. The sides do not flare out evenly but are vertical on the top half and almost vertical below that to the base. The short handle makes this pan unbalanced. Flipping your food in it will most certainly take extra effort and muscle. I cannot say how it performed because I returned it. As a veteran cook, I would stay away from this product.

The pan certainly functions well on the stove, but compared to the DeBuyer the handle is crudely made, sharp edged, and uncomfortable. Side handles would be much better and take up less room on the stove top. I expected this would be made in Canada, and I think it would have been better made there.

I bought this 9.5" pan just to see if I could cook eggs as well as my antique cast iron pans. Yes,it does scrambled eggs and omletts perfectly. Cooked breaded pork chops just right the other night with no sticking. Very important to season the pan exactly as instructed with the included directions.I would use only olive oil for seasoning. I use only olive or peanut oil for frying. Use low to med.heat for best results. Pans arn't as heavy as cast iron for weaker wrists. Very durable though. Cleanup with simple deglazing and rinse with hot water only. No soap needed and towel dry. Wonderful nonstick characteristics. Will last a lifetime. I intend to buy other sizes. Very pleased and no PTFE coatings.I have not used the pan to sear anything yet. Chas.

I am a new york city chef, and I have used similar pans in my kitchens. These are the best I have used.