If you’ve ever gone through two or three non-stick skillets in the span of a few years, you know the cycle. The coating wears out, you toss it, and repeat. We got tired of it. Cast iron felt too heavy, but we didn’t want to keep buying pans that had a built-in expiration date. That’s how we landed on a 12″ preseasoned carbon steel skillet — and honestly, it’s been one of the better kitchen decisions we’ve made.
We’ve had it for about three or four months now, and it’s been holding up beautifully. For this review I cooked a full meal in it — ground turkey, vegetables, scrambled eggs, and tortillas for burritos — all in one pan. The ground turkey browned nicely, the veggies cooked up without sticking, and the eggs (which I fully expected to be a problem) slid around just like a non-stick would.
A couple of things to know going in: the handle gets hot, so keep an oven mitt handy. And no dishwasher — you rinse it, scrape it, dry it on the flame, and hit it with a light coat of oil. Takes maybe two extra minutes, but it keeps the pan in great shape.
If you’re ready to break the non-stick replacement cycle, this one is worth a serious look.
Get one for yourself at Amazon: https://amzn.to/4vtsG6w
