Kitchen · skillet
Cast iron skillet, 28 cm
Seasoned it three times with flax oil on a low oven. Eggs still stick on day one, then the surface turns into a pan that outlives cheap coatings. I fry potatoes, smash burgers, and bake cornbread in the same piece. The handle stays cool on a gas ring if you keep the flame under the disk. It is heavy, so I store it on the stove, not on a hook.
The factory wax washed off after the first boil, which the booklet already warned about. I dried it on the flame and oiled it while hot. No rust after a month next to the sink. I would buy the 26 cm next if I cooked for two.
Pros
- Heat holds through a whole steak
- Handle stays usable on gas
- Seasoning builds after week one
Cons
- Too heavy for a wall hook
- Needs a dry wipe after every wash