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Great pan Great pan, at a great price. Fast shipping with good communication.

Awesome Great product and first time ordering from site.. Couldn't be happier..

Viva la France! Not perfect, as nothing in this material world is. On the other hand, for a pan, it's awesome!

Terrific Pan I have used all types of pots and pans (copper, hard clad aluminum, stainless, cast iron, enameled cast iron, etc). These pans are among the best for searing and pan roasting. Once properly seasoned, the pans are virtually non-stick when used and maintained properly.

These pans are among my "go to" pans as are a few cast iron relics that I have used for many years. Seasoned, maintained and used as intended these pans should be a joy to cook with and last for many, many years.

I highly recommend these for commercial and home settings.

Terrific Pan I have used all types of pots and pans (copper, hard clad aluminum, stainless, cast iron, enameled cast iron, etc). These pans are among the best for searing and pan roasting. Once properly seasoned, the pans are virtually non-stick when used and maintained properly. These pans are among my "go to" pans as are a few cast iron relics that I have used for many years. Seasoned, maintained and used as intended these pans should be a joy to cook with and last for many, many years. I highly recommend these for commercial and home settings.

SUPER FAB!! I love it! I used extra virgin olive oil to season, let it cool and re-heated 3x before first use. I bought the 36 cm, which is about 14", and I almost wish I had purchased the largest size because the meat was so tender! I made a stir fry using 6 chicken breasts and lot of fresh veggies and the pan was completely non-stick. Cleaning was a quick rinse with soap and water followed by a light coat of oil and it's ready for round 2. I'm a beginner when it comes to cooking. I've never owned a cast iron and this is my first carbon steel pan, but I'm sold. If I can do it, anyone can do it.

comme si comme sa I give this pan an overall 3 stars. There are good and bad things to know about it. You need to decide for yourself which weighs the most on your decision. The carbon steel pan itself is an excellent piece of cookware. Once seasoned, and that's not too hard to do, it's practically non-stick. I own another de Buyer piece, a Mineral B country fry pan made of similar material, and the more I use it the better it gets. This round carbon steel frypan has worked just about as well. So, 5 stars for that. My other pan is very nicely made, with riveted handle and helper handle. This round frypan has welded handles, not such a bad idea, except whoever de Buyer used to construct and weld the handles did not show the pride in workmanship I expected from de Buyer. Both handles' ends are cracked from the heat of the weld. They are holding on, but the cracks are very unsightly, and potentially a source of cut fingers. The edges of the pan itself have nicks in them. At first I thought this was from shipping, or from being stacked in storage, but after I saw how poorly the handles were made I looked again and noticed that the nicks are where the handles are. The rest of the pan's circumference is nick free. On top of that, the handles are off center. Instead of being placed at 12 o'clock and 6 o'clock they are about at 12:30 o'clock and 5:30 o'clock, subtle, but noticeable. It's as if the handle workman really did not seem to care about what he or she was doing. The handles, and the adjacent areas of the pan, were manhandled. All told, I'm keeping the pan. The pan itself should work quite well, and has thus far, and the handles have not come loose. It's just not worth the hassle to send it back if I can still cook with it. But potential buyers need to be aware of what they are getting, especially if looks are important. I must say here that customer service at Kerekes was excellent. They get 5+ stars. De Buyer was contacted by Kerekes and their response was This is how the handles look like. The wire is crushed before welding; sometimes the metal splits, sometimes not In other words, c'est la vie, surprisingly unprofessional, in my opinion. But Kerekes was so good in helping me research all this I just can't be upset with them. I've used this pan to cook pizza. Plans are for a large paella; it should do quite nicely there. One can even use it to oven roast a chicken, or vegetables, or both. Just be sure to take into account the additional width the handles add. You might add 2 or 3 inches for each handle. You need to know if it will fit in your oven. Mine is the 39 cm pan, and the greatest width is 18 inches from handle's edge to handle's edge, just fitting into my oven. Don't forget, too, to take into account door to back wall and sidewall to sidewall measurements. Happy cooking, and don't eat too much!

Like the old smooth cast iron Old cast iron is legendary - impossibly smooth and responsive. New cast iron (from Lodge and such) has a rough finish, thick wall, and a completely different heat response. De Buyer thick carbon steel (not the super-thin stuff) is the closest I've found to the responsiveness and finish of the old cast iron. Once seasoned, it's awesomely non-stick. (Just let it get fully hot before putting the food in - good things come to those who wait).