Anolon EverLast Carbon Steel 10" Frying Pan

I luv this pan

This is a very good pan, it can be used on any heating surface and washes up easily, The N2 metal alows the use of any type of untensils. It washes up easily too.

Stuff sticks to it, like a standard pan, I beleived the hype and it is wrong.

Good details - look forward to using and learning it

Nitrided pans are 'forever pans' without forever chemicals. Vastly better performance than ceramic, vastly lower care than regular carbon steel, and properly used, equal to PTFE without the temperature limits, lifespan limits, or forever chemical issues. I've gotten rid of all my other skillets except an antique cast iron skillet I use for corn bread and Dutch Babies, and one PTFE pan I use for making salt caramel. While not as forgiving as a PTFE pan, if you don't overheat the nitrided pan and use a bit of a high temp oil, like avocado, you'll quickly master these. Last night I pan seared Ahi tuna, set it aside, switched to butter to make a piccata sauce, and then finished the Ahi before serving. Then, as an experiment, i. intentionally didn't clean the very acidic (lemon + dry white vermouth) remainder until this morning. That would completely strip a regular carbon steel pan. With a ntrided pan - no damage. Highly, highly, recommended.

Very bad frying pan in terms of food sticking to the pan. I have tried medium heat with oil and food constantly sticks to the pan. Not good especially given the high price. When contacted Anolon, they said I can’t return it despite only used for two weeks or so. This one goes to the garage bin real soon.

Worked well on electric glass top range for burgers.

Everything a carbon steel pan should be, plus. Warned non-stick would improve over time. Find the lowest amount of cloth wiped in oil allows eggs to slide.

Great pan, just a little to have for my wife to use, but I would buy it again as I do most of the cooking

Doesn't heat evenly on an induction cook top. Requires a lot more seasoning to make it useful.