OXO Obsidian Pre-Seasoned Carbon Steel, 10" Frying Pan Skillet with Removable Silicone Handle Holder, Induction, Oven Safe, Black

This was my first carbon steel utensil and I have been using it everyday since I bought it, usually for breakfast. It's perfect for 1 person meals. If you plan to cook two pieces of steak at once or 2 salmon fillets or anything equivalent to those portions - I would suggest you go for a larger size. But don't even think to divert from carbon steel!

Bought for husband and he is obssessed

Es.muy bueno este sartén, funciona perfectamente en estufa de gas, hay que leer las indicaciones para no afectar su funcionamiento.

This was a fine crepe pan. It also let me fry eggs without too much complaint, I seared some skin-on salmon on it a few times as well. If you are familiar with re-seasoning your carbon steel, which you will eventually need to do if you use it for anything other than crepes, this can be a helpful part of the kitchen for decent value.

I used this pot once and the coating came off! I guess this is supposed to happen but where does the black stuff go? Needs to be re-seasoned

I do a ton of stir fry cooking. Having a GE induction burner stovetop really limited my options for wok cooking so I’ve been using a t-fal nonstick skillet. I’ve tried an expensive French carbon steel wok and due to the sharp angle between the flat bottom and the side, it did not work well at all and it was very heavy. This OXO wok completely changed the game — it is light with a huge flat bottom to pick up heat from induction, and has a nice curve on the side that makes cooking and cleaning super easy. I didn’t think creating “wok hei” was possible on induction until I used this wok. Of course it’s not true wok hei without flames, but the wok’s instant response to heat from fully blasting to turning down to low heat to add seasoning is incredible. I’ve made restaurant quality fried rice cuz the wok heats up so hot. For anyone looking to buy an induction burner compatible wok, look no further. Skip any woks that have a small bottom - those will only work on gas burners. Maintenance is no different from any carbon steel cookware - no soap, use a bamboo wok brush and boiling water, then heat up to dry every time you finish cooking (or it’ll rust!). To make it nonstick, use the basic wok heating guideline of heating up the wok till smoking then turn heat down and add cold oil. Even my 12 yr old is loving cooking eggs in this thing. The price point is also another huge plus! HIGHLY RECOMMENDED!!!