True completely toxic free cooking, true non-stick capable, and has no finish to flake. These are the nicest carbon pans. 12.5″ is perfect for most cooking. Serious restaurants use them all day everyday because of their attributes. Compared to similar brands they don’t seem to have manufacturing inconsistencies. They’re also cheaper than very good cast iron.
How to season?
1. Do it outside with a portable burner like this Iwatani portable burner. (just above simmer is enough on Iwatani – butane link) Wear an old shirt, you’re going to get a smell like someone working a fryer.
2. Put in Sunflower oil, spread it evenly. You can use a paper towel.
3. It should smoke for a bit, the slow down. Remove heat, wipe gently. It should have a brown coating.
4. Repeat steps 2 & 3 many times. It should be a dark brown. If it’s too hot the seasoning can come off.