Nature Carbon Steel Frying Pan

Carbon Steel will last a long time and is a safe/healthy non-stick with no Teflon / PTFE / PFOA. . It is NOT a spray-on coating like Teflon, it will not scratch off, and it works with metal utensils. I already have 2 carbon steel woks, and I love them, but you should remember that Carbon Steel is different from regular non-stick coating.My favorite skillet !Clean, smooth pan with no handle bolts sticking out to gather grease/grimeCool-to-hold wooden handle has great quality attachment to the panDurable - carbon steel and wood handle means this will last 10+ years if cared for.Fast heat / cook time - Carbon steel is relatively thin (but strong), and heats up really fast. Seared vegetables & meats are excellent!Easy to clean when you know the process (see below)1. Unlike Teflon, you need to "season" the skillet by heating with oil until lightly smoking, 2-3 times - you can buy pre-seasoned (blackened) for $20+ more2. Do NOT use detergents or a dishwasher to clean carbon steel because it will remove the non-stick coating created from the carbonized oil. But if you make this mistake - no problem, re-seasoning will fix it.3. Clean pan with hot water and a brush (bamboo is perfect) - nylon is good too if skillet is cool.4. I use my skillet almost daily, but if you want to store for a week or more, it is best to dry the pan and add vegetable oil to protect the carbon steel from rust.

This pan is perfect. Buy a Matfer or De Buyer for high heats and oven use as a cast iron alt. Other than that, buy this pan. It's lighter and more versatile like a nonstick pan, yet able to handle high heat and perform like the heavier carbon steel pans. Why? Because it is a carbon steel pan. Just less thicker gauge. It does have a wooden handle (which won't be able to enter an oven), but i am using this as a non-stick alternative. Properly seasoned, it is non stick and performs like my wok. Easy to take care of and will last a life time. At this price range, it's an easy choice over other models due to price and just overall quality. Make sure you learn how to properly season a carbon steel pan. There are steps to make this perfection. Thank me later.

I seasoned this according to the manufacturer's instructions and still had food sticking to my pan. I completely cleaned it and re-seasoned it like I would a cast iron pan in the oven three times and I still have food sticking to my pan.I was looking for a nice quality replacement for a favorite enamel pan that I had to get rid of and this definitely ain't it.

I really enjoy cooking with my BK Nature pan, it's crazy responsive, going from cold to hot to cold almost instantly. It works best with a gas flame where you can adjust the heat quickly.I am disappointed that the center domes upward as the pan heats so food has a tendency to flow away from the center towards the edges.I treat it like cast iron, just a quick wipe most of the time.I strongly recommend using a sharp metal spatula for foods that stick like eggs. If you use a blunt spatula it will rip the eggs instead of releasing them.Always use plenty of oil/fat for cooking for best results.

Before owning this pan, I've always used ceramic non-stick pans but they gets scratched so easily even when I try to be careful and I had to keep replacing them every year. Therefore I started looking for alternative option and finally decided on getting a carbon steel pan for its relatively light weight (comparing to cast iron) and the many praises that I saw about its non-stick ability.I do have to say that there is a small learning curve if you are transitioning from a coated non-stick pan to this pan (or any type of non-coated pan), but once you're familiar with how to use it, it will indeed have a great non-stick property and would be super easy to clean up as well! Initially I really wasn't getting much of the non-stick property that many people have talked about. I followed the tip that I saw online (or at least I thought I followed) of heating up the pan first before I start cooking yet sometimes it would work while most other times everything just sticks on the pan everywhere.However, one day I saw a video showing an easy test that you can do to check if you have heat up the pan enough before you start cooking, and I finally realized that while I did heat up the pan before I started cooking, I've never heat it up enough. Ever since I started heating up the pan properly before cooking, I've stopped having problem with food sticking on the pan.The clean up for the pan is also super easy; you do not need any detergent, just a brush and water and things come off easily. Even back when I was getting food sticking on the pan, I can always just take a steel wool and scrub it. That is another thing that I love about this pan - I can use any type of spatula or cleaning brush without needing to worry about scratching it.I picked this pan because it is one of the lightest carbon steel pan that I could find. I was hoping that I will be able to lift up my pan and food in one hand, and with this pan, that is not a problem. However, there is a trade off for its light weight and that is the thickness of the pan. It does still feel durable, but once the pan is heated up, it does distort a bit and won't sit flat on my glass top cooker and therefore affecting the heat conduction. Nevertheless, it doesn't seem to affect my cooking very much and since I wanted something lighter, this is a trade off that I will take. For people with a gas burner, this probably won't be a problem for you.Overall I am very satisfied with this pan and would definitely recommend for someone looking for a lighter weight non-coated pan, especially for someone with a gas burner.

I purchased this BK Nature Steel Frying Pan, 11', Gray because I love cast iron, and carbon steel pans are supposed to season and work very similar to cast iron, just weigh less. It is/was a very pretty pan. My first time seasoning, on burner level 2.5, it warped, right in the center, so now it can spin on the cooktop. :( It does heat fast; if using lots of oil food doesn't stick. It's not better for bacon than my cast iron. I am not sure if it is supposed to be seasoned and darkened all at once, or, if it is supposed to be allowed to happen over time. The seasoning has been very blotchy, not the nice circular darkening I've been seeing in videos or pictures. I really wanted to love it. I think I'll start the return process today.

Update: I reached out directly to BK Cookware and their customer service was awesome - they immediately sent me a new (pre-seasoned) pan. I have only used it once but it seems much better!Original Review: I have been using this pan for about a month and it is rusting. I followed the instructions and seasoned it with oil several times but when I did the pan discolored (which is normal) in a very uneven way (spots of dark/spots of light). I also expected the surface to become more non-stick the more I use it, but it is not. I had very high hopes for the pan but am quite disappointed. Would not recommend. Was hoping there is someone I could contact about warranty but does not seem to be.

Stop using those none stick chemical pans. Not good for you and your family's health .the coating eventually wear off and you are eating the chemicals , also with none stick , they do not recommend cooking on high heat. However , high heat is a necessary for a huge variety of dishes . .eWith a pan like this with proper seasoning it basically works as a none stick. Good quality, fast heating . Nice pan , I wish there is a bigger version of this . Will buy for sure.

The bottom of the pan becomes uneven as soon as it is heated.

I had high hopes for this pan but after a month of use it does not season or clean well (even though I followed the instructions)

This pan is a little hard to get seasoned due to it's slick, polished surface, but once seasoned it works well. I also appreciate how light it is and the comfortable handle. Fit and finish is good. Food always seems to taste better cooked on carbon steel.