Bests & Worsts Reviews from Amazon

Great pan so far, but egg quality non stick hasn't been as easy as I would have hoped. I tried seasoning with Flaxseed oil in the oven and found this to be sooooo tedious. After 6-8 layers, I had a surface that wouldn't even sear a steak properly. In the end, I went with the method of cooking salt, potato peels, and oil on high head until everything was nice and burnt (American Test Kitchen style). This produced a somewhat blotchy, but nice and smooth seasoning after the first round. I wonder if my results would have been better if I had done this method from the start (just bought two smaller pans, I'll update when the seasoning is done). I seared some short ribs the other night for a crock pot dish and WOW did it function well!!! Beautiful crust and 100% smooth non stick. Way better than my cast iron, it seriously surprised me how slick the pan was. I think these pans, like anything that requires a seasoning, takes time to come into it's own. I would definitely buy this again, if not just for the meat searing capabilities. My grill will never get used again... UPDATE: I seasoned the 8 5/8 in. pan last night using the oil, salt, and potato peel method....PERFECTION. The seasoning is by no means perfectly even, blotchy, but perfectly smooth, and scrambled eggs didn't even think about sticking with just a little butter. I think the uneven look of the seasoning is actually really nice, and gives the pan character. In the end, its performance is what really matters. Here's a step by step of the SEASONING PROCESS: 1) Peel enough potato's so the skins can cover the bottom of the pan. 2) Add a lot of salt, I used Kosher, but I think any salt will do. 3) Add the oil of your choice, I'd recommend canola or vegetable, I used crisco shortening, but any will do. Don't add too much oil (you don't want to deep fry your potato peels), just enough so that it will pool slightly when you pull the mixture away. That being said, air on the side more rather than less. 4) Crank everything to HIGH heat and start burning, yes BURNING. 5) Stir constantly, getting the sides as well. As you start to get smoke and the potato's start to really brown, turn the heat down to MED-HIGH. You want to burn the peels and oil together in the pan, creating the polymerization that makes the non stick surface. As the burning starts, you'll notice your pan really begin to change color. My thought is that if you want a more even coloration with the seasoning, turning down the heat to MED, MED-HIGH during this stage, stirring CONSTANTLY, and maintaining even heat and oil coverage will help to keep the seasoning even and uniform. Don't turn the heat down low enough that the burning stops however, this is key to the creation of the seasoning layer. 6) When everything is nice and burnt in your pan, and the seasoning is clearly adhered, dump everything and QUICKLY rinse the pan out with HOT water (keeping the temperature shock to a minimum). Wipe with a wet soft sponge or kitchen towel to get all the salt and potato peels out, then apply a very, very thin layer of oil (I use crisco shortening) to keep everything nice and greased. 7) Set aside and let it cool, the oven is ideal as it will keep the residual smell to a minimum and help the pan normalize a bit slower, which may help the seasoning adhere better. I did this outside on a high btu camp stove I have. The smoke is THICK, and unless you have very good kitchen ventilation, I would recommend doing this outside. A grill will probably work in a pinch. Again, this will fully smoke out your home.