OXO Obsidian Pre-Seasoned Carbon Steel, 8" Frying Pan Skillet with Removable Silicone Handle Holder, Induction, Oven Safe, 1.8 Liters, Black

It’s been half a year since I bought the pan, and it’s the best pan I’ve ever used. It was nonstick from the start, and now that I’ve built up more seasoning, it’s even better. Eggs don’t stick; burgers get a good char; I can crank up the heat to char eggplants. I’ve even cooked tomatoes in it and it’s just fine. Clean up is easy too: I love that I can just rinse with hot water and put it back on the stove for the next meal. AND, it’s much lighter than cast iron pans of the same size. Don’t let my cast iron pan hear it, but this carbon steel pan is my favorite.

I really like how light carbon steel is compared with cast iron. This oxo one is excellent - much better than another brand carbon pan I have. The seasoning on this pan is pretty good to begin with, but gets better the more you cook with it. I can use metal spatulas on it, and even scrape the pan with metal, with no damage. The pan is so light to lift and remove food. Carbon steel is like a high-maintenance cast iron - you do have to baby it, especially in the beginning as you build up seasoning. Always scrub with soap and water to get to a smooth surface after cooking (the idea that you don't use soap is a myth!), and then lightly apply a thin layer of oil with a rag/paper towel to prevent rust. To prevent sticking, always pre-heat the pan thoroughly to medium-high, then turn the heat down to whatever temp you need. This pan cleans easily, even when I've burnt the occasional item. As I've cooked, it's gone from a medium gray color to a deep black that rivals Teflon for how non-stick it is.

It behaved poorly and customer support has been even worse. I wrote the following to Customer Support along with a picture of my problem: I'm a long time very satisfied OXO customer. However something is wrong with this pan. The dark black material blistered up from the bottom of the pan and looked and acted like paint. I removed a lot of it with careful scrubbing. No amount of scrubbing will remove all of it. I have a pre-seasoned Carbon steel wok that has none of this behavior. Your help and consideration appreciated in advance, I received a response that said OXO was not handling warranty claims and I should contact the manufacturer at the link provided. This caused me to have to put in all the information OXO had and start over with the manufacturer. The manufacturer's response was NON RESPONSIVE in the extreme.

This is a very nice carbon steel pan. It sits flat, is well balanced, and is surprisingly non-stick even in its first use. I have cooked on cast iron and clad cookware for years, but this one has a spot in the lineup and has become my go-to for eggs and hashbrowns. I very well might get the 10" for other types of food. Bottom line, I'm picky about my cookware and can say without reservation that you don't need to spend $100+ on a carbon steel pan for it to be good. This one is.

People complain about the seasoning changing color. It does but it doesn't effect the performance of the pan. The patina has been very high performance searing and releasing meat, potatoes, even eggs. The pan is thinner steel, especially in the sides than the big name carbon pans from Europe. The base is thicker than the sides. But this holds back some of the performance in sear and heat retention of those more expensive pans. the extra steel and difficulty in forming is reflected in the higher price of those pans. I like the silicone grip. I like the more natural handle angle. The European pans have some steeply angled handles. This is a good buy. You'll have to hold back the heat a bit with the slightly thinner pan. It's not the best carbon pans but it is a GOOD carbon pan. 5 month follow up. Patina continues to darken, releases food well. I did home fries and eggs over easy this morning for breakfast and it cooked great. No sticking, no burning can't complain.

I love this little pan. I got the small one. Does fine for breakfast for 2 or 3. Fits 3 patty suasages. Deep research I heard someone say it’s enameled, but I really don’t think so. A trick with these pans is not to hot and let it sizzle and it will release the food. I haven’t had sticking problems. Keep it oiled and a couple oven seasonings and the petina is coming along nicely. Has a kind of blue sparkle to whatever seasoning this is which does wear off patinas nicely. The seasoning they use is holding up real well on all the non sizzling surfaces.

Carbon wore off and pan rusted. Handle rusted. It is nice and heavy and seems like a good pan right up until it rusts. I tried seasoning several times but rust comes back. NOPE!

Becoming concerned about using "forever" chemicals like Teflon I decided to replace my pan with carbon steel. And indeed the first few times I made eggs in the pan it was incredibly non-stick right out of the box. I was impressed! I had treated my Teflon pans gingerly, only using silicone utensils in it, moderate heat, only eggs and fish. But then I thought I could do more. Carbon steel is supposed to allow you to sear meat. Big mistake. After just one pork chop I could see the seasoning seemed worn away in parts, and sure enough eggs now stick. I wish I had just treated it like a Teflon pan and reserved it for eggs and fish, the seasoning may have lasted.

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!

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

Die Stahl- und Aluminiumschichten sind komplett delaminiert, bei erster Nutzung blähte sich der Boden auf und die Pfanne hat so gut wie keinen Kontakt mehr zur Kochplatte. Kompletter Reinfall. Leider als Weihnachtsgeschenk gekauft und dadurch das Rückgabedatum versäumt, Hundert Euro in die Tonne.

Comes with a bit of pre-seasoning but gets even more non stick just with regular use. Recommends no soaking but have found that a short soak quickly gets rid of anything stubborn and doesn’t seem to do any harm. The pan surface is smooth unlike some others which have a grainy surface and this feels less sticky.

I bought the 8” pan to see if I would like it. Haven’t used it enough yet to see how nonstick it is, but definitely with almost no oil, an egg didn’t stick. I think it’s going to be a great addition and will be getting rid of some of my nonstick pans. I will probably buy the 10” soon.