De Buyer MINERAL B Carbon Steel Fry Pan 14" - Professional French Cookware for Searing, Sauteing & Frying - PFAS, PFOA, PFOS Free - Perfect for Home Chefs & Restaurant Use - Made in France

I started my cooking journey with non-stick pans, then moved to the Analon/Circulon thing, and then cast iron. The cast iron is great for retaining heat and, once seasoned, being non-stick, but it's so big and heavy, This wonderful steel pan heats faster than cast iron, retains heat wonderfully (even if not as great as cast iron), and seasons to a wonderful easy to clean finish.I cleaned the new pan and used a beeswax blend for seasoning cast iron and carbon steel three time (per the instructions) and it's beautifully seasoned. I used plastic and wood tools at first to build up a good seasoning (without scratches), but metal utensils are used as needed. A set of 5 of these weighs less and takes up less space than 3 cast iron pans (almost only 2), plug these heat so much faster and season much easier. I still keep my cast iron pans and use for pan pizza other oven bound dishes (these pans are oven safe, but no where near like cast iron).All in all, I love these pans. I started with two specialty pans (an omelet pan and a cute little one for a single XL egg) in case I didn't fall in love, but I ended up buying two more. These pans are amazing and appear to be built for the long haul.