BKNature Steel Frying Pan, 10', Gray

Heats up quickly and pretty much wipes out clean. Getting better after each use. I think it will end up being my favorite pan.

Me gustó su construcción, muy práctica para saltear carnes

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.

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.

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.

I've had this pan for almost a year now. It gets used almost daily on a commercial gas range. I was a little skeptical that a pan this thin would hold up but it has been spectacular! Once seasoned, it has been every bit as good as a non-stick pan. The weight makes it handle extremely easily. It cleans up well. I use this pan for everything from eggs to searing meat. Even after all of the abuse it has taken, it is still as flat as the day I got it. The handle does get a little loose here and there but all you have to do is stick a philips screwdriver in the hole in the end of the handle and tighten it up.10/10 would recommend!

Get a preseasoned one, this can't properly be seasoned

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.

This pan is relatively light, and the material is nice. But the cooking surface is not flat, which can make it hard to season properly. When I drop an egg in the middle, it'll always go to the side.I wish it was flat ....

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.