Matfer Bourgeat Black Steel Round 10¼" vs Swiss Diamond Nonstick #6424

Anyway, with the 8 5/8", I used avocado oil about six times to try to pass the egg test, without success. On the 7th try, I had to take a phone call and forgot it was on the burner..

With such a heavy pan, you will inevitably have to grip it from both sides when emptying the food from the pan by tilting it. This will mean holding the pan with both hands and the grip designed to do just that will be as hot as the rest of the pan, so you will need oven gloves. You might even forget that the pan is hot, grip it to pour, and burn yourself (my wife has already done this).

The handle is long and seems comfortable, it has nothing but a wax-coating and can safely be used in the oven. It appears to be good quality, I have no complaints so far, just that its too big for my needs. Again, I'm returning it and haven't used it as it appears too large for my needs (1-2 people, occasionally 3-4) however if you do regularly cook for lots of people, this may be the pan for you. #Update #1 I got the 10 1/4 in size, posted a picture next to the 11 7/8 for comparison

Ask me in a year. I would not recommend this as your first purchase in the Swiss Diamond line. Better to get a smaller frying pan first.

Its heavy, just not as heavy as cast iron. I dont flip foods in it like I do my non-stick and my All Clad because they are light. I dont make gravies, or tomato sauces, chili, stews or roasts in my carbon steel. I could, but I go for cast iron or stainless as the better match, but out of 50 meals or dishes, based on how and what I cook, 30 of them would be in carbon steel, 10 in stainless, 8 cast iron, 2 in nonstick

It is a heavy pan and the opposite handle gets hot so you need a pot holder to move it. I love the large size and the depth of this pan. So far I love it. Time will tell for how long