Matfer Bourgeat Black Steel Round Frying Pan, 11 7/8" vs Scanpan Classic 12.5 Inch Fry Pan

I had to scour with a soft scrub sponge and re-season to get it back to useful. Some of the work is on my end, finding the right flame level and amount of oil to get the results I want without searing things to the bottom. But this tool requires a lot of maintenance. It's equivalent to taking care of a cast iron pan: wipe / scrape / rinse with water to clean, heat dry it, give it a light oil coat when its dry

gotta love when your egg or whatever slides to the side of the pan because the pan warped. I assume this is because the metal in the bottom of the pan is too thin.

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

Sometimes I forget to put butter in before the eggs and they're harder to get out but not terrible. The 9 1/2 inch is a good size for most of what I make, but I also have the Scanpan Classic Everyday Pan for bigger things. The weight is a huge difference - this one is perfect, while the big Scanpan is almost painful to dump things out of, so I have to scoop it out. I recommend this pan as an alternative to Teflon, although it apparently still isn't completely non-toxic