If you've been considering a skillet, don't wait a moment longer. The caramelisation during cooking is better than any other pan I have. Steaks, sausages, onions! Eggs get a lovely crisp around the edges. Looking after it has been easy too.
Very little sticks. Quick wipe with hot soapy water and then immediately dry after. Job done.
Next week I am going to try using it for pizza and tarte Tatin.
by planet_pulse