OXO
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Rated 4.3/5 across 225 reviews — well received overall.
Customers find this carbon steel pan excellent for cooking, particularly praising its non-stick surface and ability to cook eggs without sticking.
Generated from the text of customer reviews
Excellent pan. Carbon steel is now my new favorite because of its heating performance. It heats and cools quickly, it cooks evenly. It can be rinced easily and burnt food can be taken off with a steel sponge easily. Non-stick but without a nasty coating. It's the best of all worlds. For camping, the detachable handle makes it easier to pack, plus it's lighter weight than a big steel or cast iron pan. Read more
On day one, the pan is capable of frying an egg, without oil, with no substantial sticking, meaning that no part of the egg is left on the pan when a rubber spatula is used to separate the egg from the pan and flip it. In this regard, nonstick performance is significantly superior to various pans, previously used, of stainless steel and cast iron. The detachable handle is a little wobbly, but, given the design, that's to be expected: if a wobbly handle is bothersome to you for everyday performance, buy a version with a permanently affixed handle. Most of my use will be without the handle attached. If in doubt, choose twelve inches over ten inches. Read more
Fantastic frying pan. Heats very quickly and cooks steaks, eggs, bacon etc. perfectly. I am so impressed with this skillet. I purchased this as a gift for my son, who cooks a lot with cast iron fry pan for steaks but I purchased this as it was lighter to move around and I thought it would be a fun option for him to take to college. I like this so much I am thinking I will purchase another one for us to keep at home! Great product and super easy clean up too! Read more
Love using this pan but the handle is very wobbly right out of the package. You just kind of have to put pressure on it while holding it to make sure it doesn't wobble or come out. Pretty decent at non stick though and gives a great seer on a steak. Wish they had some sort of carry case for it though for camping. Read more
Never have I seen so much fuss about a pan handle that, in my opinion, is well-designed—especially when you consider the intended use. First, it’s important to recognize that this pan was created with camping versatility in mind. The thinness of the carbon steel and the removable handle make perfect sense when you're working over a campfire or bed of coals. I’ve used carbon steel woks for decades, so I’m used to the lightweight, thin construction. It’s a different beast compared to the heft of cast iron from Le Creuset, Staub, or Lodge—or the more insulated feel of multi-ply kitchen cookware. Thin carbon steel conducts heat incredibly well in open-fire settings, and it’s much lighter and lower maintenance, which is ideal for outdoor cooking. That said, if you're buying this for home use and you’re unfamiliar with how carbon steel performs, you might be caught off guard. These aren’t your average pans. Personally, I love them. I own every size OXO offers, including the perforated version for BBQ use. On all four of my pans, the handle attaches securely and works exactly as it should. Read more
Carbon steel pans are such good things, much more forgiving, lighter weight, easier to clean than cast iron. Holds tge heat well too. The handle is ever so slightly wobbly because of the conversion mechanism but so far it works well. We like the small size too since we no longer cook for a family. It’s non-stick so got to get rid of the Teflon pans, & got rid of the stainless steel pan too even though it had 40 years of seasoning but the bottom was never flat (kind of rocked on the burner) as so many fry pans are these days. Hope we never have to replace it. Read more
Packaging laughable. Before opening metal to metal parts rattling. Put handle onto fry pan and not a secure fit. Read more
Carbon Steel Pans are amazing! It's like the old heirloom cast iron pan without the exessive weight and potential for rust. Pre-seasoned saves you from putting it in the oven at 400 degrees with a cooking oil coating the bottom of the pan and letting the oven cool down. You do, however need to scrub the protective coating for the protective seasoning off before using, or your food will taste like burn beeswax the first time (the coating that protects the seasoned coating is beeswax). I used dish detergent for this, but you are never supposed to use soap on these, and DEFINITELY NEVER EVER SOAK THESE PANS or you will need to strip it and season all over again. Get a rubber stripper for it - it's a weird black block of rubber, strange purchase, but it works like magic! CARBON STEEL PANS RULE! Doesn't matter for the pan itself which brand you choose. OXO is one of my favorite brands, and I love the detachable handle much more than the padded handle. Detachable handle doesn't get hot at all above the point where it detaches from the pan. Pre-seasoned is nice, but pick the brand and design you like the best. Read more
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