Wow!!! Took me some time to purchase this pan, therefore am even extra happy with my purchase. Especially because in my house we love cooking.
The HCookware frying pan exudes quality from its flawless look to its solid feel. It heats evenly, cleans effortlessly, and is an absolute joy to cook with. A fantastic pan that will sure make every use a pleasure.
We are used to cook with iron pan and will now continue to use both.
Highly recommend.
Stephanie Ralainarivo

The first time I used this product, it took a bit to get the hang of it and season it properly, but I now use it every morning for my scrambled eggs and sunny-side-up eggs. Works great also for stir-fry veggies!

I've been cooking with this carbon steel pan for about a month now, and it's honestly become my go-to for almost everything. What really sold me is how it gives you that amazing sear <3 The heat distribution is spot on and cleanup is easy once you get the hang of proper preheating

I’ve had this carbon steel pan for about a month now and it’s quickly become my go-to. It heats up really fast and gives such a nice sear on steaks and veggies. After just a few cooks, it’s already starting to get that natural nonstick feel. Solid quality too, feels like something I’ll be using for years.

I'm an avid home-cook and have used many cast iron pans for searing and what I love most about this pan is that it gets the job done just as well but it isn't as heavy. As a person with not the best upper body strength, this was a god-send. Plus, it heats up and cools down quickly and has a smooth surface so easier to clean. I use this carbon steel pan for steaks and salmon (pictured) that gives me a great sear that I love (the wonderful hissing sound when the protein meets the heated pan!). I would highly recommend this pan to anyone who loves to cook seared protein. The trick is to ensure the pan is heated, similar to a cast iron or regular steel pan, before adding stuff to the pan or it will stick. Also, let the meat/fish sear for some time before flipping it to give it time to produce a crust, or it will stick. My two cents :)