Spring USA 8481-40/28 Blackline SwissSteel 11" Fry Pan

We love this pan. Yes, it is heavy, but for cooking just about anything it is the best pan we have. We also have top of the line All Clad pots and pans and have used them happily for a number of years. However, for searing meats whether they are steaks, pork, chicken or lamb or other this pan does the best job of any pan we've ever used. Salmon comes out beautifully too, as does other fish like halibut or rockfish. Just a little bit of oil in the pan, making sure the pan has come up to temp (it takes a bit of time because of the mass of the pan), and then add your meat or fish. Doesn't take long 3-4 minutes. Once seared we put the pan in the oven on 250 or 300 to finish the dish off. Very easy to control the outcome. Outstanding. Stir-frying vegetable work better in this pan than in our wok. We have an electric range, no gas, so I think the heat is distributed better using this pan on our electric stove than for the wok. I highly recommend SwissSteel. In fact when I finish this review I am ordering another pan, probably the 9.5".

This pan was much heavier than I was looking for. I wanted one that would cook omelets stick free. Don't know yet how stick free it is. Very strong and sturdy. If I re-ordered, I would look for something with less diameter and about half the weight. Looks like a fine quality product. Just too big for the omelet cooker.

Blackline carbon steel is the way to go. Mostly replacing my cast iron. Beautifully made. Avoid Matfer as it is far inferior.

I own 8 of these pans.. 8", 11" and 12"! I am the chef for a very large private bison ranch and we use these pans every day all day long! I prefer them to our cast iron pans for several reasons. 1. These pans are very heavy, and we can leave them on the heat all day long w/o worrying about warping or fractures . My burners run at 22,000- 25,000 BTU's. 2 . We can clean these with hot soapy water and not worry about removing the 'season' as you would cast iron. 3. This pan is great for searing! The high sloped sided means you can tip the pan and baste your proteins, ensuring a nice even crust. The long handle means you can distance your hand/folded towel away from the high flame. 4. Smooth flat surface performs better then newer cast iron . Yes, these big boys are heavy, and I am a petite female these are the only pans we buy now. The draw backs are: the handiest are skyways hot, do use a folded towel. Be prepared for am learning curve, these pans stay smoking hot for a long time.. Learn to cook on a medium heat.. Lastly, when I am not in the kitchen and we have guests/hunters use my kitchen in my absence The pans disappear... No one takes my gorgeous handmade knives.. They 'borrow ' these pans. But if you are ready to use some REAL professional cookware, thses American made pans are the only pans I buy. Honestly, best life time investment you'll ever make.