I chose this pan because it's non reactive and I can make a simple tomato base pasta sauce and other acid base sauces. This pan fits it all, spreads the heat because it's 5ply and simmers the sauce all the way out to the edges of the pan. I simmer the sauce waiting for the water to boil, cook the pasta and within 25 minutes or so I add the pasta to the simmering sauce and it's ready. The reason to use a non reactive pan is the vinegar in that recipe. If I were to try and make either of these dishes in my carbon steel pans I would end up taking off the seasoning that those pans need to make them cook like they're non stick. This pan handle all those need and more. It's large and fun to cook with. I would recommend this pan to anyone that is looking for a non reactive pan, you won't be sorry to have this pan in your repertoire.

“The pan works very well to cook vegetables as a “stir fry” pan, similar to a wok. The steel is thinner than their other pans and heat up quickly, and cools quickly, enabling you to control the tenderness of the vegetables. We use it to cook sliced carrots, peppers, squash, green beans and onions in a coating of olive…

Top of the line pan! First thing I noticed when I unboxed this great pan was the heft, very sturdy, and solid. I actually measured the side skirt and it came to 2.8mm with a ball micrometer. To wash the beeswax off was easy, heated of a pot of water to boiling and submerged it and washed it with a sponge, too a minute or so, now the seasoning was easy as well, filled the bottom with vegi oil and heated it till it smoked, after it cooled I poured the oil in a pudding bowl, wiped the oil around the pan, did that 3 times , so I did the egg test, perfect the first time out, very pleased with the quality of this pan. Viva La De Buyer!

I chose this pan because it's non reactive and I can make a simple tomato base pasta sauce and other acid base sauces. This pan fits it all, spreads the heat because it's 5ply and simmers the sauce all the way out to the edges of the pan. I simmer the sauce waiting for the water to boil, cook the pasta and within 25 minutes or so I add the pasta to the simmering sauce and it's ready. The reason to use a non reactive pan is the vinegar in that recipe. If I were to try and make either of these dishes in my carbon steel pans I would end up taking off the seasoning that those pans need to make them cook like they're non stick. This pan handle all those need and more. It's large and fun to cook with. I would recommend this pan to anyone that is looking for a non reactive pan, you won't be sorry to have this pan in your repertoire.