French Style Steel Fry Pan, 8-1/4 Inch x 1-5/8 Inch

I really like this pan I looked at the seasoning instructions and like everyone else said 4 hrs at 350 to 400 degree in the oven and was thinking will it rust before fall cause I wasn't about to do that now.Then I was cooking on the grill the other day and it was still at 400 degrees when I was done cooking so in the grill it went and then checked it about 31/2 hrs later and the grill was down to 200 so I took it off and wiped it down with coconut oil and it sticks a little bit but it is getting better alittle color from being in the charcoal grill but no warping.Getting it was a problem though.Ok so after owning this pan for well over a year I am extremely happy with it no warping problems and nothing sticks in it.I can scramble eggs in it and wipe it clean after cooking great pan love it.

These fry pans have collected some bad reviews, and granted, the pans are not well constructed and of thin steel, but this is the second fry pan I've purchased. I first bought the 10 inch for my camper. After seasoning the skillet and using it in preparation for camping season, the pan quickly became nonstick and my go-to skillet. If you take the time to season the pans properly and are diligent about keeping them seasoned (as you would a good cast iron skillet) they are phenomenal in that they are nonstick without dangerous chemicals; they heat up very quickly; and for my needs, they are light weight and easier on arthritic hands and wrists. After most uses, all that's required is a wipe with a paper towel and the skillet is good to go. I own another carbon steel skillet that is made of sturdier steel with a braded handle, a much better constructed skillet, but I always reach for the Johnson-Rose first.

This is a lightweight pan, with relatively thin steel. The handle is welded, not riveted. Weight is 19 oz. Works with induction, including  Viking Portable Electric Induction Cooker 15x12-in. .If you want a heavyweight, see  French Carbon Steel Fry Pan: 10" .

Cheap Chinese crap, thin steel, poorly made, crooked handle, Have had a Vollrath carbon steel pan for 12 years, wanted a smaller size...tried to save money, got burnedWould not recommend to anyone

I've been using this little pan for a few months. I seasoned it like I season cast iron and I've had no problems. I haven't babied it at all. It is my go-to pan for cooking bacon and eggs, pancake, and sauteing vegetables. It browns steaks very well, although it doesn't have the heat-holding power of cast iron.All in all this seems like an excellent bargain pan. The fit and finish isn't as nice as some of the more expensive options, but it has performed well and I'm thinking about purchasing another one for campfire use.

I ordered this fry pan for camping, after curing it and using it on a camping trip, I brought it home and it has become my favorite pan for frying things. After curing, it is wonderfully non-stick. It heats fast and evenly, cools almost immediately when removed from the fire, and cleans easily with warm water and a paper towel.Update:There is a bit of a learning curve associated with using it, however, because it heats so quickly and cools just as fast. You have to be a bit patient and work with lower heat sometimes.Your mileage may vary, but this fry pan was well worth the price for me. After years of use, it is has displaced my cast iron for most uses....

Inexpensive. No Frills. Perfect.