Viking Non Stick Frying Pans, Blue Carbon Steel Kitchen Cookware, 10 and 12 Inch, Black

I bought this one after buying several other brands. I have weak wrists, and the other brands were just TOO HEAVY. This brand was a little lighter, and it helped me a lot. The quality, the quality construction, and the more comfortable handles especially, made these pans my new favorites.P.S. When I went to "season" these new pans, but noticed that it says on the box, "Pre-Seasoned," so you don't even have to go through the trouble of doing this as with other carbon steel pans. I pan fried a ribeye steak with it tonight, and it was the same as using my Teflon pan, only much better and safer. Teflon is highly toxic and all of my old "non-stick pans" went directly into the trash. These Vikings are my "go to" pans, from now on.

These pans are the best! I went from long time use of tri-clad stainless to these carbon steel pans and what a wonderful difference! And my husband, the breakfast cook, absolutely loves them for eggs!As indicated, they do change color a bit, but we are giving them a workout and are so glad we purchased them.They are terrific!

This was the worst purchase ever. I bought these a while ago, I used the smaller one and it seemed to cook fine, but then I went to clean it with nothing more than Dawn and a sponge and I noticed the pan became discolored. I had then air dry, the next morning when I flipped it over, all RUSTED! I can’t believe I spent this much on useless junk. I trusted the Viking name, but never again! Photo one shows discoloration. Photo two shows rust spots the next morning.

I’ve been using cast iron pans for 40 years, and for the last 2 years, I’d wanted to try out carbon steel pans. After researching the different brands sold in Amazon, I finally decided to try the Viking brand even if they are not made in France or USA due to their price point and a comparison/pro&con on the reviews of these and their European and USA counterparts. I just love most everything about my new pans. They arrived well packaged and in perfect condition. Washed them and scrubbed them with scotch pad, soap and hot water. I dried them up immediately, and after 2 rounds of polymerization in the oven (1 hour each) using avocado oil, they were good to go. I must say that I am happy with their performance, although heat distribution is not perfect and adjusting the fire is a learning curve being so usted to cast iron cookware. I’ve grilled tenderloin, and ribeye steak, cooked flour tortillas, made quesadillas & asian pancakes, and the results were pretty nice! As far as anti adherence goes, I didn’t have to wash the pans, as there was barely anything on the bottom of the pan. I just wiped them with a paper napkin, and my new pans were ready for next use. I love to see my carbon steel pans on my stovetop right next to my old cast iron ones just waiting to step in for my next culinary adventure. Yeah!

The media could not be loaded. This is my first experience with carbon steel. I chose this Pan because of name recognition and it was priced fairly between us competitors. This Pan is fantastic. Yes, it was a pain to get it seasoned. 3 hours of heating and oiling. It started working for me once I realized to add like two table spoons of vegetable oil then let the towel saturate and kinda buff the pan at temperature till you see a coating. Let cool. It took me 4 times. Till there was no more coloring on the towel. Yes I did my best washing the pan first. That beeswax is a pest. That stuff is stuff. I also like how the backside is coloring too. The included photos show. Day 1 was a good day.$60 Buy it. Vicking is a commercial manufacturer and it shows. Sturdy intuitive. Cookware

These pans are great, I like them better than non stick pans. I've had them over 7 months. Once seasoned they are non-stick with a little oil. If the season gets scratched or flakes off you just need to clean off the seasoning by scrubbing it off, then season again. I've done this a few times. I occasionally add a thin coat of avocado oil to add to the seasoning. They aren't as pretty as a new Teflon pan, but you don't have to worry about the chemicals, just a little bit of work and time.The photos attached are from the seasoning process 7 months in.

A great combination of light weight materials and over time, a built up nonstick surface. I purchased 2 sets.Hand wash them Everytime for best results. Don't leave them in the sink dirty, they will clean up easily when warm.

No matter how much seasoning I do, everything sticks. I followed directions perfectly. Reseasoned. Reseasoned again. I only cook on low to medium, and food either doesn’t cook at all or burns. No happy medium. I’ve never been more frustrated with a set of pans. I kept trying, they kept failing. It’s 6 weeks later, too late to return. Box is long gone.