Like lots of house cooks proper now, I’ve been on the lookout for methods to scale back the quantity of nonstick Teflon in my kitchen in favor of non-toxic choices. Sadly, I even have a deep aversion to spending cash, which regularly stills my hand earlier than I can click on “purchase” on a $100-plus ceramic skillet that—irrespective of how sturdy it’s—might scratch, chip, and want changing in a 12 months. I’ve additionally grown bored with lugging out my heavy forged iron pans each time I prepare dinner dinner, and regardless of my greatest efforts, I’ve accepted that my enameled cookware won’t be changing my egg pan anytime quickly. As so not often occurs*, I’ve discovered the one pan that solves all these issues: the OXO Obsidian Carbon Metal Frying Pan.

* I’d prefer to attribute this to my fortunate lady syndrome, however the truth that I spend all day writing and studying about cooking gear may have one thing to do with it, too.

Why I Love the OXO Obsidian Carbon Metal Skillet

The OXO skillet is definitely my second carbon metal pan. My first was the unseasoned Mauviel M’Metal, which aced our exams however daunted me with the accountability of forging its solid iron-like seasoning myself. I believe I learn editorial director Daniel Gritzer’s seasoning how-to a dozen occasions earlier than I felt assured sufficient to strip off its protecting wax coating and begin the smoky course of. Although my intimidation was largely unwarranted (it wasn’t laborious!), it did take a number of rounds of oiling and heating over a number of weeks earlier than I felt like I had a secure working patina.

In contrast to the Mauviel, the OXO Obsidian Carbon Metal pan got here pre-seasoned with pure cooking oils already hardened into an excellent, shiny black floor. It felt like a luxurious to have the ability to begin cooking on it instantly. After utilizing it for a number of months, I discovered the OXO’s baseline seasoning extra resilient than my Mauviel’s built-up one and fewer prone to diminish once I deglaze the pan or scrape off cussed meals bits.

One other main bonus of this carbon metal pan is its weight, or lack thereof. I can simply toss meals in it whereas sautéing, and cleansing it’s a lot simpler than wrangling a heavy forged iron skillet. Its carbon metal building means it has wonderful warmth responsiveness; it heats and cools a lot sooner than forged iron, too. The pan comes with a silicone-sleeved deal with, which retains the deal with cool whereas searing and may come off for stints within the oven or on the grill (the place the frying pan can deal with temps as much as 660°F). It’s so adaptable that it lives full-time on my range; after I sear pork chops or hen breasts in it for dinner, I wash, dry, and oil it in order that it’s prepared for egg responsibility within the morning.

I gained’t mislead you—this pan isn’t (and can by no means be) as nonstick as a Teflon- or ceramic-coated egg pan. It additionally gained’t at all times wash up with only a fast swipe of a sponge, as these pans do. That stated, I’ve watched numerous movies and browse a number of explainers on the right way to fry eggs in stainless-steel, and this pan (plus this information) has gotten me the closest I’ve ever come to reliably clear, over-easy eggs from a non-nonstick pan. 

Whereas a nonstick skillet makes frying eggs straightforward (however must be discarded as quickly because it will get scratched or overheated), I do know that if my yolks break or I bump the warmth too excessive, I can nonetheless take pleasure in my ugly eggs after which scrub my carbon metal pan, add one other layer of seasoning, and hold utilizing it for years to come back. 

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