Stargazer Cast Iron makes cast-iron skillets with a machined cooking surface and a secondary handle. We got the 12" skillet recently. Much smoother than Lodge, and the 2nd handle makes a big difference.
https://bluskilletironware.com/shop/7-fry-pan-cgk32-sjals-2nhb6-zl73y-68grfIf you cook en masse / for a family then you’ve figured out that a stack of pans is a commodity worth having. I went with de Buyer carbon steel pans:
https://www.debuyer.com/en/454-steel-cooking
Their Black Iron pans are the thinnest and work best on gas.
The Mineral B pans are thicker and won’t warp as much on induction, where you really need to be flat bottomed no matter how hot the stove. The “beeswax” thing feels like bullshit but who cares.
Carbon steel is everything you want from a cast iron pan but without worrying that it will crack, much better heat distribution, and a fraction of the mass.
Cast iron takes way longer to heat up, so it too can achieve similar heat distribution - just in four times as long.
Thanks for sharing that link. Their prices seem very reasonable for family cooking! Also, continuer sans accepter on the cookie pop up made my day.
Carbon steel’s lighter than cast iron and usually polished when new. Once seasoned it’s seasoned there’s no problem cooking eggs or the like.
It’s just a little bit easier to live with which is why they’re so widely used by professionals.