****** - Verified Buyer
4.5
I have tried and owned many frypans/skillets from major well known brands with a variety of surfaces, non-stick or otherwise. Also owned several woks too. I cook Chinese food often and use high heat routinely. There is only one non-stick surface that can tolerate this without eventual damage and you see this in most authentic Chinese restaurants and it's cast iron. Most real cooks know this already. The only problem is it is too heavy.For example, the expensive Le Creuset and inexpensive Lodge pans are great but too heavy to lift and have hot, short handles. However, that is where this pan excels. It is much, much lighter, tolerates the high heat and a seasoned surface is truly non-stick lifelong. Just don't use soap (or a tiny, tiny amount if needed) for cleaning. Instead, an abrasive pad to get any food particles off (rarely needed after it's seasoned) and only soak in water without any soap. Usually, I just swish with an abrasive scotch pad/sponge and dry it with paper towel, takes only a minute. But, I did spend a few months seasoning the pan with the above instructions. Now I fry rice without any sticking. I have both Le Crueset and this IKO skillet and I reach for this one 9/10 times. Marvelous! Don't let the low price fool you, it is high quality.
