Copper Skillets

The pan itself is excellent as are all Sertado pans that I've ever purchased.I find however that well this is the essentially identical pan to the 10-in paella pan the handle on this is not comfortable to hold whereas the double handles on the paella pan make that a breeze to hold and maneuver.it's a little heavy for this handle on one side only like a light skillet would have

It transfers heat really fast, making our breakfast easy and fast. Be careful with maintenance and cleaning because it does have special care.Overall: really beautiful pan! Satisfied!

Received a stated

This is a very nice quality tinned copper pan at a great price point. It’s got good weight but it’s not overbearing and the handle is excellent because it stays cool and is easy to hang from a pot rack.It’s beautiful pan inside and out. The hammer work looks cool but can collect overcooked food if you’re not careful.If you have never used a pan like this, it takes some careful experience to get top results and non-stick performance and not destroy the tin lining.I not a pro chef but I’ve been cooking almost everyday for over 45 years. I’ve tried almost every frying pan brand and style you can name.Along the way, I have experience with both plain stainless, carbon steel, titanium (Hestan nanobond) and Lodge cast iron pans as well as all manner of nonstick pans from CIA, All Clad, Falk, Demeyre, Kila and Hestan to name a few.This Sertodo copper pan is just different. Never heat it up empty, always have oil or butter in the pan. The tin coating can melt between 400 and 450 degrees with the pan empty. Don’t overheat!The tin likes a lot of butter or oil. I use extra virgin olive oil mostly. The Sertodo is NOT a searing pan - it can’t take the heat. Use a Hestan Nanobond titanium or cast iron for high heat, searing or blackening.I’m using 1/2 the heat for the Sertodo that I normally use for a non-stick pan and I never leave the Sertodo unattended when it’s over heat.See the photos of the tin just starting to darken up - that’s normal. The copper will patina nicely or clean up shiny if you want. As you can see, I have a LOT of pans.The copper outside cleans up nicely with inexpensive Barkeepers pot cleaner. Don’t clean the tin inside other than with a soft sponge and soap. If you get food stuck, fill with pan with water and dish soap and warm the water on a stove for 10 minutes. It will wipe clean.Once you get than hang of this pan, it makes awesome omelettes. If you don’t have the patience for this sort of routine, work with non-stick pans. Hope this helps!