So I thought I'd give these pans a try. Naturally I bought the smallest one first, just in case the whole thing was hype and I ended up with an expensive drinks coaster. It arrived, and I dutifully seasoned it exactly as shown in the videos - didn't skip a step, didn't cut corners, textbook stuff.
Time for the classic test: the fried egg. In the videos it just slides around the pan like it's on ice. "Yeah, right," I thought. So I did what I've always done - splash of oil, crack in the egg, then whack the heat on.
It stuck. Spectacularly.
Cue a bit of muttering and a rewatch of the other videos, at which point the penny finally dropped - you can't treat this thing like a non-stick. It's a completely different animal. Heat the pan first, get it up to temperature with the oil , then add the egg. Second attempt: egg slid around like it was auditioning for the advert. Sorted.
Feeling smug, I decided to push my luck with a rump steak. Best sear I've ever managed - and I mean ever, no ordinary non-stick has come close. Nothing stuck, not a scrap. The butter caught slightly and went a bit dark, but if anything it just added a nice nutty flavour, so no complaints there.
Then I looked at the pan, crusted with steak drippings and browned butter, and thought "right, that's the evening gone, I'm never getting that off." Ran it under the hot tap, one go with a soapy sponge, and it came up looking brand new. Seconds. Not even a proper scrub.
So yes - these pans actually do what they say on the tin. Well played, Stryde.
