Traditional Round Skillet

The black satin enamel inside has held up beautifully through daily stir-fries—no staining or sticking even with sticky sauces. It heats evenly enough that I've stopped babying it around the stove, and cleanup is just a quick wipe.

Got this for searing steaks and the black satin enamel inside browned them beautifully without any sticking. Heats evenly across the whole pan, no hot spots at the edges. Already used it three nights in a row.

The satin enamel inside makes cleanup almost too easy—even after searing a batch of chicken thighs, a quick wipe and it’s done. It heats evenly across the whole surface, so my stir-fries actually sizzle instead of scorch in one spot.