BALLARINI Professionale Series 3000 11-inch Carbon Steel Fry Pan

This is a beauiful pan! The 9.5 inch pan. I have a De Buyer French pan in the next size up as well. Both these are wonderful saute pans. In most respects I would prefer the Ballarini pan, but in a few respects I might prefer the DeBuyer pan. Both however are wonderful. I think the Ballarini pan achieves absolutely the perfect turn and height of the sides for the size of the pan. The DeBuyer pan has higher sides relative to the bottom surface. As far as a pan for omelets is concerned the Ballarini pan is ideal for making a French rolled omelet in the 2 to 4 egg size. For that purpose, there is little possibility of it being improved on. It is also the perfect pan for making Italian Fritattas or the famous Torte Espanole from potatoes and eggs. The form and height of Ballarini's pan sides are absolutely perfect for flipping, and sauteing. It is somewhat better in that respect than my particular deBuyer pan.With regard to seasoning, I found it slightly easier to season the DeBuyer pan, which also came as raw steel, not nitrided. I would like to see Ballarini offer this same pan in a nitrided ("blued") vesion. Nitrided carbon steels seem to me to give a more durable carbonized coat upon seasoning than does bare carbon steel. They also seem to be a little easier to season and tend to give a move even seasoning of the surface. The one nitrided steel pan I own was very easy to season. Nevertheless, once either the Ballarini or DeBuyer pans, are properly seasoned, these are lifetime non-stick pans and the equal of the best saute pans you will ever own. Another nice feature is that these pans can go into very hot ovens. There are no polymer handle parts to be damaged. A disadvantage, however, of these professional steel pans is that the high long handles will make it impossible to fit these pans into most toaster ovens and they may not fit as close as needed under the broiler of you main oven. These pans can always be refinished and re-seasoned, and that makes their useful lifetime essentially unlimited..There are different carbon steels used by different pan manufacturers. Carbon steel alloy, sometimes called mild steel, is the most common kind of steel, it is used for nails, for example. Carbon gives the steel malleability, something hard brittle cast iron lacks. The malleability imparted by including up to about 4 % carbon in steel makes it much easier to form manufactured item such as cooking pans out of sheet steel. The main drawback of carbon steel is its susceptibility to rusting. That's were "seasoning " comes in. Seasoning is a way of applying an adherent coating of crosslinked and partially carbonized organic (in the chemical sense) coating to the steel. The carbon steel Debuyer uses is slightly easier to season than the carbon steel Ballarini uses. I wiish Ballarini would tell us in their packaging the nature of their anti rust coating applied at the factory to prevent rusting and keep the pan surface bright before it is sold.. If it is beeswax, then there should be no reason to remove it before seasoning the pan, because Beeswax is soluble in hot cooking oils used to season carbon steel pans.Let me make an additional comment here regarding stainless steel pans as some have commented that their seasoned carbon steel pan is easier to clean than stainless steel. There is a natural tendency to think that since stainless steel doesn't have to be seasoned why use carbon steel if stainless is available. Stainless steel has its place in cooking. But is can't replace seasoned carbon steel. Here is what everyone shopping for pans needs to keep in mind. Protein has a great affinity for steel whether stainless or carbon steel. It has less affinity, however, for some stainless alloys than others, but eggs will stick to steel! So uncoated stainless steel pans make lousy pans for cooking eggs! Seasoned, carbon steel or cast iron pans, on the other hand, become non-stick when eggs are cooked in them because protein dies not stick to elemental carbon nor to crosslinked vegetable oil, i.e., varnish. Also, seasoned carbon steel, or cast iron pans can also be used to cook acidic food such as tomatoes or butter sauces acidified with lemon juice, etc, provided the cooking is relatively brief and not prolonged.. You just can't store, or simmer all day long, acidic foods in these pans even when they are well seasoned. There is, however, absolutely no problem "deglazing" a properly seasoned carbon steel saute pan with wine or vinegar.Both stainless steel and seasoned carbon steel pans have there place in cooking, but they are not entirely interchangeable. And if you have lighter, and therefore more convenient, seasoned carbon steel Ballarini pans, you'll never have to use your clunky, wrist-breaking, cast iron skillet again for sauteing or frying. These pans are not only practical, but they are also beautiful in the eyes of anyone who appreciates top notch functional design.

Over the years I have slowly replaced my cookware from the "College Apartment" non-stick pans to solid cookware for people who enjoy cooking. I have picked up a number of stainless steel, and copper, and carbon steel skillets and pans that I use inside, as well as cast iron skillets and pans that I tend to use on my outdoor grill. I found myself looking for an everyday carbon steel saute pan that I could basically abuse and it would stand up to the workout. I came across the BALLARINI Professionale Series 3000 11-inch during one of my Amazon ventures, and put it in my "Wish List" to think about a bit more because the reviews were good, but the lower reviews made me pause. About a week later I got a notification that something in my list was 50%, which happened to be the pan. I figured at that price why not take a chance.Overall the pan is quality made. Then handle doesn't get hot on a gas stove top, and the pan is heavy enough for you to know it can be shaken around and beat up a bit on the bottoms and side. And if you now how to toss your ingredients while you cook, you have no trouble controlling the food. It does come with a coating that will not come off with a simple cleaning with dish soap and a scrubber. In fact I ended up using a power scrubber and Comet cleanser to get it down to the bare metal I was looking for. As for seasoning the pan. I have 4 different carbon steel pans, and I knew it would not season like a cast iron pan. In fact if that is what you are hoping for you will probably not be happy with the look of this pan... at first.As with all of my utilitarian carbon steel pans, the more you use them, the darker they get. You do need to season them from time to time and it will transition from silver, to bluish and yellow and finally a nice dark color. Along the way it will be non-stick, if you are treating it like a well made pan. i.e. do not start the pan on high heat. Start it at medium, heat it, add some oil, move the oil around to coat it. Maybe wipe it around, add some fresh oil and start adding your flavor (basil, garlic, etc.) and cooking. I stress this is a saute pan, and it is not a sauce pan, or something you should be boiling water in. Also, if you treat it like a general non-stick pan you are not going to have a good experience. Just like with stainless steel, or copper pans, you will most likely need a lot less heat to make the pan perform the way that you expect it.Also.. when you are done cooking, cool it down, wash it, dry it, stick it on a burner for a minute to really dry it well, and let it sit on the stove overnight so there is no water left on it.