Review on Delihom Carbon Steel Pan by Pamela Johnson

I am a long-time cast iron user. I bought this pan after yet another nonstick pan lost its mojo and I quickly became a fan. It acts very much like a cast iron skillet as far as the nonstick ability of the surface, but it's lighter to handle and heats up far faster. The pan overall has a solid feel to it. Like other reviewers, I used a socket wrench to attach the handle because the included wrench seemed flimsy. I haven't observed any leakage through the joint. I did the first round of seasoning before attaching the handle to ensure I wouldn't get any rust under it. The bottom is quite flat, with just a slight concave "crown" to it. I like to season in the stovetop method by wiping oil on with a paper towel and this pan was weird at first because it felt sort of rough and the towel was very black. After a few rounds, however, it started to smooth out and I didn't see any more black residue on the towel. It has held the seasoning well. I even (accidentally) left it overnight with water in it and I didn't see any rust. Overall, especially given the modest price compared to some of the other steel pans out there, I am extremely happy with my purchase.