Is that an induction cooktop or radiative cooktop?
AEG induction “22cm” 3600w is the biggest
Looks great, Pertti 
That country pan is basically a large saucier and it’s highly versatile, just like a wok is.
3-4 years ago when I bought my first sauciers, I only thought they would be useful in 20/18/16 cm sizes fir sauces, but my 2 x 24 cm sauciers (M’Cook & Falk 2.5 copper) have turned into being among my most used pans.
I still would probably not buy a saucier/country pan in carbon steel as this makes it (pretty much) useless for braises, risottos and dishes with liquids and acidic ingredients.
The De Buyer spatula you use is great. You’ll find De Buyer spatulas and whisks in many European restaurant kitchens and that’s because they just work.
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Yes, its basically what you said about liquids is my concern with the 28cm also, I would not plan to really braise or use much water in it, which limits what the shape would be capable of.
I would use it for things like semi deep frying or when I just want to stir and or toss a lot using high heat, with less worry of splatter or ingredients flying out etc.
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Or just for the heck of it 
I use my 24cm Falk risotto pan, aka wok, aka stir frypan for boiling essentially. When I bought it, I took the 24cm saute pan also and thought the saucier and saute were just too close to each other, so I picked the wok as its taller and the helper looked kind of cool for it. Risottos etc end up being made in a bigger Fissler saucepan though by the wife usually, or if I’m doing it, then in a bigger saute too.
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I have a 12" Lodge cast iron skillet that is pretty nearly non-stick. And at less than $50 it is a bargain. I also have a Lodge 12" enameled cast iron fait tous. It too is nearly non-stick and also around $50. My rice cooker is a stainless steel Oyama that works very well.
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The center of the bottom is pretty flat, it’s the edge that has a gentle curve upward.
Even if the bottom is completely flat, the oil will still goes to the edge due to convection. So I really love the shape of Yamada pans.
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I really love stainless steel handle, but even regular Mineral B costs a fortune here.
Made in Japan stuffs are actually much cheaper than made in Europe or America, probably because I live in Taiwan and Japan is much closer.
So I’ll probably buy more Yamada pans for different sizes.
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Oops… wrong thread.
Sorry.
