It’s like a year old. I don’t wanna spend the time cooking on it until it’s seasoned. That’s what I’ve spent a life on my CI doing. It worked non-stick at first; now, it’s non-nonstick., er stick.
Demeyere Proline frying pan. Maybe it’s heresy around here, but the heat control is so painfully slow that I never use it after the novelty wore off.
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Demeyere proline pans and Atlantis saute pans purchased in 2017. Just too heavy to work with, a couple of those found new homes. I love everything in my kitchen now.
And I guess I could lose the two Staubs if I really think about it. I rarely use the oval coq au vin and the 3.75 qt. essential french oven is hardly used. I mostly use the Le Creuset 6.75 qt 12" wide round. That thing is perfect for me, you can do it all in that one pan, braising, stews, you name it. All except a tall bird but I don’t use a lid on that anyway.
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