Originally Posted by indesertum
you're convincing me very well into buying two paderno pans from amazon
excellent, that'll bump up my monthly commission from paderno nicely!
the silicone handle seems pricey, but honestly in the grand scheme of things (considering this pan will likely last you several decades, compared to 1-3 years for a non-stick pan) it's not too bad. and yes, it's much more useful than using a towel, i actually bought the pan without the extra handle at first, and got a mild ouchie as a result. you can always buy the pan(s) now and order the silicone handles later if you burn yourself one too many times (for me, once was enough).
i don't really do pan sauces in these pans, so i'm not sure how that would affect the seasoning. i'm sure if you do some quick googling on deglaze sauces in cast iron pans, it'll give you some info. from what i can tell, these carbon pans seem to season similarly to cast iron, so if it works for cast iron, it'll probably work on these.
also: the 11 is a bit on the small side, the actual cooking area seems smaller than the 10 inch cuisinart pan i used to have. it's big enough for one ribeye steak, but not much bigger. the 12.5 might not be a bad idea.
Originally Posted by kwilkinson
With longtime use, as in use in one sitting, not use over years, the silicone handle gets really freaking hot.
+100. REALLY hot. much much much hotter than a normal pan's handle, which is made to not get hot. the handles on these pans are basically the same temp as the pan itself. hot enough to fry an egg = hot enough to fry your leg.