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The first time I seared a steak in the 10-inch pan, the crust came out exactly like the ones at fancy restaurants. Even after a month of daily use, they still look brand new and nothing sticks anymore.

I’ve had these pans for a few weeks and the searing on the small one is just phenomenal—my steaks come out with a crust I used to only get at restaurants. The set makes it easy to grab the right size for whatever I’m cooking.

The medium pan’s heat distribution is so even that my chicken thighs come out with a crust that rivals restaurant sears, and cleanup is just a quick wipe. I grabbed the set for the variety, and honestly, the larger size handles a full sauté without crowding.