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The pan's wide surface means I can actually sear three chicken thighs at once without them crowding each other, and the even heat distribution is immediately obvious. It's heavy enough to feel solid but I can still toss vegetables one-handed, and cleanup has been a breeze so far.

Took it straight from the stovetop to the oven for a one-pan dinner last night, and the generous surface area meant everything got a proper sear without crowding. Cleanup was easy too, even after the cheese glued itself on.

I burned the onions the first week, but that was me not the pan. The oven-to-stove versatility is a game changer for finishing a roast, and cleanup is surprisingly easy with just warm water and a scrub.