Padelle in ghisa classiche

I’ve had mine for about six weeks now and the naturally seasoned surface just keeps getting slicker—fried eggs slide right off with barely any oil. It’s heavy in a reassuring way, and I can tell this thing will outlive my kitchen cabinets.

The heat retention is honestly the star here—my steaks sear evenly and the pan stays hot between batches. The seasoning held up great through the first few washes, so it really was ready to go out of the box.

The seasoning held up beautifully through my first few uses—eggs slid right off with just a tiny bit of butter. Heat retention is as good as advertised, though I do wish the handle came with a cover for when I forget the mitt.