Padella in ghisa; Petromax

The first steak I seared in this pan came out with a crust that rivaled my favorite steakhouse. The way it holds heat is incredible, and it's hefty enough to feel like it will last a lifetime.

The heat distribution is so even that I got a perfect sear on my steak without any hot spots. Cleanup was easier than I expected for seasoned iron.

Finally got the seasoning right and cooked my first steak — the heat conductivity is incredible, seared perfectly even across the whole pan. It’s heavy but feels solid, and cleanup was easier than I expected.