Trilonium Induction Base Steel Fry Pan, 200 mm, Silver

My Review after using it for a year.I bought this pan on Sept 2019.A baking mitten was also given free with this and it is useful because carbon steel handles get pretty hot, and that is not a problem. That's how they are made.I removed the seasoning it came with and seasoned it myself with some salt and olive oil. I, over time got the black patina with 400+ days of usage!One just has be careful to not wash it soap or cook anything acidic (lemons, tomatoes) or one would lose the seasoning. Just rinse with water or wipe it with kitchen towel/roll or a tissue (because nothing sticks!)I'm really happy with my pan! The pan is damn good, it's worth the money I paid. Quality stuff.

Not bulky like other cast iron pans. Perfect size for a singles meal of stir-fry or a side dish for two people. My cooking turns out better with this than the regular aluminum nonstick pans. Sometimes we buy things that we realise we want for life... This is one of those lifetime buys... A prized possession for any kitchen.!

Very well built. Good quality. Superb finish. Ideal size for single omelette and vegetables curry for two person. I personally liked it very much. Very useful to me for every morning breakfast. I also want one more for me so ordering again. I would like to request to the manufacturer to produce entire range of products in different size.

Bought as a lightweight alternative to a cast iron pan for light cooking, frying eggs etc.Due to the thin base, there appears to be heat hotspots, leading to food sticking if not enough oil used. After the food burns u need to re-season the pan before the next use or more burning.Prefer cast iron for its even cooking as well as the seasoned surface lasts longer.

It’s a bit smaller than I’d anticipated it to be. The pre seasoning it comes with was really hard to take off. It’s okay for personal use though and you should rather use this pan than non stick anyway

While the pan is heavy, and does accumulate heat like I was expecting, the first use (for frying Garlic) left stains on the surface that could not be washed off completely. That is not what I expected.The real problem, however, is that there is no insulation between the pan and its handle. The handle gets too hot to hold, and makes using the pan impossible without a glove.Poor design, I would not recommend it.I (unfortunately) will have to continue to use it, and comment on its durability in time.

Firstly there is no manual on how to do the seasoning. Accidentally, added a bit of lemon and the back coating got eroded.

Would like to see carbon steel woks from Trilonium. **After using for six months now I feel the pan should have been bit heavy(metal thickness) so that it retains heat and also becomes easy to control heat. You can't go way even for a minute keeping gas on high as it will burn your food.