調理碳鋼平底鍋（第一代）

The handle stays surprisingly cool even when the pan's screaming hot, and the pre-seasoning means I actually got a perfect omelette on the very first try. It’s heavier than my old nonstick but the heat distribution is so even it’s already my go-to for weeknight sears.

I was a bit skeptical about the pre-seasoning, but after just two uses the surface has that slick, glassy feel I was hoping for. The way this pan distributes heat is noticeably better than my old stainless steel.

The pre-seasoning really does its job—eggs slide right off with just a slick of butter, no sticking at all. It’s lighter than my old cast iron, which makes flipping easier, though the handle does get pretty hot if you’re not careful.