u/Shop_Revolutionary

First pic is today, second is original finish. Oven seasoned it twice when I got it. Have used it every day since, sometimes twice or three times.

Some things like bacon, hamburgers, chicken breasts etc would occasionally strip off a bit of seasoning and leave a few lighter areas. On those rare occasions I’d do a stovetop seasoning round after I washed and dried it.

Now though, the seasoning layer seems to be great. None of those foods really leave a lasting mark now, and I can cook acidic sauces (sweet and sour, pomodoro pasta sauce) with no problem. Very happy with it and couldn’t recommend this British brand highly enough.

Bacon and pancakes made with bacon grease. Maple syrup coming up!

New Irish potatoes fried up in my 12 inch Hornbeam.

Poulet au cidre from Normandy. Intermediate steps missing as I sliced the top off my thumb mid cook!

Fajitas!

First impressions of this lovely looking skillet:

1. Capacity is huge. I know a lot of 12 inch skillets in fact have a smaller actual cooking surface - but this one is really massive.

2. Cooking surface super smooth. So far nice and non-stick, albeit no more so than my Lodges.

3. Biggest difference I’ve noted from entry level skillets - this one seems to be more responsive to heat changes on the gas stove. When I crank up the heat it really doesn’t take long for that to translate to a proper sizzle in the plan.

4. Seasoning is coming in nicely. I suspect the beautiful bronze colour will not stick around for long.

New Hornbeam No.12 skillet just arrived. Haven’t tried it out but cooking surface feels very smooth and the pan itself is just absolutely stunning to look at. Can’t wait to try it out!