10" Cast Iron Skillet
Flaxseed-seasoned cast iron, no synthetic coating
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Cast in Colombia and pre-seasoned with flaxseed oil rather than a synthetic coating, so there is no PTFE or PFOA on it and the seasoning builds the way seasoning is supposed to. The long handle keeps your hand away from the rim, and the pour spouts on both sides mean fat comes out without running down the outside. Works on induction, gas and in the oven. 10 inches across the top.
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Sorrel, rhubarb and other sharp greens react with bare iron, turning murky grey-green and picking up a tinny taste. Cook them in stainless and keep this pan for searing.
Cast iron earns its place by being the pan you can abuse — a hard sear, straight into the oven, back onto the flame — and this one arrives usable rather than needing a weekend of seasoning first. The long handle matters more than it sounds: it stays reachable when the pan is at roasting temperature, which a stub handle does not.