Carbon steel pan, an update after a few years of use

[NBachers]

3. Thanks- For years, I've been traveling on the Cookware Railroad, looking for the holy grail of pans for me.

I don't care what they cost, I just want them to agree with me and work with me and don't fight me.

Several years ago I got a very expensive set of American-made heavy stainless steel deep pans. I absolutely hate them, and wish I'd never wasted my money on them. Yes yes, I've been through the entire Stainless Steel-osphere, and all I can say is I despise them and regret it every time I use them. It's time to say F*** You to the pans that say "F*** You!" every time I try to use them. It will be a relief when I finally admit defeat and drop them off at Goodwill.

I've tried all the non-stick variations and they work fine when new; then don't work fine after they've fed enough chemicals onto the food and into my body.

At this point, I've settled into a Lancaster Pennsylvania fry pan for crispy home fries, and a Denmark Scanpan that actually slides eggs around in. Like with all cookware, I've had a learning curve, but these are the ones that have consistently not disappointed me when I use 'em.