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The brass handles are a gorgeous touch and stay cool enough to grab mid-cook, which I wasn't expecting. Even the smallest pan sears a steak with a crust that rivals my cast iron, and they've all gone through the dishwasher without a spot.

I've had mine for three weeks now and the searing on these is honestly restaurant-level, the pan heats so evenly that I finally stopped burning my garlic. The brass handles stay cool on the stovetop which is a huge bonus since I always grab pans without thinking.

The antique brass handles are what sold me—they look stunning on my stove and feel surprisingly solid when I’m flipping a heavy pan. Sear marks on steaks have been restaurant-level every time since these arrived.