I really like that the pans are nestable and the handle is removable, as I find them easier to pack for camping, overlanding, or RV use. I found that after seasoning, the pans deliver good, even heat, and a slick cooking surface. The handle locks firmly, detaches for storage or for safer use over fire, and helps reduce heat transfer to the handle. I found that GOSO’s “Everywhere Pan” works well on every type of heating source such as induction, gas, campfire, grills, and open flame.
I did find that the absence of a lid as a slight limitation, especially when cooking inside or in situations where splatter or steam retention is useful. I also found that a freshly seasoned carbon steel pan often feels a little tacky or sticky to the touch. While that is completely normal — it’s just the polymerized oil layer curing and hardening. I am finding that over time (and with repeated heating/oiling cycles), that sticky feeling goes away and turns into a smooth, slick patina, as well as me learning to use thin coats of oil, as the heavier coats create sticky residue. Always wipe down the pan to just a sheen before heating when seasoning or re-seasoning.
