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The No.12 is a beast for searing—I finally got a proper crust on a whole chicken without crowding. Having both sizes means I can blistered peppers in the small one while the big one handles the main, and cleanup is just a quick scrub since they’re already seasoned. These are going to be my go-to for

The No.12 skillet is a beast—sears a whole pack of chicken thighs without crowding, and the No.8 handles the veggies on the side burner. I’ve never had a better crust on zucchini, and they’re both holding up beautifully after a month of heavy use.

These two skillets have quickly become the only pans I reach for when I’m cooking for company. The No.12’s massive surface area is perfect for getting a proper sear on a whole batch of vegetables without overcrowding.