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The paired sizes are perfect for cooking for a crowd—the big one handles a whole batch of seared peppers while the smaller does a perfect single steak. Both have that smooth, seasoned surface that just gets better with every use, and the savings on getting them together made the purchase a no-braine

My kitchen counter barely has room for anything else now, but that No.12 is a beast for blistered summer veggies—I've never gotten such a good crust on peppers and zucchini. The pair covers every pan I need, so for the money, it's a solid deal.

The No.12 has become my go-to for searing chicken thighs—the surface area means I can actually get a proper crust without crowding the pan. Both skillets arrived pre-seasoned and ready to go, which saved me the hassle of doing it myself before my first batch of blistered peppers.