محمرة دائرية

That depth and wide cooking surface make all the difference. I seared a full batch of pork chops without crowding, then roasted veggies right after with zero sticking—cleanup was a quick wipe. Definitely my go-to pan for weeknight dinners now.

I’ve used it three times in two days—sautéed shrimp one night, braised short ribs the next—and the wide surface means nothing feels crowded. Cleanup was surprisingly easy for carbon steel after a quick wipe and oil.

The depth on this thing is perfect—I braised short ribs last weekend and they were swimming in jus without spilling over. The cooking surface seared a whole batch of pork chops without crowding, and cleanup was a breeze.