I do not normally post reviews this early, but I feel like I have used this enough to have a reasonable opinion.

Bought a 27cm carbon steel pan from a smaller EU brand (www.brass-steel.com) about 6 months ago. Was mainly trying to move away from nonstick and get something more durable.

First impression was how minimal it is. No rivets, no screws, just one piece of metal. That part I like, less things that can fail over time.

There is a learning curve if you are coming from nonstick. First few weeks were a bit frustrating, until I figured out heat control and seasoning. It is not a plug and play pan.

Now I use it almost daily:
- eggs are fine with some butter or oil
- vegetables cook evenly
- good sear on meat
- heats faster than my cast iron

It is also noticeably lighter than cast iron, which makes it easier to use day to day.

A few downsides:
- you do need to take care of it, no soaking or dishwasher
- acidic food will strip seasoning
- handle gets hot in the oven
- I am careful on induction, high heat from cold seems like a bad idea
- it came with a cloth handle cover, which I do not really use

So far no warping or structural issues.

Overall it feels like something that could last a long time, mainly because there is not much that can break. 

Not as effortless as non stick but not planning to go back.

Carbon steel pan made in Europe