To me, this model is not recommended for individuals as it gets really heavy to handle. A cook pro usual, but for a particular handle 2 Kg constantly may well destroy your wrists. However, it is true that for a family of 4 or more, a 28 cm becomes too tight for any cook. I posted a photo on the dimension of 28 cm.
I would recommend starting with 24 or 26 cm, which is in my opinion excellent choice to try to steel / iron stoves.
A little lighter than the 28 cm that I also have, they will be more manageable and sufficient for 2 people.
Now, from a more general point of view, except for size pans, I was seduced by the De Buyer Mineral stoves after being as many people very disappointed in lifespan and quality of anti stoves -adhérentes ceramic (Greenpan for example) or Teflon (Tefal). These stoves will never take more than a year and a half or two and thus always end up in the trash. Bravo for the environmental and financial waste.
Buyer of stoves they are completely made of steel and is not weakened by the addition of a release coating on the surface. It is precisely these coatings are not resistant to white heat and therefore prevent you to understand meat in a hot pan, or use metal utensils (knives, pliers, etc.).
Here the non-stick, it is you who will create the course in culottant your stove in a few weeks.
Just lightly oil your pan after each use and heat it well before putting your fat and start cooking.
Cleaning is done simply with warm water - no soap - with a sponge or a brush. Not dishwasher safe.
In early life (when the seasoning is not yet perfect) you can perform a de-icing in cold water which cleans all at once or scratch with what you want, but you will see that it will not happen !
Once the seasoning done, your stove becomes a real ice rink on which even the water beads!
It's pretty crazy to think that in 20 years it makes us buy Tefal like sheep while these steel pans much better perform their job, sustainable and naturally.
The other advantage is taste. These stoves are completely smooth and allow to sear the meat to perfection through the Maillard effect: high temperature, a nice crust forms on the surface of the meat and traps the juices inside the meat that keeps everything its softness and taste.
You can also deglaze pan in this to make your sauces such (forbidden with Teflon or ceramic because the coating does not support hot-cold).
Finally be aware that this is a pan used for ages in professional kitchens.
As disadvantage, are often criticized for larger models (32, 36cm) to be heavy, but the weight of 24, 26 or 28 cm is quite correct.
This is the price to pay for the robustness anyway ...
Another thing you should avoid heat and blacken butter at too high temperature. Instead, use the start of cooking oil and finish with butter to give a good taste, or even realize you clarified butter that is highly resistant to cooking and will keep for months.
Finally after using it should wash the pan in a few hours. Do not wait until the next day if the seasoning is to redo because oxidized.
I highly recommend this article that is available at a great price, all the more interesting when you consider the price of other non-stick pans you Throw away the trash every 2 years and which do not cook as you like. You will not know to cook in another pan after that !!
PS: Please note, an important note, the indicated size corresponds to the diameter of the top of the pan. The base is therefore a little smaller, count 5 cm and less.
