The Stargazer CI Pan

Looks nice...

I would think that second handle would get hot but towel no problem, makes it easy to carry when full, to the table or into the oven etc. No double fist on the main handle, spilling. That's a nice addition.
 
Seems like a nice pan, but too similar a concept - smooth CI ...
 
Danielle would whine incessantly, both because we don't need it, and because she hates when I buy things with PITA maintenance routines (wood, stainless, iron etc) ...
 
I have to admit, I'm also extremely fond of how nicely the user experience of enameled CI is ...
 
So you never pulled the trigger on a Finex skillet?    I finally got my hands on one at Williams Sonoma a few months back.  Beautiful pan but crazy heavy compared to my vintage CI,  which is just as smooth.   At  this point I would only drop big money on new CI for  Nambu Tekki style ironware from Japan.    Love the look of this stuff but want to get my hands on it before I would buy. 
 
https://readymag.com/u88249721/419141/
 
 
https://www.amazon.ca/Iwachu-410-556-Iron-Omelette-Large/dp/B00CL8Q9PE/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1466879738&sr=1-2&keywords=Iwachu
 
Ashen said:
that field pan is a a sweet looking piece of CI too.    I honestly don't think the Japanese CI would cook any better than the stuff I have, I am just simply a sucker for the aesthetics of it  
Click to expand...
 
Agreed and I think if my memory is correct I own 6-8 vintage skillets the same size and most of them are Griswold and Wagners.
 
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