The seasoning process is coming along nicely. I've used both pans several times with great success. Both are developing a deep dark chocolate brown ring covering beginning to cover the bottom.
I like the shallow Lyonnaise-style skillet the best. It is a bit thicker than the deeper skillet. I used it in a 425 oven to make cornbread this evening. No sticking whatsoever. The cornbread fell out when I inverted the pan over a serving plate. The bottom had an even golden brown crispy crust.
Other cooking experiences have been just as positive. Searing meats make this pan stand-out from any other skillet I've used. After a few minutes browning time the meat simply "releases" from the skillet leaving a nice crust.
No apparent change to the handle coating after 25 minutes in the oven.
- They are heavy. Almost as heavy as cast iron. Each weighs in at about 5 pounds.
- The long steel handle makes them a little unwieldy for an average residential kitchen. I can fit 12" of pan and almost 15" of handle in the oven but only at an angle.