Season it yourself.

Buy the raw one and season it yourself.

Pre-seasoned pans are convenient, but the factory seasoning is usually thin, uneven, and sometimes flakes off. You end up re-seasoning anyway. Starting raw means you control the oil, the temperature, and the number of layers. It takes about an hour of active time (three rounds in the oven) and then it only gets better with use.

It’s not hard. Rub on a thin layer of flaxseed or grapeseed oil, wipe it off like you made a mistake, bake upside down at 450°F for an hour. Let it cool. Do it two more times. That’s it. You’ll have a better seasoning than most store-bought pans, and you’ll know exactly how to fix it if you ever mess it up.

Raw pans are also cheaper. The only downside is you need an hour of oven time—worth it.

Future you will appreciate a skillet that’s truly yours.