Been very pleased with it , the ovens also
What’s the make?
pic2 shows the brand clearly “Gaggenau”
Don’t suppose you have a link to one, I had a look but could only find one that was stainless lined rather than tin.
Shall look it up in the morning Bob when I am not seeing double 
The stainless copper Mauviel range are great pans btw
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Pretty happy with my De Buyer Mineral B frying pan 
No particular approach to seasoning, just followed the provided instructions for the first seasoning and then using the hell out of it.
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I’m interested in how you cook your fried eggs.
Using butter rather than oil seemed to make the difference for me, using the De Buyer pan. I pre-heated the pan for a short while on a low/ medium heat then added butter and turned the heat down to low. Tipped in the eggs, which i had broken into a bowl, and covered with a lid. Cooked for 3.5 mins on a low heat and they were cooked perfectly, white just set with runny yolk, no sticking at all.
Using oil the same method just resulted in a big fucking mess.
I made omelettes last week without issues using oil+butter.
This pan was a bit of an experiment after yet another non-stick frying pan started to flake. I do get the argument in favour of just replacing with another (cheap) non-stick frying pan, and I was sceptical that it would work for fried eggs which we have often, but I like the flexibility of being able to heat a pan hot as fuck and sear properly so decided to give it a shot. Almost getting to the point that I can bring myself to chuck the non-stick pan in the bin.
I wonder how tortilla would work however, since I wouldn’t normally use butter for that…
I cook fried eggs in plenty of really hot oil, to frazzle the edges. Much tastier that way.
It harks back to when I was a kid and my dad had to cook, which happened about half a dozen times max. All he could cook was chips in the chip pan, then crack in a couple of eggs once the chips are done. Not exactly a low calorie dinner, but a great way to do eggs.
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De Buyer‘s are great pans , should see you out yup butter is the key, I make my own clarified. Very similar method to yours , except the tinned pan must be loaded with a cooking fat or liquid or food before lighting the hob, Never heat a tin lined pan from cold unloaded.
Very Low gas and up to frying speed in approx 1-1.5 min, egg in and cover with a glass lid, cooked in 1-2 mins depending on temp of the egg sometimes with a swift basing of the yolk at the end sometimes I don’t bother.
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This isn’t the same for carbon steel, right?
Correct
Beats my Dad, he never ventured beyond the frying pan when we were young.
My Mum did try leaving us a stew in the slow cooker, his job was to add dumplings and knock up some mashed potatoes. He just poured it in to bowls and served with chunks of bread 
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I had a few failed attempts at fried eggs and was thinking I would have to get another nonstick pan for that job. When the omelettes worked perfectly i wondered if the difference might have been the fat and tried frying eggs with butter, which worked. Any idea why?
The theory being that when just using only oil, as the oil heats it becomes much less viscous meaning that when you drop an egg into the pan the weight of the egg ‘pushes’ the hot oil out from under the egg allowing. the proteins close proximity to the hot metal resulting in sticking.
Butter tends to stay more viscous at egg frying temp and remains as a layer between the protein and the pan surface
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Do i need a different pan to make tortilla?
Nope, De Buyer will be fine if seasoned.
Very nice indeed
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That looks like perfect seasoning