French Chef Omelet Pan - The Pot Shop Boston
I just posted on another thread about this. I too cannot make up my mind between the polished or the sand, so I would welcome any opinions.
I was going to order the 8 inch pan, but based on MacGuffin's review on the other thread who said he/she regretted not getting the bigger pan, I am going to go with the bigger pan.
All of them are cast aluminum. The non-stick will not last forever (as with all non-stick pans), so this is unacceptable to me at this price. The polished is mainly a cosmetic improvement. The sand is reputed to season better, so that would be my choice. I doubt you will go wrong either way. But, not based on experience, though I lust for one of these pans.
The Pot Shop was originally imagined as a franchise operation in the late 1960's. It really was not successful. I worked for four years at one of the few stores that did succeed, in a suburb of Boston. It was a great high school/college job, and initiated my interest in cooking.
I bought the polished pan - I don't think it had a wood handle, but the finish on the PS site photo looks the same - for my dad for Father's Day one year. He faithfully used that pan with no failures for almost 35 years. So, I would say go with polished. He did not wash it, just wiped it clean. He seasoned it with a salt scrub two or three times a year. Nothing adhered to it.
I wish I had saved it, it was stupidly [not by me!] set out in a garage sale when my folks sold their house.
He treasured it. His weekly Sunday omelets were fantastic.