Most helpful client reviews
166 of 170 persons found the following review helpful.
Best Ever
By B. S. Hill
I am an avid home chef and a fervid hater of nonstick cookware. I went through so a lot of sets of nonstick in my early married years, everything from the $30 “whole kitchen in a box” set I got as wedding gift to a “top of the line” set that my mother-in-law gave me years later. I babied the stuff, but it still wound up scratched and peeling and in the trash. And, I never liked the cooking performance of any of it. So, a lot of years ago I threw it all out and purchased an 18/10 stainless set- which I love and praise to any individual who will listen, and have never had to replace a single piece of. BUT, even I will confess that it’s tough to get a decent fried egg from a stainless pan, so I held an 8″ nonstick skillet around just for that purpose. It was calling for to be substituted so I decisive to go with hard anodized. Hesitantly, I was going to get another brand with the teflon type finish. Then I saw this, and liked the idea of the the ceramic type finish. I can’t tell you how much I love this pan. It fries beautifully. Sears salmon and steaks. Cleans with a wipe and a rinse. I have had this for a couple of months, applied it MANY times, and am getting ready to buy the 12″ for larger jobs. Even my 8 year old may make beautiful(no tears)fried eggs with it. Oh, and did you recognise that you may thaw meats rapidly and without delay in it. Hard anodized is an astounding conducter of heat, so it pulls the cold out of the food. Just set it on the counter (covered) and wait regarding 20 minute (depends on thickness of the meat) turn it over once and voila you have thawed meat.
140 of 147 humans found the following review helpful.
Works Great at first, Then it STICKS like crazy
By Kim Gordon
Please note that when you read all the positive reviews that they are from brand new pans. This review is after using the pan for just less than 2 months. I was so excessively affected emotionally to buy this pan! After reading so much when it comes to non stick pans and how insalubrious they are I was genuinely psyched to come throughout this one and purchased the 12″ after discouraging and hindering results with the upkeep and care necessary to keep an iron skillet comparatively stick free. This pan was great and I almost purchased a whole bunch of them after with regards to a week. Eggs, pancakes, sandwiches, sauces, etc. Nothing stuck. Then it tardily started to stick. I was careful with the cleaning, we use olive oil and butter to fry, but now, plainly two months after purchasing it, it sticks like crazy. NOTHING doesn’t stick to this pan. It’s even hard to clean. I am sure that technology will come up with a ‘new improved’ non toxic non stick surface, but this, sadly isn’t it. It’s like buying a brand new model car when you ought to have waited for them to get the kinks out. They have to be getting mail from people like me all the time. This pan stinks.
70 of 71 people found the following review helpful.
The Good, the Bad, and the Other Good
By Ryan S.
The Good…
It’s a solidly built, eco-friendly cooking pan made by a dependable company.
The Bad…
I quintessentially use it to make pancakes or fry veggies and beans in oil. Within my initial couple uses and cleanings, I noticed that the sides weren’t smooth like the base. At that time I thought that perhaps the pan was fictitious that way, or that it might be a defect in the surface. I did my best to clean it with a sponge and soap, but it didn’t seem to make a difference. I continued to use it occasionally. It in truth troubled me though, since it wasn’t like any other non-stick pan I’ve used. Inspecting it closely, I noticed what appeared to be a residue of oil. It wasn’t greasy but very viscous and hardened on. I’d never burned anything onto the pan, and it had performed finelooking well. I guess I’d give it a B for it’s non-stick surface.
The Other Good…
Anyway today, I in the long run went versus tradition and applied a scouring pad on the surface. It took me over an hour of sanding off the residue with the arid scour pad, and blotting off the dust with a moist paper towel. It was a mild acrylic pad, but had sufficient scratchiness to take off the residue, which came off as an orangy powder. It resembled dried oil, and for the life of me, that’s all I may determine that it was. However, I in the end returned it to a almost untouched state.
I was nervous when it comes to scraping into the pan as I did with the scouring pad, having been careful to only use wooden utensils in the past. However, even after putting a great deal of severe elbow grease into it, the scouring didn’t seem to scratch the non-stick surface. I probably won’t undertake it, but it does seem that it would be immune to scratching from metal utensils. It at least takes a good scouring and comes out looking fresh and clean.
Summary:
Overall, I think it didn’t carry out rather as well as low-end T-Fal pans that I used 15 years ago, but feed didn’t stick to the pan too terribly either. The oil apparently stuck to the sides of the cooking surface in a bad way, however. I cleaned my pan promptly and never burned anything on it, a residue of arid hardened oil built up in just a few uses. On the other hand, I was capable to scrape it off with a mild scouring pad. It was much like taking rust off a surface with a fine grit sandpaper. Trust me, you don’t want to expend the time and elbow grease to do this though. Since it’s a more eco-friendly, safer non-stick pan, I’m more than willing to deal with it. I’m going to be more conscious of how hot I heat the pan, as I suspect that high temperatures and oil quickly caused the build-up of oil residue.
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