Is this $100 Nonstick Pan Really the Best? - The Kitchen Gadget Test Show
HTML-код
- Опубликовано: 27 сен 2024
- On today's episode of The Kitchen Gadget Test Show, chef Esther Choi is testing three popular nonstick pans at different price ranges.
Check out the gadgets:
T-Fal Nonstick Fry Pan, 10.25-Inch ►► amzn.to/2Z1m2VF
Calphalon Classic Nonstick 10-Inch Fry Pan with Cover ►► amzn.to/33ra23f
All-Clad Stainless Nonstick 9-Inch Egg Perfect Pan ►► amzn.to/33y8Vij
See all the kitchen gadgets reviewed by Eater ►► bit.ly/kitcheng.... (We may earn a commission if you purchase.)
Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more - it’s the most indulgent food content around. So get hungry.
Subscribe to our RUclips Channel now! goo.gl/hGwtF0
The biggest factor in non-stick pans is how long it stays non-stick. A new cheap pan might work just as good but how good is it in 3 months of regular use.
Austin Woodruff Exactly. After a few months, cheap non-stick pans fail to be non-stick
I will say my t-fal is still great after almost 2 years
All non stick will fail over time. Tefal you can replace 4 x more often for the same money.
yea exexlay and she for cot to tel the 100 dolar nonstick is strong like you can hit the ground whit it i have the tafel its working like a champ but yea i can band it whit just me hands
Still with T-Fal it still is a decently good pan that lasts quite a long time and is really cheap. Honestly there really isn't too much of a difference between any of the non-stick pans as long as you stick to the name brand ones.
burns the fish.... blames the pan 😂
what would Gordon say??
@@DarkenedSilhouette ITS RAWWWW 🤣🤣
it looks like gandhi's flipflops
Gordon: IT'S FOOOOOCKIN BUURRRRRNNNNNNNED YOUU DONKEEEYYY
I kinow whar Gordon would say, GET OUT!
should have used a thermometer to measure the temp of each pan for consistency...
"Seems like the Calphalon heated up faster!"
*puts eggs in and they stick*
*shocked pikachu face*
Something tells me she should have let the pan heat up for a longer time instead of jumping the gun. Eggs like to stick to cold pans.
Yeah, you can buy a decent IR gun for $25 at Menards. But non-science people don't even think of measuring anything. This is only a half-step above a valley girl review.
@@keisreeman You don't want to use an IR gun though, unless you're only using it for cast iron and non-stick. On reflective surfaces like stainless, it will not read a correct temp.
That's exactly what I just said She didn't take the temperature nor does she time it. She had her mind set on cheapness. Bias attitude from the start. And any good professional chef knows you have to pay for quality screw the cheapness.
I have a full Calphalon set and I literally have no idea how you burned those things so badly, they’re literally the best pots and pans Ive ever had
Obviously you've never had a really good clad pan, Demeyere, all-clad, etc. it really is a huge step up.
She didn't season the pan at the start, she should have put a tiny amount of oil (literally 1 or 2 drops) on at the start and wiped it around and then she would have had no problems for all the tests. When they are new you wash them then add a tiny amount of oil and they work great every time.
I have had that same T-Fal pan for almost 10 years. Eggs everyday and still no problems with sticking. Americas Test Kitchen recommended it way back then too.
For some models Calphalon has a "Slide" and "Sear" variant. Slide is more appropriate for the typical non-stick tasks like you tested here, whereas Sear is more for the high heat tasks like the salmon (provides good browning and even heating) and is a pretty good general use pan if you don't want to worry about cleanup. I'm wondering if you got a "Sear" Calphalon, or if that's just their best application even when they don't make a distinction. It also would be helpful if you discussed whether they are oven safe - the Calphalon's usually are. To be clear I've used a bunch of Calphalon pans but I'm not particularly attached to them.
No, classic line doesn't have the sear function. It is only available in their best lines (Signature, Elite, Premier maybe).
Oh found the company employee comment go Away bot
I was thinking about the same thing too. I was shocked about the result on Claphalon. I have been cooking with some Calphalon Elite pans for 3 years. I assume this is the high end branch of this brand.Everything works very well since I don't do non-oiled fried dishes. I forgot to turn off the gas stove after cooking for twice and left those pans on stove for 1-2 hrs. I found some white powdery residue on the bottom of the pans, except than that, everything works still well so far. I guess Claphalon is good for high heat cooking, ok for dish washers?
The heat settings were different when you did the salmon. Turned up high for the Tefal , lower for the Calphalon and high again for the All-Clad. Look at the red heat setting indicator in the overhead shot when she places the salmon in each pan at 6:12 then 6:32 and finally at 6:54.
She did it at a lower heat since the caphalon was much thinner, making it heat up faster
Great test! I have a hypothesis: I think the reason why the Calphalon performed so well searing the fish is that it actually got stuck. While in a non-stick pan it could happen that small tensions in the fish could pull some parts of it up, the fact that there was sticking going on in the Calphalon prevents it from happening and gives a more homogeneous searing. That is the reason why you use grease while searing a steak, in order to fill up the empty spaces between the pan and the piece of meat.
Great hypothesis. Fish skin tends to buckle under heat, which is why it's important to press down on it when searing with oil. With the oil-less Caphalon, the fish skin stuck and was unable to buckle, until it seared enough to release on its own.
I own the Tefal titanium, it costs about 25$ and is lasting for 6 months and still going on.
there's a bit non stick degradation over time but it's not noticeable. the only annoying thing I'd say is that it has a weird hot spot where everything cooks faster on this spot than the other.
My copper skillet is the best nonstick skillet I've had and was.only 16 bucks and had it for well over a year and use it daily
I've always found Tefal non-sticks very impressive, even the very cheapest ones seem to hold onto their coating better than anything else. I typically buy thicker-based, forged aluminium ones with metal handles as I like their versatility, but I find even they don't last a year without starting to form fond. My mother's cheapo Tefal omelette pan, on the other hand, she's had for about 8 years. It's misshapen from having been bashed around, its handle is coming loose and it heats way too quickly for my liking, but I must concede, it's still as nonstick as it was the day she bought it. They're maybe not the most versatile nor well-built skillets out there, but they easily outperform pans 3-4× their pricepoint in terms of lasting performance.
STOP using aluminum! It's a neurotoxin that will cause brain damage google it
@@CassandraMirabal In large amounts, yes. Aluminium cookware leaches only a minute amount into food, and even less so when it's coated with nonstick. Considering how seldomly i use my nonstick pans, I'm happy enough that they won't kill me
Got that All-Clad for $26 at Marshalls! WIN!
Me too, but I never use it for eggs......
Nothing like cooking with All Clad IMO... The range and fat has as much to do with the outcome as the pan.
Its the ha1 version probably but still a win
@W N If your interested in grabbing one I think Drop has them on sale often and I got a set of all clad nonsticks, 12 and 8 inch, for $75 at sur la table during the holidays
I got the 8" and 10" for $25 at macys with a rebate :).
Homeandcooksales.com is selling the 12" WITH lid for $40 ish both the B1 and H1
Tefal is unfortunately the high-end one in Turkey because of the collapsing economy... But the - almost - 30 years old Tefals in our house still operates flawlessly... So! T-fal (in your case) has always been a winner for us in Turkey.
Jeez, prayers to you and your loved ones.
It’s not a high end one, it is the only mass-produced brand all across the world so you find T-fal more easily than the other two. Also, T-fal is a European brand (French) whereas both Calphalon and All-Clad are American. So, you should expect to see the European brand more accessible than American brand in Turkey.
Turkeys economy is collapsing?
@@ptinio2 oh no. it's superb. let's check Turkish lira vs US Dollar or Euro... or let's not. or... maybe let's check minimum wage compared to other countries. let's check the cost of living with basics like the price of gas, heating, electricity... or let's not. there is almost no economy. but all these parameters can be interpreted as one wishes. regular people cannot make the ends meet at the end of the month, every month. name this whatever you want.
@Any One Today I just bought a Tefal made in France.
FOLLOW UP IDEA! Test the winner (or any/all of them) against all those specialty non stick. The Granite one, the Enamel "non stick" cast iron or steel ones.
@Sandy Lee that would be strange for a video comparing non-stick pans
@ScoobTEQ thanks kindly for that information.
tefal has to be the best bang for your buck non stick pans here in the UK
A major issue in this test is that Calphalon is a completely different kind of pan then the other two, it’s a thicker pan made of layered types of metal with the nonstick part of the outer layer whereas the other two are a Teflon coating. Also it heating up faster is not a bad thing if you know that it’s made different, it was retaining the heat better and more evenly that is why it can actually sear.
She said the Calphalon was really thin.
The t-fal and all clad seem like they are both steel, while the Calphalon looks/feels more like anodized aluminum.
I got the new Tfal Heat Mastery pan with blue sapphire technology for $15 from Amazon and I love it! Best pan I've ever owned and that includes my Granitestone nonstick pan that is a step above regular nonstick pans.
basically an example of why all middle child’s always get in trouble
Isn't the #1 rule with non stick to never use high heat? Lol, my calphalon sucks at eggs too, but I can definitely make a mean pancake.
I have an all-clad D5 non-stick and it's absolutely amazing! Best part is you can put it in the dishwasher for cleaning (unlike T Fal) and put it in the oven to bake or broil food in the pan. Because of the diversity of All-Clad I won't buy anything else.
When I live with my mother we washed Tefal in the dishwasher and they lasted for years.
Yeah, but how complicated is it to put water in a pan and wiping it off? With a proper non-stick pan this is all you need to do.
I've used Tefal frying pans for years. After a while I have found that they bow in the middle due to high heat. If they could remain flat they would be perfect.
Same here. I love it for non-stick, but I realized how bad it was when I got a new All-clad stainless pan. I wonder if a higher end tfal wouldn't bow
you should reserve your nonsticks to quick, simple fryups; like eggs, pancakes, thin proteins, etc. for longer cooks, especially with high heat, use a cast iron or carbon steel. your nonsticks will last much longer.
Get thyself a "heat diffuser" disk (eg , from Amaz.) .. and get a large diameter one! they are nOT merely for 'induction cooking', as they do distribute cooking heat much more uniformily across the bottom of any pan .. In my experience, they eliminate that 'hot spot ' in the middle of a pan , which is the primary cause for distorted pan bottoms ...
I have the same issue with T-Fals bowing in the middle.
Can you guys make a test between Breville's new combi wave and a regular microwave?
Even that a normal pan, you guys can use this tip: hot pan and cold oil - 100% prevent sticking. I learnt that from a Chinese chef (he uses wok - a bowl-shaped frying pan used typically in Chinese cooking)
Could've told you before you started TEFAL would win.
In U.K. tefal is the top brand
No it’s not
@@elliottjackson2547 What is?
This isT-fal it is an off brand. The one you guys have in the UK is Tefal (made in France)
@@sinammm They are the same brand, T-fal and Tefal, just with different name. You can google it.
It's not the right comparison. Calphalon one is hard anodized aluminum. It lasts forever, unlike the other two Teflon pans in your test. Hard anodized needs a bit of oil.
Moreover, aluminum is a great conductor of heat, it just cooks better.
I'd go with American's Test Kitchen recommendations on this: their tests are thorough -- hundreds of eggs (not just once), thermal shock, drops, scrubs. Brilliant stuff.
John Laudun
Yeah, it’s a shame that a lot of people call them biased, sponsored, staged and non-methodical. When in reality they still do the methodical behind the scenes, they only show the highlight testing like the egg tests or the scratch or the warping. No they don’t have an affiliate link I’ve checked, everyone is biased and yes they do have the highlights probably staged.
Thank you for this honest review!! I need a new non stick pan and will try a TFal.
I think this is one of the best demonstrations Ester has done, and the steel wool and metal spatula tests go some way toward durability assessment. Personally, however, my well seasoned cast iron and carbon steel skillets are so slick I have no need to get a dedicated non-stick pan, but I appreciate the video.
Your Caphilon is conducting heat better. Lower the heat. It also helps with eggs if they are room temperature, not cold from the fridge.
A little secret from a one time insider. T-Fal and All-Clad are made by the same company. The coatings may be the same. But All-Clad build is superior resulting in better heat distribution. There is more that I cannot talk about.
These pans use different materials and conduct heat differently. To reach to a certain temperature, you will not be able to use same heat setting across those 3 pans. Obviously, that resulted in burnt stuff and giving the viewer confusing results.
Teflon shouldn’t exceed ~490 degrees. All of these high heat tests are destroying the non stick material.
That's right. And you shouldn't use ANY type of modern detergent (not matter what the instructions say). A damp papertowel is all you need.
Still using a T-fal wok purchased in a K-Mart in the early 90's still looks and performs as new.. never used above medium heat.
Using a wok on a medium heat? This is strange to my ears.
nikolas macalma yes I agree for the most part but with this utensil the results have been excellent,
@@kenroman777 have you tried using a carbon steel wok? Once you season it im dead serious nothing will stick to that thing and you can use it for high heat cooking for faster cooking.
Or you could use a very small, reasonable amount of oil/butter, and use a 25 dollar lodge for the rest of your life. Seems like a no brainer. Cast iron for the win
Nonstick pan needs to be changed every two or three years. However, it can lower the oil consumption for each meal, which is good for our health. Comparing to the health-care cost, I will said it's still a good investment.
Titanium pans are the best ..from salad master ...thats what i use they are high value ....quality material doesn't chip and doesn't corrode ..its very safe to use as opposed to all those contaminative pans you guys are talking about ...
Your right. Check out eurocast pans. Titianium & ceramic. lifetime warranty You can burn milk in it & is very easy to just clean out. No scrubing involved. I also love my Carbon Steel pan the best. It is non stick.
Hate to be the one to tell you this, but Teflon is literally the safest. And pfoa hasn't been a thing in Teflon manufacturing since about 2013.
Your "titanium" pans are made using the "Sol-Gel process" and contains several things not good for you. you should probably look that up and stop thinking your stuff is safe compared to Teflon.
Cast iron and carbon steel pans contain several elements not good for you, including manganese.
Stainless steel contains things like nickel and chromium, in addition to some of the elements also used in cast and carbon steel.
Also pfoa was never in Teflon. It was used in the manufacture of Teflon, and sometimes very very tiny Trace amounts would still be in the Teflon as applied to a pan. but you couldn't get any of it in you really because Teflon has the strongest bonds in all of organic chemistry and since it will not react with anything inside your body your body cannot pull it apart to extract other things out of it. So any pfoa molecule that might be in the Teflon is completely locked away and it's totally safe.
the reason the government got rid of pfoa is because during the manufacturing process large quantities were getting out into the environment, not because they thought you were being poisoned by eating it in the food cooked in Teflon pans.
That was the idiots on the internet who wouldn't know science if somebody shoved Einstein's personal papers straight up their ass.
@@lordgarion514 Eurocast’s pans use an interior cooking surface that’s made of something called Ferno-ceramic. They use a titanium-infused ceramic non-stick that’s free of PTFE and PFOA. It’s very effective at being non-stick and won’t chip or flake off. Eurocast is fairly open about the fact that their non-stick will scratch
@@BBBYpsi
Yes, your pans also use the Sol-Gel process. Look up the not good for you things that process uses. Some of what they use is still in your pans coating.
@@BBBYpsi
Oh, and of course your cookware is free of PTFE, because PTFE is Teflon.
And Teflon, which has been free of pfoa since 2013, is the safest of all the cookware due to the fact that it is totally non-reactive inside your body.
In fact, Teflon is so non reactive that it is the only way to store the world's strongest super acid, which is 10 quadrillion times stronger than hydrofluoric acid.
Tefal pans are high end stuff in Australia already.
Thanks for the confirmation that Tefals are good.
I own a full set of Calphalon Elite which is the name they use strictly for Williams Sanoma. I have had them a few years now and love them. Even after years of service they all still work great but I take really good care of them. Always hand wash, never in the dishwasher
I'm sold for a T-Fal pan now. LOL
All clad long term winner!
The thing is that Teflon pans are not made for high heat. The coating will actually melt everytime you put the pan on too high and it will get ruined and your food will have Teflon in it even tho you can't see it
The moving of the spatula against the pan made me uncomfortable.
Erosha Paudel thank god they did not include the audio! Hahaha
It's obviously plastic. why would you be uncomfortable with that?
@@alankluttz9546 The one at the end (durability test with metal parts)
@@DANLi_ perhaps that is what she meant, idk. need to clarify, and that's why I directed to question to her, so we wouldn't need to guess.
i would have used metal spatula with carbon steel and cast iron
These types of tests are never without biases. This one is undisguised advertisement for Tefal. Notwithstanding, I am in the market for a Calpahone or All-clad. All non-stick pans, however proven or reputable, should have a coaxing of cooking oil or butter to begin cooking, unless it's an air-frying stunt.
Please do one show with waffles maker. 🙏🏻
There’s a new player in the nonstick game. Scanpan is really incredible
For me, the most annoying issue when using non-stick pan with induction cooker is that it usually swollen in the center after five months or six.
Have a T-Fal wok bought at K-Mart in in 89/90 and it stll looks and performs as new. Even in the 60's the instructions for T-Fal were low to medium low heat and I still use them that way and they last and last. Now the newer T-Fal has that indicator dot in the center that makes things even easier.
My T-Fal lasted 5 years. Hard Anodized. Can use metal tools. It's a great buy too.
I always liked cast iron more
Member when T-Fal was the expensive one. Thank you Cooking Channel :P
It still is one of the expensive ones over here in the Ph
With the Salmon test, the oil in the skin rendered out and allowed the fish to fry in itself. My theory is that the Salmon stuck to the calphalon but allowing it to render and crisp up it released itself and because it stuck it had full surface contact= even browning.
i was crying when the pans was tested for durability. the most sacrilegious i have ever seen. 😂😂😭😭
The manual of the Tefal states specifically NOT to use high heat. I do salmon at medium heat, no problem, nice crisping.
Yeah, the non-stick coating can bubble-up and become detached from the pan if you use high heat
can you test the Analon nonstick? it's priced right above the T-Fal but I believe is a much better product than all in the test.
Uhhh... It would be fair to put in some butter or oil, then wipe with a paper towel prior to cooking to see if the caliphon did better as a second pass. Also - the pancake batter was not enough to completely coat the bottom of each pan. In theory - a good pan tries to distribute the heat uniformly. Just having batter exactly the size of your burner does not tell us if the pan distributes heat. Some people have small burners, some people have large.
I've had better luck with the All-Clad over a long period of time, 3 years and still going strong. Also, go the All-Clad at a discount, $45. After about a year and a half I had to replace the T-Fal. Thanks for the review.
yeah, but is it 4x more durable than tha tfal? i always buy cheap for my non stick pan. for anything else, all-clad copper core is my choice.
But you cant put the tfal in the oven due to plastic right? I never use plastic handle pans
@@Rickardolazio They plastic handle ones are safe to 350 degrees(F), but they do make versions with silicone or metal handles.
What happened for the calphalon durability test? As long as they are fairly similar I go for durability. Surprising and confusing for calphalon
my t-fal lasted 4 years so thats pretty good for a budget pan, i'm getting a cuisinart now lets see how long will it last
What a great review!
Just bought the TFal! I do have the Calphalon but it definitely needs to be warmed a little before using the nonstick. To be fair, it does require that and it works really good. But got a nice 12' prograde Tfal Pan at Marshall's for $16! bucks! Couldn't pass it!
It looks like on the fish/high heat test, for the first pan they cooked it on 8, second one on 6, and last/most expensive on 7. If you're testing one aspect with different items, the rest should be the same.
Im using a tefal wok for 2years....still nice
I have found that the thickness of the metal is critical. If a pan is thin, it will overheat and warp easily. Thin pans will often warp when you deglaze and after several times you have a nasty wave in the bottom of the pan. I'm currently using a Green Diamond pan ($30 from WalMart) and it's doubly think on the bottom. Great so far after 6 months.
Lou Sozo I have that pan and agree it’s a good one. I tried many good name brands and that cheap one from Walmart is just as good if not better than the expensive ones..
Thank you!! Looking to buy pans and this was super helpful!
Start from medium always then bump it up to high for a crust or browning
She did do a simple comparrison, SSME BURNER SAME TEMP, for each pan ! Cheers 🇺🇸🇺🇸🇺🇸🇺🇸
It's actually tefal and they make incredible cookware for the price, not pronounced fall either but fal. Tefal.
It's funny you called Tefal low end.
just because it's cheaper, doesn't mean it's low end.
Tefal probably spends more money on R&D and QC than all the other brands put together.
I doubt that
@@irontongue5389 Well you're dead wrong, Tefal is a 80 years old french made brand that litterally invented the non-stick pan. Tef(lon)Al(uminum) is the litteral name of their first invention. They've led the european market with about 120millions spent in R&D on cookware alone in the last 30years buddy, do your homework before you "doubt that" maybe.
The All-clad is 500° oven proof, can't beat that.
The all clad is used on medium heat
Which one is the best? Let me use each one improperly and make a decision based on that.
I purchased a T-Fal 10" and 12" pan set. We never dishwash them--always hand wash. I've got nothing but praise for them so far.
The $25 pan is the one binging with babish uses
interesting result , it helps with public decisions to buy easier thank you for the video
If you can get your hands on Moneta/Alluflon cookware, their Etnea series is really good. I have been using an Etnea 30 cm pan for almost everything in the last 2 years, and it is still remarkably non-stick. Not that expensive, either.
can you try Scanpan Haptiq range please? as well as some Ceramic pans :) thanks a lot! love your tests
I wish they uploaded videos for this series more often.
You should always be able to use a metal spatula with a good non stick pan, if you have to use plastic the pan will not hold up and need to be replaced. Plus when you use a plastic spatula, even one made for non stick, after a while the end of the material will have melt spots you cant even see with the naked eye but this will actually scratch the pan over time. A very smooth thin but sturdy rounded end spatula will never scratch even an old teflon pan. Plus a good non stick should go from stove top to oven.
Best test. Love your video. I can't believe the Calphalon did so poorly. I bought a Calphalon because I thought it was a good pan. Thank you.
Tefal all the way..Just bought myself a set of ingenio..removable handles r awesome..
it would probably have been better to actually use the same temperature settings or have an ir thermometer to get same surface temps. you can clearly see that the tfal was higher heat at 8 on the salmon, whereas calphalon started at 6 then ended at 7, and the all-clad was at 7. The temps were also set differently for egg and pancake, too.
I have Calphalon Elite pans, 8"&10", which are thicker than the ones here, no issues with uneven heating, overheating, or sticking. $70 for both pans, so $35 each.
Can you do a review on the granite stone with titanium pans...?
pfoa isn't harmful unless under extreme heat and it only causes nausea or a headache
I have a set of Calphalon anodized, and it's best with high heat and meats. Kind of a pain sometimes, but surface has held up for 10 years. I was going to try the All clad, but I'm going to check out the T Fal.
Thats the thickest pancake batter i ever seen. That pancake must taste like a biscuit
Nothing beats the Scanpan CTX!
Noticed that for the high heat challenge, the heat setting for tefal was more higher than the others 🤨
The only problem with this video is that it doesn't account for the fact that the T-fal pan will warp much faster (due to it being thinner) than the other two, leading to serious heat distribution problem. You will be replacing the T-fal pans much more often than the other two, so the running cost will be higher over time.
I love her. I hate the pans. Why? Nonstick pans are terrible for your health. 1 cal oil spray in my "vintage" Visions brand glass frying pan and the egg don't stick. 100% non toxic.
Needed this now. So thank you so much. Great job all the thing I need to know when in store choosing new device.
i have a le creuset non stick pan that i got for 50 bucks on sale and i've been using it for close to 10 years. hasn't failed me yet.
I suspect the reason the Caphalon performed the best in the fish test is because it's the least non-stick of the three so it was able to stick to the skin and get even contact for searing and that it was also used on lower heat.
Can you do copper pans... I’m in the market for a non-stick but I want to know if copper is better than the other kinds
copper is bad for you, if you bought those throw them out
Is this woman a real chef
Loads of thoughts on this one. First - an initial reaction test means nothing with non-stick pans. You need to check how LONG the non-stick lasts. Second - everyone saying they for the All Clad for $10 somewhere, check the model. There are lots of models and you most likely didn't get this one. Not that it matters because.. Third - You should replace non-stick pans every so often because no matter what is used as the non-stick treatment, it wears with time. And Lastly - She didn't say or check if these pans work with her stove. Not all pans are designed that type of heat.
What tefal type did you test? Thanks
I have the same Calphalon and never had any problems with it. In fact, I’ve done the same egg test and was shocked that yours stuck, mine never has, except for maybe the rivets.
They must have some quality control issues, I also had the calphalon pan and it was terrible
gun6slinger9 The most ironic part is that I got it on a super sale from William Sonoma for $15.
Not really surprised, T-Fal did invent teflon after all
Emeril Lagasse 10.5 inch nonstick for $15 at liquidation prices are nice pans.
Test should have been performed using a laser temp gun testing the surface before food was applied to pans...
Proudly sponsored by Tefal