Bring back Lisa's old-style review videos!!! I'm not sure about others, and nothing against Hannah, but I prefer Lisa's old-style review videos. They seemed to go through much more thorough, and empirical testing, as opposed to these show-style review videos. Those older videos have helped me make some buy-it-for-life choices, and I couldn't be more thankful. You have a winning formula in Lisa's older videos. Bring them back, please!
@@kenmore01 "If you're going to whack a burglar, you'd use cast iron anyway!" If I were going to "whack" a burglar, I'd use a dual-layer construction: a lead core with a copper jacket. ;-)
I have not been happy with my ceramic pan for awhile now so after watching this video and doing more research, I decided to buy the recommended pan. It has performed beautifully. In fact, I like it so much I just got the 8inch one as well. Just want to say thanks.
The biggest problem I have is scratches on the pan face that make me wonder if its still safe to cook with it. How easily will it scratch would be my biggest concern for durability?
In another test they scraped 8-inch nonstick skillets with metal spatulas to test durability. OXO won that test as well. (As far as safety goes, once applied and cured, PTFE is non-reactive. If you were to eat little particles of it, it would pass straight through your system. The danger of PTFE is in the toxic gas it emits if over-heated. As long as you never heat an empty pan on high heat, and don't let one boil dry when cooking, you're fine.)
@@seikibrian8641 Tbh though, scientists have gotten things very wrong in the past, and they do now, and will continue to do so. The scientific method is amazing, but I'm not sure in this case if I'm willing to trust my health on the idea that it's just the gas that's toxic.
I'm surprised that they still recommend the T-fal. the dome shape is a common problem among a lot of T-fal pans, and honestly for me that's a much greater dealbreaker than the handle on the tramontina
I have the tramontima , and aside from the red rubber sliding up, it's my daily go-to. Though I'm about to get into woks and carbon steel. I think you need ad least one true non stick pan in your arsenal. And a bevy of stainless, cast,and, carbon. Copper is nice to look at , but I truly am not at that level so I have to stick to true utility.Woks and carbon steel are where it's at right now to me though.if you season them right( but have a Oxon or tramontima on hand for non Brainer days, but they won't last as long.
"This really tests the mettle...metal :-D of the pans." I think the cinder block test could be more consistent. At 7:55, It looks like the Misen skillet was only slammed flat onto the top of the cinder block, whereas every other skillet was slammed onto the edge. Maybe slams can be classified into these types: 1. Slam bottom of skillet onto flat top of cinder block: Maybe this tests overall build construction, handle jiggle, chipping. 2. Slam each of the curved sides away from the handle onto the top of the cinder block: This seems like THE most likely way pans would fall. Maybe this direction of fall is most likely to produce slight warping? 3. Slam bottom of the skillet onto the edge of cinder block (current method): I can't think of a home kitchen scenario where a pan falls and hits a solid edge like this. Even if a solid edge like this was around...wouldn't the pan most likely impact at an angle vs flat bottom? This seems like the most abusive test, thus if a pan can survive it you know it's durable, but I seriously question whether this current method is a good test.
Agreed. They should ask project farm how to do fair testing. However I shouldn't look a gift horse in the mouth as they say. I did appreciate the video over all.
That's right. I'm in the process of getting rid of all my crappy pans and going all cast iron and seasonign it myself and stainless steel though that has it's own issues I hear.
This is what I was wondering about. Especially when she talked about the fumes. I have a few nice cast iron pans I cook in a lot but I was hoping to get some lighter, non stick ones. Might not be a great idea, though.
some stove tops only allow for certain types of pans. I like cast iron and steel, but have you ever tried to make an omelette in one w/o a LOT of oil?! :-) there's a reason why the non-sticks are popular.
@@alwkw3783 I love stainless. If used properly, sticking, for me, at least was never an issue. I used to make eggs in my stainless all the time. Never did they stick. However, my son's eggs always stuck and horribly so.
LMAO I literally emailed ATK a complaint on this yesterday. They've recommended the Oxo 12" for years. Bought one in Oct 2018 after their recommendation. At the time their recommendation was the non-pro; same pan, but handle was not oven-safe. We bought the pro so we could put it in the oven if we want. By December the warping was so bad I had to file a warranty complaint. Oxo was good (though they forgot about my ticket for a few weeks) but the replacement was again too warped by early spring. Bummed. We have the small (6"?) version that hasn't had the same problems, it gets used almost as much. FWIW we cook on a glass-top electric, I think ATK doesn't test on these. No problems with other pans.
I've seen proof that electric and induction stovetops do tend to cause warping because they concentrate heat at the center of the pan (whereas gas spreads the heat outward because of the fire). If it's the larger sized pan that's warping, it may be because the hotspot at the center causes a big enough temperature differential with the outer edges.
I agree with you. However, some commercial equipment have warranties that do not cover residential use. Vollrath might be one of those companies. It's a shame because I do own a few Vollrath pans, and they are quite competitive with my All Clad pans for cooking. However, I do admit that I prefer All Clad handles However, I have a little better luck with Vollrath nonstick vs All Clad nonstick, and Vollrath nonstick is Made in the USA
I've been using a set of Calphalon(1390 series) non stick skillets for 4 years with absolutely no problems. They were like 25 dollars for the pair and the lid from my Calphalon dutch oven fits perfectly on the 12" skillet. I brown meat in them,make omelets and frittatas, fry and poach fish and finish off dishes in the oven. No warpage or loss of coating at all.I use nothing but wood or silicon tools on them and cook with very small amounts of fats(olive oil or butter). Banging a pan on the edge of a cinder block is a pretty useless test btw.
A perennial never-mention in theee contests is the le creuset stainless cookware which is durable and versatile with a very resilient non stick coating. I use a 10 inch for omelettes and 12 inch for cooking just about everything else.
Curious as to why they didn't flip the eggs because they used to always flip them during these tests. After all, the yolk side is usually the most likely to begin sticking.
The All Clad is about $150 if you can get it on sale at Williams-Sonoma and the Oxo is $40. Since non-sticks don't last more than a couple years, buy 4 Oxo pans for the price of one All Clad. About 10-15 years ago, All-Clad used to have a lifetime warranty on their non-stick pans but I haven't seen that promoted by them in ages so it might not apply anymore or it may have even just applied to the usual defects in workmanship and materials and not everyday wear and tear on non-stick. No way you should buy an All Clad non-stick if you're just going to get rid of it in 2 years.
Wanted to drop my feedback here, 14 months after watching this and buying the recommended OXO skillet. I just made a warranty claim to have it replaced. I babied it, only hand washed it with a soft sponge, never went in the dishwasher, never above medium on the burner, and nothing but silicone ever used in it. This was my French omelette pan, although I used it for a few other things, gently. After about a year, small bits of the surface began rising in tiny little dots, and these dots would come off if you picked at them gently with just a sponge or the edge of a silicone spatula. That means they could potentially be getting into the food prepared in this pan. The surface was unmarked, and at first glance appears new because I took such good care of it. Oxo seems to agree this must be some sort of defect, and has offered to replace it with a different product, a Chatham ceramic pan, which I will try, although expectations are low to medium. Just wanted to share my experience with the recommended pan: not so great. Also, because it's just aluminum, heat distribution is terrible. The Chatham I am replacing it with through the warranty claim has a stainless steel 3 ply body, which will provide superior heat distribution.
I have had many nonstick skillets and ended up using them as dog food or dog water pans as they stop being usable after two years of use. I went back to cast iron skillets and dutch ovens and they work for a lifetime.
@@cheezheadz3928 The ones I purchased wasn't the top of the line as I am not a rich person with money to waste. From what I found out that all of them fail after three years of constant use though.
Just wanna remark on the silicone spatula they're using for the broccoli beef: it's my best friend in the kitchen. I do not make an omelette without it, and just in general it makes cooking a lot more enjoyable. I highly recommend that spatula, and so do they in their spatula review. It's one of those cheap quality of life improvements that pays for itself almost instantly.
During a service call for our dishwasher, the service technician saw our Wolf induction stove top and warned of the damage to the cooktop done using frying pans with disk bottoms. He told us that the disk bottoms are often ‘too small’ for the electromagnetic energy being used on them. This results in damage to the electromagnetic coils and will cause them to fail sooner than if a tri-ply fry pan is used. I have tried to verify this opinion online without success. Could you comment on this as buying $250 All-clad pans with the idea of discarding them in 3 years seems so wasteful. Thank you.
What frustrates me is that I just bought a brand new nonstick frying pan yesterday because they last about 3yrs before the nonstick finish thins and dulls and becomes a sticking problem even though I never wash it in the dishwasher and always use wood, silicone or plastic utensils on it. The quality pans are $55-80 a pop. My 12 in. calaphon cost me $58 on christmas sale from $68. My awesome stainless steel cookware set has lasted me 35yrs without a scorch or failure.
Another great equipment review, but where's the link for the induction compatible non-stick skillet? Also, congratulations, Hannah, on your upcoming bundle of joy!! When's your due date?
I bought a 3 pc skillet set @COSTCO,I had ONLY used the 9”one as I eat 2 eggs daily, well EVERY EGG STUCK TO IT the egg, white, so I even left stuck egg to it & returned the set, then I saw a programme where someone challenged pancakes, in a steel pan, vs this NINJA PAN , ALL 6 IN THE STEEL PAN WERE BURNT, BUT THE ONES IN THIS NINJA WERE PERFECT, so checked AMAZON & bought the 8, or9” NOTHING STICKS to it , not cheap, but definitely will but different sizes ,,I use it DAILY, different things NOTHING STICKS TO IT , CHEERS 🇺🇸🇺🇸🇺🇸🇺🇸
i fix the capacity issue on the T-Fal pan by having their 5 quart jumbo cooker. Since I cook a lot of food at once, the 12" pans just dont cut it for me. ive had it for about 3 years now and it is juust starting to give me some issues but only on some stuff...and its worth mentioning that I use it pretty much every single day. so it has gotten a ton of use.
love your cannel. Will you test outdoor companies teflon and ceramic pots and pans? I am on this channel because i think i would rather purchase a high quality skillet rather than what the outdoor industry touts as high quality. GSI, MSR, Jetboil, Primus, Fire Maple, ets. Its a huge industry and I think that a review from the professionals here is needed!
I love a good non-stick fry pan. I like the commercial grade pans you can get from restaurant supply stores. Back around 2002, I picked up a nice 12" pan from Walmart (Canada), made by Wearever. It had the perfect slope at the sides for flipping omelettes, good non-stick quality, (until my girlfriend got hold of it), and it had a nicely shaped rubber padded handle. Can't count the number of times I came home to the smell of burning Teflon! Made her buy me another one, but the handle design was changed a little bit. That pan was MY pan and she was forbidden to use it. Guess how long that lasted... I still have both pans, (I can't throw out anything useful). The newer one is still OK for some uses, but don't even try and cook eggs in it. She bought me a new pan from Paderno a few years back. It's OK, but the sides are shaped in a way that makes it impossible to flip an omelette. Also, the red surface has picked up bunch of small scratches, not sure why as I baby my non-stick pans, and she has not had access to this one. I might have a look at the OXO pan if they still make the one you used. But it has to be able to flip a 6 egg omelet!
Unfortunately, the winning Oxo skillet doesn't work with induction. I've been using an induction cooktop for 14 years and love it - the responsiveness of gas, the safety of electricity with no open flame, and an easy to clean glass surface. Would you please make a nod to induction when you're testing?
My #1 complaint about all pots, pans, utensils, etc. is any kind of a SOFT material on the handles. We've had several over the years ... *they ALL get soft and sticky* over time. Now I will NEVER buy ANYTHING with a soft grip material on the handles.
I would think the price should be a consideration, I mean All-clad is the best by most measures but you also pay the most for it, by a considerable margin I might add.
I don't see the Oxo in the durability testing against the cement block... interesting that it wasn't shown even though the article states it held up well and it is the highlighted winner.
We test for weeks on end, so we can't show every moment of testing or the video would be ridiculously long. Rest assured we did every test on every pan!
That's one of the biggest problems, especially on a electric glass cooking surface. The center does not touch the surface and so doesn't accept the heat like it should. The outer edges are hot but not the center where the food is.
So the All-Clad came in second place and I bet it IS a lifetime pan. So why wouldn't I just buy the All-Clad that can do gas, electric, induction, and go in the oven as well. Seems worth the extra dough because it does more and you only have to buy it once.
I cannot believe you chose Al Clad as a runner up. The 12 inch is a very very heavy pan and the handle is extremely uncomfortable. I had to return it because of the handle hurting my hand.
Question. I’m wanting a French Omelette pan and have a smooth top electric stove. Is the 12” Oxo superior in general or would the 10” or 8” be more preferable as a omelette pan and also less likely to warp. Please help. (Considering the carbon steel de Buyer Pro omelette pan at 3x more) 😮
@@aaronbritt2025 true, but I was just there last night and that wasn’t anywhere near that price. They have a smaller set from their HA1 series (not mentioned in review) with an 8” and 10” for $60, but I can’t find a 12” at all. Idk what series the one in the video was
In my opinion, all Americans should go out and support Ecolution cookware, they are environmentally friendly and make great pans for a great price. I got mine from Ross, but they're on Amazon as well. Don't waste your money trying to impress people by buying a name brand, a good nonstick pan does not have to be expensive, you can easily buy a good nonstick pan for under $20 these days. I bought my 12" Tramontina for $3.xx and have no complaints(and I'm very picky about cookware), it works very well, and when it goes bad I'll just head back to the thrift store and get another pan. I actually got a couple All-clad pans for $10 apiece not that long ago, and a Le Creuset enameled cast iron baking pan for under $10. Don't waste your money buying overpriced stuff. I bought Anolon pans at Macy's when they went on holiday sale a few years back, and I swear, they were no better than my $20 pans from Costco, in fact, I returned them because they weren't worth the money, and I coveted those pans for three years before finally taking the plunge.
Hi, I came across this at a good time because we're tired of fighting with our Analon 12" pan. The first was replaced by the company because it warped, and the second one did too. Plus it's really hard to clean--nothing sticks to it... except oil. And too heavy. But we liked it because it has a rubber-insulated handle! Why on earth would anyone want a pan with metal handle for cooking on a hot surface??? I cannot figure out why the metal handle became a "thing" in cookware, it's ridiculous. Hopefully the sales cycle will come back around soon to insulated.
Likely the fact that they are oven safe? Many of my recipes involve searing and baking, and it’s a huge time saver to just toss the skillet in the oven. I’ve not had issues with them getting hot (at least not on the stovetop)
Curious about the helper handle assessment, (large 12" pans being tested) if unable to use the helper handle because you're stirring with another hand why would you want to pick up the pan anyway?
Why is my OXO 12" non-stick Good Grips fry pan scratched after 1 use with a plastic spatula? I was SOOOO careful, and now it's non-stick surface is making me think I'll get the typical 1 year from this pan before it is a sticky pan..
I use to have a 12" T-Fal pan but when I wanted a new one they were no longer made. At lest not the heavy duty one I had that lasted over 10 years. The ones they have now are thin and half the price. Ive not found one I like as much ever since.
Why do NONE of these testers test the most important factor, non stick over time. I cook omelettes for my clients a few times a week. They buy cheap pan after cheap pan and most last a couple of months and then they are USELESS for omelet. I don't care how ergonomic or how well it stands up to a cinder block. I care about how long I can use it for omelets before I have to buy a new one. *Omelette's are the test because if you can cook an omelet and it doesn't stick, almost nothing will stick.
I'd like to know about the pan thermometer that you're using. Is it an accessory to the meat thermometer or a stand alone pan thermometer? I've searched Google but can't find any info on it.
At 1:11 there is an attachment to a digital thermometer that used for determining the surface temperature of the frying pan. What is it called, and where can I buy one?
I ordered this by the link they gave and I got the OXO 12 inch pan just as they show on this video the only difference when I received it was the handle it has a black silicone handle not the steel handle. Did anyone else have this issue when they purchased it through the link they gave here? I'm happy with my pan just wondering why the handle is different but I do like my silicone handle 😁
Here's the real buy it for life tip: buy carbon steel pans, like the Matfer Bourgeat 12". Season it regularly, and it only gets better with age, unlike non stick pans. Best part is that they can take all manner of abuse, like high heat and metal utensils. No wonder professional kitchens use them all the time.
Most of the kitchen wear I have is Alclad...very satisfied with it. However, I bought one of their less expensive non-stick frying pans....not happy...not at all...the coating began to come off from the top and peel down. I returned it to BB&B got another, but it too was just 'so-so'...I also got rid of it. Now, I use my Alclad stainless (US made) and forget the non-stick. I can do eggs etc in the stainless with a small amount of butter...Much happier...I have heard other complaints about Alclad that has been sourced to China...But the American made ones are top knotch!
Bob R, if you really wants a REAL NONSTICK then NINJA FOODI, ISVYOR ITEM, I bought a 9”, cook 2 eggs daily, & Cooke all sorts of stuff in it NOTHING STICKS 5 year warranty, not inexpensive, but definitely buy other sizes no fat used with my eggs .🇺🇸🇺🇸🇺🇸🇺🇸
Ladies, you REALLY need to have a lab in the test kitchen for the durability tests. This way, you can have staff engineer machines that do the testing in a repeatable, consistent manner. I noticed in the cinderblock test, some of the pans were whacked more on the edge of the block, and some were whacked more on the flat surface of the block. You can change the results by how much of the force is spread out across the surface. By having a machine that whacks the pan for you, you can control where it's impacting the block, what angle it's hitting the block at, the amount of force used, etc. The other benefit is machines don't tire out and need breaks, unlike humans.
Or a better idea would be, don't hit your pans against a cinderblock to begin with. Maybe a mechanical scrubber abrasion test would be more realistic and practical, I mean considering how most people use their pans.
@@mydogskips2 The block test is to simulate well your pans stand up to abuse. I've dropped pans and had dents. It's a valid test. But you're correct on the abrasion surface test. Any pan with any kind of coating should be tested to see how well the coating stands up to abuse.
@@jackielinde7568 I got that, but with maybe 20 years of cooking experience, I think I can say that I cannot remember having ever dropped a pan, ever, but I guess that's just me. I have had one or two fall on occasion though, once from the counter and once when my plastic hanging hook broke, but have never dropped a pan to the best of my recollection. If they want to use the back of the pan for something, they can use it to crush nuts or make crumbs, bread crumbs, cracker crumbs, heck, I've used the back of a fry pan to break ice, but bashing it against a cinder block has very little if any validity for real-world use in my opinion. If they want to test the long term durability of the pans, they should do that, use the pans over weeks, months years, and see how they fare, they have the time and resources to do that, they don't need to abuse the pans the way they did to test them, it's not practical. America's Test Kitchen has been around for something like 20 years I think, there's no reason a test like this needs to be done in days.
Not really. For instance I found the quality of OXO general kitchenware gadgets to be well designed and thought out and of quality construction over kitchenaid, Henckels, house brands and even Martha Stewart. And priced accordingly. I've had to replace over the years a number of "early marriage" kitchenware and tools that were gifted to us or we bought when we were just starting out in life and just needed a tool, with the OXO brand 2:1 for its quality or good design. Just bought a OXO garlic press after the flimsy basket from my last press ended up ground up in the disposal. Who thinks a small removable basket that can get lost or loose in a disposal is a good idea? OXO does not. I agree. I bought theirs.
All-Clad D3 cookware is on my wish list. I don't like non-stick as the moment it gets a scratch on the non-stick coating, it's shot. I can't count the number of non-stick skillets I've thrown out over the last 35 years, including TFal, Copper, SlipStone, and GraniteStone.
I just picked up the 10-inch version of this pan based on their other video. I've only used it a few times, but it is pretty nice so far. I know a lot of people hate nonstick, and swear by stainless or cast iron. But I like it all. My main set is a budget friendly Cuisinart 'Multi Clad Pro' stainless set, with several pieces of cast iron (skillets, dutch ovens, griddle), and a nonstick skillet or two. I know the nonstick won't last forever, but they're handy to have so I just replace them as needed.
I have yet to see anyone throw out a Teflon pan because the coating is shot. I have seen people treat worn out Teflon pans like a metal pan just scraping and eating what is left of the coating.
I have owned T-fal for almost 5 years with daily use and I don't have scratches or issues. I bought a full set so I have an egg pan that still doesn't require oil. They failed to inform people that the silicone handle is oven safe and I cook my steak pan seared on the stove top and to med-rare in the oven at 300. I avoid banging cinder blocks, ice baths, and forks in my pots and pans LOL.
I just bought a non stick cookware set late last fall. Even though it was nonstick, the recipe I was using called for olive oil to be preheated in the pan, so I did. Using an electric stove on very low heat, everything stuck to the bottom of the pan for every thing I have cooked since. No more as seen on TV pans for me.
Thank You I was waiting for this review i need to buy a nonstick pan I’m allergic to oils & fats this why I always looking for the best & the same time one that leaves no chemicals in food because of allergies & MCS Thanks for the Help ♥️
JOANNE you need to get NINJA, NOTHING STICKS TO IT I eat 2beggsbsunny side up daily, not cheap, but I use no fat, if so I Use ghee, but Don use anything for my eggs , I definitely will buy other sizes Guaranteed for 5 years .cheers 🇺🇸🇺🇸🇺🇸🇺🇸
MCS is awful. I don’t know if you live in the U.S. of A., but the 3 doctors I went to never heard of it. Two of them told me to take antihistamine because it was an allergy. The 3rd hinted that I was making it up while I was practically choking on the chemicals of the air poisoner in his exam room & his cologne.
Bring back Lisa's old-style review videos!!!
I'm not sure about others, and nothing against Hannah, but I prefer Lisa's old-style review videos. They seemed to go through much more thorough, and empirical testing, as opposed to these show-style review videos. Those older videos have helped me make some buy-it-for-life choices, and I couldn't be more thankful.
You have a winning formula in Lisa's older videos. Bring them back, please!
They aren't gone! They're just mixing things up a bit
@@itamarolmert3549 Thank you for the info. I had the same thoughts.
I’d wish they would’ve tested the durability of the nonstick surface. That’s kinda the point I think. I don’t usually whack cement blocks with my pans
In their test of 8-inch non-stick skillets, OXO won the abrasion-resistance test where they scraped the surface repeatedly with metal spatulas.
True. If you're going to whack a burglar, you'd use cast iron anyway!
Exactly!
@@kenmore01 "If you're going to whack a burglar, you'd use cast iron anyway!"
If I were going to "whack" a burglar, I'd use a dual-layer construction: a lead core with a copper jacket. ;-)
@@seikibrian8641 HAHAHAHAHAHAA!!!!!
Love Lisa and her co hosts. I like how Lisa never puts her co hosts down. Just so enjoyable to watch.
I have not been happy with my ceramic pan for awhile now so after watching this video and doing more research, I decided to buy the recommended pan. It has performed beautifully. In fact, I like it so much I just got the 8inch one as well. Just want to say thanks.
The biggest problem I have is scratches on the pan face that make me wonder if its still safe to cook with it. How easily will it scratch would be my biggest concern for durability?
In another test they scraped 8-inch nonstick skillets with metal spatulas to test durability. OXO won that test as well. (As far as safety goes, once applied and cured, PTFE is non-reactive. If you were to eat little particles of it, it would pass straight through your system. The danger of PTFE is in the toxic gas it emits if over-heated. As long as you never heat an empty pan on high heat, and don't let one boil dry when cooking, you're fine.)
@@seikibrian8641 Tbh though, scientists have gotten things very wrong in the past, and they do now, and will continue to do so. The scientific method is amazing, but I'm not sure in this case if I'm willing to trust my health on the idea that it's just the gas that's toxic.
I'm surprised that they still recommend the T-fal. the dome shape is a common problem among a lot of T-fal pans, and honestly for me that's a much greater dealbreaker than the handle on the tramontina
I have a 10 inch tramontima and love it. I like the handle also.
I have the tramontima , and aside from the red rubber sliding up, it's my daily go-to. Though I'm about to get into woks and carbon steel. I think you need ad least one true non stick pan in your arsenal. And a bevy of stainless, cast,and, carbon. Copper is nice to look at , but I truly am not at that level so I have to stick to true utility.Woks and carbon steel are where it's at right now to me though.if you season them right( but have a Oxon or tramontima on hand for non Brainer days, but they won't last as long.
I use the cinderblock method to get my food out of the pan. Anything wrong withthat??
Cave man style.
"This really tests the mettle...metal :-D of the pans."
I think the cinder block test could be more consistent. At 7:55, It looks like the Misen skillet was only slammed flat onto the top of the cinder block, whereas every other skillet was slammed onto the edge. Maybe slams can be classified into these types:
1. Slam bottom of skillet onto flat top of cinder block: Maybe this tests overall build construction, handle jiggle, chipping.
2. Slam each of the curved sides away from the handle onto the top of the cinder block: This seems like THE most likely way pans would fall. Maybe this direction of fall is most likely to produce slight warping?
3. Slam bottom of the skillet onto the edge of cinder block (current method): I can't think of a home kitchen scenario where a pan falls and hits a solid edge like this. Even if a solid edge like this was around...wouldn't the pan most likely impact at an angle vs flat bottom? This seems like the most abusive test, thus if a pan can survive it you know it's durable, but I seriously question whether this current method is a good test.
I said the exact same thing. A fair test is an evenly administered one. One one slamming, the other was tapping.
Agreed. They should ask project farm how to do fair testing. However I shouldn't look a gift horse in the mouth as they say. I did appreciate the video over all.
The most important feature re: non-stick pans is whether or not that non-stick coating winds up in your food over time.
That's right.
I'm in the process of getting rid of all my crappy pans and going all cast iron and seasonign it myself and stainless steel though that has it's own issues I hear.
This is what I was wondering about. Especially when she talked about the fumes. I have a few nice cast iron pans I cook in a lot but I was hoping to get some lighter, non stick ones. Might not be a great idea, though.
Personally I would not use one of those things I know too much about it either stainless steel cast-iron or carbon steel only
some stove tops only allow for certain types of pans. I like cast iron and steel, but have you ever tried to make an omelette in one w/o a LOT of oil?! :-) there's a reason why the non-sticks are popular.
@@alwkw3783 I love stainless. If used properly, sticking, for me, at least was never an issue. I used to make eggs in my stainless all the time. Never did they stick. However, my son's eggs always stuck and horribly so.
If I can't bang my cookware on a cinder-block, I'm absolutely not buying it.
😐
Wow, after this review the listed price on the winning skillet went way up to $80
LMAO I literally emailed ATK a complaint on this yesterday. They've recommended the Oxo 12" for years. Bought one in Oct 2018 after their recommendation. At the time their recommendation was the non-pro; same pan, but handle was not oven-safe. We bought the pro so we could put it in the oven if we want. By December the warping was so bad I had to file a warranty complaint. Oxo was good (though they forgot about my ticket for a few weeks) but the replacement was again too warped by early spring. Bummed.
We have the small (6"?) version that hasn't had the same problems, it gets used almost as much. FWIW we cook on a glass-top electric, I think ATK doesn't test on these. No problems with other pans.
I've seen proof that electric and induction stovetops do tend to cause warping because they concentrate heat at the center of the pan (whereas gas spreads the heat outward because of the fire). If it's the larger sized pan that's warping, it may be because the hotspot at the center causes a big enough temperature differential with the outer edges.
@@Boyetto-san sounds totally believable. Ours is a fairly recent Sammy, but I know that doesn't mean Samsung had out-engineered that problem.
I honestly wouldn't use a coated non stick pan in an oven no matter the rating. I'd stick to stainless cast or carbon for those tasks.
You should test whether the shape of the sides makes it easy to spoon food out of the pan without spilling.
Why do they never test the Volrath equipment? They're restaurant grade and cheaper than most of the stuff they test.
I agree with you. However, some commercial equipment have warranties that do not cover residential use. Vollrath might be one of those companies. It's a shame because I do own a few Vollrath pans, and they are quite competitive with my All Clad pans for cooking. However, I do admit that I prefer All Clad handles
However, I have a little better luck with Vollrath nonstick vs All Clad nonstick, and Vollrath nonstick is Made in the USA
I've been using a set of Calphalon(1390 series) non stick skillets for 4 years with absolutely no problems.
They were like 25 dollars for the pair and the lid from my Calphalon dutch oven fits perfectly on the 12" skillet.
I brown meat in them,make omelets and frittatas, fry and poach fish and finish off dishes in the oven.
No warpage or loss of coating at all.I use nothing but wood or silicon tools on them and cook with very small amounts of fats(olive oil or butter).
Banging a pan on the edge of a cinder block is a pretty useless test btw.
Same here. My 10" is my go to for single person cooking.
I want to see them test hex clad pans.
They did and the pans failed. One test the do is an egg test.
The real durability test is an induction heater to max power. That's what usually causes warped pans.
I was wondering about the durability of the actual non stick coating. Which is most durable?
Jim D How dare you
I love this channel and their content, keeps me from buying cheap cookware
A perennial never-mention in theee contests is the le creuset stainless cookware which is durable and versatile with a very resilient non stick coating. I use a 10 inch for omelettes and 12 inch for cooking just about everything else.
Amazon reviews are all over the place on this pan. Makes you wonder.
Curious as to why they didn't flip the eggs because they used to always flip them during these tests. After all, the yolk side is usually the most likely to begin sticking.
We gotta talk about your stir fry: you’re boiling the beef in the sauce?
You can’t make stir fry in a nonstick pan. It can’t be heated to a high enough temp. Honestly you can’t really make proper stir fry without a burner.
I know
The All Clad is about $150 if you can get it on sale at Williams-Sonoma and the Oxo is $40. Since non-sticks don't last more than a couple years, buy 4 Oxo pans for the price of one All Clad. About 10-15 years ago, All-Clad used to have a lifetime warranty on their non-stick pans but I haven't seen that promoted by them in ages so it might not apply anymore or it may have even just applied to the usual defects in workmanship and materials and not everyday wear and tear on non-stick. No way you should buy an All Clad non-stick if you're just going to get rid of it in 2 years.
Wanted to drop my feedback here, 14 months after watching this and buying the recommended OXO skillet. I just made a warranty claim to have it replaced. I babied it, only hand washed it with a soft sponge, never went in the dishwasher, never above medium on the burner, and nothing but silicone ever used in it. This was my French omelette pan, although I used it for a few other things, gently. After about a year, small bits of the surface began rising in tiny little dots, and these dots would come off if you picked at them gently with just a sponge or the edge of a silicone spatula. That means they could potentially be getting into the food prepared in this pan. The surface was unmarked, and at first glance appears new because I took such good care of it. Oxo seems to agree this must be some sort of defect, and has offered to replace it with a different product, a Chatham ceramic pan, which I will try, although expectations are low to medium. Just wanted to share my experience with the recommended pan: not so great. Also, because it's just aluminum, heat distribution is terrible. The Chatham I am replacing it with through the warranty claim has a stainless steel 3 ply body, which will provide superior heat distribution.
Please consider including "Induction" capable pans in the future.
FYI, the link to the winner goes to a different pan/non-metal handle.
they added a silicone grip
I have had many nonstick skillets and ended up using them as dog food or dog water pans as they stop being usable after two years of use. I went back to cast iron skillets and dutch ovens and they work for a lifetime.
You must be buying pretty cheap ones or using them improperly.
@@cheezheadz3928 The ones I purchased wasn't the top of the line as I am not a rich person with money to waste. From what I found out that all of them fail after three years of constant use though.
Wish you would list were each product is manufactured..
Its something I take into account with each purchase..
Just wanna remark on the silicone spatula they're using for the broccoli beef: it's my best friend in the kitchen. I do not make an omelette without it, and just in general it makes cooking a lot more enjoyable. I highly recommend that spatula, and so do they in their spatula review. It's one of those cheap quality of life improvements that pays for itself almost instantly.
Danielle Anderson do you have a link to buy it?
amzn.to/2ixlIha Pulled from their spatula review, might be an affiliate link, not sure.
I returned that spatula. Handle too thin for me
I also really enjoy using that spatula. It gets every last possible bit of batter or other food with ease.
Yes I second this! It's amazing!
Hard to tell if the "Wow" after whacking the skillets is a good thing or a bad thing just by listening. 😁
Agreed
During a service call for our dishwasher, the service technician saw our Wolf induction stove top and warned of the damage to the cooktop done using frying pans with disk bottoms. He told us that the disk bottoms are often ‘too small’ for the electromagnetic energy being used on them. This results in damage to the electromagnetic coils and will cause them to fail sooner than if a tri-ply fry pan is used. I have tried to verify this opinion online without success. Could you comment on this as buying $250 All-clad pans with the idea of discarding them in 3 years seems so wasteful. Thank you.
What frustrates me is that I just bought a brand new nonstick frying pan yesterday because they last about 3yrs before the nonstick finish thins and dulls and becomes a sticking problem even though I never wash it in the dishwasher and always use wood, silicone or plastic utensils on it. The quality pans are $55-80 a pop. My 12 in. calaphon cost me $58 on christmas sale from $68. My awesome stainless steel cookware set has lasted me 35yrs without a scorch or failure.
Try a GraniteRock Diamond pan.
There is no really durable nonstick pan. You must try and master cast iron skillets for this reason.
Love these equipment test videos. Thanks Ladies
What are your thoughts on HEXCLAD hybrid Stainless steel + non stick?
Hex clad...??? Worth the money???
Have you done a video on how to properly care for nonstick pans. ? I could use some pointers
Enjoy you two personally and so helpful
Another great equipment review, but where's the link for the induction compatible non-stick skillet? Also, congratulations, Hannah, on your upcoming bundle of joy!! When's your due date?
Has America's Test Kitchen done a recent test of portable induction cooktops?
This would be great
We have done this testing recently and it's on our website; we don't have a video of it, unfortunately.
@@lisamcmanus6656 wow you actually replied
I bought a 3 pc skillet set @COSTCO,I had ONLY used the 9”one as I eat 2 eggs daily, well EVERY EGG STUCK TO IT the egg, white, so I even left stuck egg to it & returned the set, then I saw a programme where someone challenged pancakes, in a steel pan, vs this NINJA PAN , ALL 6 IN THE STEEL PAN WERE BURNT, BUT THE ONES IN THIS NINJA WERE PERFECT, so checked AMAZON & bought the 8, or9” NOTHING STICKS to it , not cheap, but definitely will but different sizes ,,I use it DAILY, different things NOTHING STICKS TO IT , CHEERS 🇺🇸🇺🇸🇺🇸🇺🇸
i fix the capacity issue on the T-Fal pan by having their 5 quart jumbo cooker. Since I cook a lot of food at once, the 12" pans just dont cut it for me. ive had it for about 3 years now and it is juust starting to give me some issues but only on some stuff...and its worth mentioning that I use it pretty much every single day. so it has gotten a ton of use.
love your cannel. Will you test outdoor companies teflon and ceramic pots and pans? I am on this channel because i think i would rather purchase a high quality skillet rather than what the outdoor industry touts as high quality. GSI, MSR, Jetboil, Primus, Fire Maple, ets. Its a huge industry and I think that a review from the professionals here is needed!
I love a good non-stick fry pan.
I like the commercial grade pans you can get from restaurant supply stores.
Back around 2002, I picked up a nice 12" pan from Walmart (Canada), made by Wearever. It had the perfect slope at the sides for flipping omelettes, good non-stick quality, (until my girlfriend got hold of it), and it had a nicely shaped rubber padded handle.
Can't count the number of times I came home to the smell of burning Teflon! Made her buy me another one, but the handle design was changed a little bit. That pan was MY pan and she was forbidden to use it.
Guess how long that lasted...
I still have both pans, (I can't throw out anything useful). The newer one is still OK for some uses, but don't even try and cook eggs in it.
She bought me a new pan from Paderno a few years back. It's OK, but the sides are shaped in a way that makes it impossible to flip an omelette. Also, the red surface has picked up bunch of small scratches, not sure why as I baby my non-stick pans, and she has not had access to this one. I might have a look at the OXO pan if they still make the one you used. But it has to be able to flip a 6 egg omelet!
ATK reviewed and recommended the pro version, but the link to buy is not the pro version. Interesting.
Personally I love the tramontina skillet. I have the 14" and the 12" . they are workhorses in a way that a t-fal never will be.
I've been looking at that one. How is the durability? I'm between that pan, the oxo, or another t-fal.
You should really test the fiskars range especially the fiskars hard face its been extremely good in my home
All nonstick pans work well at first, at least they should, and usually do, the question is how long do they last?
Yes, this is the question. On average how long should one last w/ daily use?
Eh, it just de-pans.
They mentioned that non-stick are not 'forever' pans, but a good one should last about 3 years with regular use.
@@tomgates316
Thank you☺
What's contradictory is you praised the Allclad pans for having a helper handle.
sorry but that egg was sticking in the all clad and a 12" try ply nonstick is around 175.00 not 45
Non stick is around 45-55. The stainless steel is expensive.
Then you are better off with a WOLL titanium frying pan (not having to replace it after 3 years is a bonus).
Unfortunately, the winning Oxo skillet doesn't work with induction. I've been using an induction cooktop for 14 years and love it - the responsiveness of gas, the safety of electricity with no open flame, and an easy to clean glass surface. Would you please make a nod to induction when you're testing?
They covered that at the end during the recommendation
Lisa & Hannah, when you go home after being in a kitchen all day, do you cook? I've often wondered.
yes, bizarrely enough!
Yes, I have a family to cook for when I get home! Luckily my husband is a great cook. :)
Where are all the "as seen on TV" brands? Granitestone, T-Fal, Hex Clad?
My #1 complaint about all pots, pans, utensils, etc. is any kind of a SOFT material on the handles. We've had several over the years ... *they ALL get soft and sticky* over time. Now I will NEVER buy ANYTHING with a soft grip material on the handles.
I would think the price should be a consideration, I mean All-clad is the best by most measures but you also pay the most for it, by a considerable margin I might add.
BTW I'm seeing crate and barrel makes a 5 layer copper core ceramic nonstick 12 inch skillet, that sounds better than the oxo mira???
I don't see the Oxo in the durability testing against the cement block... interesting that it wasn't shown even though the article states it held up well and it is the highlighted winner.
We test for weeks on end, so we can't show every moment of testing or the video would be ridiculously long. Rest assured we did every test on every pan!
Hey guys, I know you've done toaster ovens, but can you do smart ovens soon? I love your videos.
GLAD you mentioned induction!
Nice presentation but why didn't you discuss about Circulon non stick pans
Did you find any to be a little warped up in the middle? I have one that I was given that is and I do not like it the oil moves out of the middle.
Same -_-
That just made me figure out what dimples might be intended for.
That's one of the biggest problems, especially on a electric glass cooking surface. The center does not touch the surface and so doesn't accept the heat like it should. The outer edges are hot but not the center where the food is.
What's the brand of the temperature probe Hannah used to measure temperature of the pan?
Looks like the Pro-Surface Thermapen by ThermoWorks
So the All-Clad came in second place and I bet it IS a lifetime pan. So why wouldn't I just buy the All-Clad that can do gas, electric, induction, and go in the oven as well. Seems
worth the extra dough because it does more and you only have to buy it once.
I cannot believe you chose Al Clad as a runner up. The 12 inch is a very very heavy pan and the handle is extremely uncomfortable. I had to return it because of the handle hurting my hand.
Question. I’m wanting a French Omelette pan and have a smooth top electric stove. Is the 12” Oxo superior in general or would the 10” or 8” be more preferable as a omelette pan
and also less likely to warp. Please help. (Considering the carbon steel de Buyer Pro omelette pan at 3x more) 😮
You guys mixed up the price of the all-clad and the t-fal.
I was super confused, all clad in the $40-50 range? I’d buy it right now!
hi. love your shows .what is the brand of thermometer your using to check the pans.
Why did you not show the All-Clad at all? It came in second overall, according to your written review. Would have been nice to see it at least once.
I’m just trying to find it! They only link to the oxo, but I’d really prefer to have the induction option
@@beastleviath9356 William Sonoma sells All-Clad.
@@aaronbritt2025 true, but I was just there last night and that wasn’t anywhere near that price. They have a smaller set from their HA1 series (not mentioned in review) with an 8” and 10” for $60, but I can’t find a 12” at all. Idk what series the one in the video was
Can you all review hybrid pans? They are tri-ply pans with a top layer of ceramic and stainless steel.
Uyuuuuuuuu
In my opinion, all Americans should go out and support Ecolution cookware, they are environmentally friendly and make great pans for a great price. I got mine from Ross, but they're on Amazon as well. Don't waste your money trying to impress people by buying a name brand, a good nonstick pan does not have to be expensive, you can easily buy a good nonstick pan for under $20 these days. I bought my 12" Tramontina for $3.xx and have no complaints(and I'm very picky about cookware), it works very well, and when it goes bad I'll just head back to the thrift store and get another pan. I actually got a couple All-clad pans for $10 apiece not that long ago, and a Le Creuset enameled cast iron baking pan for under $10. Don't waste your money buying overpriced stuff. I bought Anolon pans at Macy's when they went on holiday sale a few years back, and I swear, they were no better than my $20 pans from Costco, in fact, I returned them because they weren't worth the money, and I coveted those pans for three years before finally taking the plunge.
Hi, I came across this at a good time because we're tired of fighting with our Analon 12" pan. The first was replaced by the company because it warped, and the second one did too. Plus it's really hard to clean--nothing sticks to it... except oil. And too heavy. But we liked it because it has a rubber-insulated handle! Why on earth would anyone want a pan with metal handle for cooking on a hot surface??? I cannot figure out why the metal handle became a "thing" in cookware, it's ridiculous. Hopefully the sales cycle will come back around soon to insulated.
Likely the fact that they are oven safe? Many of my recipes involve searing and baking, and it’s a huge time saver to just toss the skillet in the oven. I’ve not had issues with them getting hot (at least not on the stovetop)
Thanks, maybe that's the reason. But this Analon pan says it's okay in the oven--up to 450f I think. It has a silicone coating over the metal handle.
What happened to the T-Fal pan? They put it thru the first test. So what happened to the other tests?
Do you guys check and see if they're flat before warp testing? It would be interesting to see if they didnt come flat
Pot stickers, pot stickers, pot stickers. You have to test pot stickers which is the real most difficult test for a non stick pan. Try it.
Love the info but i love my iron skillets
I wouldn't trade one of my cast iron pans for four of those unhealthy fast-to-wear out non-stick jobs regardless of the make or model.
When you said "wow" about the Le Creusset, I couldn't tell if that was good or bad???
Bad as per the context. Darn!
@@Elricky124 What do you mean by "Darn!"?
Who cares…. a stupid test all around.
@@moehio I care, that's why I wrote it...
@@cindys2995 Planning on smashing your pan against cinder blocks are you? Gimme a break.
Curious about the helper handle assessment, (large 12" pans being tested) if unable to use the helper handle because you're stirring with another hand why would you want to pick up the pan anyway?
Why is my OXO 12" non-stick Good Grips fry pan scratched after 1 use with a plastic spatula? I was SOOOO careful, and now it's non-stick surface is making me think I'll get the typical 1 year from this pan before it is a sticky pan..
I use to have a 12" T-Fal pan but when I wanted a new one they were no longer made. At lest not the heavy duty one I had that lasted over 10 years. The ones they have now are thin and half the price. Ive not found one I like as much ever since.
I banged one on a shelf in Target. Broke the shelf and knocked about 45 pans onto the floor.
Nice, very funny. lol
Why do NONE of these testers test the most important factor, non stick over time. I cook omelettes for my clients a few times a week. They buy cheap pan after cheap pan and most last a couple of months and then they are USELESS for omelet. I don't care how ergonomic or how well it stands up to a cinder block. I care about how long I can use it for omelets before I have to buy a new one.
*Omelette's are the test because if you can cook an omelet and it doesn't stick, almost nothing will stick.
Have you tested any green non stick coated ones?
I'd like to know about the pan thermometer that you're using. Is it an accessory to the meat thermometer or a stand alone pan thermometer? I've searched Google but can't find any info on it.
At 1:11 there is an attachment to a digital thermometer that used for determining the surface temperature of the frying pan. What is it called, and where can I buy one?
I ordered this by the link they gave and I got the OXO 12 inch pan just as they show on this video the only difference when I received it was the handle it has a black silicone handle not the steel handle. Did anyone else have this issue when they purchased it through the link they gave here? I'm happy with my pan just wondering why the handle is different but I do like my silicone handle 😁
Here's the real buy it for life tip: buy carbon steel pans, like the Matfer Bourgeat 12". Season it regularly, and it only gets better with age, unlike non stick pans. Best part is that they can take all manner of abuse, like high heat and metal utensils.
No wonder professional kitchens use them all the time.
How often are you beating your pans against cinder blocks ?
I have this pan. I love it.
Most of the kitchen wear I have is Alclad...very satisfied with it. However, I bought one of their less expensive non-stick frying pans....not happy...not at all...the coating began to come off from the top and peel down. I returned it to BB&B got another, but it too was just 'so-so'...I also got rid of it. Now, I use my Alclad stainless (US made) and forget the non-stick. I can do eggs etc in the stainless with a small amount of butter...Much happier...I have heard other complaints about Alclad that has been sourced to China...But the American made ones are top knotch!
Bob R, if you really wants a REAL NONSTICK then NINJA FOODI, ISVYOR ITEM, I bought a 9”, cook 2 eggs daily, & Cooke all sorts of stuff in it NOTHING STICKS 5 year warranty, not inexpensive, but definitely buy other sizes no fat used with my eggs .🇺🇸🇺🇸🇺🇸🇺🇸
Ladies, you REALLY need to have a lab in the test kitchen for the durability tests. This way, you can have staff engineer machines that do the testing in a repeatable, consistent manner. I noticed in the cinderblock test, some of the pans were whacked more on the edge of the block, and some were whacked more on the flat surface of the block. You can change the results by how much of the force is spread out across the surface. By having a machine that whacks the pan for you, you can control where it's impacting the block, what angle it's hitting the block at, the amount of force used, etc.
The other benefit is machines don't tire out and need breaks, unlike humans.
Or a better idea would be, don't hit your pans against a cinderblock to begin with.
Maybe a mechanical scrubber abrasion test would be more realistic and practical, I mean considering how most people use their pans.
@@mydogskips2 The block test is to simulate well your pans stand up to abuse. I've dropped pans and had dents. It's a valid test.
But you're correct on the abrasion surface test. Any pan with any kind of coating should be tested to see how well the coating stands up to abuse.
@@jackielinde7568 I got that, but with maybe 20 years of cooking experience, I think I can say that I cannot remember having ever dropped a pan, ever, but I guess that's just me. I have had one or two fall on occasion though, once from the counter and once when my plastic hanging hook broke, but have never dropped a pan to the best of my recollection.
If they want to use the back of the pan for something, they can use it to crush nuts or make crumbs, bread crumbs, cracker crumbs, heck, I've used the back of a fry pan to break ice, but bashing it against a cinder block has very little if any validity for real-world use in my opinion.
If they want to test the long term durability of the pans, they should do that, use the pans over weeks, months years, and see how they fare, they have the time and resources to do that, they don't need to abuse the pans the way they did to test them, it's not practical. America's Test Kitchen has been around for something like 20 years I think, there's no reason a test like this needs to be done in days.
Love seeing the processes
Am I reading this correctly? The All-Clad is 45$? How is that possible when, while testing 8" non stick pans, the All-Clad cost 109$?
Thank you for making this video. The information is great!
At this point I think we can just assume that if Oxo is being tested, it will be the winner lol.
Not really. For instance I found the quality of OXO general kitchenware gadgets to be well designed and thought out and of quality construction over kitchenaid, Henckels, house brands and even Martha Stewart. And priced accordingly. I've had to replace over the years a number of "early marriage" kitchenware and tools that were gifted to us or we bought when we were just starting out in life and just needed a tool, with the OXO brand 2:1 for its quality or good design. Just bought a OXO garlic press after the flimsy basket from my last press ended up ground up in the disposal. Who thinks a small removable basket that can get lost or loose in a disposal is a good idea? OXO does not. I agree. I bought theirs.
All-Clad D3 cookware is on my wish list. I don't like non-stick as the moment it gets a scratch on the non-stick coating, it's shot. I can't count the number of non-stick skillets I've thrown out over the last 35 years, including TFal, Copper, SlipStone, and GraniteStone.
I just picked up the 10-inch version of this pan based on their other video. I've only used it a few times, but it is pretty nice so far.
I know a lot of people hate nonstick, and swear by stainless or cast iron. But I like it all. My main set is a budget friendly Cuisinart 'Multi Clad Pro' stainless set, with several pieces of cast iron (skillets, dutch ovens, griddle), and a nonstick skillet or two. I know the nonstick won't last forever, but they're handy to have so I just replace them as needed.
@@seriouslyreally5413 you just said not really but went on to agree...
seriously? really? You just disagreed with yourself.
I have yet to see anyone throw out a Teflon pan because the coating is shot. I have seen people treat worn out Teflon pans like a metal pan just scraping and eating what is left of the coating.
I have owned T-fal for almost 5 years with daily use and I don't have scratches or issues. I bought a full set so I have an egg pan that still doesn't require oil. They failed to inform people that the silicone handle is oven safe and I cook my steak pan seared on the stove top and to med-rare in the oven at 300. I avoid banging cinder blocks, ice baths, and forks in my pots and pans LOL.
I just bought a non stick cookware set late last fall. Even though it was nonstick, the recipe I was using called for olive oil to be preheated in the pan, so I did. Using an electric stove on very low heat, everything stuck to the bottom of the pan for every thing I have cooked since. No more as seen on TV pans for me.
A lot of nonstick advise you not to use EVO.
On the subject of pans, what about testing ceramic coated pans?
Alex Tang seperate video. Cooks country.
Roger In FL what?
They did that in previous tests, the conclusion, ceramic pans suck
Thank You I was waiting for this review i need to buy a nonstick pan I’m allergic to oils & fats this why I always looking for the best & the same time one that leaves no chemicals in food because of allergies & MCS Thanks for the Help ♥️
JOANNE you need to get NINJA, NOTHING STICKS TO IT I eat 2beggsbsunny side up daily, not cheap, but I use no fat, if so I Use ghee, but Don use anything for my eggs , I definitely will buy other sizes
Guaranteed for 5 years .cheers 🇺🇸🇺🇸🇺🇸🇺🇸
MCS is awful. I don’t know if you live in the U.S. of A., but the 3 doctors I went to never heard of it.
Two of them told me to take antihistamine because it was an allergy. The 3rd hinted that I was making it up while I was practically choking on the chemicals of the air poisoner in his exam room & his cologne.
For a future test, I'd consider who these pans hold up in the over at certain temps.
The link goes to a non pro version. Is that one just as good? Currently can’t buy the pro version in the UK.
Why didn't you show the oxo on a flat surface?