Gear Heads | Hannah and Lisa Put Nonstick Skillets to the Test
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- Опубліковано 19 гру 2019
- There’s nothing like a good nonstick skillet. You can crack an egg into it, sauté vegetables and stir-fries, and it's our go-to for all sorts of other delicate and fast-cooking foods, from omelets and pancakes to pan-seared salmon and quesadillas.
Buy our winning nonstick skillet: cooks.io/2ZWy2Kc
Read the full review of nonstick skillets: cooks.io/2sm2T5Y
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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Love Lisa and her co hosts. I like how Lisa never puts her co hosts down. Just so enjoyable to watch.
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 these equipment test videos. Thanks Ladies
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.
Thank you for making this video. The information is great!
Enjoy you two personally and so helpful
Love seeing the processes
Hahahha “come get your eggs” ! 🥚 😂
I want to see them test hex clad pans.
They did and the pans failed. One test the do is an egg test.
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.
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.
You should test whether the shape of the sides makes it easy to spoon food out of the pan without spilling.
Wow, after this review the listed price on the winning skillet went way up to $80
I love this channel and their content, keeps me from buying cheap cookware
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 🇺🇸🇺🇸🇺🇸🇺🇸
If I can't bang my cookware on a cinder-block, I'm absolutely not buying it.
😐
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!
The real durability test is an induction heater to max power. That's what usually causes warped pans.
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.
The link goes to a non pro version. Is that one just as good? Currently can’t buy the pro version in the UK.
"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.
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.
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.
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.
hi. love your shows .what is the brand of thermometer your using to check the pans.
I have this pan. I love it.
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.
I'd love to see a review which includes the Ankarsrum Mixer and it's attachments. Thank you.
What do you guys. Think about the all clad compact line?
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.
That flat attachment to the thermapen thermometer what is it called?
Do you guys check and see if they're flat before warp testing? It would be interesting to see if they didnt come flat
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?
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.
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.
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 like the helper handle.
Wish you would list were each product is manufactured..
Its something I take into account with each purchase..
I'm a fan of the T-Fal for the heat spot thing if nothing more.
Have you tested any green non stick coated ones?
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) 😮
Could you add more than a winner? I try to look for all-clad where I live and it is not present.
GLAD you mentioned induction!
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.
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?
Have you done a video on how to properly care for nonstick pans. ? I could use some pointers
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.
Congrats Hannah!
Amazon reviews are all over the place on this pan. Makes you wonder.
You should really test the fiskars range especially the fiskars hard face its been extremely good in my home
How often are you beating your pans against cinder blocks ?
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.
For a future test, I'd consider who these pans hold up in the over at certain temps.
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!
What's the brand of the temperature probe Hannah used to measure temperature of the pan?
Looks like the Pro-Surface Thermapen by ThermoWorks
great video
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.
Hey guys, I know you've done toaster ovens, but can you do smart ovens soon? I love your videos.
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.
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???
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.
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.
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.
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!
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.
FYI, the link to the winner goes to a different pan/non-metal handle.
they added a silicone grip
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 love these videos, very informative. My one question is why is it that the bowl lift mixers always have the glass bowls on them for the tilthead mixers. Its just so bizzare to me.
Luis Bravo
They don’t use the tilt head bowl, bowl lift mixers do have a glass bowl.
@@bl6973 i know bowl lift mixers have a glass bowl. I have one. In the videos they have the glass bowls for the tilthead bowls on the bowl lifts in the background. The bowl lift ones have a silver band around them, are bigger and have 2 pegs for going on the arms
What is the spatula that is being used on the eggs?
Hard to tell if the "Wow" after whacking the skillets is a good thing or a bad thing just by listening. 😁
Agreed
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 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.
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!
Anyone know what the red spatula at 1:50 is? Looking for a good non metal fish turner
I was wondering about the durability of the actual non stick coating. Which is most durable?
Jim D How dare you
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
Please consider including "Induction" capable pans in the future.
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 😁
I love the OXO pan. I have it in 10-inch and 12-inch. My wife complains that she can’t get onions to caramelize in it. Why not?
sauce the onions with some salt to draw out the water, then add a small sprinkle of sugar. That should speed up the caramelization process.
Nice presentation but why didn't you discuss about Circulon non stick pans
More Lisa!!
What's contradictory is you praised the Allclad pans for having a helper handle.
Great vid. How about rough surface non stick like ''the rock''.
What is the Thermometer used to check surface temperature?
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.
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
Can you do a sous vide machine review . Love the channel by the way
How did you two like the handle to the all-clad? I like their pans but their handles take a while to get use to. I wish they would make some kind of over for the handle.
IMO; it's like training a cook to pinch grip a knife. Their handles are the best if you know how to hold them.
@@madthumbs1564 would you have an example? I usually hold it from the bottom so it feels comfortable.
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.
What kind of thermo pen attachment is that you test the pan surface with
It's a Thermoworks Surface thermometer.
im sure you do, but is there a baking sheet video?
What do you do with all the pans after testing?
The winner goes in a winner closet, runner ups usually go home with staff. Mentioned in a different video
What is that on the end of the thermometer?
It's a Pro-Surface Thermapen.
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.
I've been using the new copper ceramic non stick pans. Surprised they did not test them. I've had no issue with them but don't know long term use results.
I doubt that they will test anything that is from "as seen on TV"
try "Freakin reviews" he does a pretty damn good job at reviewing a lot of stuff like this
Why didn't you show the oxo on a flat surface?
ATK reviewed and recommended the pro version, but the link to buy is not the pro version. Interesting.
What are your thoughts on HEXCLAD hybrid Stainless steel + non stick?
Hex clad...??? Worth the money???