Avaliações dos Clientes

Reviewer: Clayton Kahan
Rating: 5,0 de 5 estrelas
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Review: Crazy how easy it is to clean, just superior in virtually every way I can think of to every pan I’ve owned.

Reviewer: Jean-Pierre Dagenais
Rating: 1,0 de 5 estrelas
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Review: J’ai retourné cet article car il avait un défaut de fabrication. Le poêlon n’étant pas parfaitement rond, le couvercle ne pouvait pas s’y déposer correctement.

Reviewer: Michael L Daniels
Rating: 5,0 de 5 estrelas
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Review: I’m changing my original review because I figured out a specific trick with this frying pan.As many people don’t know, when using a cast iron frying pan you never wash it, you just keep wiping it out. The same goes with this pan, never wash it but simply wipe it out after every use. Eventually this pan will heat up evenly after using it awhile but never wash it unless it’s cool to room temperature.I’ve actually grown to really like this pan after using it for a long period of time.

Reviewer: Corrado
Rating: 4,0 de 5 estrelas
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Review: I use this pan every day, as it’s such a good, practical non-stick pan that I use it for every meal.However, it will bend with time, until you will want to replace it because all the oil will always go in the middle (and after a couple of years of daily use, it won’t be just as good for the non-stick part.I guess it’s expected, given the heavy use in my kitchen. Most other pans lasted a similar time and they weren’t as good to begin with.

Reviewer: Paul Curtis
Rating: 1,0 de 5 estrelas
Title:
Review: This is not a 14″ pan, it’s an 8″ pan with 3″ of trench surrounding it. The middle 8″ is RAISED, meaning that the area directly above the burner doesn’t touch the burner. Because of this, it doesn’t heat the pan evenly, so it doesn’t cook evenly. I distributed two pounds of breaded chicken throughout the pan; within minutes, the chicken in the innermost area was BURNED (with burn marks), while the cutlets at the outer edges were slightly above RAW (the breading was still white). I’ve never seen anything like it!Because the inner area is raised, the whole pan slopes from the middle, so any oil you use will pool at the edges. The meat at the outermost edge will be sopping with grease, while the stuff in the middle is dry as a bone. I know part of the selling point of this pan is that you don’t *have* to use oil–but I’ve never seen a pan that doesn’t *allow you* to use oil. Sometimes I want to use oil!Conclusion: this is by far the worst pan I’ve ever had. The only other 14″ option on Amazon I saw didn’t come with a cover, and Amazon doesn’t sell a cover that would’ve worked with it, so we got this. (Even though, as I said, it’s NOT a true 14″ pan anyway.) But I’m angry every time I use it, and actually marvel at how horrible it is at doing it’s ONE job. If you’re wavering on this purchase, I highly recommend you don’t get it. Get literally anything else.*We have to keep it because by the time we used it and noticed how badly it cooks, we’d missed the window to return it. At any rate, we like the size for cooking two pounds of chicken in one shot, so I’ve learned how to work around its inadequacies. Whereas I’d normally bread all the chicken before adding it to the pan, with this one you can use it’s uneven heating distribution to your benefit. Turn the pan on, add the cutlets as you go, but put them AROUND THE OUTER EDGES first. By the time you bread the last cutlets, the new stuff will go on the blazing hot area in the center, and the whole lot will finish cooking in around the same time period. (You’ll still burn the middle portions–it always burns the middle portions–but not as much if done this way. So anyway, if you’re stuck with it like we are, you can learn to minimize the rage while using it.