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    1. Zwilling Spirit ceraforce ceramic nonstick fry pans

      what are your comments regarding the above fry pans? I’ve used them only a couple of times and they have brown spots on them and food sticks and is hard to get off. still can’t get some black marks off.
      I’m looking to buy “safe” nonstick cookware. I’ve used teflon nonstick fry pans and found out they might not be good. One started to peel when I used to re-heat pizza. Couldn’t find out if these were PFOA and PFE safe. Stopped using them and brought the Zwilling but not sure about these. Just want safe pans that don’t stick.
      Thank you in advance.

      • hi Mary Ann, I personally am not a big fan of ceramic coated pans as the non-stick tends to not last too long.
        Ptfe (teflon) based non-stick pans are quite safe in my books but if its a concern for you, you could consider 100% ceramic, like Xtrema.

    2. Enamel Dutch Oven

      I have a 6 qt dutch oven that has a tiny flaw inside, bottom. It looks like a little pit.
      I’ve only used it once, discovered the flaw and decided to wait until someone could tell me if it’s safe to continue using.
      The flaw was most likely there when I bought it since it was probably caused by a foreign material present during the coating process.
      Will it begin losing enamel into the food or is the coating secure.
      It was an expensive (for me) impulse buy so ??

      • hi Lew, personally I wouldn’t worry about a tiny nick in the enamel coating. I’m assuming its a cast iron Dutch oven? Cast iron cookware has been used forever without any coating (just seasoning) and is quite safe in my humble opinion.

    3. I purchased Analon cookware many years ago (1990) and returned one of the sets that I I had bought after a few months due to peeling of the non-stick surface. The set was replaced, but the same thing happened again. I thought that I had thrown out the pans, but while cleaning the basement, I found a box full of those pans. Do I have any recourse?
      Thank you.

      • hi Susan, I think your best option would be to reach out to Anolon and ask them. They do offer a lifetime warranty against workmanship and defects but it might be hard to prove that after so many years.

    4. Hello Natalie, Thank you for your reviews. You
      Have saved us so much time and mistakes. I
      Used a set of Circulon for upteen years and
      Just loved it.

      On the newer versions, the one you reviewed under Best 3 2018, do you know of anywhere to buy just an individual piece? On Amazon, it is
      Through their global store and the warranty may not apply.

      Also, do you know what country this Circulon is
      made in?

      Thank you,

      • hi Diane, I am so glad you found my site useful!
        Have you looked directly at I’m pretty sure you can buy individual pieces there.

        To answer your next question, Circulon is a brand owned by Meyer corp, same company that makes Rachael Ray, Paula Deen and various other brands. They have factories in China, Thailand and Italy. See details here.

    5. About 3 months ago I finally treated myself to 6x ALL CLAD Stainless Steel Pans !! The problem is I have recently been diagnosed with Nickel allergies, so I was put on a LOW Nickel diet. The more I read about the nickel in food, I learned of nickel in my pots/pans & utensils. I called ALL CLAD and was told my D5 pans were 18/10 stainless & nickel and that acid foods will really drag the nickel out more. I’d rather EAT my nickel than have it LEAK through cooking my foods. Can you help me figure out what to buy? It’s very confusing to weigh the pros/cons of a healthy cooking material, then add in my nickel problem and I’m lost. Can you help me figure out an ideal type of pan that is safe with my allergies without adding other negative issues that are mentioned in various types of pans?

      • hi Karen, thank you for writing. I can think of 3 options that might be suitable for you:
        1. Nickel free stainless steel. So far I know of one brand Homi Chef which has good reviews and ratings.
        2. Hard anodized non-stick aluminum. The coating is inert and prevents the food from coming into contact with any metal so there is no danger of leeching. You can check out my recommended aluminum cookware choices here.
        3. Lastly, if you want to avoid any metal in your cookware, you have the option of 100% ceramic cookware like Xtrema. This is free of any metals and any toxins and is ideal for someone with metal allergies or for someone who wants to avoid metal all together.

        I hope this helps!

    6. Our scanpan frypan is approx 3 years old and is no longer non stick is there a way to make it non stick.
      It seem s to be only in one area. We use a gas stove
      thank you

      • hi Leanne, unfortunately once a nonstick loses its ‘non-stickness’, there’s really nothing you can do. It usually means the topmost layer which provides the food release has worn off.
        You can still use the pan in my opinion but just add a bit more oil or fat when cooking.

    7. Hi. We just purchased a 10″ deep KitchenAid frypan from Value Village. We’ve cleaned it up, and it looks beautiful! Description on the back of pan is: Durable Stainless Steel – 3Qt/2.8L – KitchenAid – oo11C -Impact Bonded Even Heat Base. The holding part of the handle is soft with both ends being stainless steel. Are you able to tell us if the handle is oven-safe?
      We much appreciate your help.
      Thank you,
      Don and Trudie

      • Hello Don and Trudie.
        From your description, it seems its one of KitchenAids pan with a stainless steel handle that has a silicone sleeve on it. If that is the case, it should be oven safe to 400F, no more than that. And not broiler safe. Without seeing the pan, that would be my best guess. Hope that helped a bit!

    8. Hello,

      Can you please do an article on Stock Pots? I would really like to purchase one as I love to make soups but the Stock Pot included with my cookware set that I had purchased when I left college is just too small. I am looking to purchase a bigger one on its own to round out my resources in the kitchen (8-10 quart size). Can you evaluate which ones are best? I lean towards the stainless steel but ran into several reviews on different brands that mentioned handle rivets corroding (I was surprised to hear that about Cuisinart especially). I need something that can handle tomato and not tomato based items so copper is out. Le Creuset are extremely unwieldy due to weight even before ingredients are added which seems to me a kitchen accident waiting to happen, and ridiculously expensive besides. I know I need quality and something that will stand up to regular use but I am also trying not to break the bank. Any help or suggestions?



      • hi Allison, I think that’s a great suggestion for an article topic. I’m adding it to my list of articles to work on.

        For a stock pot, I think you would be best off with a heavy gauge stainless steel pot, ideally 5 ply (ply means layers of metal). The heavy gauge would mean a thick bottom, even heat and good heat distribution which you want in a pot that is likely going to be simmering for some time.

        If budget was not a constraint, you could go for an All Clad 5 Ply Stock Pot. Granted it made in American but personally I find All Clad is unaffordable for most of us.

        A more affordable but premium quality option is the Made in Cookware Stockpot, which is also 5 ply and like All Clad, completely made in America. You can read my review here, I’m currently using their 8 QT stockpot and really enjoying it. If you’re planning to buy soon, they have a Black Friday 20% off promotion running which really makes it worth it, it’s a pot that will likely last forever.

        Your third option is Calphalon Signature Stainless Steel which is also a 5 ply cookware.

        Hope this helps you decide! All the best:)

    9. Hi, Just stumbled across your site, very informative.I have a question about Le Cruiset cookware. I have 2 skillets that have teflon coating. Sad to say, the teflon coating is pitted and scratched. So they have not been used for many years. Is there any way to make them useable again? Remove the teflon coating? I don’t know what I am asking, it’s just such a shame that I can’t use those skillets anymore. Oh, BTW, they are enamel on cast iron with damaged teflon coating. Thanks for any l ight you might shine on my problem.

        • Hi, Thanks, this seems to be the answer. My husband and a friend who is a blacksmith should be able to give me the assistance needed to do the job. I believe that when I contacted Le Creuset in the past, there was an issue about proof of purchase. I didn’t have it perhaps. In any event the pans were in storage, waiting for an answer.Again, my thanks.

    10. Hey Hi..
      To begin with I have started to cook only from a year ago.
      I have barely no idea about cookware materials and brands.
      Now I am planning to invest in a good cookware set.
      I am confused on different cookware materials(ceramic,hard anodized aluminium,copper,procline..) and brands.
      Can you help me in suggesting the right one?
      I need know right material which is safe(Health) and durable (that wont worn out soon with in a year ),brand I can go for and affordable. The type of cooking I do is Asian which involves frying .Please help me.

        • Hi Mouni, thanks for stopping by. Given that you want safe, durable and easy to clean cookware that won’t wear out, seems like stainless steel is a good option for you. It’s low maintenace and lasts a long time. I shortlisted my top picks here.

          If you think it would help, I would also suggest you read my guide How To Choose Cookware. It’s a step by step guide to figuring out the right kind of cookware for you.

          Hope that helps!

    11. I have 4 frying pans that have the titanium coming off. I can’t remember when I bought them. I think about fifteen or twenty years ago. Does the warranty still cover them . If so where do I sent them to get them replaced. They are a great pans in my kitchen.

      • Hi Carl, you will have to contact the manufacturer or the retailer you purchased them from to find out about the warranty.

    12. Hi Natalie, I just stumbled onto your website. Is your expertise just about cookware or do you have any knowledge about the air fryers? I want to get one desperately, so I bought the Brio 6 qt air fryer but had to take it back when it emitted a horrible smell, I thought was teflon. I have a cockatiel and had to rush him to the back of the house so he wouldn’t be killed by the fumes. So…I then proceeded to look at another air fryer, the Power XL air fryer. This time, I “live chatted” with a rep. who, when I asked if their “professional non stick coating” was teflon she just repeated the same thing I just typed. Any info that you have on this item would be greatly appreciated.
      Thank you

      • hi Helen, a couple of other readers had the same question and one of them had some input after contacting the Power air fryer company.
        You can do a search for ‘Power air’ on this page and see the comments:

        From the company literature, I was unable to find any definitive information about whether the nonstick coating is ptfe or ceramic based, the info seemed rather vague. Then one of my readers contacted the company on their Facebook page and was told (I am quoting directly from his message):
        “Power AirFryer XL is coated with professional-grade non-stick coating. It is also chemical and PTFE & PFOA free.”

        Also I was able to find this on their facebook page:

        So judging from above info, it seems it is ptfe free.

        I hope that helps!

    13. I would like to know what are the WHITE spots on the bottom of the pans after I wash them ? I don’t dry them they are in the drainer..How do I get rid of them ? I really enjoy cooking them..Please help me out..Thank You.

      • hi Christine, that usually happens on stainless steel pans. As far as I know its caused by calcium deposits from the water. Try using vinegar and water to clean them.

    14. I have the Emeril all clad pans. I love these pans. They cook even and they do not stick. I do use them as suggested and that is not overheating them.
      My question is: When I was unloading them from the dishwasher today, I noticed the outside of them have an orange stain. It covers the outside of the pan. I have seen that the pans get a blue discoloration, but nothing about orange. What would you recommend to use to clean these pans?

        • We have tried the Barkeepers. The inside of my stainless steel dishwasher has the same orange stain. We changed soap and it is better, but still there. I wondered if it could be iron. I do have high iron contact but the water is filtered and treated with iron out salt in the softener. Thank you.

    15. after reading about ceramic cookware looking to buy the safest ceramic electric griddle, not sure what brand. Please advise!

    16. Hi,

      I would like to know if the Cuisinart Multiclad Pro Stainless Cookward can be used on a glass smooth top stove/ceramic stovetop. I con’t find any information on the box indication any stoves but I did see if can be used on induction cooktops. Thank you.

      • hi Janice, you can use any stainless steel cookware on a glass/ceramic stovetop. In fact I have a glass stove and I use stainless steel cookware on it all the time!

    17. I recently purchased stainless steel cookware. When reviewing your 5 secrets to with stainless steel the number one item addressed is making the pan no stick. Is this something I need to do each time or is it a one time application?

      Thank you for your help

      • Hi Connie, in my experience, its a step that needs to be done everytime. It all washes off when you wash the pan after use.

      • Hi there Sassy, I have to be honest I don’t know much about it. As far as i can understand, RangeMate Pro uses infra-red rays to cook food. The safety of infrared cooking is better addressed by Additionally some people have concerns about microwave cooking so you might want to look into that as well.

    18. I am the happy owner of a pan with this fantastic Eterna coating.
      I have a question as we had a discussion last night :-)
      Is it ok to remove the hot pan form the stove and poor Cold Water from the tap into it to start cleaning the pan, as after a few minutes the Water is heated and will help cleaning the pan.
      I’m very exited to hear your comment and thank you in advance.

      • Hi Kirsten, I would always advise to let the pan cool down before adding cold water. If you add cold water to a hot pan, you risk warping the pan… you know when a pan gets a wavy bottom and never sits flat again?

        Hope that helps!

    19. Many of the brands you list as most popular and rate highest are made in countries without strict standards. I am concerned about leaching of toxic metals into food prepared for my family. The Cuisanart cookware is said to be as good as the more expensive All-Clad made in America; but it is made in China and in France. Is there cause for worry? Which brand do you recommend as safest? Thank you

      • Hi Eloise, I know many people have an issue buying product made in China so its understandable. Truth is, just about everything you can think of is outsourced to China.

        So here’s my take on this: the companies that outsource the production of their brands to Chinese factories are still responsible for the quality of those products. It’s their job to make sure the products comply with US/North American standards of performance and safety. And it’s in their best interests to make sure their brand is consistent and high quality.

        I don’t know if that helps allay your fears at all?
        Personally, I’m a big fan of stainless steel cookware as the best choice, you can see my top 3 choices here.

    20. Hi, not sure if I am using the right form, but can you please advice if the Gotham pan is safe to use? I do not want to use the Teflon pans. Thank you for your excellent website Jen

      • Hi Jen, thanks for stopping by! As far as I know, Gotham pans are ceramic coated which means no teflon. I would just be wary of the claims in the TV ad for those pans…. if it seems to good to be true, it usually is….


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