Average Reviews:
(More customer reviews)1. The "stick resistant" enamel is just the opposite. I've tried preheating the pan with a thin layer of oil and a more liberal coating. I've tried setting the heat to medium and low medium (the olive oil never smokes, and the meat is only lightly to moderately sizzling). No matter how careful I am, the meat always sticks to some extent. It seems a bit worse than regular, good-quality stainless steel to me. The claim to being "one of the most stick resistent" non-teflon surfaces is simply false. It's nothing special in that regard.
2. Compounding the false claim of stick resistance is the difficulty in cleaning the pan. I often cook a fillet mignon by searing it on both sides and putting it in the oven for about 8 minutes at 350F. I coat the pan lightly with olive oil at medium heat (4 on an electric burner that goes up to 8), preheating for a minute (as per instructions by Chantal). Neither the stovetop or oven are extremely hot, but the inside of the pan always retains a faint gray film that I cannot clean with warm soap and a sponge. Even bringing soapy water to a boil inside the pan doesn't get rid of it. And this persistent film makes the cooking surface even more prone to stick when you use it next (see #1--it's not even stick resistant when it's perfectly clean).
3. So how can you clean this film that develops? Chantal recommends Soft Scrub or a mixture of Baking Soda and Sodium Carbonate (e.g. Arm and Hammer Super Washing Soda). Soft Scrub doesn't work to remove the gray film. Waste of time. The baking soda + sodium carbonate works, but you have to simmer it in the pan for 15-20 minutes and let it cool: at least a 30 minute operation. And sometimes you have to repeat the procedure to really restore the original finish on the enamel cooking surface. But even worse, what you are actually doing is a chemistry experiment producing a strong alkaline solution on your stove (e.g. like lye): don't spill it, and turn on the exhaust because you're creating caustic steam! Give me a good stainless steel pan that I can clean with Barkeepers Friend or some other less hazardous (and much quicker method).
4. And the construction gives me doubts about durability. The handle is screwed into the side, but the screws don't go all the way through. The wall of the pan is only about 2-3 mm thick. How can those screws hold the handle on when they only extend 1-2 mm into the side of the pan? It just doesn't seem like it could be as durable as rivets that go all the way through. The other part of the construction that concerns me is the stainless steel rim around the top edge. What is holding it on; doesn't the seam allow gunk to get trapped under the edge over time? I just imagine this bit of rim decoration coming off at some point like chrome trim on a car.
All of these troublesome points, and the copper in the pan is only in the bottom plate. Other cookware with aluminum sandwiched within steel (from at least two manufacturers that I'm aware of) have the aluminum layer extending all that way up the sides. You're not really getting the full benefit of copper if it's only on the bottom.
Considering the cost of this cookware, it's real disappointment.
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Product Description:
Copper Fusion 8 inch Fry Pan, Platinum. Copper Fusion is the first cookware to combine newly patented copper-fused technology with Chantal's durable German-made enamel, resulting in a cookware that provides the ultimate in performance and health benefits with ease of use.
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