Anolon Nouvelle Copper Hard Anodized Nonstick 8-Inch and 10-Inch Open Skillets Twin Pack

This two-pack is a great bargain. The skillets cook very well, and look better in person than they do in the photos. They have nicely attached handles, copper detailing on the bottom disc, and so forth -details that I would expect to find only in 10" skillets of $80 or so. Having two for less than $50 is excellent.

I've used the 10" a few times a week for several months and it still looks brand new. It cleans up perfectly with soap and water on both the cooking surface and the outside. I cook on a DCS gas cooktop, and the pans cook very evenly and are able to brown things nicely (with a bit of added oil). The surfaces seem to be just as good as on the first day.

Two notes that bear repeating for non-stick cookware: clean by hand, not in a dishwasher; and never, ever overheat them -use low to medium heat, never heat them when empty, and always add at least a few drops of oil so you'll be able to brown and have a warning sign (smoke) if overheated.

Cheers!

I purchased the Nouvelle Copper Anodized 8and 10-inch set from Macy's when it was on sale for something like $35 with a coupon. This series is coated with Dupont Autograph 2, which is Dupont's top of the line, most durable, nonstick coating. Is it toxic like Teflon? Well, it's listed in the same section of the Dupont website as Teflon, so it probably contains many of the same toxic chemical components. In fact, I can't tell if Autograph 2 is a product within the Teflon series from their website.

Anolon claims that these pans are oven safe to 500 degrees, which was a selling point for me. Most other nonsticks top out at 400 or 450 degrees. I figure the higher the temperature it can withstand, the less likely it'll melt or release toxic fumes during normal cooking.

These pans are heavy. Not cast-iron heavy, but certainly the heaviest non-stick pans I've ever owned. This is due to the thick bottom, which does result in longer preheating times (despite the copper), but ensures even heating across the bottom (no hot-spots, less burning).

The 8 inch pan, which I use most, is still fairly non-stick after a year and a half. The 10 inch pan has lost it's non-stick ability entirely. Eggs and fish stick to it as if it were unseasoned cast iron (OK, maybe not *that* bad).

I've taken good care of these pans, ensuring that I never heated above medium, used only wooden or silicon utensils, always allowed to cool before cleaning, and always hand washing with a non abrasive detergent and non abrasive sponge. But still, the 10 incher has failed. I should state that I do cook quite a bit, and these pans have gotten quite a bit of use. And they lasted as long as most of my other recent nonsticks have lasted. Well, at least the 10 inch did. As I already mentioned, the 8 inch is still decent. I give it another year tops before I have to replace that as well.

I just might take advantage of Anolon's lifetime warranty. I'm not sure it's worth it though, as I'll have to pay the shipping fees to send the pan to Anolon. And for all I know, they might not even honor the warranty after I send it...

EDIT:

Another selling point for me was that fact that these were manufactured in Thailand. Just about every other nonstick pan I've seen is made in China. China is perfectly capable of good manufacturing, but often quality control sucks (depending on the brand). Add to that various other factors and I'll gladly choose a pan made in Thailand. However, the recent floods crippled their manufacturing infrastructure, so maybe these will be made in China now.

On a side note, it would be so nice if Amazon listed the country of origin of the products they sell...

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These are flat bottom, and work well with our glass topped electric stove.I can't comment on durability, because I haven't had them very long.They are well built, have a great non stick coating, strong handles that stay cool, and cook very evenly on my electric stove.The paperwork (or box, don't recall) say it's okay to use metal utensils with it.

Although I can throw a meal together, or follow a recipe, I'm no home-gourmet cook.My observation is that these take a little longer to heat through then the old cheap pans I used to have.Since there is a copper layer in the pan, I assumed it would heat faster.But they are thicker and heavier then the cheapos, so I guess that's what makes the difference.This is NOT a problem by any stretch.

I recently bought the 12 inch skillet, they all cook great.I wanted lids for the pans, and found that the glass lids from the Anolon "Advanced" cookware line fit very well, and look great.But as far as I can see, you can only buy a 10-12 inch set of lids.Not individually, and not for the 8 inch.Anolon Advanced Glass Lids 10-Inch and 12-Inch Glass Lids Twin Pack

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I bought these to replace aging tfal pans. No comparison they seem well made heavy duty pan for all cooking types. manufacture recommends no use of spray on oils. I think If I follow their instructions for use the pans will be around for a long time. I just need to keep them out of the hands of my twenty year old.

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I am a big All-Clad snob.I bought this set for one reason only, to flip eggs using the 8" pan.I started to use the 10" to cook things like sauteed vegetables.Then I discovered how great the pan works for fried potatoes.Maybe I'm not such an All-Clad snob after all, I love my Anolon nonstick pans, they now get used as much as my All-Clad stainless pans.The Anolon pans are still going strong after 2+ years of use.

By the way, the eggs flip easily using the 8" pan.

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