Zwilling JA Henckels Twin Spirit Thermolon Fry Pan

It performed well initially but started to stick after one month of use. The coatings on the surface even chipped before I sent it back three months later. I had had all kinds of non-stick pans from major makers and I knew the coatings were the weakest area. With this concern in mind, I decided to buy one with the best full coverage warranty after my Cuisinart Green Skillet failed on me. Too bad this Zwilling Spirit fry pan turned out to be my shortest-lived non-stick pan.

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One good things about this pan is the warranty. I sent it back and "finally" received a brand new replacement in about 2 "months". Hope this replacement can last longer.

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BTW, I always took good care of my non-stick wares; frying only with non-metal turners and cleaning only with soft sponges.

I got fed up with replacing pans over and over and was also concerned with the safety of my coated pans. I had switched to expensive stainless steel pans but they were a little sticky and were not working at all for eggs. I happened to see this name and after reading the one good review {Thank you Qrysta} I took a gamble and order all three sizes. I am So Glad I did !!!!!

Right out of the box I noticed how beautiful and well constructed these were. These are very high quality pans! The handle, the rivets, the bottom of the pan are all top of the line. I haven't seen anything better in my 40 years of cooking.

But what you will love is the ceramic cooking surface. It reminds me a little of the coating on a top of the line hair flat-iron, but a LOT thicker. It feels really hard and really slick.

I put it to the test tonight. I looked up whether to use oil or not when cooking with these pans and could not find a definitive answer. So first I made a fresh corn stir fry with onions and peppers. I used less than a teaspoon of olive oil when I would normally use over a tablespoon. It came out wonderful, less oily and I noticed no fumes at all from breaking in the pan.

I allowed some of the onions to burn in the pan because normally they would become a little sticky/gooey. In this pan they kept burning and eventually turned crispy and they never stuck!

I could have used another pan, but since everything including the burnt onions slide completely out of the pan, I decided to reheat some sugary-sweet potato casserole in the same pan. It reheated great, no sticking and no burning and it slid out in one piece into the serving dish.

Again my pan was so clean, that I decided to saute some fresh mushrooms. Now normally I would use a few T. of butter for a pound of mushrooms, but I only used one half. I added onion, green peppers, the veggies came out very nice and colorful. Finally just to push the limits, I added some shredded cheddar cheese. The cheese melted nicely, I tossed it all together and again, the whole thing slipped so easily onto the serving bowl and not a speck or drop was left in the pan.

As far as washing, if it weren't for the rivets, I could have just wiped it with a paper towel and called it clean. Food did stick to the rivets, but that was it! So I did use soap to clean the pan. After rinsing, the inside was almost immediately dry becuase the surface repels water so much. I only had to dry off the back.

I tried searing steaks in them and they browned VERY nicely.I popped the whole pan in the oven to finish just as if it were a cast iron pan or Blue Steel pan.And the results wer SO PERFECT and again, cleaning was a breeze.Browned bits slid right off = plus no rush to clean them like I would have to with my steel pans.OH, How I love these!!!

The only thing that could make these pans any better would be to have two handles on the opposite side of each other to make pouring easier. I have weak hands and good quality pans always seem to weigh more but these weigh less than my stainless steel, even though they also have a nice thick bottom. Oh, and a lid would be nice too.

I just replaced my large electric griddle for the last time I hope when it wears out this finish will be available on all pots, pans and electric griddles and skillets!!!

I also purchased a top of the line Circulon just for eggs, and now wish I had not. I assumed these would cook nicely but never imagined how completely non stick they would be!!

Buy Zwilling JA Henckels Twin Spirit Thermolon Fry Pan Now

I just want to know what on earth is stopping them from making a POT Collection!

These pans make me wish I had never bought any other.

This elite Granite version of Thermolon is (for once) not just advertising hype everything slides out; meat, tater, eggs, burnt foods, cheeses you name it.

The balance and curved handle are a joy.Just be sure to purchase the SPIRIT line.The initial Twin Choice line, like the competing Multiglide pans from Demeyere, have a straight handle.Uncomfortable and easier to drop.

The interiorof this pan needs no preseasoning and no repeat seasoning like the Thermolons from Todd English.

They claim the handle is cool to the touch, I'd say coooler NOT cool.

The exterior remains just as grime free as the inside, super easy to clean.

What annoys some consumers is independent testing of all thermolon finishes seems either impossible or very difficult to come by.For that we still wait.

Read Best Reviews of Zwilling JA Henckels Twin Spirit Thermolon Fry Pan Here

Some people believe food is fuel.They're wrong food is art, and I love to cook.My favorite frying pans are All Clad, but I sometimes use one of our non-sticks, and am always disappointed.

I read a review on the Henkel's pans and asked for an 8-inch for Christmas.It felt heavy and comforting when I opened the present.

Since then, I've toasted raw almonds (for a cereal topping) twice, fried an egg, and cooked onions and leftover Christmas lamb.This pan performs so well that I may buy two more in larger sizes and retire my All Clads.I'm the last guy you would ever hear making a statement like this.

I have so much respect for this pan that I've told my wife that if she burns stuff in it or uses abrasives to clean it (completely unnecessary), the pan goes in the safe and only I will use it (male ignoramus attitude, but I'm in love again).

Ovenman

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I was a bit concerned because the ceramic surface wasn't smooth like those green ones you see on TV.It doesn't seem to matter though, they are just as non-stick, if not more so.I have both an eight inch and this ten inch pan.The eight inch, I use only for fried eggs and I use about 1/4 teaspoon of butter for flavoring.With the elcheepo green surfaced pans, the eggs would still stick and not slide out of the pan without tearing apart.I had to up the butter to 1/2 tsp or so.Not with these pans even without butter the eggs slide right out.You do have to make sure you heat the pan up, however.Anything will stick to a cold pan.

I'm dropping two stars off this rating because the ten inch pan is now badly discolored after just three uses.I'd thought of dropping three, but the ceramic surface is excellent.The eight inch pan is fine, I guess because I've only used it for eggs so far it hasn't gotten hot enough to discolor.I don't know what type of cheep stainless steel they used here, but I've had a set of Calphalon SS pans for over five years and they have absolutely no discoloration.I'm sorry, but a $70 pan should not discolor at all, much less after just three uses.I do hope Calphalon comes out with a set of ceramic coated pans.

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