Why in infomercials when people are cooking with regular pans, you have them cooking at warp speed, sloshing, splashing, and making a mess everywhere then when the copper pan shows up they slow down to a crawl and everything is just so perfect.? Just do a commercial about the pan and save the bs. I have the copper chef pan and the book recommends medium heat, so it takes at least 10 minutes or longer to heat then you have to turn it up or you will be there all night, and you have to add at least some oil or it will stick, after 3 uses you can clearly see the heat ring on the bottom of the pan is turning brown from hot spots, and the ring is visible on the inside, and around the four sides of the pan where it starts to go up the wrinkling is already started, I am sure in a month or so depending on use it will be big time visible. Maybe the wok design and curved upwards of the sides may be better but who knows. I do like the copper chef pan and I still find with every "non stick" pan we have tried since they first were invented you need to use oil and NOT olive oil or will damage the pan so that is a sticker right there. Manual says no olive oil, no spray, and pan must be completely cooled down before washing or it will warp, at least you can wipe most out with a paper towel. 3 out of 5 stars. I probably won't try the wok until it has been out for a year and can see actual use reviews.

@domen6398

7 жыл бұрын

Dangerna try seasoning the pan to make it non-stick

How do you season the pan and does the stove need to be on High,medium or low

if anyone gets this pan please post a review

@karenclay2841

7 жыл бұрын

BROTHERoftheBRIAR I ordered mine last night