Customer Reviews

Farberware Millennium Stainless-Steel 10-Inch Nonstick Skillet

5 star:		(2)
4 star:		(2)
3 star:		(1)
2 star:		(1)
1 star:		(0)

 

 

I have the 8 inch non-stick and it is wonderful. I have had a lot of bad luck with non-stick pans in the past. One was the shedding of the non-stick on my food making it look like it had been "peppered". So I was watching American Test Kitchen today and they were testing the best non-stick pans under 50 dollars and this was the one they rated the best. They burnt oatmeal for 45-minutes in this pan with no oil and it just slid right out. I love my 8 inch pan and so I am buying the 10 inch today because I know it will be just as good.

In my opinion, this is the best non-stick skillet you can get for the price. It has a good heft which allows for even heating- the heavier the better. This pan has an aluminum base, so the sides won't conduct heat as well- if you wanted something that had even heating on the sides, look into Calphalon tri-ply or All-Clad and be prepared to spend ALOT more money. As far as skillets go, I don't think the price justifies the mininal gain. Everything cooks up great, and it can be used in the oven as well, which is great for those dishes that start on a burner- just remember that even though the handle stays cool on the range, it heats up with everything else in the oven. The handle seems well rivited to the pan, so I can't imagine it will ever come loose. And clean up is a cinch. I liked it so much, I bought the 12" version, too.

I'd done a lot of research on nonstick pans before purchasing this pan, and I've not been disappointed at all with my purchase. I also have a Calphalon Professional Nonstick 12", and the two together make a great team in my kitchen. The 10" has a nice balance; I like the handle a lot, and the build quality and materials appear to be top notch. It's not quite as versatile as my 12", but what it does do it handles with aplomb.

I've owned this skillet for about a year and a half. After the first 3 months, I began to notice brownish dark areas around the handle. I'd assume that it's from uneven heating. Unfortunately the non-stick wasn't resilient to fork use (my roomate cooks with a fork, regardless of how many times I warn him not to) and I got a few scratches on the surface pretty early.

After about a year of hand washing it, I got lazy one day and put it in the dishwasher. It pretty much tore up the non-stick coating. So in about a year and a half of usage, I'm retiring it.

Overall, it was a good pan for the price. It did everything well when it was in good condition. The handle was always cool/warm during cooking. I did some no-oil egg cooking a few times when it was new. In hindsight (or in 20/20 vision...), I'd prolly get a Calphalon since they're non-stick masters and I haven't heard any complaints from my friend who has one.

.. so I can't complain too much, I suppose. I have two smaller ones too, and those are still great. The 10-inch, though, got scratches pretty early, and now (after 9 years) the nonstick is starting to peal off.

My husband had the same pan before we were married, and his had the same problem after a shorter time (we've been married two years... hmm is there a pattern here?). I was always very careful and never used metal utensils, but I suspect maybe more recently it has sat in the sink soaking too much.

But for the first several years I praised the pans up and down, because , as I always said, "the egss practically fly right out of the pan."

So.. enjoy it, but be careful with it, and don't expect it to last for 20 years like they say it does.

The Faberware non-stick fry pan proves to be one of the best items for cooking those stubborn job dishes with little or no mess. This was given to me and my husband as a wedding gift from cousins Barbara, Jeanie and Devan. Thanks so much!