Top positive review
28 people found this helpful
Cooks Evenly, Deglazes Nicely
on January 15, 2011
I ordered this skillet because meats don't brown well in our nonstick skillet. After years of using nonstick, I had to relearn what my mother taught me--preheat dry on medium high heat until droplets of water "dance" in the pan when tossed from fingertips, then add 1 tablespoon oil and coat the bottom of the pan. Add food before oil gets smoking hot. To avoid sticking, do not try to turn food until cooked halfway through.
The heavy copper bottom distributes heat evenly, allowing even cooking. Sticking is minimal, even with delicate foods like tilapia and eggs.
Best of all, deglazing this pan produces a nice sauce to serve over the meat, not the watery broth I used to get with the nonstick skillet.
Two weeks into using this skillet, I don't know how I managed without it.