I am in the market for a new 10 in non-stick fry pan. I am sick of having to replace one every couple of years when the non-stick wears out. It doesn't matter how much I paid, it's always the same.
I have done tons of research on the subject, from traditional non-stick to Swiss Diamond to ScanPans to "green" non-stick and beyond. All seem to be wanting in some area.
Then I came across a reference here on CH to ManPans. After some sleuthing I discovered they are the same as Lloyd Pans, only (mostly) priced higher. I like the environmentally friendly manufacturing methods, the non-Teflon coating, and the fact they are made in the USA. They say the pans were designed for the professional chef, and claim to be able to stand up to metal utensils.
The trouble is, I can't find any reviews or discussions of them, especially on the longevity of the non-stickness. I don't mind asking Santa to spend $68 for a Lloyd Pan, but only if it holds up. It's not a bad investment for a quality pan. I don't want to end up with something like the "green" pans that work great for about six months, but then become horrendously sticky and impossible to clean, or the coating comes off.
On Amazon they are only sold thru an external vendor (at even higher prices), but have no reviews.
So does any one have any experience with these, or can you direct me to some credible discussion of these pans?
PS - This is not a discussion of whether or not I should even have a non-stick pan, or how I can get the "same results from a properly seasoned cast iron or steel pan." I only want opinions/discussions of the pans in question. Thanks in advance for your consideration.
"They say the pans were designed for the professional chef"
Yes, that is what they say, but so does everyone. I don't know any professional chefs uses Manpans. In fact, I don't know any restaurant supply stores carry this. The funny thing is that only residential home cookware are advertized as "professional grade", "professional quality"...etc. The real professional cookware rarely mention these.
"I am in the market for a new 10 in non-stick fry pan"
"This is not a discussion of whether or not I should even have a non-stick pan, or how I can get the "same results from a properly seasoned cast iron or steel pan."
I don't think the Manpan is nearly nonstick like a Teflon pan. When I listen to its advertisement, I only hear it being described as an alternative as the Teflon pans. Alternative can mean many things. A stainless steel pan is also an alternative to a Teflon pan. It is probably no more nonstick than the earlier Calphalon hard anodized commercial cookware. In fact, it is probably behave exactly the same as Calphalon hard anodized commercial cookware.
I don't know any professional chefs uses Manpans.
Lloyd Pans are the commercial line. Lloyd's CS says the Lloyd Pans Web site will "shortly" be restricted to B2B, and ManPans will be the only choice for mere mortals.
I don't think the Manpan is nearly nonstick like a Teflon pan.
That's what I'm trying to find out. In the last year or so, Lloyd has provided free pans to various bloggers, and their write ups have been pretty positive. They do say the pans are pretty non-stick. But there are no "One year later..." Follow-ups. And, yes, I take blog "reviews" with a grain of salt.
re: al b. darned
"Lloyd has provided free pans to various bloggers, and their write ups have been pretty positive"
People usually are pretty positive when they get a free sample because there is no "pain" in paying for a product.
Manpans document suggests that it is no more nonstick than a seasoned cast iron pan, and that Manpans requires oil. In addition, it should be operated at a lower heat to avoid food sticking to it. This seems to be same trick that many people use for frying eggs on a stainless steel cookware to avoid overheating the pan. This information is from ManPans document:
Is the ManPan non-stick?
No. It has a release comparable to well-seasoned cast iron. When cooking you must use
a little oil.
How do I cook so food won’t stick to my ManPan?
Too high a heat setting is the biggest reason for sticking. Use less than half the burner
setting you’re used to when learning the pan. Be sure to oil the pan lightly before adding
I don't think there is anything wrong with the Manpans because I suspect they to be very similar hard anodized pans. Just don't expect them to behave like Teflon pans.
re: al b. darned
I read some of the FAQ at CK's provided link (Thanks CK) and I note that the pan cannot be used on an induction burner. Otherwise, it sounds like a good pan to me. It isn't pretty, but it would work as a semi-non-stick.
Aluminum is good conductor, and the inside of the pan is "extremely neutral" and can be used with tomato or wine. The handle stays cool. While I am not sure how anything can be extremely neutral, I think the copy is trying to say it isn't like cooking in cast iron.
Many pans cannot be dishwashed, as is the case here. (A reason why I like stainless for pans.) And the finish is hard enough to withstand metal tools. So, unless you plan to cook on high heat on induction, it should work, if you can accept using a little oil.
I like the 30 day unconditional guarantee. What you are getting is a pan that you don't want to have to replace in five years. My non-stick pans have lasted longer once I understood that you can't use higher than med heat with them. If you can live with that limitation, and don't mind wiping it out by hand, and don't have induction, then I don't know why you couldn't give a pan a 30 day trial. If you like a heavy pan, though, this one would be light. I find light pans walk on my smooth top range. If you want a more substantial non-stick, I would suggest investigating Berndes: http://www.cookware.com/Berndes-Signo... This will still be light, it is non-stick with all the qualifiers, but it is fairly substantial. As you can see it is also expensive.
re: al b. darned
I use a Berndes Signocast braiser and I like it. This will not be a heavy pan, but it will be substantial. Let us know how you like it. I agree the handle could be attached better. On the braiser the handles are cast as part of the pot, and they give you little mittens for the handles so you don't get burned.
re: al b. darned
I've stayed out of this so far, but these pans look pretty impressive to me. They are sure hella abrasion resistant, which I cannot say about other had-anodized pans.
Their thing about "non-stick" or "nonstick-like" is difficult to judge from afar. If these do, as it appears, come with an unconditional 30-day guarantee, why don't you ask Santa to bring you one and try it out? Nothing *anyone* here (none of whom have actually used these pans) tells you about how they compare stick-wise, is worth very much, IMO. I'm sure others would love to hear your *real* review, regardless of whether you keep it or send it back. The frypans cost about $77 each, so you're not betting the farm, either.
The only potential drawback I see with these is that they will probably tend to warp as much as other thinnish (.080) aluminum pans. Which can be very little in a home setting, and virtually certain on commercial gas hobs.