ZWILLING Spirit 3-ply 4-qt Ceramic Nonstick Saucepan, Stainless Steel

AFTER 18 MONTHS - Still looks and cooks as good as when new. I deep-clean it every other month or so with baking soda and avoid anything over medium heat. No scratches (not even minor surface ones), no flaking, no chipping anywhere, not even on the rim. I can't say enough good things about this pan's performance. AFTER 1 YEAR - The pan continues to perform beautifully. I examine it regularly for signs of wear but so far there are no scratches, not even minor surface scratches. This is very impressive. My nonstick saucepan with a DuPont Autograph II surface (labelled "metal utensil safe") has some very minor scratches after 6 months, this pan has none. Both pans have seen only silicone and wood utensils, and hand washing. I restrict heat to medium or lower. Clean up is still easy. I have given it a baking soda "facial" a couple of times to remove oil build-up. EDITED ORIGINAL REVIEW - My initial impression of this pan was good. It's a well made stainless pan with a very slick nonstick interior. I've owned this pan for 4 months now and food still slides around like a hockey puck on fresh ice. It has become a workhorse for me, and it's so well constructed that I'm happy to use it almost daily. Tonight I made a skillet lasagne in it, everything from browning the meat to cooking the pasta right in this pan. Then I finished it under the broiler. So good, and it cleaned up in about 30 seconds with one squirt of dish soap on a wet sponge. I wrote before that it was only so-so at developing fond. You know, those wonderful brown bits that we thought we needed a bare stainless steel pan to get? Well, this pan builds fond just fine. The trick is to use much, much less oil than you think you'll need. I fried a pair of big flounder filets (no flour, just spices) the other night in about ½-1 teaspoon of oil. I made sure they were as dry as I could make them first. It worked. I'll try it with chicken soon and update again. I've been able to compare it to a lot of other pans for thickness of the aluminum layer (which determines how evenly heat spreads throughout a pan) and for overall weight and balance. This pan is equal to All-Clad and is thicker than equivalent fully clad Cuisinart, Emerilware and Calphalon pans. It's about the same thickness as the 5-ply USA Pan skillet. It is an excellent value. The only thing it lacks is a helper handle. That's not a deal breaker in this pan, because the handle is long enough (just) to allow for two-handed lifting. Like with tonight's lasagne. The All-Clad has a longer handle, but I hate them, they dig into my thumb. Other features I like are the brushed exterior steel, which is easier to clean than polished steel. The lid handle is easy to grasp with bare hands, tongs or a towel. The lid fits tightly and doesn't rattle at all. Speaking of rattling, this pan doesn't buzz on my GE induction range. It might buzz at high heat, but I wouldn't know because I don't take it past medium, there's no need. It heats up very quickly on medium. Cleaning - A little bit of soap on a sponge does the job. I've never needed to use a scrubby. If it ever loses it's nonstick ability (mine has not) a little baking soda on a wet pan, scrubbed with a paper towel or blue scrubby will restore the nonstick finish. It works. If you've got a nonstick pan of any kind that is sticking, try it! Caveats - As with all nonstick, Zwilling advises low to medium heat, and NEVER use cooking sprays like Pam. The pan does function better with a little oil in it. Personally, I'd avoid frying anything in extra virgin olive oil because of it's low smoke point. That's just not good for cooking. I'm completely satisfied with this pan. As good as the ceramic finish is, the pan beneath is just as good, which makes cooking a joy. I highly recommend it.

I don't think enough good things can be said about this line of cookware from JA Henckels. This cookware is just absolutely fabulous! It is definitely worth the step up in price, when compared to any other line of cookware. I've been cooking with a nice set of Cuisinart Multi-Clad cookware for the past two years. While the stainless steel pots and pans are usually a joy to cook with, they are not perfect. Food can easily stick to them during and after cooking, and clean-up is typically a hassle. I knew I wanted something more --- something with the good attributes of stainless steel multi-clad cookware, and something that was somehow at the same time non-stick. When I came across the Zwilling Spirit cookware by JA Henckels, I was sure I'd found what I was looking for. I decided upon starting out with the 3-qt. Saute Pan because it seems to be the most versatile piece of cookware, at least in my household. Perhaps (one of) the most pleasing aspect of the Zilling Spirit cookware is that it is a non-stick cookware that can be used with induction cooking. So, I use this saute pan most often on my Berghoff induction burner. I really like how, yet this saute pan is non-stick, it can still "brown" your food. You can also get the opportunity to deglaze the pan after cooking certain foods --- something most owners of non-stick cookware don't get the chance to do. The non-stick material in these pots and pans just acts differently, in a GOOD way. You can even use this cookware in the oven! Try doing that with your typical non-stick pan. The glass lid on this pan fits perfectly. I love being able to see how far my food is coming along without having to lift the lid. The handles on the lid are raised considerably high, so you don't usually need to use a pot holder when touching them. And the handles on the pan are very comfortable. They are thick, and they utilize the "V" shaped connection to the pan, so they won't get the slightest bit warm while cooking on the stove. Clean-up is, of course, a breeze. Many times I've just cleaned out the pan with a damp paper towel. Though every now and then you may want to give the outside of the pan some TLC and clean it with a little Bar Keeper's Friend. Just be careful to not get any of the BKF solution on the interior of the pan --- so as to protect the non-stick coating. And just in case any of you were wondering, NO METAL UTENSILS. I highly recommend this line to anyone who is looking for something more than the average cookware. These pots and pans are of superior quality. I assure you, you won't be disappointed!

I have had these pans for a couple of months now, so it's time to jot down my initial impressions. The three brands and the pans I have are Cuisinart GGT19-18 GreenGourmet Tri-Ply Stainless 2-Quart Saucepan Zwilling J.A. Henckels 3-qt. Thermolon Ceramic Nonstick Spirit Saute Pan, 6-qt. Dutch Oven, and Duxtop Whole-Clad Tri-Ply Stainless Steel 3-Quart Saucepan and 10-Inch Fry Pan All these pans are made from 3-layer sandwiches of magnetic stainless steel on the outside to absorb heat from any stove, including induction, an aluminum layer to distribute the heat over the bottom since stainless steel is a poor heat conductor, and another layer of stainless steel on the inside. All have riveted handles, which is probably inevitable with pots made from a tri-layer sandwich. All have a lifetime warrantee. The nonstick pans have an additional layer to prevent sticking. I made a very rough estimate of the thickness of the aluminum layer, which is critical for heat distribution. Judging by how the edges are polished by the manufacturer, the three layers can, in places, be discerned and their thicknesses estimated. Here are my estimates: Duxtop: Total thickness: 2.7 mm (total thickness is the most accurate of the estimates). Outside SS: 0.7 mm, inside SS 0.3 mm, therefore the aluminum layer is about 1.7 mm. Zwilling-Henckels: Total thickness: 3.6 mm); Outside SS: 0.5 mm, inside SS 0.5 mm, therefore the aluminum layer is about 2.6 mm. Cuisinart: Total thickness: 2.7 mm; Outside SS: 0.8 mm; inside SS 0.6 mm, therefore the aluminum layer is about 1.3 mm. The Duxtop pans are by far the most beautiful, with a high polish to the stainless steel inside and out. The handles are heavy cast alloy, also highly polished, and the most comfortable handles in this group. The Duxtop, unlike the Cuisinart and Zwilling pans, do not have nonstick coating. They are ideal for cooking or heating soups and other liquids, and they do a fine job on eggs as long as there is sufficient butter in the pan. However, when it comes to foods that tend to stick, like oatmeal, the nonstick surfaces win out. Also on the negative side, the bottom of the 10-inch frying pan is sufficiently thin that on an induction heater that is only 4.5-inches in diameter, as many are, the edges of the pan are sufficiently cooler than the center that omelets are best done on gas. The highly polished interior does discolor when cooking some foods; however a light application of Bar Keepers Friend brings back the original luster. Not available with nonstick surface, and single piece selection is limited. An 8-piece set is quite reasonable priced. The Zwilling J.A. Henckels pans are somewhat more expensive than the other two and seem of the highest quality. The nonstick is free of both PTFE and PFOA, for those concerned with such things. The claim is that this coating is stable up to 850 F. The handles are perhaps the least comfortable of the three, but OK and not unattractive. The outside finish, while not having the high polish of the Duxtop, is businesslike. In general use, these also seem to spread the heat better than either Duxtop or Cuisinart, which is not surprising given their noticeably thicker aluminum layer. The see-through lids, which neither Duxtop nor Cuisinart have, are nice, though like the others the lid handles do get warm enough eventually that a pot-holder is advised. Of the three brands, this is my favorite. The Cuisinart pans have an outside polish similar to the Zwilling-Henckels with more-comfortable handles, but for their lower price they have thinner tri-ply and solid lids. The nonstick surface is claimed to be PTFE and PFOA free and good to 550 F in the oven. As I only have the 2-qt. pan, there's not much to say, but nothing to complain about. It has been fully nonstick for me, even for challenges like oatmeal, though some others with frying pans have complained about sticking. The bottom seems to spread the heat of a 4.5-inch induction heater better than the Duxtop does, in spite of the thinner estimated aluminum layer. That could be because the lower conductivity of the nonstick allows the aluminum to do its job before the heat makes it through the nonstick. There are reasonably priced sets available that should fill most kitchen needs, and several single pieces are available.

THE REVIEW: This company makes really good products. I love the ceramic coating. Just a warning about the size, it is "exactly" 4 quarts, meaning that is filled to the rim. In practicality, a person cannot fill the pan to the rim so the pan actually has a little less than 4 quarts of usable volume. Even with that going against it, it is still an awesome pan so I gave it 5 stars. If I need to buy more cookware, I am purchasing cookware with this coating from this company. It appears to last a really long time without even so much as a scratch. It cleans up as if I just bought it from the store. I also have a skillet for cooking eggs and it works beautifully just like the pan. I found out that if I cook my eggs in pure coconut oil, then the eggs don't stick at all to the bottom, and they taste even better. [October 30, 2017 update] I use this mostly for cooking brown rice, which works great. I have found a combination that makes the most fluffy brown rice with this pan. This uses an electric oven, so you might need to make adjustments with a gas range. Ingredients: 1. 8 oz of organic long grain brown rice 2. 16 oz of water Instructions: 1. Put water in pan, season, and put on burner on high 2. While water is heating up to a boil: - - a. Wash rice and drain - - b. Wash rice and drain a second time 3. When water is boiling: put rice in, cover, and bring to a boil again - less than 1 minute 4. [5 min; boil] Boil rice for 5 minutes - turn stove off and keep on the burner with cover on - - a. Boil rice for about 1 minute on high - - b. Then turn heat down just a little (#8 of 10 on my burner) to boil for remaining 4 minutes - - c. After rice has boiled for 5 min then turn stove off but keep on burner w/ cover on 5. [30 min; burner off] Let stand on burner w/ off & covered for 30 min - don't remove from burner even though it is off 6. [15 min; burner on low] Turn stove on low (lowest setting) for 15 min - applying smallest amount of heat 7. [30 min; burner off] Turn stove off again for 30 min - this allows the rice to absorb the rest of the water, fluff up, and finish cooking 8. Stir and enjoy fluffy brown rice - who knew Note: Once lid is on, don't remove lid until the end when you stir it in step 8. Removing the lid will let the heat escape and change the balance of heat over time. It is important to keep the heat in the pan. I originally used a thermometer to gauge the heat levels to get the times right. The temperature should never fall below 150 degrees with this method thereby slow cooking the rice. GIVE Reviews - this is my standard for writing reviews - thank you for clicking the helpful button! [G]enuine - This is a review that is honest, trustworthy with no reason other than to help people in the Amazon family. [I]nformational - This review needs to provide information related to this product in a concise matter. [V]aluable - This review needs to provide value to the reader such that it helps him or her determine if this product is for them. [E]nlightening - This review needs to go beyond product information such that the reader learns something they did not otherwise know.

I’ve used it for several months. It’s very good quality and the perfect size for two people.

I have had this Spirit/Zwilling line for a few years, first the three fry pans and now the 4 QT. Comparison is to Le Creuset, All Clad including Excalibur non-stick, Viking, and Joyce Chen lightweight cast iron. Understand that you are using man engineered stoneware of sorts with all its benefits and faults. They are extremely well engineered and work exceptionally well on induction. For high heat cooking, these pans can safely get hotter than any other non-stick. I did a side by side on an induction cooktop bridge burner using a laser thermometer. The lightweight cast iron and Spirit heated in approximately the same time (iron a bit faster) to 800 some odd degrees before I called the dogs off... At first I thought the ceramic interior was marred or darkened but time has not yielded an issue. Pizzas at 550% plus convection oven don't damage the pan and slide off as if on a stone. Tip: let your dough rise in a slightly oiled fry pan, smooth the bottom before applying sauce and cheese, heat on stovetop a minute to get pan hot and place in high heat oven. (For those lucky enough to have induction, the dough can rise faster on the hold setting; these pans are also very much like Le Creuset in that they can function as a crock pot overnight. First tries on non stick yielded poor results for this high heat impatient chef. Eggs require low slow cooking to get that TV slide off ... and it does work! Burnt late night mac 'n cheese sauces clean easily the next morning. Quality of construction is on par with top brands. The see through glass lid is well made and a nice touch. The shape is slightly taller than some 4qts making it better for a single pasta boil but yielding less browning surface at he bottom of the pan. Interestingly, the glass lid fits perfectly on the 8" fry.. my guess is that the 5qt saute will work with the 12" fry and so on ... a good design feature. Spirit sears and builds a fond at least 90% as well as traditional stainless and maybe on par. There is no steaming of food. Steaks brown up nicely and gravies are easily made with bits of protein residue in the pan. They retain heat very very well.. maybe better than cast iron... for both the good and bad of it. Think flatbreads and pan pizza, hot cakes, and even serving dogs at table with a lid so that seconds and thirds are still hot. Truly a baking stone so beware: food will keep cooking if not removed from a very hot Spirit. They are indestructible. My sharpest knives and metal utensils never leave a scratch. Clean up is a dream. Wrecks and burns happen but water over time will clean anything off a rock. I use a heavy duty Chore Boy cloth (Publix) for these and cast iron woks with excellent results. Quite heavy. The 4 qt comes in at about 3lbs, 6oz. about one pound heavier than an All Clad 3qt and a pound less than a 4qt Viking WITH the helper handle. Small folks and seniors may have trouble... this pan needs a helper handle! The stay cool Y handles do the job.. my 8" lacks the Y design and gets very hot... the pics on Amazon suggest they have been changed to the Y design but beware. Assuredly, the are much lighter than Le Creuset. Spirit takes a bit of time to heat, consistent with a baking stone. My induction cooktop brings it to temp quickly but regular tops will take more time. It heats and cools like Le Creuset (or other cast iron) but has better non-stick properties. There are hints of hot spots in the pans; I perceive that there are more than in other pans but am not certain; this has in no way been a deal killer. These spirit pieces are increasingly my goto cookware while many more expensive brands sit idle. If I had to buy one set only for a small kitchen or couple just getting started, this would be it, hands down. Also check out the lightweight chinese cast iron from Joyce Chen for seared smoky stir fry... even less expensive pans, albeit with their own set of drawbacks, that also leaves the big boys in the drawers.

I love the shiny chrome finish , as well as the lid that comes with the pan . The handle had me concerned upon first inspection , as I wondered if it would transfer the heat from the pan to my hand . My concern was unfounded as this is not the case , the handle stays cool to the touch . My ONLY complaint is that the vertical surfaces inside the pan don't resist food sticking as well as the bottom does. So , after pouring out whatever I have cooked or heated , I need to quickly scrape the sides with a heavy duty spatula , before the food cools , then leave the pan full of water while I eat , then come back to wash it later , otherwise the vertical surface has dried food residue stuck to it . This is not the only pan in the industry that I have had to do this with , it just seems that the Teflon coating doesn't stick to the sides as well as the bottom .

Purchased this saucepan on 12/22/2024 on Amazon and really enjoyed using it until the rim started peeling. Today the rim is completely destroyed and likely unhealthy from particles falling into the pan while cooking. The pan was not used a lot in that only my wife and I had access to it. So minus 3 stars.