Dutch Oven

Having tried three different pans before choosing this Zwilling JA Henckels Spirit Thermolon, this is just a purchase expanding on that choice. Here's a copy of the review I posted on the three test pans: ........... Earlier review .......... 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 warranty. 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 [not an issue with the dutch oven], 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.

Excellent quality, even cooking/no hot spots, great non-stick surface for easy clean up and double short handles for easy storage. Lid functions perfectly. Worth the price. Love it!

I have been using this pan heavily for the past 3 weeks and have been loving it. It doesn’t brown meat like my cast iron pan, but that is to be expected. The non-stick surface has been working beautifully. I even cooked paella in this pan and was able to get the “socarrat” crispy rice at the bottom of the pan without having it stick to the pan. Braising stews in the oven has also worked out as expected. Clean up has been very quick and easy. I enjoyed using this pan so much that I ended up buying the ZWILLING 7piece set directly from their site. I hope that the non-stick will last, but even if it doesn’t, I’ll still manage. It’s more important that My mind is at ease knowing that there are no harmful chemicals in the food I’m cooking for my family.

I needed to replace an old GreenPan nonstick Dutch Oven that had a nonstick coating that was no longer non-stick. I looked all over and learned that GreenPan no longer makes that dutch oven. After looking at many alternatives I found this Zwilling Ceramic Nonstick Dutch Oven that was the same size as my old GreenPan. This Zwilling cookware is really well made and features a thick aluminum bottom that heats quickly. When simmering food on my gas cooktop you can see how perfectly even it cooks all the way across the bottom of the pan. The ceramic Thermolon nonstick coating works great and the food slides out of the pan without any effort. I will be using this dutch oven several times a week because the cleanup is so fast and easy.

Arrived in bad shape. No thanks. Returned

After a couple months of use I would call it more enameled steel than non-stick, but the coating does help. The pan really does like to be preheated properly (low/low-med throughout prior to being turned up as you begin) to start your cooking as nonstick, which is pretty normal for cooking with stainless. Nice big pan and it heats evenly. The main part you see the nonstick coating is afterwards, when its cooled back down. Cleanup of this pan is very easy. 2.5 year update: You do have to baby the coating (wooden utensils only), but if you do it holds up fine...except for... The lid has this little seam where the ring is welded, which doesnt seem like a big deal but eventually starts chipping away at the coating up by the rim. The chipping up by the rim eventually chips downward and into the rest of the pan. the ceramic coating acts more and more like enameled cookware than non-stick as time goes on, but with way easier cleanup. This actually helped searing and cooking compared to regular non-stick. Cleanup stayed really easy the whole time, and was really where ceramic coating shined. It was a weeknight go-to for a while, but eventually the coating starts chipping and then chips downward into the pan. I tossed it somewhere around the 2year mark.

Cooks well on low, medium, med-high, and high heats. Heavy constructed. Glass cover with rubber gasket. Very easy to clean. UPDATE: April 2016. Pot been used on electric stove, extensively. Has NOT warped in any way. Inside of bottom of pot starting to wear out ... food starting to stick (slightly). Still a great product for the price. FEB 2017: Still a great pot to use - after all these years.

Been going back and forth as whether to try going back to stainless tri-ply or stick with the ceramic line, when getting additional pieces. The ease of cleaning ceramic won out--TiO2 nanoparticle carcinogen concerns be damned (not enough research out there yet). Since I wanted to add bigger pieces to my kitchenware and I am familiar with Spirit, I knew what I was getting with this braiser. It performs as expected so far, but it's brand new. If you read enough reviews, there are some that say the nonstick quality/durability of the past aren't in these recent pieces, and that they chip easier. I am hoping this will last as well as my (still good) Spirit pan set bought in 2014. Like everyone else who's had better luck with this line of cookware, I use low to medium heat, and don't shock the pans with cold liquids, when hot. Cleanup's always been easy with soap/water, or an occasional soak with baking soda. The outside steel of my old pans developed a slight yellowish haze, which I'd overlooked... until I unwrapped this new pan. Oh well, I buy stuff for cooking, not for looks. 2/26/24 update: So far, this 4 qt. braiser pan continues to perform very well, like my 2014 pan set. Out of curiosity, I also bought the Zwilling CFX version of the 4.5 qt. Nonstick Perfect Pan, around the same time. Aside from a much darker ceramic coating, it performs equally well, as far as I can tell. Don't know why the CFX version is about $30 cheaper vs. the thermion coated one. Btw, if you hate the glass lid getting mucked up, I discovered the lid of my old SS All Clad 5.5 qt dutch oven is a perfect fit for the Perfect Pan!