EverLast N2 Carbon Steel 12" Frying Pan
Product details
Web ID: 23823820Ratings & Reviews
23 customer images
It sticks!! I seasoned the
It sticks!! I seasoned the pan. But it still sticks. Not happy! Especially with what we paid for the frying pan!
Customer review from anolon.com
Terrible
Never happy with this, but yesterday, while sauteing chicken, at high temp, and cooling the pan in cold water for the next batch, the entire coating came off leaving a silver pan with no coating. I will exercise the warrantee,. Rapid cooling in cold water of hot pan caused my coating to disappear, Try it
Customer review from anolon.com
Anolon
Try seasoning twice - eggs still stick. So not as good out of the box as I thought it would be. Still a good heavy pan, hopefully over time non stick will get better.
Customer review from anolon.com
Pioneer day's pan
I absolutely love this pan! It reminds me of something other then cast iron that the pioneer settlers would have used. Is it non-stick? No! But after seasoning it several times, and pan searing beef, it'll fry eggs just fine. You've gotta be patient, and take your time as to what heat setting works the best. I use grape seed oil for everything. If you don't want to deal with all that, then buy a good ceramic pan. But I love the challenge, and know for sure, this will be my forever pan.
Customer review from anolon.com
It's okay but not as good as Misen for carbon non-stick
I have a hard time getting the pan cleaned. I've done the "conditioning/seasoning" repeatedly, and it still way less nonstick that my Misen. I wasn't sure which one I wanted so I got one in each brand. I mistakenly thought I could send the Anolon one back within 60 days, but that was the Misen, so I'm stuck with an expensive pan that's more labor intensive than the Misen.
Customer review from anolon.com
True Game Changer
I dont know what those who are complaining about this pan are doing wrong, but their complaints are 180 degrees opposite of my experience. I've cooked fish, omelets, parmesan crisps, pork chops, chicken piccata, fettucine with clam sauce (pasta cooked in pan), all with excellent results, no sticking, and easy clean up. I've had such great success that im getting rid of my conventional nonstick, and stainless pans (I got rid of a couple ceramic/stainless pans long ago, utterly useless) - I just don't use them anymore, and the nitride pans, as advertised, are getting more nonstick, and easier to clean with time. I'll keep my cast iron, though - cornbread and Dutch babies need the heat retention.
Customer review from anolon.com
Aniline 12 inch N2 skillet
Followed directions for seasoning the skillet before first use, and for usage to prepare food. Have tried to fry an egg, make pancakes, sear a piece of meat. All 3 usages resulted the same with fractured eggs that had to be chiseled from the pan, pancakes that were torn. The meat was well seared. However, the clean up each time has been difficult brushing, using Dawn liquid, then a Scotch Brite nylon pad. The surface of the pan remains smooth, but the cooking surface becomes less non-stick with each use. I have yet to use the wok I purchased at the same time, dreading the clean up. I would not recommend this skillet. I now have a very expensive skillet that can only be used for searing meat, not for cooking more delicate food.
Customer review from anolon.com
Uneven heat distribution
The pan does not distribute the heat properly. The center of the pan burns food while the edges don’t cook at all. Everything I have cooked has stuck in this area no matter how low the heat or how much oil is added. This is the worst pan I have ever purchased.
Customer review from anolon.com