HestanTITUM Fusion Nonstick 9.5" Skillet

A professional perspective

I cook breakfast in a small boutique hotel. I’ve been using cheap nonstick pans for years now. I’ve only had nice nonstick pans during my tenure at the Ritz Carlton (Mafter Bourgeat). I still use one of those pans today, so a well made non stick pan can last a lifetime if it’s well maintained. That pan is 30 years old. The Hestan pans are built like a tank. I particularly like the seamless rivets; clean up is easy with a sponge and blue soap. The smaller (egg) pan is bigger than I’m used to. The open design has much more usable surface area. The eggs cook faster at a lower temperature. At CIA we were taught about the four parts of an egg white, and with an even temperature you can see the egg whites set at different times. I flip them just before the inner whites set; over fifteen seconds for easy and over thirty seconds for medium. I wish the sides were sloped and the pan was smaller, but I’ve adapted already. The coating is very slippery, so it only takes a flick to get them over. The 9 1/2 inch pan makes gorgeous omelettes. Again, sloped sides would make rolling the omelettes onto the plate easier, but I have figured that out too. I use a high heat silicone spatula and neutral sauté oil. Nothing fancy. I seriously doubt I’ll need another set of pans, although I’ll probably get another egg pan or two so I can do multiple orders of fried eggs at a time.