Latest news with #cookware
CNET
2 days ago
- General
- CNET
These 4 Ingredients Are Secretly Destroying Your Cast‑Iron Skillet
Cast iron is one of the most reliable tools in any kitchen. It's built to last, holds heat like a champ, and only gets better with time -- if you treat it right. But even the most well-seasoned skillet has its limits. There are certain foods that can slowly strip away the nonstick coating you've worked hard to build, especially if you leave them in the pan for too long. Quick cooking won't do much harm, but simmer the wrong ingredients for an extended time and you could end up damaging the surface. If you love your cast iron and want to keep it in top shape for years to come, here are the foods you should avoid letting linger in the pan. To ensure we're not sabotaging our own pots and pans, I asked Eric Rowse, lead chef instructor of Culinary Arts at the Institute of Culinary Education, to share tips for using the cult-favorite cookware and which foods might cause permanent damage. To keep your cast iron slick, smooth and worthy of its place on the stovetop throne, here are four foods you should never cook in a cast-iron skillet 4 foods that can ruin cast-iron cookware According to Rowse, you can technically cook anything in cast iron -- even fish and eggs -- but some foods react poorly to cast iron if not done properly, leading to surface decay or food with a metallic taste. 1. Tomatoes It's OK to cook acidic foods such as tomatoes and vinegar in your cast-iron pan but letting them sit for long periods can eat away at the seasoning. istetiana/Getty Images "Highly acidic foods, such as tomato and tomato-based dishes, can be problematic on raw iron, poorly or underseasoned cast iron," Rowse says. "Cooking these foods in neglected cast iron can lead to a metallic taste in the food. If the pan is well seasoned and cleaned out after each use, it isn't a problem." To be safe, cook some bacon in your skillet afterward to give the seasoning extra protection. As a bonus, you'll have bacon on hand. What you don't want to do is leave the acidic food just sitting in the pan, which can eat away at the seasoning. 2. Vinegar Most BBQ sauces have a fair amount of vinegar that can damage your cast-iron cookware. CNET For the same reason as tomatoes, vinegar can eat away at a seasoned cast-iron skillet, sending you back to square one. Vinegar-based foods like adobo or Carolina-style barbecue sauce are good examples of acidic foods that shouldn't sit in a cast-iron pan for long. If you do use vinegar in a recipe and cook it in cast-iron, be sure to clean the pan immediately afterward with hot water and salt or a small dash of gentle dish soap. Read more: Clean Your Cast Iron Skillet Easily With This Common Kitchen Staple 3. Citrus Avoid cooking citrus-based sauces in your cast-iron cookware for long periods. Géza Bálint Ujvárosi/EyeEm/Getty Images While there may not be a ton of reasons to put citrus in a cast-iron skillet, certain recipes call for a fair amount of lemon or lime juice. A squeeze of lemon at the end probably won't destroy your cast-iron pan but don't let citrus juice simmer inside of it for long or your precious patina won't survive the night. 4. Wine-based sauces Red wine is great to add into stews and red meat dishes. fermate/Getty Images Cooking with wine is almost always a good idea. In fact, we have a list of recipes that thrive with a few ounces of red or white. But letting acid-heavy wine braise or simmer in a cast-iron pot or pan for too long could cause the slick patina to erode, leaving you with an unseasoned skillet that food will stick to. Can you cook eggs in cast iron? A properly seasoned cast-iron skillet can cook eggs without issue. Getty Images While they won't damage your pan, eggs are tricky to pan-fry without having a sticky mess to deal with after. Cast-iron cookware isn't as nonstick as chemically coated pans but it's still a fine candidate for scrambling or frying the morning staple. "I love cooking eggs in cast iron," Rowse told us. "I have a small 5-inch one that I cook fried eggs in. Cast iron is able to get super-hot, and precise control is harder because it retains heat for longer, and therefore it is more difficult to make small adjustments to the temperature." What about fish? I heat my prepared meals up in a skillet or air fryer if I'm home. David Watsky/CNET Likewise, many varieties of fish are flaky and tend to stick to surfaces if not managed properly. If your cast-iron's patina isn't properly slicked or is too hot when the fish goes down, you may end up scraping half of your halibut from the bottom of the pan. How to avoid a cast-iron cooking conundrum Properly seasoning your cast iron will keep foods such as fish and eggs from sticking. Tyler Lizenby/CNET First and foremost, you'll want to properly season so you can cook even the stickiest foods without worry. When cooking acidic foods in cast iron, avoid slow-braising or simmering on the stovetop for long periods. When the food is finished cooking, remove it and wash your cast-iron pan immediately with hot water, a drop of dish soap and a sprinkling of kitchen salt for extra stuck-on foods. And if you're not sure, choose an acid-safe piece of cookware like an enameled Dutch oven or stainless-steel skillet.
CNET
11-06-2025
- General
- CNET
4 Foods That Can Devastate the Surface of Your Cast-Iron Skillet
Cast iron is tough and holds its form over time if you treat it right but there are a few foods that degrade the surface of cast-iron cookware. If you've worked hard to build and maintain a beautiful skillet, you'd be wise to learn this list of foods you should never leave simmering in a cast-iron pan. To be clear, most of the foods listed below won't harm your cast-iron skillet if cooked quickly. But leave them in the pan for long periods and they'll begin to eat away at your pan's precious coating. To ensure we're not sabotaging our own pots and pans, I asked Eric Rowse, lead chef instructor of Culinary Arts at the Institute of Culinary Education, to share tips for using the cult-favorite cookware and which foods might cause permanent damage. To keep your cast iron slick, smooth and worthy of its place on the stovetop throne, here are four foods you should never cook in a cast-iron skillet 4 foods that can ruin cast-iron cookware According to Rowse, you can technically cook anything in cast iron -- even fish and eggs -- but some foods react poorly to cast iron if not done properly, leading to surface decay or food with a metallic taste. 1. Tomatoes It's OK to cook acidic foods such as tomatoes and vinegar in your cast-iron pan but letting them sit for long periods can eat away at the seasoning. istetiana/Getty Images "Highly acidic foods, such as tomato and tomato-based dishes, can be problematic on raw iron, poorly or underseasoned cast iron," Rowse says. "Cooking these foods in neglected cast iron can lead to a metallic taste in the food. If the pan is well seasoned and cleaned out after each use, it isn't a problem." To be safe, cook some bacon in your skillet afterward to give the seasoning extra protection. As a bonus, you'll have bacon on hand. What you don't want to do is leave the acidic food just sitting in the pan, which can eat away at the seasoning. 2. Vinegar Most BBQ sauces have a fair amount of vinegar that can damage your cast-iron cookware. CNET For the same reason as tomatoes, vinegar can eat away at a seasoned cast-iron skillet, sending you back to square one. Vinegar-based foods like adobo or Carolina-style barbecue sauce are good examples of acidic foods that shouldn't sit in a cast-iron pan for long. If you do use vinegar in a recipe and cook it in cast-iron, be sure to clean the pan immediately afterward with hot water and salt or a small dash of gentle dish soap. Read more: Clean Your Cast Iron Skillet Easily With This Common Kitchen Staple 3. Citrus Avoid cooking citrus-based sauces in your cast-iron cookware for long periods. Géza Bálint Ujvárosi/EyeEm/Getty Images While there may not be a ton of reasons to put citrus in a cast-iron skillet, certain recipes call for a fair amount of lemon or lime juice. A squeeze of lemon at the end probably won't destroy your cast-iron pan but don't let citrus juice simmer inside of it for long or your precious patina won't survive the night. 4. Wine-based sauces Red wine is great to add into stews and red meat dishes. fermate/Getty Images Cooking with wine is almost always a good idea. In fact, we have a list of recipes that thrive with a few ounces of red or white. But letting acid-heavy wine braise or simmer in a cast-iron pot or pan for too long could cause the slick patina to erode, leaving you with an unseasoned skillet that food will stick to. Can you cook eggs in cast iron? A properly seasoned cast-iron skillet can cook eggs without issue. Getty Images While they won't damage your pan, eggs are tricky to pan-fry without having a sticky mess to deal with after. Cast-iron cookware isn't as nonstick as chemically coated pans but it's still a fine candidate for scrambling or frying the morning staple. "I love cooking eggs in cast iron," Rowse told us. "I have a small 5-inch one that I cook fried eggs in. Cast iron is able to get super-hot, and precise control is harder because it retains heat for longer, and therefore it is more difficult to make small adjustments to the temperature." What about fish? I heat my prepared meals up in a skillet or air fryer if I'm home. David Watsky/CNET Likewise, many varieties of fish are flaky and tend to stick to surfaces if not managed properly. If your cast-iron's patina isn't properly slicked or is too hot when the fish goes down, you may end up scraping half of your halibut from the bottom of the pan. How to avoid a cast-iron cooking conundrum Properly seasoning your cast iron will keep foods such as fish and eggs from sticking. Tyler Lizenby/CNET First and foremost, you'll want to properly season so you can cook even the stickiest foods without worry. When cooking acidic foods in cast iron, avoid slow-braising or simmering on the stovetop for long periods. When the food is finished cooking, remove it and wash your cast-iron pan immediately with hot water, a drop of dish soap and a sprinkling of kitchen salt for extra stuck-on foods. And if you're not sure, choose an acid-safe piece of cookware like an enameled Dutch oven or stainless-steel skillet.
The Guardian
09-06-2025
- Entertainment
- The Guardian
Toxic truth? The cookware craze redefining ‘ceramic' and ‘nontoxic'
The cookware industry has entered a golden age, largely driven by the wild success of a new generation of 'nontoxic' and 'nonstick' designer ceramic pans backed by stars including Selena Gomez, Stanley Tucci and Oprah Winfrey. The Guardian's journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. But the pans are likely not 'nontoxic' some independent testing and research suggests. Nor are they even 'ceramic' – at least not in the way the public broadly thinks of ceramics. Now, regulators are investigating some of the pan sellers' claims. On Instagram, TikTok and their marketing materials, the social media-savvy cookware brands promise 'enchantment', and 'non-toxic materials and thoughtful design' that 'prioritizes the health and safety of you and your family'. In fact, no legal definition for 'nontoxic' or 'ceramic' exists, and the marketing has drawn greenwashing accusations exacerbated by the companies concealing their pans' ingredients. And the blockbuster sellers like Our Place's Always Pan, Caraway and GreenPan are typically made with a material that thinly coats an aluminum substrate and is characterized in one study as 'quasi-ceramic'. Meanwhile, independent testing and research suggests quasi-ceramics may contain toxins like titanium dioxide, siloxanes, lead and mercury. The claims are eliciting regulatory scrutiny. The state of Washington recently ordered quasi-ceramic producers to submit their nonstick ingredients to the state's ecology department as it attempts to learn which chemicals cookware companies are using to replace Teflon or other toxic Pfas, or 'forever chemicals'. The order is about 'transparency', said Marissa Smith, a senior toxicologist with the Washington department of ecology. 'It's challenging for regulators to know when we're moving to safe alternatives, but it's also hard for families who want to buy safer products,' Smith said. 'There's this fundamental challenge of figuring out what's in our products and having the data to make those decisions.' The nonstick, quasi-ceramics have in part quickly blown up because, their producers claim, they cracked the 'nontoxic/nonstick' code. Prior to 2019, nonstick pans largely used toxic Pfas, a class of chemicals that are among the most toxic man-made substances, and linked to cancer and a range of other serious health problems. The quasi-ceramic, design-forward pans with color palettes like 'spice' and a millennial aesthetic burst onto a market ripe for an alternative. Their launches coincided with the rise of wellness culture and the pandemic's outset. With people forced to cook at home and on social media, the cookware became Instagram sensations – Caraway's monthly ecommerce sales jumped 390% between January and May 2020. Celebrity involvement also fueled the quick ascents: Selena Gomez, Tan France, Gwyneth Paltrow, Stanley Tucci and Drew Barrymore now have their own quasi-ceramic pan lines. Gigi Hadid and Kate Hudson promoted their Caraways in the media. Always Pan's order backlog hit 30,000 early on. GreenPan made Oprah's 2024 Favorite Things list, and Caraway's profits grew over 500% between 2020 and 2023. Throughout, the companies have relentlessly touted their products as 'nontoxic'. Ceramic cookware dates back at least 15,000 years. The concept evolved across cultures – the medieval British pipkin, the ancient Roman testum and the Wampanoag Native American decorated pots. Throughout the ages, the basic formula remained the same: some mix of clay, silica and minerals fired at a high heat to create a solid piece. The new quasi-ceramics are something else. The producers use some variation of a material called 'sol-gel' developed in the 1970s, a mix of silica, metals and chemicals. The material is sprayed onto an aluminum substrate – the pan is not quasi-ceramic all the way through. The companies won't tell the public what else is in the pans, and their formulas are shielded by confidential business information laws, making it very difficult to verify their claims. The uncertainty alone raises suspicions among some public health advocates, but sleuthing of peer-reviewed research, legal documents, patents and regulatory documents around the pans raises more questions than answers, and points toward the use of toxic chemicals. Still, Caraway states: 'We believe in full transparency with regard to our products, so we're happy to share testing reports with anyone via email to prove just how safe our products are.' In an email to the Guardian, it declined to share the formula: 'The formulation of Caraway's ceramic cooking surfaces is proprietary.' Responding in 2022 to I Read Labels For You, a consumer protection site that questioned the pan producers' non-toxicity claims, Always Pan maker Our Place conceded the products are not ceramic, but a 'ceramic precursor' with a different formula. 'We are heating it at a lower temperature, it never gets to that ceramic state,' Always Pan wrote. 'Ceramic is totally inorganic whereas our sol-gel has organic and inorganic substances. The inorganic material is glass/silica. The organic material is an organic polymer.' In an email to the Guardian, Our Place said its pans' materials are 'similar in feel to traditional ceramics', and are made with 'a sand-based material, which is why it's commonly referred to as 'ceramic''. It did not immediately respond to a question about why it's marketed as ceramic if it's admittedly not ceramic. The distinction is in part important because the surfaces can potentially melt at heat above 260C (500F), increasing the risk of chemicals leaching into food. The pans have also been reported to wear down and lose their nonstick coating sometimes within months of purchase. True ceramic can withstand much higher heat and is far more durable. Other quasi-ceramic producers use a similar material, all of which include polymers. Polymers may mean any of tens of thousands of chemicals, including Pfas, which the sol-gel patent even details. Applying nonstick organic polymers may also create toxic monomer byproducts, Smith noted, but it's impossible to know without having the pan makers' ingredients. Nonstick can linings can create toxic bisphenol-A, for example. A 2019 lawsuit alleged GreenPan's '0% toxins' claim represented false advertising. Citing GreenPan's patent, the suit alleged the pans contained silane, aluminum oxide, tetraethoxysilane, methyltrimethoxysilane, and potassium titanate. Regulators classify some of these as hazardous, but the suit was dismissed, though the settlement's terms are unclear. GreenPan has denied using aluminum oxide. It did not respond to a request for comment. Smith said the state of Washington is concerned companies may be using siloxane, a chemical family often used to replace Pfas in consumer goods, but which sometimes pose similar risks. One industry study compared the performance of nonstick properties of siloxanes to Pfas in quasi-ceramic pans, finding Pfas worked better. Independent testing by the consumer protection site Lead Safe Mama detected high levels of titanium in GreenPan, Always Pan and Caraway, pointing to the use of titanium dioxide nanoparticles. A 2016 study also identified titanium dioxide in quasi-ceramic pans, and showed how it can migrate into food. The toxic substance is banned in the European Union for use in food, but not cookware. It's a potential carcinogen that accumulates in organs and is linked to neurotoxicity, intestinal inflammation and other health impacts. Caraway in 2024 acknowledged using nanoparticles, though they didn't say which. But, it claimed without supporting evidence, that the levels it uses doesn't cause health risks. All told, there's evidence that the pans could contain such ingredients as titanium dioxide, lead, mercury, cadmium, siloxanes, potentially toxic monomer byproducts and other unknown substances. Even if the levels of individual toxins are low, there's no research into the health effects of all the toxins combined migrating into food, which raises a whole new set of questions. Caraway in a statement to the Guardian said the company could not 'speak to the conduct or quality of any testing that is not its own'. 'Caraway is proud of the products we have developed and the progress made towards a cleaner home for our customers, there is still much to be done,' the statement added. Public health advocates say the uncertainty is a red flag, and forcing consumers to 'go through tests and patents' to know what they're buying is 'absolutely ridiculous,' said Laurie Valeriano, executive director of the Toxic Free Future non-profit, which has raised concerns about quasi-ceramics. 'It shouldn't be up to consumers to sleuth and try to figure out the ingredients in pans so they can protect the health of themselves and their families,' Valeriano added. Maryland-based Xtrema is one of very few companies producing ceramic pans as they have been traditionally made. Production takes up to 25 days, said owner Rich Bergstrom and produces a solid ceramic piece that can withstand high levels of heat. Companies passing off a softer sol-gel coating as true ceramic 'irks me – it drives me crazy', Bergstrom said. He called it a 'false term', and said it's being 'manipulated from a marketing standpoint to give you the impression that it's ceramic'. Some of the pans also contain lead, testing Lead Safe Mama's Tamara Rubin found. The lids and cooking surfaces of the Always Pan and Caraway showed some of the toxin, which she said suggests aluminum substrates and pieces are to blame. Rubin also found mercury in the Caraway and antimony throughout GreenPan. Caraway still advertises 'metals free', and GreenPan states its products 'lack harmful chemicals and toxins'. Rubin is a polarizing figure for her generally absolutist positions on lead – if a product contains the substance, she recommends against it. This is the most protective approach, but companies and regulators point out that lead is naturally occurring and widespread in the environment, often found at low levels in ceramics' clay, as well as foods. They claim 'trace' levels of lead are OK, especially if it's not in a food contact surface. But there's no definition for 'trace'. No federal limits for lead in ceramic cookware exist. If lead in a ceramic piece isn't leaching at the time a consumer buys it, then there isn't a problem, the Food and Drug Administration (FDA) told the Guardian in 2022. However, there's no testing or oversight program, or assurance it doesn't leach once it's scratched, chipped or worn. The FDA has done little to scrutinize cookware materials throughout the decades because it's chronically underfunded and understaffed, said Tom Neltner, director of the Unleaded Kids no-nprofit, who has legally pressured the FDA to act on leaded food materials: 'With all the things coming into the agency, they have not looked at all these lead issues, and there's no public scrutiny of their priorities.' However, the state of Washington is implementing the nation's first limits directly addressing cookware – 90 parts per million (ppm) next year, and 10ppm by 2028. Rubin found levels as high as 70ppm in the Always Pan. Rubin in 2018 also found lead, cadmium and other metals like cobalt in Xtrema pieces, and advises against them for that reason. Bergstrom said he eliminated the highest sources of lead, like the logo on the pan's bottom. He also noted Rubin's testing looks for the presence of lead, but not whether it leaches into food. True ceramic pans are less of a leach risk because the material is more solid than quasi-ceramic, Bergstrom claims. His pans have passed California's Proposition 65 leach tests of new products, and he also pointed to testing that showed no lead leaching from an Xtrema pan that had been used for several years.
CNET
07-06-2025
- General
- CNET
Nope, That Oven Drawer Isn't a Junk Drawer (Even If You Treat It Like One)
If your oven has a bottom drawer stuffed with random pans, lids and maybe that waffle iron you forgot you owned, you're not alone. For most of us, it's become the kitchen's unofficial junk drawer -- a hiding place for chaos in cookware form. But here's the twist: That mystery drawer might have an actual purpose you never knew about. And no, it's not just for stashing stray baking sheets. Depending on your oven model, that drawer could be doing more than collecting clutter. In some units, it's a warming drawer meant to keep cooked food hot until you're ready to serve. In others, it's a broiler drawer-perfect for charring veggies or crisping up casseroles. And yes, in some cases, it really is just storage. If you've never checked your oven manual (or long since lost it), now's the time to find out what that drawer was actually designed to do. Now, if you're scratching your head thinking, "Wait, what?" don't worry -- you're not alone. Most of us have never opened the oven manual unless it was to fan a smoke alarm. But fear not! We're not about to assign homework. No dense instruction manuals here. We're breaking it down for you in plain, delicious terms. Here's how to decode your oven drawer's secret identity and how to use it without accidentally slow-roasting your muffin tins. Read more: Clever Cleaning Hacks for the Hardest-to-Reach Crevices in Your Kitchen How to clean your oven with baking soda and vinegar How to clean your oven with baking soda and vinegar Click to unmute Video Player is loading. Play Video Play Skip Backward Skip Forward Next playlist item Unmute Current Time 0:00 / Duration 1:29 Loaded : 6.62% 0:00 Stream Type LIVE Seek to live, currently behind live LIVE Remaining Time - 1:29 Share Fullscreen This is a modal window. Beginning of dialog window. Escape will cancel and close the window. Text Color White Black Red Green Blue Yellow Magenta Cyan Opacity Opaque Semi-Transparent Text Background Color Black White Red Green Blue Yellow Magenta Cyan Opacity Opaque Semi-Transparent Transparent Caption Area Background Color Black White Red Green Blue Yellow Magenta Cyan Opacity Transparent Semi-Transparent Opaque Font Size 50% 75% 100% 125% 150% 175% 200% 300% 400% Text Edge Style None Raised Depressed Uniform Drop shadow Font Family Proportional Sans-Serif Monospace Sans-Serif Proportional Serif Monospace Serif Casual Script Small Caps Reset Done Close Modal Dialog End of dialog window. Close Modal Dialog This is a modal window. This modal can be closed by pressing the Escape key or activating the close button. Close Modal Dialog This is a modal window. This modal can be closed by pressing the Escape key or activating the close button. How to clean your oven with baking soda and vinegar 3 functions of your oven's bottom drawer 1. Warming drawer A warming drawer is easy to identify. Take a look at the buttons on your oven. If one of them is labeled "Warming Drawer" then that's exactly what you have. Anytime you need to warm a pie or a loaf of bread -- or you just want to keep dishes warm while the rest of the meal finishes cooking -- pop it into the warming drawer and push the warming button. 2. Broiler Broiler drawers are typically found on gas ovens and are very shallow. Chris Monroe/CNET If you have an oven heated with natural gas, the drawer is typically a broiler. To be sure, pull open the door. If it looks more like a retractable pan than a drawer, then it's a broiler. Think of the broiler as an extra cooking area. It's best for toasting or browning foods like casseroles or breads. Any item placed in the broiler will burn quickly, though, so check on it every couple of minutes. 3. Storage drawer A storage drawer is usually much deeper than a warming drawer or broiler. Chris Monroe/CNET If there isn't a warming button and the area looks like a deep, empty drawer, then you probably have a storage drawer. As per a recent Reddit discussion, many people are unsure about what to keep in this space. This is a good place to store cast iron pots and pans, because the warmth from your oven will help keep them rust free. Just be sure not to store plastic items in this drawer, because they may become warped due to residual heat. Likewise, some older ovens have little insulation and may heat your metal cookware when the oven is on. As a precaution, always use oven mitts to remove cookware during or after your oven has been in use.
Daily Mail
07-06-2025
- Business
- Daily Mail
Ready, set, bake! Nutrichef cookware and bakeware set makes it easy and fun - now up to 23% off at Amazon
This top-rated cookware and bakeware brand on Amazon will have you saying yes chef, with $29 off! NutriChef is the brand bringing kitchen pros and newbies alike top-tier cookware at unbeatable low prices. With thousands of rave reviews, the popular kitchen brand continues to be an Amazon bestseller with a plethora of products that suit every sized home and every aesthetic. NutriChef Professional 20 Pc Kitchen Set in Navy Blue If you are looking for the perfect entry cookware set this is a great option! Currently 15 percent off, this gorgeous navy blue set comes with the everything you need to nail the basics (plus some bonus items!). From a top-tier cupcake tray to multiple utensils, this set has everything you need to explore the kitchen for years to come. $160 (was $189) Shop Whether you're buying your very first set or looking for a reliable upgrade, NutriChef has a wide range of amazing options available now, all on sale for up to 23 percent off. Explore non-stick options, vibrant color combinations, and so much more for under $300! One set we have our eye on this summer is the brand's best-selling NutriChef Professional 20-Piece Kitchen Set. The navy blue set comes with everything you need to get started in the kitchen (and then some!), including pots, pans, and utensils. What we love about this set is that it is perfect for those looking for an affordable but reliable entry-level set. Priced at only $160, the set includes three pots, four frying pans, a strainer, and three utensils. NutriChef 54 Piece Professional Grade Complete Home Kitchen Cookware Set The motherload of kitchen sets is HERE! This set has a whopping 54 pieces in it and is tailor made for those looking to chef it up. It includes multiple frying pans, pots, knives, cutting boards, and more. Right now it is a shocking 23 percent off making it only $215 — an insanely good price for the value. $215 (was $280) Shop Users can not believe the value, with one saying: 'I LOVE these pots and pans! So happy I chose them. Nothing sticks to them, and they are beautiful! All the extras you get are awesome!' Nearly all of the Nutrichef cookware and bakeware also have an impressive non-stick coating that makes cooking a breeze. Unlike most brands that claim 'non-stick,' Nutrichef keeps its promise with quality results. Users across the board agree, with one saying: 'I have never in my life owned a pan that claimed to be non-stick that was actually non-stick! NutriChef 22-Piece Black Marble Non-Stick Cookware and Bakeware Set Restock your kitchen with top-notch tools! This set has everything you need with 22 tools that include pots, pans, oven mitts, and more. Whether baking cookies or brewing stew for the whole family — this non-stick coated cookware will have your back through it all. When you shop now you can save 14 percent off. $172 (was $200) Shop 'I was able to make pancakes without cooking spray and fried eggs without butter or oil, and nothing stuck! I feel they are very, very durable, and it was a great purchase.' Cooking should be fun, and with NutriChef, you can put the ease back into it! Whether you love to bake cupcakes, sear steak, or boil your family's favorite pasta recipe — these incredible (and generously sized!) sets will get the job done without a hitch. Cook up a good time all summer long when you shop one of these bestselling NutriChef sets off Amazon while you can still save up to 23 percent off!
