Paleo Retiree writes:
Over the years, my wife, an excellent home cook, has been unhappy with the nonstick pans she’s tried. They don’t distribute the heat effectively; they don’t impart any flavor; the surface loses its effectiveness in just a few years; she’s already a virtuoso with her beautifully-seasoned, decades-old $25 iron pan … so what’s the point? Recently, though, I did a lot of research and treated her to a ritzy Woll nonstick pan, and she’s been using it nearly every day. The base is heavy and handles heat well; the nonstick surface is a newfangled material supposedly incorporating titanium and diamonds that’s said not to have a lot of Teflon’s disadvantages; and the very comfy handle detaches, which turns out to have some benefits. So far, she’s enjoyed the Woll for cooking fried eggs — they develop a diner-worthy brown-and-webby crust — omelettes and frittatas (that she finishes under the broiler), and for sauteeing veggies that she’s pre-steamed. She’s just begun to experiment with fish and shrimp, and so far the results have been promising — a piece of delicate fish like flounder is less likely to fall apart when the surface is nonstick. The pan seems beautifully made — a satisfying example of Mercedes-like Awesome German Engineering — so we’re feeling optimistic about its lasting powers.