Hestan - NanoBond Collection - Titanium Stainless Steel 8 5-Inch Frying Pan - Toxin PFAS Chemical Free Clean

Two months ago, I bought the 8.5” pan as a test before investing further in the Heston Nanobond line. I’d been wanted to ditch my non-stick cookware for several years for health reasons but couldn’t find the right fit. I’m spoiled by growing up cooking with only non-stick cookware. And I’m NOT a good cook so I tend to overheat pans & burn food. AND I sooo dislike cleaning up after cooking that I’d prefer to do it later (like the next day). I’m possibly the worst case scenario for testing any cookware line. I’d honestly much rather enjoy being served nice meals in restaurants. But, I’m immunocompromised so COVID changed all that. So, I’ve needed to up my game & learn to cook decently. I first tested several brands of stainless steel cookware. It was a total nightmare for me to clean. I then tried out ceramic cookware but found it to be too heavy for my arthritic joints. After reading about and researching Hestan’s Nanobond’s titanium coating, I thought it sounded promising & ordered this pan. Besides, the design of all of Hestan’s cookware is simply gorgeous. This Hestan Nanobond pan turned out to be AMAZING. My 1st test was fried eggs that turned out perfect with no sticking and easy cleanup afterwards. I’d read to heat the pan first, then add the oil/butter next & let it heat, and to then add the eggs. That definitely works to make the surface as close to being non-stick without actually having a non-stick coating. I’ve used it repeatedly for sticky foods like fried eggs, scrambled eggs, grilled cheese sandwiches, etc. with thrilling results. Best of all, it’s easy to clean afterwards. The Hestan Nanobond cookware is fantastic & suits my needs perfectly. I’ve now bought many more of the pots and pans in all shapes & sizes. I’m thrilled with the good looks & performance of the Nanobond line, the ease of cleaning up afterwards, and the titanium coating’s overall forgivingness for bad cooks. I accidentally added ground sausage needing to be browned for a casserole directly to their still-warming 3.5 quart sauté pan. The sausage stuck immediately to the bottom & I knew I’d really screwed up. While stirring the rest of the meat with only a silicon spatula, however, the stuck remnants surprisingly released completely from the bottom! I then decided to go ahead & try baking the entire casserole in the covered Nanobond pan in the oven instead of dirtying up a casserole dish. The casserole turned out fantastic with perfectly browned sides & bottom. The servings easily released from the pan without falling apart. And the very baked-on food remnants STILL cleaned up easily. The beautiful design of Hestan’s cookware really makes it equally appealing for stove/oven to table presentation. I’m now totally in love with the Hestan Nanobond line! Read more

Amazing quality. This is hands down the highest quality pan Ive ever owned. Definitely pricey and I am returning it because the size is smaller than I can use. That’s my fault for not measuring. I am still buying the same pan but larger size. I’m ok with the price knowing I’ll likely never have to replace this pan. Read more

If you are looking at this pan you are probably more serious about cooking than your neighbor. The NanoBond collection from Hestan is flat out amazing. I bought this first pan for my wife to replace the other big name brand we had. The other brand pans metal layers started separating and getting sharp edges on several of the pans. After tons of research, we decided to try out the NanoBond. This pan has beautiful rolled edges, buried rivets and a nice solid feel to them. We also appreciate they do not have a non stick coating. Quite frankly, it is not needed with these pans. The big questions: How does it perform and does it clean up easily? This pan cooks beautifully. The heat is distributed evenly. This pan cooks eggs to steak and everything in between flawlessly. Clean up is ridiculously easy. Water, dish soap and BOOM all set. I would add if you have some crusty stuff on the pan say from searing a piece of meat simply let it soak for a bit and it cleans right up, easily. For tough baked on items there is a cleaner available that brings the pan to like new. So is it worth the money???? To us, a firm yes. We have bought several of the other Hestan NanoBond pans over time. Our mindset in spending this much money is the pan appears to be a many decade lifespan pan. Our pans all look new and they are used daily. So save your pennies and give it a shot. We are impressed every time we use them. Read more

I bought the 8 inch pan.. I am hesitant to buy the larger skillets if they are going to be super thin like the 8 inch is. BOTTOM LINE: I think I’m going to love this pan for scrambled eggs, and I don’t know what else.. I plan to try a reverse sear with salmon or a hamburger.. I usually slow cook vegetables in an enameled cast iron sauce pan, so I don’t have to worry about salt and other seasonings leaching the SS.. But I suppose I will try some vegetables in the nano bond titanium (as a little browning is supposed to add a layer of flavor.. but I suspect browning anything is less healthy). STICK, OR NOT TO STICK? Mystery solved.. I was perplexed by so many reviews complaining about things sticking to the titanium nanobond, because my scrambled eggs were sliding around, almost like a nonstick pan. I just watched a video comparison of three different stainless steel pans.. The Heston nanobond, and demeyere (both of which I have cooked scrambled eggs on).. In the video they got the pans hot until the water drops danced around, which I think of it as a trick that allows you to cook scrambled eggs in cast-iron.. Plus they used what looked like some kind of vegetable oil.. And the egg was stuck in the pan bad.. I use butter at a low temperature (which I believe is appropriate for eggs), and the eggs don’t stick at all.. LEACHING INTO FOOD I’ve always heard that titanium is extremely non-reactive, but I have been UNABLE to find any information (other than manufacturers claims) whether titanium cookware will leach anything into food while cooking (ie: acidic foods, like tomato paste, or how it’s well known that salt will pit stainless steel).. Titanium is supposed to be completely safe for humans, so we can only hope if anything leeches it would be pure titanium (manufacturers tend to be untrustworthy, I can only hope in Italy they have tighter regulations for such things than in America).. If you search the Internet you can find where testing was done with SS pans.. Some manufacturers claim you can cook tomato red sauce in them (even though tomatoes do leech from SS).. SUPER THIN? When I say super thin, perhaps I’m spoiled by using expensive aluminum clad cookware from other brands that have a hefty amount of aluminum.. Because of the high price of Heston nano bond cookware, they should pop for thick enough aluminum layer to where we should have to wonder if it’s enough.. And to be clear I don’t know how thick the aluminum layer needs to be to do. It’s job.. The thin-ness of the pan makes me wonder if it would be prone to warping (with my other stainless steel pans, I clean them while they are hot, but I am fearful to put water into these thin nano bond skillets).. NOTE: I don’t put a lot of cold water into a hot pan, rather a little bit that steam cleans most of the pan (none of my pans have ever warped). HEAT MOMENTUM: The other problem with extra thin aluminum cladding is heat momentum.. Heat momentum is one of the reasons cast-iron pans work so well for certain things (such as putting a frozen hamburger patty, and getting heat momentum to create the seer.. instead of the frozen patty immediately cooling off the pan which destroys the seer). In my particular case, using the control freak induction burner that has a built-in temperature probe, it will probably compensate by instantly turning the power up (which I hear it doing when I take a little off, to try to maintain temperature).. I doubt the thin aluminum will work in this instance, if you’re trying to cook a frozen steak or anything substantial without cool in the pan off.. NON-STICK: I have not used nonstick pans for decades, but I have been cooking scrambled eggs in aluminum clad stainless steel pans for years.. And for the past year. I’ve been using Demeyere SS skillets, which have a treated SS surface that concentrates the chromium and nickel and removes the iron (it makes the stainless steel, more stainless steel, and it does stick less than regular SS, but not by much).. [Again contrary to what many reviews are saying], when I cooked scrambled eggs in the Heston nanobond it felt like nonstick to me. There was an obvious non-stick quality even compared to my demeyere). Like my demeyere pans, I expect I will have to occasionally use the special cleaner, or barkeepers friend, to get rid of the haze/seasoning that develops (this is expected).. Likewise cleanup was very easy (like I would imagine non-stick would be). TOO—LIGHT—WEIGHT? I know other reviews think it’s thick/heavy, but it is by far the lightest pan I have ever held in my hands (and I’ve used a few different brands of aluminum clad stainless steel pans).. I realize titanium is light weight, but the nano bond is a very thin layer of titanium (presumably over stainless steel).. The pan is so light weight that it’s causing the problem with my control, freak induction burner.. The 8” or will sit flat by itself, but because it’s so light weight, and the handle is relatively heavy, it will not sit flat on the induction burner for preheating, because there is a temperature probe in the center (that has a lightweight spring).. And (when cooking anything sensitive to uneven heat) you very much need to preheat pans on an induction burner, because the nature of induction heats the pan itself so there is always a hot ring in the center of the pan that matches the induction ring (preheating for a while lets the heat spread out).. BOTTOM LINE: I was able to preheat the pan to cook my scrambled eggs, but one end of the pan was about 1/8” off the induction burner (and induction burners are sensitive to this. I WOULD HATE: to try to preheat the 8” pan for a seer on this induction burner (the 1/8” in the air might end up a huge problem at high power settings).. COOKING TECHNIQUES: There is technique to consider in whether eggs or anything sticks or not.. For scrambled eggs I use low heat (228F.. since my induction burner controls the temperature).. and I use plenty of butter (I am convinced, low carb is healthy, and butter and egg yolks are healthy fats).. my eggs were sliding around the pan like the nonstick advertisements.. CLEANUP: My experience with cleanup was like you would imagine nonstick. But I’ve seen many reviews complain about food sticking to the pan (I can only assume they were using high heat, and maybe little or no oil).. I can’t say for sure, but I know with my other stainless steel pans anytime something sticks, I just put a squeeze of dish soap and a little water and come back in an hour (or the next morning).. If I’m in a hurry, I’ll turn on the burner for a few seconds so warm soap will work faster.. Then whatever was stuck on usually falls off.. Sometimes I use vinegar (I don’t know whether dish soap vinegar would be more effective).. Read more