Holiday Sweepstakes: You Could Win* a KitchenAid 7-Qt. Pro Line Stand Mixer and More! Enter the Giveaway

Follow us:

Cookware 10

ManPan/Lloyd Pan

al b. darned | Dec 17, 201105:14 PM

I am in the market for a new 10 in non-stick fry pan. I am sick of having to replace one every couple of years when the non-stick wears out. It doesn't matter how much I paid, it's always the same.

I have done tons of research on the subject, from traditional non-stick to Swiss Diamond to ScanPans to "green" non-stick and beyond. All seem to be wanting in some area.

Then I came across a reference here on CH to ManPans. After some sleuthing I discovered they are the same as Lloyd Pans, only (mostly) priced higher. I like the environmentally friendly manufacturing methods, the non-Teflon coating, and the fact they are made in the USA. They say the pans were designed for the professional chef, and claim to be able to stand up to metal utensils.

The trouble is, I can't find any reviews or discussions of them, especially on the longevity of the non-stickness. I don't mind asking Santa to spend $68 for a Lloyd Pan, but only if it holds up. It's not a bad investment for a quality pan. I don't want to end up with something like the "green" pans that work great for about six months, but then become horrendously sticky and impossible to clean, or the coating comes off.

On Amazon they are only sold thru an external vendor (at even higher prices), but have no reviews.

So does any one have any experience with these, or can you direct me to some credible discussion of these pans?

PS - This is not a discussion of whether or not I should even have a non-stick pan, or how I can get the "same results from a properly seasoned cast iron or steel pan." I only want opinions/discussions of the pans in question. Thanks in advance for your consideration.

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions