+
Cookware

Nanobond 11" skillet user followup report

drrayeye | Jan 31, 201902:11 PM     26

Since Hestan introduced Nanobond about two years ago, I've been an enthusiastic follower, and ultimately, a purchaser and user. Here are some of my OP threads:

https://www.chowhound.com/post/though...

https://www.chowhound.com/post/hestan...
https://www.chowhound.com/post/hestan...
https://www.chowhound.com/post/hestan...

Now that I've had time to fit Nanobond into my personal "batterie," it's time for lessons learned. As promised, nanobond is really different: it's not stainless, it's not any flavor of nonstick, it's certainly not any version of cast iron--not even enameled cast iron (or enameled steel). I've compared.

Maybe the best way to comparatively describe it: "better than nonstick." As long as one cooks with the same sensitivity as with cladded SS, things will not stick. However, unlike nonstick you can get a fond from meats. Also, unlike nonstick, one can safely cook at higher temperatures without damaging the nanobond surface--or releasing gases into the environment.

Still, the comparison to nonstick is there. On the positive side, it cleans up like nonstick with proper cooking techniques. On the negative side, although it leaves a fond, it's on the skimpy side.

Another peculiar weakness: it cleans up easily enough, but it often leaves a background "stain." In SS, it might not be noticed at all, but with Nanobond it's a big deal--if you bought it at least partly for it's great beauty. It can be cleaned up completely if one has some cleanup trickery skills--and mine still looks the same as when I purchased it.

It balances and feels about the same as my All Clad D5's--about the same heft. I didn't like the Nanobond handle as much as the improved canonical D5's, or the rounded Thermo-clad handles that so many seem to like--but I got used to it.

When one is using it, one almost has to move it around--every which way. I really got a kick out of the way my friend Brian moved it in his hands before putting it on the stove, from side to side--almost like a tennis player.

I chose it to fill a niche in my batterie,but it's more versatile than that. At a time when I'm using skillets and fry pans less and less, I'm using nanobond more and more. I might even use it as my only larger fry pan--and retire my D5's.

11" Nanobond skillet

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

More from Chowhound

Target Launches New Line of "Clean" Home Cleaning Products
Food Trends

Target Launches New Line of "Clean" Home Cleaning Products

by David Watsky | Target has announced a new line of clean home cleaning products, Everspring. The environmentally friendly...

The Ultimate Guide to Picnicking
Guides

The Ultimate Guide to Picnicking

by Chowhound Editors | The picnic is one of the annual joys of warm-weather (and sometimes cool-weather) eating, and our...

Celebrate Spring with These Harvest Salad Recipes
Recipe Round-Ups

Celebrate Spring with These Harvest Salad Recipes

by Miki Kawasaki | Summer may seem like prime time for salads, but fresh spring produce also shines in simple preparations...

Celebrate Spring with These Seasonal Cocktails
Recipe Round-Ups

Celebrate Spring with These Seasonal Cocktails

by Brittany Loggins | There’s no better way to shed your winter layers and ease into spring than with a delicious cocktail...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.