Fissler 121 100 28 100 Crispy Steelux Premium 11.0-Inch Fry Pan

My wife bought this pan last year with the frying spatter guard and it is without a doubt the most useful pieces of cookware in our kitchen now. We use them at least 3 times a week to make the best steaks (we're big meat eaters) and chicken fried steaks. The bumpy bottom lets us cook with a lot less oil and as long as we don't overheat it, all of our food releases off the pan easily. We've been trying to eat healthier, so this has helped tremendously. We also just got an Intensa pot and it's incredible for waterless cooking. I wish I'd known about this cookware a few years earlier because we would have registered a whole set for our wedding.

I got this pan to replace some nonstick cookware. The manual says the pan is perfect for fish, chicken, steaks, etc., but for eggs and other sticky foods to purchase their nonstick coated pans. However, I cooked some eggs in it with a light misting of Pam and they slid out like magic. It did as good or better on bacon than the "teflon" pan it replaced.

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This is a wonderful fry, saute, pan. It is easily cleaned without any effort whatsoever. I would truly recommend it for all. The only drawback I found was that it was too heavy for my hand. The smaller size is perfect for me and that is what I kept.

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Every household should have this fry pan. It is the best thing I have ever bought. I bought this because my friend has had one for 30 years and it is still perfect and I have always been jealous of her having it, so decided I needed to possess one myself. This is a decision I will never regret. Do yourself a favour and buy one

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Just cooked two Omaha steaks. I have a Bosch Induction stove and The Fissler 11 inch Fry Pan. What a combination. Great sear on my steaks. I was skeptical at first because I thought the steaks would stick. At first they did but after a minute or so they released. The amazing fact is that they cooked evenly from one end to the other. Absolutely even. That is a rare . So this was actually a test for my induction stove too. Regardless of how well the pan performs if the stove did not produce even heat I would not know who to blame. The stove is perfect and so is the fry pan. This was a great purchase and I will use this pan for the majority of my frying and searing needs. Did I mention the workmanship?? A true work of art.

UPDATE. I have been using this pan often now. When I first started using this pan I was more conservative with the amount of heat I used to sear steaks etc. The results were excellent. The clean up was much easier too. The results from using a medium high heat were a beautiful crispy golden brown crust and cleaning the pan was much easier. So a longer sear on lower heat gave me the best results all around. So if you notice black carbon deposits form on the bottom of your pan try using lower heat the next time. Everyone has their own cooking techniques, I am just saying for me I found this better at lower heat. Hope this helps.

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