Zwilling Thermolon is the best
Having tried three different pans before choosing this Zwilling JA Henckels Spirit Thermolon, this is just a purchase expanding on that choice. Here's a copy of the review I posted on the three test pans:........... Earlier review ..........I have had these pans for a couple of months now, so it's time to jot down my initial impressions. The three brands and the pans I have areCuisinart GGT19-18 GreenGourmet Tri-Ply Stainless 2-Quart SaucepanZwilling J.A. Henckels 3-qt. Thermolon Ceramic Nonstick Spirit Saute Pan, 6-qt. Dutch Oven, andDuxtop Whole-Clad Tri-Ply Stainless Steel 3-Quart Saucepan and 10-Inch Fry PanAll these pans are made from 3-layer sandwiches of magnetic stainless steel on the outside to absorb heat from any stove, including induction, an aluminum layer to distribute the heat over the bottom since stainless steel is a poor heat conductor, and another layer of stainless steel on the inside. All have riveted handles, which is probably inevitable with pots made from a tri-layer sandwich. All have a lifetime warranty. The nonstick pans have an additional layer to prevent sticking. I made a very rough estimate of the thickness of the aluminum layer, which is critical for heat distribution. Judging by how the edges are polished by the manufacturer, the three layers can, in places, be discerned and their thicknesses estimated. Here are my estimates:Duxtop: Total thickness: 2.7 mm (total thickness is the most accurate of the estimates). Outside SS: 0.7 mm, inside SS 0.3 mm, therefore the aluminum layer is about 1.7 mm.Zwilling-Henckels: Total thickness: 3.6 mm); Outside SS: 0.5 mm, inside SS 0.5 mm, therefore the aluminum layer is about 2.6 mm.Cuisinart: Total thickness: 2.7 mm; Outside SS: 0.8 mm; inside SS 0.6 mm, therefore the aluminum layer is about 1.3 mm.The Duxtop pans are by far the most beautiful, with a high polish to the stainless steel inside and out. The handles are heavy cast alloy, also highly polished, and the most comfortable handles in this group. The Duxtop, unlike the Cuisinart and Zwilling pans, do not have nonstick coating. They are ideal for cooking or heating soups and other liquids, and they do a fine job on eggs as long as there is sufficient butter in the pan. However, when it comes to foods that tend to stick, like oatmeal, the nonstick surfaces win out. Also on the negative side, the bottom of the 10-inch frying pan is sufficiently thin that on an induction heater that is only 4.5-inches in diameter, as many are, the edges of the pan are sufficiently cooler than the center that omelets are best done on gas. The highly polished interior does discolor when cooking some foods; however a light application of Bar Keepers Friend brings back the original luster. Not available with nonstick surface, and single piece selection is limited. An 8-piece set is quite reasonable priced.The Zwilling J.A. Henckels pans are somewhat more expensive than the other two and seem of the highest quality. The nonstick is free of both PTFE and PFOA, for those concerned with such things. The claim is that this coating is stable up to 850 F. The handles are perhaps the least comfortable of the three [not an issue with the dutch oven], but OK and not unattractive. The outside finish, while not having the high polish of the Duxtop, is businesslike. In general use, these also seem to spread the heat better than either Duxtop or Cuisinart, which is not surprising given their noticeably thicker aluminum layer. The see-through lids, which neither Duxtop nor Cuisinart have, are nice, though like the others the lid handles do get warm enough eventually that a pot-holder is advised. Of the three brands, this is my favorite.The Cuisinart pans have an outside polish similar to the Zwilling-Henckels with more-comfortable handles, but for their lower price they have thinner tri-ply and solid lids. The nonstick surface is claimed to be PTFE and PFOA free and good to 550 F in the oven. As I only have the 2-qt. pan, there's not much to say, but nothing to complain about. It has been fully nonstick for me, even for challenges like oatmeal, though some others with frying pans have complained about sticking. The bottom seems to spread the heat of a 4.5-inch induction heater better than the Duxtop does, in spite of the thinner estimated aluminum layer. That could be because the lower conductivity of the nonstick allows the aluminum to do its job before the heat makes it through the nonstick. There are reasonably priced sets available that should fill most kitchen needs, and several single pieces are available.