Anne Burrel pans?

Icegoddess · ‎03-19-2010

Anybody have the Anne Burrel Corvex pans? I bought one to try out, but haven't had the chance yet. They are beautiful pans, but in the presentation she made a point of showing that you can use metal utensils. Yet, looking at the instructions that come with the pan it advises to use nylon. wood, or silicone utensils.

Also, the instructions advise to use only med to med-high heat. High heat is recommended for boiling only. This is highlighted in yellow. Is med-high heat enough to sear meat? She seared a steak, made crispy skinned salmon, and even flambeed in the pan. Of course you can do all that stuff if you are only going to demo the pan and don't plan on using it for years.

I'm also disappointed to learn that it only oven-safe to 350 deg F. I wish pans would come with that imprinted on the bottom or something because I can never remember which ones can go in the oven and for what temperature.

Lacey1 · ‎03-09-2010

Sorry that these pans seem like the other, 'slap a name' type product.

Icegoddess · ‎03-19-2010

Oh well. It's sad that they have to resort to out and out lying in the presentations for cookware. It seems all of the new generation of super non-stick cookware are basically disposable. They work until one day they suddenly start sticking. I bought my husband a pan for his eggs that worked wonderfully until one day it started sticking. Picked him up a Calphalon pan at Tuesday Morning on Sunday for $15. I guess if they are going to be disposable might as well not put a lot of money into them.

I won't be using metal utensils with mine, but I do have a tendency to go pretty high with the heat, at least to begin with. I guess it's a patience thing. I know the Gotham Steel pans you see on TV get pretty bad review. They even show them using a mixer in them and flambeeing. However, if you look on Amazon, a lot of these pans stick right out of the box.

Anne also said they could be used with all cooktops which isn't true either. They can't be used on induction.

chickenbutt · ‎03-09-2010

Medium to medium high is plenty enough to sear meat. There is really never any reason to use high heat, except maybe to get a boil on a pot of water. but if it's a pan for searing meat, then one probably wouldn't be using it to boil water.

I don't know anything about this particular pan but if it has a nonstick interior that wouldn't be compatible with using high heat, anyway.