Zwilling J.A. Henckels Sol Thermolon Fry Pan Review

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List Price: $125.00
Sale Price: $97.45
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This is my favorite pan and I have had it for at least a year. The trick to this product is to really not to wash as often as you can but to wipe it clean. Use a little oil if you must but it looks like the day I purchased it. I only wish it had a lid, but I make my own with aluminum foil then toss it after cooking. I have put it in the dishwasher and it comes out very clean and ready for use so please don't think I mean to not wash it often. I plan to purchase another one for sure.

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I'm not sure about the reviewer who said the pan sticks. This pan is so easy and perfect to cook with. I have made fried eggs, fish, chicken, sauces, pancakes and more. I barely have to use any oil at all. Definitely love this and glad I took the chance to spent $100 on a pan.

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I have bought all three sizes, they are fabulous to cook with, even heat distribution, cannot believe how slippery the surface is, food slides right out. If you never buy another pan buy at least the 12 inch if only one but the 10 inch is also awesome. Just frigging amazing ceramic coating. Don't wait!!!!!!!

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I don't know what our how the previous reviewer used this pan, but I have been using it for several months in a professional restaurant and it works flawlessly. I throw this pan into the oven all the time, cleanup is easy if you let it soak for a minute.

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As a home chef, cooking is a passion for me, and I'm fortunate enough to have a job that has me home by 3:00 or so every day, so I cook constantly. Most of my cookware is high end, so I have high expectations that it will all perform flawlesslay over time, from Le Creuset to All-Clad. Recently, my Silit ceramic pan began to stick when I cooked egg dishes, so I decided to look for something to use just for eggs. I finally settled on the Zwilling Thermalon 12" Fry Pan, and I'm glad I did.

I use induction cooktops, so I often encounter situations where the center of the pan/pot heats well but the edges do not. (Yes, even with All-Clad products.) Not so with this pan; a 3-5 minute pre-heat (at 250 to 270) was enough to have the rim within 20 degrees of the center. I think the aluminum core and the medium thickness of the pan accounts for this.

My first trial was to heat the pan, no oil or butter, and break an egg into it over a medium (350) heat. Cooked up fine with no sticking; my only problem was the pan was so slick I couldn't manage to get it to sit still to let a spatula slide underneath. I used a "pan flip" to turn the egg and had a perfect "over easy". Scrambled eggs were a cinch and I used a pat of butter only for flavor. After each egg dish, I only had to wipe the pan clean with a paper towel.

To keep this short I have used this pan to sear/brown the following before finishing in the oven: breaded and unbreaded chicken breasts, strips steaks, top round roast (for sauerbraten) and breaded fish fillets. In each instance I had no need to wash the pan after I had wiped it clean with paper toweling. I used a small amount of oil with each item except the steaks, and I've used only silicon utensils.

I don't know for sure why some reviewers found sticking issues after a short while, but I'd guess that they heated an empty pan too hot. That can cause a pan/pot to warp. If a fry pan warps, it can seriously damaged its non-stick. Nevertheless, this pan comes with a lifetime warranty, so if you like to cook (and know how to) and want great results with minimal cleanup, the Thermalon pan is made for you. I highly recommend it!