During my two-month test of the pan, I used it nearly every day, and it held up beautifully. The Our Place pan’s surface is so nonstick that I’m often tempted to sauté without oil, and it’s incredibly easy to clean. It heats quickly and evenly, and feels sturdy yet still lightweight in my hand.
Additionally, is Always Pan com legit?
We purchased the Always Pan in August 2020 and have been using it almost every day to put it to the test. We didn’t have any complaints for the first 6 months (easy to clean, heats quickly, non stick, the works), and absolutely would recommend it.
Also, what pan is better than the Always Pan?
The Cellar’s All-In-One Pan, made specially for Macy’s, is a pretty sweet matchup for its O.G. counterpart. Just like the iconic Always Pan, it comes with a spatula and a stainless steel steamer basket.
Can the Always Pan go in the fridge?
Not to mention, you can take the pan from stovetop to table to serve your delicious meal, or straight to the refrigerator to store leftovers. Hence, it’s a plan you won’t use often, but “always.”
Chalk the pan’s mass up to its materials: It’s made from sturdy aluminum and coated with nonstick ceramic that’s free of chemicals, according to its website.
Shop: Always Pan By Our Place, $145
Former Malala Fund co-founder Shiza Shahid created Our Place to inspire families of all cultures and backgrounds to come together over home-cooked meals with the intent of simple, all-in-one cooking.
Ceramic is great as it’s completely inert—meaning it won’t leach any harmful toxins. Ceramic pans are generally free of heavy metals, polymers, coatings, and dyes, plus, they’re dishwasher safe!
Our cookware is the safest choice for you and your family: free of Teflon, PFAS and other potentially toxic materials. Our packaging is free of plastics and is biodegradable, and our ceramic coating is easier on the planet than PTFE.
Why do nonstick pans start sticking in the first place? For the most part, coated pots and pans are easy to keep clean, but they do get stains and scratches, and over time, grease and other tiny food particles may build up in these areas, making them sticky.
Stainless steel, ceramic, glass, and cast-iron pots and pans are usually the go-to materials for chefs who didn’t want to risk chemicals seeping into their food.