Clipper 2 pack - 10 inch Commercial Non-Stick Fry Pans w/Ergo Silicone Grip -

I've had these for over a year now and there built very well. I have over 15 years of experience working in restaurants so I know what to expect from a commercial quality pan. what I was looking for was a pan that would not warp at all and be okay for use in the oven. I was surprised to find that there was something in this price range that actually stands up to rigorus use. the grips are a little tight (better to tight than to loose though) but they do come off. I don't put them in the dishwasher or use metal utensils and never stack them. I've been a little hard on one of them though, I routinely put it in the oven on high broil (550 degrees) handle removed of course. there probably not really rated for that kind of use, but I like to cook like Im in a restaurant (high temps) and they have tolorated my less than gentle use much better than I would have expected for the price. the only notable degradation is a little bit of the coating coming off on one of the rivets. and an almost undetectable amount of warping on the one that dosen't get put in the oven. The one that's had to endure high temp oven use dose have a tad more warping, but still very minimal considering the way I use them. I actually fell a sleep with it in the oven on high broil, sadly I had to take steel wool to it to get it clean, but it's still usable. a consumer quality pan would probably have needed to go in the garbage. I decided to give these a one year test period before deciding to buy more. I will be replaceing all of my consumer quality pans with these. So after a year the conclusion is that these are truly commercial quality. If I used them like a normal person Im sure they would last a lifetime. I will be buying a couple more sets of these and probably a couple of the larger ones that I plan to be a little nicer to and just use the ones I have now for oven use. Im going to say 6 stars well done Clipper.

These pans are a fantastic value for the price. They are heavy compared to the pans you buy in stores and so they should be, they are made to hold heat properly in a restaurant setting and they do that brilliantly. The non stick is wonderful, even with no spray or oil of any kind eggs will slide around once they've set which is my true test of good nonstick. They hold heat extremely well so you don't have to take your burner above med heat to cook. I've seared burgers and steaks in this pan and even browned mushrooms.Making fried cheese shells for low carb or keto recipes is dead easy too, no sticking at all, the cheese browns lovely and you can even do the fancy flipping with this pan the shape is perfect for it.It's not the prettiest pan, the outside surface is spun aluminum and there is a ridged texture to it. I find it's easy to keep clean and bright by using a dry SOS pad on a lightly wet pan bottom and swirling around in circles following the texture pattern of the pan surface. The silicone handle is great and after you get it off the first time (if you want to use it in the oven) it's not that difficult and is well worth the effort to have the flexibility of use with the pan. I use mine in the oven for making frittatas and it works brilliantly.I'll write an update in a few months to let you know how the surface holds up but for now I've had the pans for a month and have had them in heavy use and no issues at all not even scratching. NOTE: I do follow the usual care instructions for non-stick and use wood/silicone utensils and I DON"T EVER put cold water into a hot pan.

When I began as a enthusiastic home cook 30+ years ago, exploring new dishes and techniques, I used a mis-matched collection of cast-off and thrift store pans. As soon as I could afford to, I upgraded, first to Calphlon and then to an expensive, big-name stainless steel set. While these pans were beautiful when new, I always seemed to have problems with food sticking. Eventually, for convenience, I evolved into buying and using cheap IKEA pans. They were a cinch to clean and food never stuck to the non-stick coating, plus they were dirt cheap. But these IKEA pans quickly became scratched and I found myself replacing them every year. Then I began to wonder if some of that scratched off coating was ending up in my food....Enter the Clipper pans. I have the 8 inch and 10 inch plans. The advantages are clear. First, they havenice weight, thickness, and good ergonomics. They are very similar to a restaurant supply house pan but with a non-stick coating that is very durable and resists scratching well . My 8 inch pan has been in regular use for three years and it still without a scratch. Of course, I do not use metal utensils. And have you seen the price of these pans? My search for the perfect pan for the dedicated home cook is over!

These are decent 'disposable' non-stick pans for the price. As another reviewer noted, the only sensible way to think of nonstick pans is as disposable. I have been doing that for years using the $15 pans at World Market for 4-6 months of life each time. They are good omelette pans, etc. But they always scratch and become useless with time. So I buy cheap ones and throw them out as soon as I start seeing scratches that suggest the toxic nastiness is getting in my food.Daily Use: These compare fairly well to the World Market version; both seem like teflon coated versions of the Aluminum saute pans I've seen and used in restaurant kitchens. These are a little bit thicker and sturdier aluminum on the base than the World Market Pans. They are slightly more expensive at about $20 per. The rubber handle does come off so you can move the pan into the oven. It is however, very hard to get the handle off the first time and it was worth rubbing a drop of oil on the metal handle to make life easier if you like to take the rubber handle off frequently.Durability: I am still using the first one of the pair, with the second in the closet ready to take over when the first shows scratches. I've been using it for only 2 months and am starting to see the hint of wear showing. This seems to be a little bit faster than the World Market Pans but I'll update this once I've gone through the full life of the two.