Tucci Pan Review
Stanley Tucci has a set of cookware named after him that GreenPan sells. I’ve got these two pans: I forget where they came from exactly, some silent auction or something, but I unboxed and started using them about 8 months ago. I was so hyped the first few months! It’s my daily-driver pan. I’d say it’s used once a day, on average. Then it looses it’s luster after a while. I could scrub the bottom, but I just don’t care about that. The inside was more concerning. I hit up their customer support, as it’s not just the aesthetics that were dimming here, the pan really seems maybe half as nicely non-stick as it was 8 months ago, and cleaning it with non-abrasive techniques takes much longer. Fill the pan halfway with water and bring it to a simmer for about 2 minutes. Pour out the water and place the pan on a safe sturdy surface. Carefully use a Melamine sponge (Mr. Clean Magic Eraser, our Restoring Sponge or any melamine sponge) and a little plain water on the warm surface to wipe away the food or stuck on oil. This should do the trick. Fair enough: that technique worked well to remove what they called “a layer of carbonized oil”. I got it entirely clean with a bit of elbow grease. I’d say the pan performs 10% better after that. But it ain’t back to its former glory. I highly suspect at the one-year mark the pan is basically gonna be toast. So my review is: it’s an incredible pan for 6 months and a so-so pan for 6 months, then you’re done. There is some kind of coating, and it’s way better than average, but it’s just not a forever thing. If you can stomach a few hundred bucks a year to replace it, go for it. Me, I’ve got some research to do on what to replace it with because I think I want a little longer longevity. And yes, I’ve got a well-seasoned cast-iron I’ve used most of my life. That’s fine, but I wanna try other things. Specifically, less-honkin’ pans that are easier to handle. Ultra extremely non-stick Washing them with a soft sponge is nearly effortless because of how non-stick they are. Feels good, like I’m taking care of it correctly. The edges of the pan, with the steep angles, are perfect for that cool chef move where you toss/flip stuff in the pan with a wrist movement.