When you cook at home, it’s important you have the right tools you need to prepare a delicious meal. Yes, it’s important to have fresh, delicious ingredients. But just as important is to have quality cookware so you can cook-up those ingredients into a tasty dish. Over the years, I’ve learned that not all pots and pans are created equal. Some pans lose their non-stick finish. Others don’t cook evenly. Over the past few months, I’ve been cooking virtually every meal Fissler Adamant Fry Pan. Whether preparing breakfast, lunch, or dinner, this pan is now my go-to pan. Here are a few reasons the Fissler Adamant Fry Pan is my favorite pan for cooking.
If you aren’t familiar with Adamant, they’re the newest nonstick fry pan line from Fissler. Made in Germany, Fissler is known for their tough, nonstick surface that can even withstand the use of metal cooking utensils like tongs, spoons, or even spatulas. The Adamant fry pans are available in 8-inch, 9.5-inch and 11-inch size diameters. Click here to shop the Fissler Adamant cooking pans on Amazon.
Durable Non-Stick Surface
One of the things that make Fissler Adamant Fry Pans so unique is their nonstick seal made with silicon carbide particles. These particles make the surface very hard (like stone, according to Fissler). I use both metal and rubber cooking utensils. With other nonstick pans, even if I was careful, they would quickly get uneven surfaces and start showing where the nonstick wasn’t so nonstick anymore. Not so with the Fissler Adamant Pan. Even after months of daily use (and even using metal utensils), the surface is still smooth. So much so, that I can pretty much dry the pan after washing it just by shaking the water off.
Large Pan Size
I really like the generous 11″ size of this fry pan. It’s also available in 8″ and 9.5″ sizes. It’s also deep so you can fill it with oil for frying. Even if you are not frying, the high sides help prevent splatters from popping out over the edge of the pan. The large size of the pan allows me to pile in the spinach without having leaves falling over the edge. It’s great for breakfasts too since I can fit bacon, sausage patties, and eggs in all at once without having to break out a second pan.
I’d never seen a handle like the one on the Fissler Adamant pan. Most of the pans I’ve used have a simple, straight handle. This pan’s handle has a curve near the pan, which makes it easier for me to hold and helps ensure my hand doesn’t get too close to the hot pan.)
Works for Various Cooktops
The Fissler Adamant fry pan has a cookstar® all-stove base, you can use this pan on any type of stove, including gas and induction. To me, the base seems sturdier than the bottom of other pots, and I suspect that lends to how quickly the pan heats up and holds heat.
BONUS: Residual Heat
I want to add that this pan does an excellent job of retaining heat. This allows you to cut-off or reduce the heat you’re applying to the pan while your cooking. For example, after frying up some bacon, I cut-off the heat, then throw in some whisked eggs. Without turning the flame back-on, I’m able to prepare perfectly soft (and cooked) scrambled eggs – with cheese even.
From the start, the biggest difference I noticed between the Fissler Adamant fry pan and my other pans was that it cooked everything more evenly. With other pans, I’d often end up with bacon that was cooked in the middle and undercooked at the ends. So I’d constantly have to rotate the bacon around to try to get each piece cooked. Not the case with the Adamant pan. Whether at the middle of the pan or the edges, everything cooks at the same rate.
From it’s reliable cooking to the quality material, these are just a few reasons the Fissler Adamant pan has become my pan of choice when cooking.
What do you look for in a cooking pan?