Spotblockerfor starters, a bunch of the reviews seem to be about a spatula versus a fry pan. there is a heathy amount of one sentence comments all within the past three months which usually is associated with paid review behavior. so yeah, i think it is fair to raise questions around the veracity of reviews and by extension, whether the product is truly built to the required safety standards. hardly seems worth the risk just to save a few dollars off the price
I own a few Viking pans, all Viking Pro. Love them. Clicked through from the email, saw the surface and am taking a hard pass - they're not even listed on Viking's web site AFAIK. Same surface that I've seen on pans and woks in local Asian markets - the brands are "Freiling" or "HexClad" (good one there) or "MasterPan" and others, all made in China with different handles bolted on. Can't speak to the quality. I might bite when some of the Viking 5-ply products drop on Drop...
Is it a trust thing with the materials? They claim one thing but are actually another? I know the Chinese have a bad habit of doing things like watering down honey and mixing it with fillers, as one example.
chris_b
Aug 18, 2019
thezfunkFor me and my interests, it's not a matter of trust with certain products, no matter the country of origin. One of my work duties has been to review materials certifications, including steel and ceramics - the certifications include a chemical and elemental analysis, with what I've read and my own experience leading to my opinion that I avoid products from some countries of origin. A "for instance" is that I now will not purchase olive oil that originates in Greece or Italy due to the years of corruption in that industry, another is addressed in one of my recent comments about a cooker with a clay liner with the product made in an area of China that is listed as one of the most polluted locations on this planet (I cited it with a link). Specific to this product, search Amazon's products for those product lines in my OP and you'll see plenty of negative comments (some with photos) related to flaking coatings - they're pretty much the same pan but with different handles. And, that Viking doesn't even sell these pans on their own web portal is sufficient evidence for me that they likely don't have confidence in these pans. I'm taking a hard pass on these pans...
Should be marketed as " Extra _Stick" for those of you who like to have to scrape your meal out of your pans! Every egg comes out scrambled! meats and cheese readily burn and stick to pan.
NbizWhat heat level are you using to cook? Even on cast iron, I rarely go above the half-way mark between Low and Medium - so 1/4 - 3/8 heat or so.
I've had several non-stick pans that will cling to food if the pan is too hot and/or the food is fresh out of the fridge and still very cold.