The Test Kitchen at Sur La Table Headquarters in Seattle is where a lot of food magic happens. Our cooking class menus and recipes are perfected here, our employees gather here to learn about new products or sample dishes, and famed chef Jacques Pépin once used it to cook a chicken. Like we said: magic.
But when a GreenPan Diamond Clad Ceramic Nonstick Skillet was recently offered up for testing, it didn’t seem like much magic would happen. I’d heard good things about Diamond Clad, our Cookware Buyer has one in her own kitchen (always a good sign), and some of us are pretty loyal to our Scanpans. But I was wrong. I was so wrong! Magic did happen, in the form of this skillet absolutely crushing one of the toughest tests a pan can take: the breakfast test. Here’s how it went in pictures (all taken by the talented Naomi Parker):
So there you have it. GreenPan Diamond Clad Ceramic Nonstick: heftiness in name and feel (these have a good, solid weight to them, and you try saying that name three times fast!) only surpassed by heftiness in performance. A new favorite among favorites in the Sur La Table Test Kitchen. Now if you’ll excuse me, it’s time for breakfast.