Stoneline Pans product reviews

We bought our Stoneline fry pan a the Nelson Home Show in Sept 2013 and at first were very happy with it, but as time progressed we noticed the stone finish disappearing.

We have been very dedicated to the proper care as per instructions - no soapy water, seasoning regularly, using only Teflon utensils but still the deterioration continued. The pan now is anything but non stick, the surface is peeling off - if fact everything sticks to it and it is not pleasant to use.

I contacted Stoneline but as I can not locate my receipt they will not stand by the 12 year guarantee. Since it is branded Stoneline and the make and model is very apparent and they have not been making them for 12 years they might stand behind the product - but this is not the case...... SO BUYER BEWARE THIS PRODUCT IS NOT ALL IS SAYS IT IS AND THE SUPPORT IS ALSO QUESTIONABLE.

I chose a Stoneline fry pan after considerable research of reviews and alternate products. I am very please with the product it performs really well with non stick egg and steak cooking and is very easy to clean, simply wiping clean with a paper towel.

On the occasions I cleaned the pan in detergent water (after cooking sauteed mushrooms) I discovered that the non stick properties had diminished. This problem was is easily removed by wiping a teaspoon of Rice Bran oil over the surface with a paper towel. This was interesting in that the surface absorbed and then apparently retained the oil.

I have not experienced any loss of the coating possibly because the pan is not overheated and a hot pan is not given a cooling shock with cold water.

I thoroughly recommend this well made product hoping the above will be helpful to success.

I bought the whole set of these pots and pans and I'm very unhappy with them. They are total crap. I dont recommend anyone buy these. I had them replaced once already and when I got the new ones the coating started to bubble and peel away after only less than a week. The others followed as I started to use them. I never used any metal cooking utensils on them even tho I was told that I could use metal. I only used silicone utensils on them. I would never buy these again and like I said. I dont recommend anyone buy these worthless pans.

In the years since I flew the nest and ventured out into the wild world to fend for myself, I have gone through a fair few pans. The good old cast iron pans hurt my wrist when I try and flip pancakes, the so-called non-stick pans lose their non-stick and leave flakes of teflon crust in your scrambled eggs, and the aluminium pans are, thankfully, no longer to be seen, thanks to evidence linking them with Alzheimers.

So I was a bit sceptical when I heard the salesman hawking his wares at the trade fair. "You can cook steak to perfection, without making a mess, you can make eggs that won't stick no matter how much you burn them, you can even make crunchie cheese wafers for your salads without leaving them stuck to your pan..." - It was very hard not to give the classic 'Tui' response. However, one can never tell from a cover, how good the contents of the book are, so I stood around watching the show.

Sure enough, a cube of steak was placed in the pan, and started to sizzle. Juices released shot right back into the meat as it sealed. An egg was cracked into the pan and was left to go quite crusty black at the edges while the salesman spouted on. A slice of cheese was dropped in and left to pop and sizzle, quietly ignored, until it was turning brown. Then the big finish... they all came out of the pan with ease, no scraping, no scrubbing, no worries. Cooked steak, throw-away egg, crunchy cheese chip for the salad.

So, I had to try it for myself. Once I was home, I followed the instructions, gave it a wipe-down with some olive oil, left it for a few moments then wiped the excess oil away. Clean, dry, and ready to go. I cooked steaks, I cooked eggs, I cooked bacon, I even made a few cheese crusties for a salad. All perfect. Without a hitch, hands down the easiest frypan I had ever tried. The only problem arose when I fried some onions... burnt to a cinder within moments. Seems they, at least, *do* need some oil in the pan. No fault of the pan, more of the onion's tendency to over-crisp at the slightest provocation.

My only issue is the price. Sure, they are great value, if you consider you can avoid having to replace your pans at least once by buying these... but they are a little on the steep side to get. Quality costs, and it doesn't cost peanuts, but if you want to invest in a pan that's going to give you great results for ages, take no time at all to clean up afterwards (just a quick wipe with a paper towel while hot did it for me), and save you the hassle of digging flakes of grud-knows-what out of your 'breakfast in bed' treat... then these are worth exploring for sure.

Overall, I just wish i had a larger one so I could try cooking fish and decent sized steaks, or even more than one egg at a time. Now *that* would be a test for sure.