Have you met the Ballarini Professionale Nonstick Fry Pan? It knocked our socks off, and yours, too, soaring to instant best-seller status when we first added it to the Shop. It's an Italian-made, professional-grade workhorse of a pan, and it's only available at Food52.
The pan even got love from the The New York Times: Florence Fabricant's weekly column Front Burner is where she shares the latest tools, cookbooks, events, and other tips for the culinary-minded who want to stay in-the-know. And she's featured the Ballarini Professionale Nonstick Fry Pan.
We took a break from ogling (and cooking with) our Ballarinis to let you in on five of our favorite things:
Ballarini fry pans are pro-grade and used in restaurant kitchens all over the world. Hefty (but not cast iron-hefty) with a cold-forged aluminum construction, they heat up quickly and evenly. There are fewer of those spots where things just don't seem to get as hot. You know how shrimp seems to cook faster on one side of your skillet than the other? Not with the Ballarini.
When your stovetop is doing overtime and you've got all four burners occupied, a precarious grab over a hot pot might be required. Ballarini fry pans have an extra-long, hollow handle so not only does it stay cooler, it requires less of a risky reach.
As most of your nonstick pans can likely attest, nonstick coating and metal utensils don't always get along. Miracle of miracles, Ballarini pans have a PFOA-free coating that stands up to a scratchy spatula.
The Ballarini goes from stovetop to oven without a second thought. It can rock ripping-hot heat, so you can finally try out that sear-first, oven-second method to master your next ribeye steak.
An easy-to-clean brushed aluminum exterior, dishwasher-safe, superior stability with a flat base, and designed with intense use in mind. Need we go on?
The Ballarini Professionale Nonstick Fry Pan is only available in the Food52 Shop—snag one now!