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.
They are heavy yet well balanced, so flipping a pile of sizzling sugar snaps is easy.
Florence Fabricant, The New York Times
We took a break from ogling (and cooking with) our Ballarinis to let you in on five of our favorite things:
1. They're heavy duty enough to stand up to anything—including busy restaurant kitchens.
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.
2. They have extra-long handles (it matters!).
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.
3. Metal utensils on nonstick coating? You better believe it!
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.
4. They're oven safe up to 500°F.
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.