Gregory S.

I have been using cast iron for over 5 years now. I stayed away from alleged nonstick due to warping, lack of nonstick over time and pricing to replace. I purchased Gotham steel as a $100 experiment to see if it was really worth the money. I am now 2 months in and I have used most items in my set extensively. I placed them in the dishwasher before using just to sterilize them. Instructions said use a little oil with first use so i did. In the frying pan I have cooked salmon, cod and trout filets, shrimp, scallops, pork chops, eggs, bacon, sausage rack of lamb and steaks ( not at the same time...lol) My meats all had bones in them and none scratched the pan. I use a sponge with the green scouring to clean them if needed and when not needed a plain dishrag and dawn and the clean with ease. I will admit coming from cast iron it is my norm to add a tap of oil to cover the bottom from habit and never using more than a medium heat. 4-5 setting on electric stove. I did cook my shrimp, scallops and fish with no oil and all items cooked came out perfect with minimal clean up. Again, I am 2 months into ownership and I made it a point to cook maybe 3-4 times a week since I have purchased. On note, they do not scratch easily, but I did bump one of the pots with my cast iron pan and it did take a chip out. I am a bit paranoid so I have bubble wrap that i use to keep each Gotham Steele item separated against accidental wear and tear. So far I am more than pleased. I am looking to purchase the bakeware set next for my cakes and cookies and see if they hold up just as well.