They are a sponsor of PBS/ NPR RADIO SHOW
" WAIT WAIT DONT TELL ME"
( WHICH I REALLY LIKE AND SO DOES ZRX1200 ESPECIALLY)
** BUT this fact tells me they are low-life money whores selling a worthless
Product to unsuspecting LOVERS OF NPR dupes WHO just fell off the turnip truck....

"Made in" has a massive lawsuit pending..
It does have " forever chemicals" in its nonstick coating...
The coating peels off in sheets at regular use or very high temperatures which it is not supposed to do....
If anyone would read the REVIEWS ON THE INTERNET they would not buy the poduct...but they fall for famous chefs on commercials and massive advertising campaigns with LYING PERSONALITIES SAYING HOW GREAT "MADE IN" PANS ARE....


DO NOT BUY " MADE IN " COOKWARE

THERE is always the 25% who love it, but they are liars paid by "made in" to lie on the internet reviews....

I’ll stick to All-Clad.

We snagged some pans at WalMart when we moved here... Thyme and Table... they were supposed to be something to hold us over, but they've been pretty damn good.

My wife is an absolute pain in the ass about throwing old pots/pans away, so I ain't getting nothing else until we really need them... and I'll get it the day before trash day and throw away the old ones the next day before she can think about it.

Vintage WagnerWare cast iron for me. Got everything I need.
Edit
Most of it from two yard sales in the 90s…………almost felt guilty considering what I paid…

All -Clad here as well, with a little Macy's Tools of the Trade when they were good. All of it going on 25 plus years without any sign of slowing down.

Hexclad, well worth the investment if you love to cook. My "old school" Italian mother was here and used them one day, and she was impressed and gave her approval which was a shock to me. So easy to clean, and nothing really sticks to it.

I’ve got pampered chef hex clad as well. I use my cast iron 80% of the time but I do own a 10” and 12” hex clad. They are very great so far. Kinda a mix between standard stainless pans and nonstick due to the ridges. I figured scrambled eggs would wanna hang up but they don’t do good non stick surface

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I paid too much going through pampered chef as you can now but the 10+12 inch with lids for 100$ on am azon

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Pretty sure that's gonna be the next set. I like the look and I like what I've seen/read about them.

Been using the same set of le creuset (enamel covered cast iron) for over 20 years. splurged with the profits from selling out first house. aside form an stainless all clad large frying pan haven't needed to add or replace a single one.

I use Wagner-Griswold-S&K- Lodge
Cast iron most of the time
I also have a complete set of Paul Revere copper clad bottom stainless steel everything...
Calaphon ALL STAINLESS POTS AND PANS
and a couple Le Cruex enameled cast iron..

AND A LOT OF PYREX GLASS STUFF

Misen carbon steel here. Love them.