I would never buy this again - 0 out of 10. Don't waste your money.
This product is poorly designed. None of the lids are interchangeable so only one lid fits on one and only one pan. The pans are are not stackable so they take up a huge amount of space in the kitchen. I regret purchasing this set of pans so much that after having them for a few months I decided to get online and let people know that they are a waste of money and kitchen space. Look for something else that has lids that can fit on more than one pan and the pots can be stacked. If you loose a lid you will have to throw the pan away or try to replace the exact lid.
Questions & Answers
Which is better? Baccarat or Scanpan?
the older Baccarat cookware I have is fantastic, but as I am starting to replace it, I find the newer Baccarat IconiX is not of the same quality. It marks really easily and not able to be removed, and not as non stick. The Scanpan frypans I have I cannot fault
Thank you. This has made my decision a lot easier to make now.
Inevitably they have oil burn marks.. any idea how to get rid of these ? Can I use easy off bam? A scoured isn’t cutting it
I don't know that product you used but I used Essteele Stainless & Copper Cleaner with a moist paper towel & got a shiny finish. I don't know if it's still available. I learned that you never turn the gas up high even if you want fierce cooking. If the flame stays on the thick part of the pan, you don't get scorching. If you want a lot of heat let the pan get real hot with a moderate flame before you put your stuff in.
I use 'bar keepers friend' from Woolies. Works perfectly. Apply enough oil into inner wall and base of the pan and let them hot before adding the food also help reduce the burn marks.
Have not used stainless steel pots & pans before. Am interested in the IconiX 28cm sautepan and the IconiX 24cm stockpot, but as I prefer slow cooking over a low to medium heat, and have a gas stove, I was wondering if the IconiX stainless steel pots & pans are suitable for that? Heard that high heat is required for stainless steel otherwise food sticking is an issue.
I got my first IconiX pan off gumtree. Guy selling it said food kept sticking. Took it home, researched it and found it was in the method.
I heat the pan, then add oil (I use grape seed oil - very little added flavour). When oil is hot (flick a couple of drops of water in, when they sizzle and pop it’s ready), add food.
As soon as you’ve plated the food cover pan with water and stand until ready to wash. Dish brush should move most muck, but stainless steel pad will get rid of any stubborn bits.
I have since bought a set of IconiX pots and a smaller pan.
Oh, gas is fine, the base bonding spreads the heat well. I also have one of those enamelled steel heat diffuser plates to really lower the heat (I like my steak cooked very slowly on low heat)
Thanks - really appreciate your help.
Your comment on the method was helpful. I’m a little worried about stir frying with stainless steel over non-stick cookware.
Get an answer from our members and Baccarat representatives
Other Cookware & Fryware Products
ProductReview.com.au has affiliate partnerships. These do not influence our content moderation policies in any way, though ProductReview.com.au may earn commissions for products/services purchased via affiliate links.