Curtis Stone Dura-Pans bubble and peel – Don't buy!

louellenl
02.05.20 5:14 PM

I purchased the Curtis Stone Dura-Pan Nonstick 4-Quart Multi-Function Pan w/Grill Lid from HSN 2 years ago. Three months ago I threw out my old nonstick fry pan and started using this. I LOVED this pan!! Nothing stuck to it, nice searing and super easy cleanup. Literally, I could wipe it clean with no soap or water! Last night as I was drying it, I noticed little tiny bubbles on the bottom of the pan. Did some research online and this seems to happen regularly after 6 months of use. Contacted HSN & the warranty folks for the pan and was told that 1) it’s out of warranty so no replacement, and 2) there has been no factory defect recall so I’m just out of luck. Others have said over time the bubbles chip off — so, this is going in the food??!! Shame on you Curtis! I’ll never buy another Curtis Stone product.

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- dvard
- 02.05.20 8:11 PM
I have not had that experience. I have been using his large windsor pan, all sizes fry pans and grill pan since he started selling them. However, with the exception of the grill pan, I never go higher than medium heat except to boil water in the windsor pan ( only offered one time). In the grill pan I get it hot on medium high and then turn it down to medium. I also only use wooden or silicon utensils with the exception of a metal fish spatula which is very very thin. I also cook only on induction so I know exactly what temperature I am using. I think gas, unless you really know your knob , can be much higher than you think it is. I, also, let it cool down completely before I wash it ( though I usually just wipe it like he does on tv, using wet paper towels. If I want to soak something off, like oil, I use a small amount of hot water, never cold unless the pan is completely cool.
- capitalchilicook
  
  11.17.20 1:35 AM
  
  This problem is NOT unique to Curtis Stone cookware OR bakeware; if you look around – and sites and magazines like Consumer Reports/ConsumersUnion confirm this, it happens with any and every brand of cookware and bakeware. (With non-stick cookware and bakeware, it can be – naturally – really rough BECAUSE it’s nonstick – and such tends to get used hard.) In the early stages, The Curtis Stone Dura-Pan baking sheets, though, are solid – this review is for the two-piece adjustable-portion set that just sold out on HSN. I personally used one of our two sheet pans to heat up some chicken tenders from frozen in a conventional oven – this put both the pan and portionizer insert to use, as I was heating a mere twelve to eat. Twelve tenders is WAY small for a sheet pan – even twelve only used half the pan. So I used the insert to split the pan in half. Ten minutes to preheat the oven, another ten to cook, cleanup took less than sixty seconds. (Rinse – wipe dry – put away.) That means that you inspect the pans themselves in the cleanup phase – this is true of ALL brands of nonstick cookware and bakeware. Straight forward common sense. (Yet how many of us do it?)
- padfoot4
  
  02.08.20 4:18 AM
  
  I’ve had some of mine since he first started to sell them (plus gave some to friends and family) and we’ve never had a problem with any of them. Don’t use spray, like Pam, on non-stick pans either because it will ruin the finish. I agree about the heat too, never any higher than medium high, he even made a comment once about using higher heat when he’s demonstrating only to be able to get more things done in the short time that he has, he said you should only use medium high too.