Video Instructions

How to Season Your ICON Skillet

Cook the Perfect Steak in an ICON Pan

How to Cook Salmon in an ICON Pan

'ICON® is heavy duty and really nonstick when properly seasoned. It will take a beating. I browned potatoes, seared fish and seared octopus. It's a super heavy pan.'

-David Wang

Executive Chef, Oak + Char, Chicago

'We've been cooking Asian stir fry, tortillas, eggs, bacon, risotto, polenta and everything else and so far the pan is really good. It's a bit heavy, but it cleans up really well.'

-Robert Sturm

Corporate Chef, Rose & Shore, Vernon, CA

'I like the weight and smoothness of the pan. It survives high heat very well and the handle stays cool on medium heat. I highly recommend the cookware for all dry heat methods of cooking. Excels at searing and browning meats, frying eggs, sautéing vegetables.'

-Mark Schneider

Texas Chefs Association President

Chair Culinary Arts Department, Texas State Technical College, Waco, TX

'The pan performs really well. Great heat distribution and really durable. I use it mostly for searing steaks, scallops and firm fleshed fish.'

-Joe Rosetti

Corporate Head Chef, Harry Caray's Restaurant Group, Chicago

'I did some seafood, salmon, scallops and garlic prawns. Got beautiful color. Seared a couple NY steaks and made a pan sauce. We made some vegetables and even some scrambled eggs. This pan is solid and performs really well.'

-Jon Palsson

Executive Chef, Sheraton, San Diego

'Wow! The surface is pretty amazing. The biggest turnoff to non-stick cookware is the risk of getting treatment chemicals into the food which could be toxic. Obviously that is not the case here. Bravo! I love the weight and feel of the handle. I also love the fact that you can throw it in the oven and it's induction ready.'

-Jeff Bricker

Chef Culinary Instructor, Ivy Tech, Indianapolis

'We put the ICON® pan through 3 weeks of restaurant service, from soup to nuts. ICON® still looks great, has seasoned up and is now my favorite pan to use. We cooked fish, beef, French toast, crab cakes - anything that we normally would serve. It became part of our rotation. We seared as well as placed it in a 500 degree oven. I love the pan and would like more of them!'

-Patrick Cassata

Corporate Executive Chef, Standard Market Grill, Chicago