Patrick Cassata Testimonial

by admin | May 23, 2017

Patrick Cassata Testimonial

'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

ICON Cookware

2017-05-23T15:30:48-04:00

-Patrick Cassata

Corporate Executive Chef, Standard Market Grill, Chicago

'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!'

https://iconcookware.com/testimonials/patrick-cassata-testimonial/

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'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

'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

'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

'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

'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

'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

'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

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