Induction Cooktop with Skillets

This review is for the 12 inch fry pan only, which the listing was originally for, not a fry pan plus induction hot plate. I cooked on it almost every day for two weeks to write an honest review and my family ate pretty well in my quest for accuracy.

Before I get to the performance of the pan, I want to start with the comparison to Hexclad. This Abangdun fry pan is obviously a much less expensive version of a Hexclad brand fry pan, which I own a 12 inch HC fry pan and a 5.5 quart deep saute pan. Comparatively, the Abangdun pan leans harder on the stainless steel part of the pan and HC is more non-stick. You can tell this just by looking at the photos, the HC pans are smoother and shinier, and when I cook I can definitely tell food releases easier on the HC pans. When you run your fingers over the two, the stainless steel hexagons are raised much higher on the Abangdun than HC. I got a better sear on foods with the Abangdun, but overall I like the HC pans better for the non-stick properties. I think this led to more staining on the Abangdun as where I haven't experienced any staining at all on the HC. The sides are much higher on the Abangdun than the HC 12" fry pan. This is definitely my favorite feature of this pan. The reason I purchased the 5.5 quart saute was I found the low sides of the 12" fry pan to be impractical. Although the handle on the HC feels more comfortable and heavier in your hands, I didn't experience the handle of the Abangdun getting too hot even when I was frying foods at higher temperatures.

As far as cooking performance, I think the Abangdun is almost perfect. I made chicken cutlets, fried pork chops, bacon, fried and scrambled eggs, pancakes from scratch, multiple sauces, pot pies, sausage and peppers, caramelized onions and wilted greens, sautéed asparagus, glazed carrots....literally everything. I used this pan daily even on dishes I would normally use a cast iron or dutch oven to prepare. Everything came out as expected and exactly as it does with the HC pans that cost three to five times as much. As I said I prefer the smoother finish of the Hexclad, but should you pay hundreds more for that when the Abangdun can do the same thing? My verdict is no. If the Abangdun had higher straight sides like the 5.5 quart saute it would be perfect in my opinion, but I still give it five stars just for the cooking performance at the very low price point.