Rated 1 out of 5Â by nybert Terrible Cookware
This is the second chef pan I have purchased. It replaced an Emeril pan that served me well for 5 years. This pan has shown serious deterioration after only two uses for about an hour total. There is a lof of chipping and pitting of the interior surface leading me to believe there must be very little if any nickel alloy used. I never used any metal utensils so that is not the cause of the damage. I believe acidic foods can damage stainless steel cookware without adequate nickel content but I did not cook any really acidic foods like tomatoes and lemons. I just cooked chicken, fish, onions, beans, and garlic. I do not think I will be buying anymore Rachel Ray stainless steel cookware.
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