my fellow wired Reviewers are some of the smartest people I know. Ask a Gear team member any question, whether it's about zipper quality, knob feel, material durability, or whether a shade of blue is actually more green, and they'll have an informed opinion (and a way to back it up. resources for). So a few years ago, when my late grandmother gifted me the Our Place Always pan, I was a little nervous. WIRED contributor Joe Ray gave it a 3 out of 10.,
But I loved my grandmother, who was very excited to gift me something fashionable and useful, and the pan looked good. So I cooked on it. And since then I've cooked 99 percent of my meals on it.
Our space listened to feedback from customers and reviewers. Ray wasn't the only person on the Internet to take issue with the first edition of Always Pan. The one I received, and which is now for sale, is the redesigned Our Place Always Pan 2.0. It is available in three sizes. I have always used the standard size, which measures 10.5 inches. And I like it in bits and pieces.
Photograph: Laurin Strampe
second chance
The negative reaction to PAN's first iteration was valid. It had quality-control issues, such as uneven surfaces on the bottom, inconsistent cooking surface from pan to pan, and inconsistent paint jobs. It wasn't even oven-safe. But I'm happy to report that in my experience with two different Always Pan 2.0 models (one a gift I received and the other one I called to compare), this pan is now almost perfect. And that's before you even consider any of the countless accessories available to complement it. It's available in several colors, and each pan includes a lid, a steamer basket (which works as a colander), and a nesting spatula.
I reached out to the company to see what's changed with Always Pan 2.0 from the original Pan. The new pan has improved nonstick performance, better stain resistance, and an induction-friendly, oven-safe design. There were also some changes to the form, such as roomier helper handles and improvements in curvature. The company didn't officially address the convex cooking surfaces or chipping paint that Joe Ray took issue with, but my cooking surfaces (on two griddles) are fine, and the paint on both griddles looks great. (Also up close).
Photograph: Laurin Strampe