Chef Corey Lee and his staff at In Situ restaurant (San Francisco) cooked with NanoBond pans for six months. At over 100 dishes per day, that’s more than 14,000 sears, sautés and reductions – and countless whisks, scrapes and slams. And it cleaned up bright as new for each shift.
To put it in perspective, that usage equates to 40 years of use in a home kitchen. So NanoBond should serve you beautifully for decades, if not generations.
A Hestan team meeting makes for quite a dinner party – and an inspiring scope of culinary adventures. From the molecular structure of cookware to the technique of cooking itself, Hestan is forging new ground with thoughtful design and ceaseless passion: renowned wines, commercial kitchens, residential kitchens, outdoor kitchens, smart cooking and, of course, cookware.
Chef Timothy HollingsworthExecutive Chef/Owner – OtiumIt's so great to be able to collaborate with a company that is both interested and invested in a chef's perspective on functionality and usability.
We worked with chefs to re-imagine and redesign cookware. They need cookware that not only lives up to their exacting standards of performance, but that also holds up to the demands of a professional kitchen – and still looks beautiful for the next shift.
14 global patents later, Hestan Culinary delivered that new level of performance. When you’re cooking hundreds of dishes a night, every detail matters. So each piece of Hestan cookware is handcrafted in Italy with the highest standards of fit and finish to satisfy the most discerning chefs.