Life's Too Short for Boring
Clad Stainless with a Kiss of Ceramic
Why settle for functional when it can be fabulous?
This exceptional nonstick surface lets food glide effortlessly. And the pink? Inspired by my beloved Villa Rosa.
Ceramic Nonstick in Villa Rosa Pink
”
When they cook with this at home, I want people to feel a little more confident, a little more glamorous, and a lot more excited to be in the kitchen.
-Lisa
Presentation Is Everything, Darling.
Shop the tablescape for beautifully designed cookware that goes from stove to centerstage.
The Talk of the Table
I’m really happy with this cookware set 🥰
The pieces feel sturdy and well made, and they look beautiful in the kitchen. They heat evenly and are very comfortable to use
OMG!!!!!
The first thing I noticed was how heavy and durable it was when I first opened the box you could tell straight away it was of great quality. The steamer and pot were very easy to use. I particularly use it for steaming my veggies like broccoli.
So Pretty
This frying pan is really pretty! The light pink sparkly interior is really fun to look at. The pan is very heavy, and holds heat well. I fried up some hamburgers and they had a nice sear and did not stick to the pan at all.
The Art of Effortless Cooking
Cooking with Stainless Steel
Entertain often. Impress always.
Everything worth knowing about the collection.
Why does this collection have stainless steel and ceramic nonstick?
Because the two surfaces are gorgeous at different things.
Fully clad means the metal layers, an aluminum core between two layers of stainless steel, are bonded from base to rim, not just across the bottom. It's the standard in professional kitchens because heat spreads evenly across the whole surface, no hot spots, no scorched centers.
Every piece in the Vanderpump By Anolon collection is built that way. The pots and the sauté pan have a brushed stainless steel interior, for searing, browning and building a sauce from the fond up. The frying pans have an EverLast™ ceramic nonstick interior in Villa Rosa Pink, for eggs, fish, pancakes and anything delicate.
The craft and the ease, in a single collection.
Lisa, what makes this collection unmistakably yours?
"It's elegant. And I'm a very visual person, so for me it was always going to be the pastels against that shiny stainless steel. This is cookware you'd want to leave out on the stove rather than hide away in a cupboard. It looks perfect in my kitchen.
As for the color, well, it came from the house. The pink at Villa Rosa isn't loud. It's soft and it's warm, and looks lovely in every light. I wanted cookware that did the same thing. It brightens up your kitchen without being loud. And you only see it when you look inside."
How do I keep food from sticking?
On stainless steel, food sticks for one reason: a temperature mismatch. Get the timing right and the pan releases on its own.
1. Bring proteins to room temperature. Cold meat hitting hot steel will grab every time.
2. Preheat gradually over medium heat until the pan is evenly hot.
3. Add a thin layer of oil and wait for it to shimmer.
4. Add your food, then leave it alone, darling. It releases when it's properly seared, and not a second sooner.
No seasoning required, by the way. Stainless steel never needs it.
If a few browned bits stay behind, that isn't a mistake. That's fond, and it's the beginning of a very good sauce. Deglaze with a splash of wine, scrape it loose, and the stuck bits become the best part of dinner.
On the ceramic frying pans, none of this applies. They release on their own. Cook low to medium, stay at the stove, and know that ceramic heats faster than you expect. A little butter isn't necessary, but it is delicious.
Lisa, what did you learn from running restaurants that changed how you cook at home?
"Preparation. It's the one thing every restaurant kitchen knows and most home cooks don't.
Do your prep beforehand. Everything chopped, measured and ready to go before the pan ever gets hot. And clean as you go.
It's why a professional kitchen stays calm on a full Saturday night, and why a dinner party at home falls apart at eight o'clock."
Does it have any coatings? Is it made without forever chemicals? Can I cook acidic foods?
The stainless steel pieces have no coating at all. The frying pans have a ceramic nonstick interior made without forever chemicals.* Which is which, and what that means for cooking:
The stainless steel pieces have an uncoated, clad stainless steel interior. Nothing comes between you and what you're cooking, nothing to scratch off, nothing to wear through. Because the surface is non-reactive, acidic ingredients stay pure and taste exactly as they should. Reduce a wine sauce for an hour. Simmer tomatoes down to nothing. Finish with a hard squeeze of lemon. No metallic aftertaste, no discoloration. The pan will not argue with your recipe.
The frying pans have an EverLast™ ceramic nonstick interior in Villa Rosa Pink, on the same clad stainless body.
*Product design does not involve intentionally adding to the cooking surface any PFAS—known as forever chemicals—which may otherwise be present in the environment.
Lisa, how do you make guests feel special the moment they walk in?
"Entertaining isn't about perfection. It's about making your guests feel special, and making it obvious you thought about them before they arrived.
My best tips for hosting a dinner party at home are all about the first thirty seconds. Thought-out lighting. Flowers. Music. A welcome drink placed in their hand literally as they walk through the door.
And people overcomplicate it. It should be simple. Nobody remembers whether the sauce broke, darling. They remember whether they felt wanted."
Where can I use it? Induction, oven, broiler, metal utensils?
Induction: yes, every piece. Gas, electric, glass-ceramic and induction.
Oven: yes, every piece, to 500°F. Check your lid before it goes in. Glass lids have a lower limit than the pan.
Broiler and metal utensils: it depends on the surface.
BROILER
METAL UTENSILS
Saucepot, Stockpot, Sauté Pan
Yes
Yes
Frying Pans
No
No
So the stainless pieces will take a broiler and a metal spoon quite happily. Treat the pretty pink interiors more gently: silicone, wood or nylon, and no broiler.
Lisa, which piece would you reach for first?
"Probably the pink pan. But I make a lot of soups, and I love anything that does double duty, so the saucepot with the steamer insert would get a lot of use in my house at Villa Rosa.
Honestly, though, every piece in this collection would be used, darling."
How do I clean it, and will it last?
The stainless pieces are dishwasher safe. Hand wash the ceramic frying pans.
Stainless. Signature sealed rims shield the core from moisture, which is what makes them truly dishwasher safe. By hand, warm soapy water and a soft sponge. To keep that mirror finish fabulous, polish occasionally with a stainless cleanser or a baking soda paste. Faint golden tints on the steel are heat tint, harmless, and a record of everything you've cooked.
Ceramic. Hand wash with mild soap and a soft sponge, let the pan cool first, and skip abrasives.
Both. Don't let salted water or acidic food sit, and dry thoroughly.
As for lasting: it's backed by Anolon's Limited Lifetime Warranty for the original purchaser, covering manufacturing defects and material failures under normal household use. But the real durability is built in long before a warranty matters. Sealed rims prevent warping and corrosion. Flush rivets leave nothing inside to catch food. Stainless steel handles hang neatly on overhead racks, with stay-cool long handles** designed to stay cool on the stovetop.
A chef-grade modern heirloom. Buy beautifully, once.
**Stay-cool applies only to long handles. All other handles are not stay-cool and become hot to the touch during use. Use caution.
This product contains Iron, Chromium (Total), Chromium Compounds, Nickel and Nickel Compounds, Nickel metallic and alloys, Manganese and Manganese Compounds, Phosphorus, Tin and Compounds, Molybdenum, Copper. For more information on chemicals in this product, visit anolon.com/pages/product-disclosures.