The Secret to a Golden Sear? NanoBond® + Patience

Philip Lemoine on why NanoBond® is the only pan he reaches for.

This email was sent

May 28, 2026 6:23pm EDT

Is this your brand on Milled? Claim it.

Matte tone:

GIF: Philip Lemoine cooking chicken using the Hestan NanoBond skillet

A Cook Who Notices the Details

Philip Lemoine (@philip_lemoine) brings a visual storyteller’s eye to the kitchen.

His work captures the moments that make cooking feel alive: the sear, the release, the sauce coming together in the pan. For Philip, the cookware matters because it shapes the final dish.

SHOP PHILIP'S #1 CHOICE

Why Philip Reaches for NanoBond®

“Your food could literally taste better depending on the pan that you cook it in.”

For Philip, that starts with stainless steel, and his go-to is the Hestan NanoBond® skillet. Triple-bonded stainless steel with exclusive ProCore™ aluminum delivers the heat control needed for a golden sear.

“The trick with cooking with stainless is patience, and the chicken will release from the pan when it’s golden brown and ready.”

That release leaves behind the fond that builds a deeper, richer pan sauce. Flush rivets make it easy to pull every bit of flavor from the sides of the pan, bringing the sauce together cleanly and completely.

Philip Lemoine
@philip_lemoine

“The Hestan NanoBond® titanium line is literally the last pans you’ll buy.”

IMG: Philip Lemoine holding the Hestan NanoBond skillet

EXPLORE THE SKILLET

Cook with NanoBond®

IMG: 12.5-inch NanoBond Skillet on marble countertop

Herb-Crusted Rack of Lamb

The lamb is brightened by fresh herbs, Dijon mustard, and lemon, while a green peppercorn cream sauce provides a gentle, light warmth and depth of flavor.

This is the kind of lamb dinner you make when you want something impressive without overthinking it. Straightforward, dependable, and just as fitting for a weeknight as it is for a celebratory dinner.