Bialetti Aeternum 12-Inch Covered Deep Saute

My wife gave me this pan for Christmas and I am very impressed.I've been searching for alternatives to regular non-stick pans due to concerns over the coatings having toxic chemicals in them.I already have cast iron and steel pans that I use regularly, but even with proper conditioning of those pans (baking on solid oils, cleaning only with oil and salt, etc.) there are some foods that stick to them, such as scrambled eggs.The other drawback of cast iron (and steel to a lesser extent) is weight pouring out hot food in particular can be a bit tough with a large cast iron pan.

This Bialetti pan addresses all those problems.It is very lightweight, with a nice handle that makes it easy to grip and control.The non-stick interior is excellent scrambled eggs leave pretty much no trace other than a tiny spot of butter here or there, which washes right off.The heating and cooking is even and predictable. Finally, the pan's red bottom and handle is attractive enough that my wife and I agreed to hang it on the wall.The only potential drawback I can think of is that I worry that the ceramic interior may chip if abused, which contributed to our decision to hang it on the wall rather than put it in the cabinet with all the other pans.

Overall a great pan I plan on buying a couple more in other sizes.While some foods will continue to be used with the cast iron and steel pans, these Bialetti pans have definitely earned a place in the kitchen for sticky/tough to clean foods!

[11 months later: The pan has started to become less non-stick. Scrambled eggs now stick to it, although they come off with reasonable dish brush pressure.Other foods leave a residue as well that requires some pressure to clean. So this is now no longer truly a non-stick pan, which is disappointing.We never abused the pan (i.e. left heated without contents, scrubbed with abrasive cleaners, etc.).As a result, I've reduced my review to 3 stars.]

I bought this pan on January and was very pleased with it. It was easy to clean,didn't require lots of oil...In no time (it's April now) the surface gets damaged some, and now even the eggs get stuck to the interior...even with plenty of oil. I'd also like to point out that I've been taking a good care of the saute following the manufacture instructions on not cleaning it while it's hot etc...

Will not recommend this product...It is only good when it's new,new.

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This is the best non-stick pan that I have ever used. I only use a slight amount of oil, but it could essentially be oil free for a lot of uses. Foods will crisp up very well with little or no oil. Easy to clean as well, could be a wipe out with a paper towel, with most foods. Takes high heat without burning, or staining the inside of the pan.

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Like many, I wanted to replace my aging nonstick pans with a PFOA/PTFE free alternative.I love cooking with deep, lidded saute pans--they're versatile, and an affordable since they can handle sauces and omelets--no need for an entire set of pans. However, when it comes to PFOA/PTFE free lidded saute pans, there are few options.I looked at various PFOA/PTFE free cookware reviews and all of them had complaints of chipping and decline in non-stick performance.

None of this has been my experience.I love my Bialetti pan. I've had it since the end of October and it doesn't have a chip or a scratch on its nonstick coating. Food doesn't stick to it and it's a breeze to clean.

I waited to write my review because I wanted to see if the pan held up. It has, and I would recommend it providing you know how to properly care for nonstick cookware. I think many of the negative reviewers are not treating their pans properly.

1. Cook with care.You should only be using spoons/spatulas/flippers that will not scratch the pan.Seems like a no-brainer but anything metal would be a no-no.I use silicone.

2. Wash with care. Wait until the pan is completely cool to wash it.Don't expose the pan to extreme temperature change or plunge a hot pan into water.I don't have a dishwasher and even if I did, I would NEVER put this pan in it.I've always washed my pan by hand using the soft side of the sponge. That's all you need. I've never used the green scrubby side, and while you probably can, you don't need to.

3. Store with care. Don't put things (other than food) in this pan. Don't stack other pans in it. I turn it face down on my drying rack so I don't set any other dishes in it. I store it with its lid on.

4. Understand that you use different types of pans for different types of cooking.I love my Bialetti but I'd never use it to sear a steak (grab the all clad stainless steel).Saute some veggies al dente? That's the Bialetti.

5. You don't have to use oil, butter, or cooking spray, but there's even less stick when you do.

So no chips, no cracks, no problems or complaints.Maybe I'll do an update in another 9 months to let you know if anything has changed.

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I bought this pan in March, and it was wonderful for a few weeks. Then it gradually started losing its non-stick super powers. Now, only 5 months later, it's totally useless. The search goes on for a healthy non-stick solution. Don't waste your money on this.

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