UGH!!!!!!!!This is a beautiful, heavy duty sturdy pan, sturdy sides, sturdy handle, sits even, really nice, even cooking, at first.....However, could somebody find away to make a pan non-stick without the poison of current non-stick? It's been done with baking pans so why not fry pans and sauce pans?Even more important could everyone NOT advertise non-stick if it's not non-stick?
I used a TON of butter to coat this pan the first time I used it to scramble eggs, hoping it would not stick.UGH they didn't just stick, we (hubby, the dish dog) had to wash it three times first was right after eating, the other two times were after soaking it in scorching hot water for hours.After the 2nd time, it was clean along the flat bottom but what was in the grooves along the inside would not unstick.WHY OH WHY IS THERE A GROOVE ON THE INSIDE OF A PAN? EVEN ON THE BEST PAN, YOU'LL NEVER GET FOOD OUT OF A GROOVE!
Good news, after extensive scrubbing with a scrubby side of the sponge, three washes later, it is clean and there are no scratches from the scrubby sponge.But I will never ever buy this brand of stainless again, EVER. I (HE) will not wash a pan, with that much scrubbing effort and soaking time, three times to get it clean, everytime we cook.Eventually it will end up donated or in the trash.
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