WearEver A8349765 Cook and Strain Nonstick Stainless Steel 10-Inch Covered Fry Pan / Saute Pan with

This pan is really handy. It has tall sides for those ideas that can splatter and it is the perfect size for a small family.I like it so much I have 2!

This is an excellent pan for glass topped ranges.The base is perfectly flat and very stable.The glass top is convenient for watching your food without lifting the lid (and losing heat) as it cooks.A simple turn of the lid to line up the vent holes with the pour spouts allows your food to vent excess steam, or turn it to block the holes to keep the steam inside.It is very well made and easy to clean.Do NOT use it on high heat or the non-stick coating will be destroyed.(I found out the hard way.)It is a very versatile pan, but should be used only at medium and low temperatures.I would not recommend it for gas cooktops because gas burners concentrate heat in a very small area (even on "low"), which would quickly ruin the non-stick coating.

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I really loved this pan, very multi purpose so rated it 3 star even though it only lasted less than a year.

I would say if you use it close to once daily it wont last a year.Even though I used

all plastic utensils it started peeling around the sides which makes no sense as the contact with spatuals was on the bottom

of the pan. Disappointed I had to toss it.

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I have had one of these pans for a couple of years.`It is absolutely the best pan in the word for cooking spaghetti since you can do a great job of draining the pasta after cooking it.I use a "pasta wrench" pasta server when adding full length spaghetti to boiling water since otherwise the noodles are a bit too long the "pasta wrench" serving tool lets me soften and bend the noodles when I add them to the boiling water.I cook the pasta covered on medium for 10 minutes in 1/2 pan of water, drain it with the pan, add some cold sauce and reheat for a minute or two great pasta every time!

I also use it for stir frying.

The glass lid is great, keeps the heat in.The straight sides are good for boiling and stirring but I prefer a slope sided glass-covered pan for eggs and omelets.

My only complaint it that I managed to semi-incinerate the non-stick coatingon the pan walls by leaving the pan on a lit burner and now it's flaking off.I could swear I've seen pans like this with no non-stick coating, but only occasionally.I sort of wish I had one.The non-stick coating is the Achilles heel of coated pans.Bare stainless is forever!

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I purchased one of these pans 5 years ago for my boyfriend.The pan has made it through 3 states and 1 wedding and finally just now gave out.Since we use the pan at least twice a week, I think that's pretty good.Am buying another as a replacement.