I have been using the same non-stick Teflon-coated pan for about 4 years now and its coating has held up with no problems; the only thing that has been a problem is the base of the pan has warped slightly to the point that the center of the pan is noticeably higher than the sides. For most things this isn't a problem and you hardly notice it, except when you fry an egg... then it is full of failure. After being annoyed with fried eggs that were not circular and didn't fit on a sandwich correctly I decided that it was time to look for a new frying pan.
For the price and features I decided on this pan. The things that I liked about it was that it is a thick pan it is not made of foil (I was able to purchase this in a local store). This pan doesn't make any claims about being heavy duty, commercial or of professional grade, and I don't think that it is, but it comes extraordinarily close to it. I also like the stainless steel handle on it none of that plastic or rubber coating to melt off, just the handle secured by two rivets.
The final thing that I was looking for in a frying pan was the type of coating. There are a few new coatings on the market right now in an effort to move away from Teflon. People have problems with Teflon breaking down after a period of time for various reasons and the the pan is useless for the most part when it does start to flake off and become non-existent. This frying pan boasts that it is made in an environmentally safe manor and that there are no chemicals used in or on it that are traditionally used during the manufacturing of a Teflon-coated frying pan. Frankly, all I am looking for in a non-stick frying pan in how well it preforms and and I am not really interested in the details of what makes it safe for the environment. I am, nonetheless, interested in the non-stick coating that is used here a ceramic coating. From what I hear from people ceramic is that best coating for pans; you can use metal utensils on it without damaging it, you can heat it up on the stove top and let it sit there without the coating boiling off and you can put it in the broiler with out much worry also.
I tested this pan out in a practical exercise by preforming tasks that I could either not do at all with my current pan because of its age or dared not try due to the materials used in construction. The first thing I did was put the electric burner on my stove to the maximum setting and let the pan sit on it for about five minutes while I prepared a pot roast to be seared. There was no smoking and no strange smells during this period. After I seasoned the roast I the roast in the pan and commenced with my searing I received perfect results with a teaspoon of oil. There was some seasoning left on the pan after I removed the roast and I decided to play with it while the heat was still on to see how much it was sticking to the pans surface. To my surprise it didn't stick much at all, all of it just slid around the pan without any issues. I poured a cup of water in the pan and let it boil while I put the pot roast in the slow cooker. I poured the water out and I noticed that there was some stains left behind on the coating of the pan. I took a nylon brush to it and my fingernail and it wouldn't come off. I let the pan cool off completely and it still didn't come off. I decided to also perform a test involving an egg. Heated the pan on the burner to about 65% power and let it stay there for about five minutes again, no odors and no smoke, and the coating was still intact. I cracked an egg right in the center of it and it just stayed there in a nice uniform circle without running to one edge of the pan. I let it cook for an appropriate time until it was ready to flip for an over-easy style egg. I used a metal spatula to flip it and didn't have too many issues. The egg wanted to stick to the spatula more than it wanted to stick to the pan. It did take a little coaxing to get the egg off the pan but not much, and once I did there was no part of the egg left on the surface. I cooked the egg to what I consider near perfection for an over-easy style egg without one drop of oil, butter, or cooking spray. I rinsed the pan off and that was it. The small black spots are still there from searing the roast but don't appear to compromise the non-stick coating.
Based on this frying pans performance I can recommend it without reservation. It performs better than any Teflon-coated frying pan I have ever used and because of its construction and materials used for construction I believe that it will be more versatile than a traditional Teflon-coated non-stick frying pan.
Bought this pan to replace one that wasn't so eco-friendly.Was sceptical, but I've had it for more than a year and it still looks brand new.I haven't had anything stick or any trouble cleaning it.I'm considering buying some more in various sizes.
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So I bought this pan in hope to use less oil, and less sticky... Weird the first time i used it was very nice, but afterward this pan is hell. It sticks to everything i cook unless i put A LOT of oil... I really dont know why. Actually it sticks even i use a lot of oil.Pretty dissatisfying, but luckily i have other pans to use. Maybe i'm not taking care it correctly..... :(
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Bought this approximately 6 months ago. Totally non-stick, contrary to other reviewer. Eggs clean off wonderfully. I've never seen a pan perform like this actually. It's as if the egg temporarily gets stuck (as on a stainless steel or cast iron), then after you have walked away for a bit (say after you eat your egg) and the pan has cooled a bit or something, the egg has flaked and lifted off of the pan. The first time I cooked an egg on it, I was rather upset (as the other reviewer who gave the product a 1 star), but then I went to clean it getting ready to scrub and scrape and the egg came off with minimal effort from a dish rag and warm water...
I typically don't write reviews, but to give this pan a 1 star rating is a great injustice and I thought I'd offset the score so that more people may buy this pan and I'll see more pans like these pans in the store.
Love this pan, I've cooked some awfully nasty stuff on it that cleans off easily. For me, it easily outperforms Teflon with the added benefit of it not being as dangerous as teflon. The coating also hasn't scratched or flaked like teflon pans typically do. Hands down a better non-stick choice than teflon.
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I purchased this pan in the hopes of finding something that was safer, stronger, and at least as non-stick as teflon.This is not that product.
The coating on the pan does handle high temperatures, I have seared steaks in the pan without too much of a problem...until it comes time for the cleanup.My old teflon pan can be wiped out, this pan requires almost as much scrubbing as some ancient bare-aluminum camp cookware I used to own!
The ultimate test of non-stick cookware is eggs and this product fails miserably.I generally have to use MORE oil than I do in a stainless steel pan (which has no non-stick coating!).I routinely used approximately a teaspoon of oil in my old non-stick pan to help eggs release, the stainless steel pan requires a tablespoon, this pan requires 3-4 tablespoons of oil or the eggs will stick on like epoxy.
I'm going back to cast iron and stainless steel.
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THis pan is in use almost daily.It is a perfect size for anything you want to rustle up.It is great as a saute pan, and the domed lid means you can cook with the pan brimful!I love it!
