Bests & Worsts Reviews from Amazon

I know from experience that you have to replace your non-stick pans every coupla-few years, because they lose their non-stick quality with use. So, you can either go all-out and get the most expensive non-stick pans on the market, or get a good value for your money. This is a good value for your money. Despite the non-stick surface, you really need to use some kind of fat to have these pans (and any non-stick pans, really) truly be non-stick. Butter is good if you want that flavor (especially with eggs), as is any high smokepoint oil (I prefer grapeseed oil). Out of the box, I tested this pan with an egg and no fat on the pan (after washing with warm water, soap, and a sponge). It was almost non-stick, but not quite. Which is what I expected. If you want your non-stick pans to last: - Do not sear anything (on high heat) - Do not put them into the dishwasher (despite the claim that they're dishwasher-safe) - anything you put in the dishwasher, you're basically sandblasting - Wash with hot water, dishwashing soap, and a sponge (no scrubby pads or dish brushes) - Never use non-stick cooking spray. They contain lecithin, which builds up into a brown goo that you can't remove without destroying the cooking surface. - Only use nylon or silicone utensils (you can make a heck of an omelet with a silicone spatula) - Do not stack them without some kind of protection on the cooking surface (newspaper?). I hang all of my pans on a pot rack, which is preferable. Follow these rules, and you should get at least a couple of good years use (maybe more) out of your pans. But, plan on buying new ones in a coupla-few years. If you want to cook on high heat and/or sear stuff, consider a good stainless (All-Clad?) or cast iron (Lodge?) pan. Just don't torture your non-stick pans. It's not what they're made for.