A great skillet! Cleaning is a piece of cake! Cooks pretty well, nothing sticks. Perfect size!

I have used many different brands of 10 inch pans. This one has the flat bottom needed for my glass cooktop. It is a great looking pan with deep sides, so whatever I’m cooking doesn’t escape when stirring or turning. It appears very durable and cleans up easily. It heats evenly and the interior coating helps a lot. I am very pleased with this pan. The lid is also very nice. I highly recommend this pan and lid combo.

Es un sartén de bastante calidad , realmente no se pega nada , la tapa de cristal templado sella muy bien , hermético , la recomiendo para uso doméstico.

الجوده روووعه

الإيجابيات: سهل بالتنظيف وآمن صحياًالسلبيات:توزيع الحرارة بطيء ولايثبت بمكانه أثناء الطبخ وهذا عيب خطير

Qualität ok, der Preis zu hoch.

This has become my all-time favourite pan for frying anything. It has a very tough nonstick coating and everything just slides off it. It’s a breeze to clean up with just a paper towel. I have washed it a few times when something was burnt on, but all it needed was warm water, no detergent. I only had to let it sit for a few minutes and the burnt food slid right off. I’m very impressed, having had disappointing experiences with non-stick fry pans in the past which lost their non-stickiness very quickly. I’ve had it a couple of months now, and use it practically every day. Looks just as good as new. The other thing I really like about it is that it is perfectly flat, and with a ceramic top, this is important.

On principle, I have hated non-stick cookware, mostly due to having had hand-me-down old "Teflon" that smelled odd and the coating ended up peeling off into the food being cooked.When my go-to fry/saute pan (copper/steel) finally died, I needed a replacement. Honestly, the only reason I bought this pan was that it met my specs (the exact size I needed, plus with a lid,) and nothing else available was anywhere near what I could spend.Honestly, I expected to, and wanted to, hate this pan, but... it's kinda awesome. And I am very surprised.Nothing sticks to it. NOTHING. To the point that using any fat/oil seems pointless cuz it just beads and spreads. But you *can* use fat/oil to flavor what you are cooking, but it is a learning-curve to realize that with this pan you do not need any oil to actually cook. Even cheese on the bare pan surface does not stick. Yes, I have dared this pan to fail.The only negatives for me are now minor, mostly: I don't think the "heat ready center indicator" does much; it's a red color that is supposed to change when the pan has reached some optimal temperature, but it does not. Honestly it will change color eventually, but at a temperature that is well above what the instruction manual states as maximum.The surprisingly sturdy handle is attached with rivets, and the inside portion of those rivets (against the inside stick-free surface) can accumulate food debris and can be tough to clean, but... otherwise cleaning this pan is so ridiculously easy, and again the learning-curve for a NOT non-stick pan user... it's easy enough to avoid getting what you are cooking towards those rivets.My only true negative concern is the glass lid. It creaks and moans when exposed to cooking steam (even when tilted off the pan), the metal surround casing separates a bit, and the center-top handle on the lid gets very hot, though it is not supposed to get hot.Overall though, YES. There is a bit of a learning-curve for those of us who have do not usually use non-stick, but wow this pan cooks quickly, is absolutely non-stick, the clean-up is ridiculously easy no matter what one has cooked, and as far as I can tell there is no off-gas nor any sign of the coating flaking at all. Yup, despite my original feelings about any non-stick, with this pan I truly say go for it.

Does this pan need another review? Well, probably not, but a few thoughts on how it compares to far more expensive non-stick pans.A pan of this size (10 inch) is my regular go-to pan 3 to 4 times a week. In the last 12-15 years or so, I have worn out the non-stick properties of the following (all sauté pans of approximately the same size): an early version Emirlware (made by Calphalon), a Calphalon, a Swiss Diamond and a Scanpan. These pans were all relatively expensive, made in either Europe or the U.S., except for the Emrilware, which was made in Korea. They were (are) all excellent pans, Over time, however, each became less and less non-stick. (Also, along the way, I bought one of the those "green pan" things, but the non-stick on it didn't last six months, and from the start, it really wasn't that non-stick)UPDATE 3/31/2017It's almost a year later, and I am still using the T-fal The nonstick is holding up surprisingly well; not quite as slick as a year ago, but still works fine. I don't baby this thing either. I am a fan of America's Test Kitchen and if you watch the show you will notice they frequently preheat these pans to fairly high temperatures , something that T-fal actually tells you not to. Following ATK's lead I preheat mine also, and while I am sure it doesn't do it any good, it certainly has not destroyed it. I will mention again, I have no complaints about the other non-stick pans i have had in the past (other than to say the "green pan" really wasn't very non-stick) but I have concluded there is no any reason to spend the extra money. I am not a shill for Scanpan by the way, just reporting my personal real world experience.Based on the "Cooks Country" recommendation I decided to try this pan, It is a surprisingly hefty pan. It is not a true sauté pan, but deep enough. I thought I would be giving up some performance because of the price. To my surprise, it performs just as well as the other pans which cost 5 to 10 time more. I don't know how long the non-stick will last, but even if it lasts half as long as the others, it will be much more cost effective to use and replace than the others.Non-stick pans are obviously not the right choice for every use, but used as an "everyday" pan I have concluded, as apparently as have many others, that non-stick pans are temporary. (Not here to take issue with the non-stick qualities of well seasoned cast iron, but for all of its virtues, cast iron has its own disadvantages.) By the way, I cook on a gas stove, I don't know how this pan will perform on other heat sources.Update 12/08/2018Still using this pan as my everyday pan. The non-stick is still effective to some extent, but not of course as effective as when new. For sauté, most fried foods that use a little oil or butter, still working fine. Not so good for fired eggs, but i have a small dedicated non-stick I use only for eggs. After two and one/half years of use on an average of 3 times a week or more, I can say that I have been as happy with this pan as any of the far more expensive pans I have used in the past. I will probably replace it sometime in the next year with another just like it to get back to the full non-stick properties it had when new, but for most uses I really don’t need to.As long as they make this pan, (and don’t change it!) and sell it at this price point, this is the one I am going to continue to buy and replace every few years.Update. 12/08/2018In my 2017 update I referred to the this pan (the T-fal) as a Scanpan. I have tried to (unsecessfully) correct did the review. I hope it is clear in context that I was referring to the T-fal.