Gotham Steel Stainless Steel Premium 12” Frying Pan, Triple Ply Reinforced with Super Nonstick Ti- Cerama Copper Coating and Induction Capable Encapsulated Bottom – Dishwasher Safe

Llevo algunos meses usándolo, no se le pega nada! Es importante precalentarlo a fuego bajito y usarlo con poquita grasa, yo uso aceite de oliva y todo genial. Lo lavo con agua tibia y todo sale super fácil.

The eggs do not stick like in other pans. Admittedly, the pan is currently not quite as slick as it was when new. I have had it for two months now and have cooked eggs nearly every morning and have done fried potatoes, grilled cheese sandwiches, stir fry, and a few other dishes in it.I did get it smoking hot once and had some stains that were very difficult to get out, but I was eventually able to scrub it off with a plastic scouring pad.I think the key is to keep the temperature down below where any oils will smoke. That usually occurs around 350 deg. depending on the oil. For most cook surfaces that means keeping the temperature control WAY UNDER the MEDIUM mark. I see other reviews where they say the pan was used on "High" and now eggs stick. I wouldn't use ANY pan on high for cooking eggs! I do rub a small amount of butter on the surface when cooking eggs, but I did try it the first time with no oil or butter just to see if it could be done as advertised. Yes, it can be done in this pan. However, I recommend using a very moderate temperature to do it.After 2 months, I do not see any damage to the cooking surface of the pan. Although the manufacturer claims you can, I have not used any metal utensils with it, so I cannot attest to that. Other than the one time having to scrub, cleanup has been simply rinsing with hot water and wiping out with a dish cloth. (I LOVE that part!) Maybe it's just the way I care for the pan, but so far, I am very pleased with my purchase. I did give it 4 stars on heat distribution because it does take a while for the edges to heat up, even when the pan is used on a large burner. I found that it works better for me to turn the heat on low and give the pan ample time to warm up (several minutes) before dropping the eggs in. That is EXACTLY the way I treated my cast iron skillets all my life. I have always been VERY anal about my cast iron...i.e. DO NOT use soap to clean it, DO NOT overheat, DO NOT drop cold liquids in if the pan is really hot because it will cause the patina to pop loose and make things stick. Turn off the heat and allow the pan to cool naturally if it does get a bit too hot.So, at this point, I am just waiting to see if the surface cracks and comes loose as I have had with other non-stick surfaces. It will be back to the cast iron for me the first time I see any cracking or peeling! At least the black patina on the cast iron consists of pure carbon, is edible, and is non cancer-causing.So, to wrap this up, I think this pan will take good care of you, but like many kitchen tools, you must also care for it.

Amazingly non-stick, easy to clean

We like these pans better than others out there.Durability and non stick are pretty good. The handle is somewhat insulated for stove-top cooking. This one has a thick ferrous bottom for good heat distribution and is supposed work on induction burners. The bottom is smooth and won't scratch glass flat cooktops.(Beware the Gotham pan version that has the small circles on the bottom - those will scratch.)Cleaning is easy. If something does stick, a baking soda scrub with a sponge will get it off.High heat and oil will cause them to lose the nonstick over time, 2 years or more. Metal tongs will scratch a little - use silicon tipped ones.I do replace these pans about every 2-3 (or 4) years when they start sticking. This is my third one.

This frying pan will work for a couple of months then it will likely need to be replaced. I use it about 3 time a week. It gets the job done for eggs, toasting and frying. If possible, I use my stainless steel instead. These are good for a while then need to be recycled and replaced as they start to lose their non-stick ability.