T-fal Performa Stainless Steel Fry Pan 12 Inch Induction Oven Broiler Safe 500F Cookware, Pots and Pans, Dishwasher Safe Silver

My husband trained and worked as a chef. He said this pan reminds him of the pans he used in the restaurant and in school. He is sick of Teflon and worries about the safety of Teflon. He said Teflon is good for cooking eggs and shredded hashbrowns, that's it. When he first cooked with this pan, the smell of the meat was incredible. I don't think we get that with Teflon. It's weird. That's what I noticed. What he noticed is this pan cooks like a professional pan and has a nice heavy weight to it. It will sear meat, if you want, it cooks evenly and quickly. You don't need to use a high temperature.It cleaned up faster than Teflon, according to him. I noticed some scratches inside the pan from my husband using a metal spatula, and showed him the instructions that say not to use metal in it. He was upset by that, as he was looking forward to finally being able to use metal utensils in a pan. I read that you can do that, that the scratches will not affect the performance of the pan, just the looks. So we are debating if we will care about scratching the inside. It's just that it's so beautiful and shiny. I found that there can be a little residue sometimes after you clean them and using a little Ceramabrite takes it right off. I will update my review down the road to say how the pan holds up to my husband's abuse (hehe). Also, note that so far, the handle stays cool to the touch when cooking. We also have a set of these in pots and pans, the handles seem to stay cool to the touch with them too. It does not look like we needed the silicone handles, so I am glad we went without and chose the pans that can take the higher heat in the oven.

I bought these to replace "non stick" pans. these really are great pans. They heat fast and cook well. My experience with non stick is that inevitably they get overheated and then all food sticks or within 2 years or less you have to buy new ones because the coating is peeling off. I got tired of throwing away pans that don't do what they are supposed to. My experience is that these do clean up easy (much easier than the Green Pans I had) and if food does stick it is the same as any "non stick" pan that I have used. So glad to find these and stop throwing out worn out pans. It will be a savings and less chemical exposure from coatings.

A great pan. It does not stick if you know how to cook on stainless steel. First you need to heat the pan for a minute or two. Then add oil. Turn down the heat a little. Dont let the oil smoke. Let the oil heat up a little. Once the oil starts having ripples add the meat, fish, or eggs. Leave it on medium heat. Dont try to lift it too soon. Never use max heat. Medium heat is all you need. Easy to wash.

The first thing I tried to prepare in the pan was fried potatoes. They began to stick to the bottom almost immediately, and I had to change pans to finish them. When I use the pan with meat, it works great. The meat browns well at a very low heat setting, and it doesn't stick. It took a little effort to clean off the stuck on potatoes, but the pan cleans easily when used for meat. I need to try some non starchy vegetable to see how the work in the pan.

Gorgeous pan and if you know how to cook on stainless it releases like a dream come true. I see lots of reviews where cooks are complaining that everything sticks. As long as you watch the hi heat you won't have a problem. ALL stainless sticks on high heat. This pan is all I'll ever need. Easy to clean a long as you don't abuse it, great medium weight and value par excellence! Recommended!

I regret purchasing. Had for 2 months. The rivets on the bottom of the pan are not worth it for me. I have tried foods on high, medium and low heat. The rivets trap the fonds in the bottom of the pan below the rivets, aka burnt food that make a yummy sauce when broth is added. Wooden spoons, whisks, spatulas, almost none of them work to get it off the pan into the liquid. It takes a bit of work to clean with a copper covered steel wool or Bon Ami cleaner.I have tried low oil to a lot of oil cooking the food. Coconut oil, olive oil, butter, and heavy cream, everything still sticks to the pan.Turkey meat balls stick to the pan. I end up ripping of pieces of my chicken breast on the rivets. I have tried using, silicone spatulas, wooden, metal, and food stubbornly sticks.I got their T-Fal stainless 11 piece set and cooking in the 10.5 inch pan is a lot easier to use than this pan. I needed a 12 inch skillet. It didn't come in the set.The review saying it is restaurant quality won me over. And I thought it was user error for me, so kept trying and trying.I think the only reason to keep it, is for self defense. Very sturdy pan. Handle feels great and has a good weight to it.I love my heavy ceramic coated Dutch oven and my cast iron skillet better than this pan.

I thought I would not like it after reading some of the negative reviews. In fact, I carefully unpackaged it fully expecting to return it after one use - but boy I love this pan, especially for the price. Other top rated stainless pans are near $200 or more so I figured I'd give this a shot. At first I made bacon, and the cleanup was easy. Then I tried the dreaded eggs. I was sure the eggs were going to get stuck in the raised surfaces, but not at all. I did notice a little patina on the bottom of the pan after several uses, but I don't mind. In fact it does clean up if I hit it with my scrubby pad. If I soak the pan with soapy water after use, the cleanup is a snap.I have only had it less than a week but used it a bunch, and will keep it. Oh, it is larger than I would have liked so I will have to go to a thrift store and buy a lid as all of my other lids don't fit, but whatever. Its light so I don't mind the large size, plus I can cook a lot of bacon eggs veggies in there at once. I highly recommend it.