T-Fal Ultimate Hard Anodized Nonstick Fry Pan, 10 in with Lid, Onyx | Titanium nonstick coating, Thermo-Spot heat indicator, Oven safe to 400°F, Dishwasher safe, All stovetops except induction

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.

I am loving my T-Fal, so far nothing is sticking to it. The first thing I made was sunny side eggs, they slid right out of the pan. Same with tilapia (splash of olive oil), hamburger(no oil), chicken breast(just a splash of olive oil). I love how things just slide around when I shake the pan. Cooks evenly, great value for the money, Washing is a dream, since there is nothing stuck on the pan to scrub off.

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.

I love T-Fal cookware! They look great, work well, last a long time and are reasonably priced. The nonstick surface is good and I have no problem with food sticking. They wash up well too! Highly recommend!

This is a really nice skillet. After many years of purchases, I firmly believe that you can't go wrong with T-Fal. This is the "slipperiest" non-stick we've had. It is heavyweight aluminum, and my only complaint is that is is difficult for my wife to use due to its weight. It would really benefit from a second small handle opposite the main handle. Many large skillets have this feature -- this one should also. That is the only issue we've found. Other than that -- it's great!

DURABILITY: I already had a set of two T-fal Ultimate Hard Anodized nonstick fry pans that were sold together (10-inch and 12-inch). I bought them 8.5 years ago (Apr. 2017) and we use them a lot, and they still look great! There are some very shallow, barely-visible scratches on the surface that don't go deep at all into the nonstick surface. So the surface is definitely harder than the regular T-fal fry pan I used to have.SIZE: This pan is exactly 10 inches in diameter, and slightly deeper than 2 inches.(My older 10-inch T-fal Hard Anodized Fry Pan from the set of 2 has a diameter that is a little wider than 10-inches when measured from the top edge, and the sides of this product being reviewed are more vertical and higher than my older pan.)SIDE HANDLE: Very comfortable to hold onto - the plastic is smooth to the touch without being shiny/slippery. The handle has a nice curve--feels ergonomic.LID: Fits well into the pan; stays in place. There is a small vent hole and the lid handle is sturdy and easy to slip your fingers through.OVEN USE: I haven't tried it.

This pan is not a thin cheap pan. It is, in fact, a very heavy, thick pan that is formed on the bottom to prevent warping and also allow for even heat transfer. The glass lid is heavy duty and fits perfectly. Some of the photos do not do it justice. The pan has straight wall sides and is deep, just as advertised. With proper care and handwashing, this pan should last for many years. This is the kind of quality you would expect to find in higher end cookware. There is nothing to not love about this product and I highly recommend it.

Are you clueless about cooking but wish to impress your perspective mate?Recently divorced, never had to do the cooking until now?Just wondering, what the **** do I buy, there's so many choices!!!If you are among the clueless-panless, I suggest that you get two pans: this one, for your eggs, omelets, pancakes, stir fry's, etc AND a nonstick, 2 quart saucepan (with vented lid) for your rice, ramen noodles, spaghetti, and macaroni and cheese. Make sure they have the coated handles so you don't burn yourself.I accidentally bought this pan at 2am while I was drinking, in place of a covered frying pan. This one is like a frying pan only deeper. Sure glad I got this one though because those raised sides come in handy! 10 inches is the perfect size.Ever since I moved in with the boyfriend, I instantly lost my ability to cook. I am a nonstick gal and he is a cast-iron man. Old pans went with the ex. The start of a burn-everything, question my ability era of culinary preparation. No offense to those who truly know how to handle a cast-iron pan, but I am the kind of cook who throws everything together in 5 minutes, heats that stuff up and hopes it turns out edible.This new pan renewed my interest in cooking because it was so easy to use! The thermo spot tells you that you have to heat the pan before throwing food in it, not after. Who knew? The box also reassured me that no matter how stupid you are, you CAN use metal cookware. Better to use plastic, but you can get away with it. Doesn't like to be stabbed with a knife though, don't gouge the poor thing.The first time I cooked with the pan, I went into a blank-stare trance for who knows how long and when I came out of it, the food wasn't burned and wasn't stuck to the bottom. Impressive! (-: yes, the batteries in my smoke detector are new, thanks for your concern :-)Here's a recipe to get you started:Couscous...it's a fun kind of food, little balls of joySome veggies...maybe red peppers, onions.Portabella mushroom cut into chunks (or if you're not a vegetarian, get some precooked meat...salmon in a can maybe)Braggs liquid aminoOlive oil1. Put a splash of olive oil in the pan. Pour a cup or two of couscous in there and brown that stuff up.2. Toss the veggies and mushrooms in, add some splashes of Braggs (not to much though, it's salty)3. Add about a cup or two of water4. Cover with the top, put on some Reggae, and cook for about 10 minutes until the water is gone. Stir a couple of times intermittently too.Eat. This should taste ok depending on your standards.I am thinking about spending some time learning how to really cook, now that the food doesn't stick and burn.I really can't see anything wrong with this pan, it's perfect and much better than any other pan I've had in the past. Also, if you are so concerned with nonstick cookware and ingesting it when it flakes off down the road, just know that the company put a bunch of trees and green symbols on the box so that means it's ok. But seriously, they DID say that if you ingest it, it passes right through the body unabsorbed, like that Taco Bell you had last night. So don't get your panties all in a knot.Namaste, friends.

Excelente produto não gruda, fácil de lavar...

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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.

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.

Qualität ok, der Preis zu hoch.