Experience Nonstick Fry Pan 12.5 Inch, Induction, Oven Broiler Safe 400F, Non Stick Frying Pan, Skillet, Kitchen Egg Pan, Omelet Pan, Cookware, Pots and Pans, Home, Dishwasher Safe, Black

This was an affordable pan revommended by America’s Test kitchen. However it doubled in price since the first one I bought. That said I do notice improved quality in the handle, and thr nonstick, so there is a digference. The finish hold up it’s oven safe to 450, and cleans quickly. It is holding up with use. I only use wood or silicone untensiles in it so idk beyond that, the size is large enough to sear my trurkey breast on a 12-14 lb turkey and that’s what I wanted. As an every day pan it sautes and browns and has good versitility in my micro sized kitchen. I uses a proctive piece while storing it at the bottom of the pans/bowls stack, that keeps it frim damage. All in all it’s my most used pan all around.

UPDATE (May 2017): After a little over 2 years, the non-stick surface finally lost it's non-stick properties. Part of that was due to the fact that my wife loved this pan so much, she used it all the time for everything, and non-stick pans will last longer if you only use them for applications where you really need a non-stick surface. NO non-stick surfaces last forever, however, which is why I think it's silly to spend a fortune on a non-stick pan. Of all the non-stick skillets I've tried (including some of the expensive ones) T-fal has the best non-stick surface. Some notes, though. This pan did exhibit the "hump" in the middle of the cooking surface, but I still say the constant belly-aching over this is way overstated. It never affected the ability to cook anything I wanted to. If anything runs towards the edge, just give it a quick swirl – problem solved. It made great, thin omelets, even with the "hump, until the non-stick surface wore out. However, this pan did warp. Just enough that it wouldn't lie perfectly flat on a ceramic cooktop. I think it had something to do with the construction. Although it conducts heat evenly, this is not a heavy duty pan. The stainless steel bottom is a thin disk mated to an aluminum body, which is different than more expensive pans that sandwich an aluminum disk between layers of stainless steel. The two metals expand and contract at different rates, so I think warping is inevitable with this design. Because of that, I opted for the Ultimate Anodized version of this pan for its replacement, which features solid anodized aluminum construction. Same non-stick surface. Same handle. I've been very happy with it. If you have an induction cook-top, then this Professional version is your only option. It's a good pan. Just don't overheat it and maybe avoid super hot dishwasher cycles to make it last longer. (May, 2014) It's still pretty much brand new. So I can't comment on its durability, yet. The build quality is fine. I prefer a slightly longer handle and ones with the slip-on silicone sleeves, but it's fine. This pan is oven-safe, but only at less than 400 degrees. But this pan is not made for super-hot cooking - no non-stick pans are. It's not a super heavy pan, but it's not super thin like so many cheap ones. But the purpose is to quickly heat things up, and it does so evenly. Mine did not exhibit the "bow" that some complain about. Even if it does bow slightly over time and the oil runs to the sides, I'm not concerned. With a non-stick skillet, you are adding fat strictly for flavor. A quick swirl is all that's necessary when you add the food. (Note: If you actually watch ATK like I do, you would see that their skillet actually DOES exhibit the bow and their oil runs to the sides. Doesn't seem to stop them from making great food, so I think the bellyaching over this is a bit overstated) If you are adding more than, say, a tablespoon of oil, you probably need to use a different pan, anyway. You should be using this pan to cook quickly sauté veggies or cook delicate foods like fish and eggs, not to cook burgers and steaks or simmer foods for a long time. Use stainless steel or cast iron for those things. The non-stick surface is excellent. Omelets are a breeze. Fish releases easily and intact while still getting a little color. To make the surface last as long as possible, hand washing is best, and cleanup is easy. This is more than I've spent on a non-stick skillet in the past - I usually just buy inexpensive commercial non-stick pans from restaurant supply companies. But the America's Test Kitchen tests and reviews seem to suggest that this one will put up with a little more abuse and retain it's excellent non-stick properties longer than most. I can't comment on that yet, but I haven't seen the non-stick properties of any of these skillets last longer than a year - or two, at best. Dings and scratches are normal wear-and-tear, unless you really baby these things, - always hand wash them, always use soft utensils (wood and silicone are best - hard plastic can still scratch the surface), and store them in a way that the non-stick surface never contacts any other surfaces. This skillet does the types of cooking it was made for extremely well. That's why you should buy it.

These are the best pots/pans I have ever used! This particular one I actually purchased as a gift for my mom, but I have completely switched all of my pots and pans to the T-Fal E series. I have yet to cook (or burn) anything that actually stuck to the surface and couldn't just be wiped out. FOR EXAMPLE: I occasionally make sandwiches for my family, and one thing that I do is throw deli meat (whether it's turkey, ham, salami, etc.) in the pan to heat it up and give it a slight crispiness, and top it with cheese (processed, shredded, real cheese, whatever we have at the time). I will then flip it over to "toast" the cheese side. Again, the cheese releases from the surface as good as the meat does, and this gives it a little smoky flavor that adds to the overall taste. This is by far the best non-stick pan I have ever used! PROS: Incredibly non-stick No harmful chemicals in the coating (does NOT contain PTFE (Teflon) Super easy to clean Lightweight, but solid Has a color changing circle in the center to let you know when it's hot Retains a considerable amount of heat (you can cook the same with less heat from the burner) CONS: Does not hold up to use with metal utensils -- have to use silicone-coated or plastic Made of aluminum -- this contributes to the light weight, but is soft and dents/bends easily if not properly cared for Lids are not readily available (T-Fal does not make them) After about 2 1/2 years of near daily use, this particular pan became "sticky" due to improper care (the non-stick surface became VERY scratched, down to metal in some spots), but this is not a fault of the pan. It could have easily been prevented. I cook just about every meal for my family, and after using this I would never switch to a different brand or series of pots and pans. But, like any high-quality item, they must be properly cared for. SUGGESTIONS: ALWAYS wash by hand, do NOT put in dishwasher!! (This should be self-explanatory, it takes approximately 30 seconds to completely clean by hand). For me, washing consists of a rinse under hot water, a simple wipe (NO SCRUBBING NEEDED) with either a soapy soft-sponge or cloth, followed by a hot water rinse and towel dry. DONE! NEVER heat pan with nothing in it!! (Even though it is non-stick, you should always add a little oil/butter or whatever you are cooking to the pan while heating). This prevents the pan from overheating. DO NOT overheat!! Overheating the pan causes the coating to "scorch" and will greatly reduces it's effectiveness. ALWAYS use plastic or silicone-coated utensils, as metal utensils WILL damage the surface. Pay attention to your cooking temperature! The design of these pans allow you to get a better cook in the same amount of time with less heat on the burner! For example, I can boil water with the burner set at 6 in the same amount of time that it takes an aluminum or stainless pot to boil with the burner on 9 or 10. Frying (say, eggs or burgers) can be done on 4 or 5, whereas other pans need to be on 7 or 8. **YOU'RE SETTINGS MAY DIFFER!! EVERY STOVETOP CAN PRODUCE DIFFERENT LEVELS OF HEAT!!** I have used everything from cheap ceramic-coated non-stick to very expensive (and overpriced, if you ask me) PROFESSIONAL stainless steel cookware, and nothing I have used in the past can even begin to compare with the quality of this series of pots and pans by T-Fal. Not to mention, the price on this series is outstanding, and i would easily pay double for them if I had to, and they are definitely worth it!. I have repeatedly, and continue to recommend these to ANYONE looking for pots/pans or having a problem with sticking food. Now, I am not a professional chef, and I do not consider myself to be, but I do cook with multiple pots/pans a lot, and these have made cooking a much better experience for me, and cleanup is much simpler (no soaking to get the stuck-on crud off!).

I noticed in the questions a controversy over whether this pan has a truly flat bottom. It is not completely flat and but slightly convex with the center slightly higher than the edges. This makes it less than ideal for some runny food, like an over easy egg. You might as well just break it into the edge because that is where it's going. And it will wind up elongated as it runs along the edge. That is the only reason for giving it four instead of five stars. It is just to alert someone to whom this is a deal breaker. That complaint aside, this is a great pan. Never seen one so slick. As for eggs, it still cooks them fine and they are easy to flip and slide out of the pan. If you are making a four egg omelet, the concavity doesn't seem to matter, as it's going to spread out anyway. If you are going to only cook one or two eggs at a time, you might do better with a smaller pan. I'm looking at one of the smaller T-Fal pans for that. The quality of this pan has sold me on this line of their non-stick pans. As for the red spot, I haven't paid attention to it. Maybe I should because my one bad habit with eggs is not preheating the pan enough. Other than a few sausage links that I've split longitudinally, I haven't tried cooking meat in the pan, as I like a sear and you need a hot, heavy pan for that. I would recommend a well-seasoned cast iron skillet for that unless you are wealthy enough for an All Clad. With cast iron or good stainless, you also don't need to worry much about overheating the coating and it will hold heat well enough that it will maintain the temperature after you put the meat in and not be cooled of by the meat. You can also put cast iron or stainless in the oven. I may seem like I'm being negative but I do really like this skillet if I want to cook veggies or meat that doesn't need a sear, or eggs that I don't mind being not round.

This looks like a good product, but the base diameter is only 9 inches. I was looking for an 11 inch base for my induction stove.

I recently bought a whole cookware set that came with a non stick fry pan. However it's often too small for bigger jobs like family stir fries. So when I was interested in supplementing it with a 12" pan, I settled on this for both the great reviews, and the price. I'm sure I don't have to convince many that often just making an addition to a set of something, or getting a replacement can sometimes cost near half of what the whole set costs. Some of the single frying pans I found on Amazon costs even over half of what I paid for a 7 piece set of good quality cookware. This fry pan is not only top quality in my opinion, but comes at a very reasonable price. It's all non stick, in and out, and the handle is a thick and comfy. As far as the red dot thingy in the middle, I have not see it change to all red yet when heating it up. But that doesn't really matter. It's plenty hot enough in no time and a pleasure to cook with. As far as some of the reviews here talking about oil running off to the sides of it, I noticed that too. But I really can't find any hump or bulge in the middle that accounts for it. I actually think that its mostly caused by people's stove tops that are not exactly level. For this pan is so non stick that oil tends to pool up in drops anyway and you are much better off using butter, or a spray. Actually I have no problems at all with either butter or oil for I just smear it around a little bit before plopping my fixen's in. And there are many here that haven't mentioned a run off at all in their reviews. In any event, I don't mind it or hold it against this fine pan at all. It's top quality all the way, very reasonably priced, and a good size for a big family fry. I highly recommend it... : )

I bought this pan first around 2013 for the same price and used it mostly as recommended (almost never used metal spatulas/tools with it, no super high heat/at most 7/10 on glass top infrared element and usually lower, didn't put it immediately in cool water while it was hot etc). It held up very well for a non-stick pan, you can see the old pan on the right is a lot darker/somewhat scratched from all the use. Despite the use, the old one still is decently non-stick, I was just ready to replace it because of fears of the Teflon surface material getting into food with the little scratches and all. The new one is insanely non-stick, I forgot how amazing it was for the first few years I bought it, this is a great pan that holds up well for typical home use. It does have the issue where it's not completely flat, oil tends to pool around the edges, but despite this I cook hashbrowns in it all the time and as long as you swish the oil around to coat just before putting them on, it works great! Things cook evenly despite the very slightly raised middle, hashbrowns appear evenly brown when I flip etc. Cooks eggs like a friggin beast! The bottom of the old pan of course just got brown from old oil I didn't clean up from the cooking surface before using it again. Anyway, to summarize I do recommend this pan, just make sure at a minimum not to use any metal tools with it and don't scrub with anything more than a soft sponge if you want it to last a long time!

Well constructed and absolutely non-stick. Recommended

Excellent product excellent packaging

The pan is great. It heats up really quickly (I'm using it on an induction cooktop), nothing sticks, the heat seems to be quite equally distributed. My only issue with it at the moment is the fact that the surface doesn't seem to be even - there's clear hilltop at the center dropping towards the edges. Doesn't bother me too much, but then again, I'm only using it for specific types of food (frying fish mostly). I don't use a metalic spatula, even though it said on the cover I can; but just in case to preserve its life as long as possible. It's great for frying fish, pancakes, creps, mushrooms, onions, and probably more. Even with the uneven surface I give it 5 starts.

Muy buena calidad, es inmenso cabe, bastante comida y nada se le pega ya no tendrás que usar aceite

Pricey but worth it. Non-stick has come a long way... they claim that you can put this in the dishwasher and even use metal tools on it. I don't do either out of habit, but I can feel that the teflon coating is stronger than my old T-fal pans, even when they were new. I've had this for about 8 months now. Fantastic frying pan. I have a gas stove and it heats up evenly despite being quite large. Love the big size. Worth the cost.

Good quality frying pan