Chef's Star Ceramic Nonstick Frying Pan Set, Scratch-resistant, Induction Compatible, Dishwasher Safe, 10 inch and 8 inch Green Pan with Black Handle

wow. have had my eye on ceramic coatings for a few years, but though I was glad people now have a replacement for toxic teflon, I hated eating anything cooked on teflon long before the dangers were known, and never used it in my own home. it makes the texture of everything gross and rubbery, and ceramic skillets seemed like they might do the same thing. however I'm now sharing my home with others, and the new roommates had the most scratched up teflon pan I've ever seen. freaked me out that they were using it every day, so I bought these skillets.amazing! first of all, they're nice looking and seem very well made. no wobble in the handles (always the first thing I check on anything with a handle); the bottoms are nice and flat (so often cheap pans are not flat, and that negatively affects the cooking process because nothing heats evenly). the grey on the outside is closer to black, which I like. I'm used to cast iron, steel, and copper in the kitchen, so it's definitely a cosmetic change, but that's okay, and I like that they can be hung.decided to christen them with eggs, the thing I always hated most when cooked on teflon. I can always tell when eggs have been cooked on teflon even if the chef lies and says they were not. one bite and I could puke from the rubbery grossness. I like my eggs dry as a bone if scrambled; if fried, with only a tiny bit of the yolk not solidified. I only eat eggs once or twice a year, so want them perfect every time. this would be the ultimate test of these pans for me. if the eggs had that "teflon texture" when cooked in a ceramic skillet I wouldn't be using it twice, but at least the roomies wouldn't be eating teflon scraps and/or filling the air with poisonous "teflon gas."scrambled three eggs with habanero peppers, salsa, and cheese, and they were some of the best eggs I've ever eaten. especially when adding salsa, I'd never before been able to get them as dry as they got in this skillet. before, the problem was always the cheese. if I cooked this particular scramble for long in a regular skillet, the cheese and egg would begin sticking to the pan, but I probably could have cooked the eggs on the ceramic coating for an hour and nothing would have stuck. they could not have been more perfect, and I ate them rolled into a homemade flour and masa tortilla...these ceramic pans are awesome!!! I'll be using them regularly...but why oh why why why has no one yet made a bread machine with ceramic rather than teflon?!? I would add it to a shopping cart so fast heads would spin. and I'm not the only one! for years I've been looking for a teflon-free bread machine and I see others on the very same quest. figured cast iron or steel would be the only possible options, but this ceramic coating would be fabulous. much easier to both make and sell than cast iron or steel (for bread machines). ARE YOU LISTENING, MANUFACTURERS?!?

We've been using these just about 5 months exactly. Off the bat, they were amazing but I felt very dissppointed that the description here as well as the packaging was not clear on which chemicals these are free of and any certification or affiliate organizations (although many of them are scams anyway). The packaging wasn't even clear. I went ahead and gave them a chance and while they cooked really well for the first 2-3 months, food has been sticking for the last 2-3 months, even more in the last 6 weeks. We cook and use the pans frequently- every day between 1-4 times a day. I've noticed that animal fat in the pan (ghee, butter, lard) helps food not stick as much as when used with vegetable oils (coconut, olive, grapeseed oil) but even with animal fat our food and eggs are still sticking. Yams are the worst! Maybe it's the sugars in them coming out, but they stick so badly half the yam is gone when I take it out and i need to soak the pan for a while and scrape off the stuck food with a sharp edged plastic spatula or the end of our dish brush.I won't reorder these pans. They function about the same, maybe a little better than some of the other 'green' pans I've bought over the years.. they all seem to give up and food sticks around the 4-6 month mark. What irritates me about these pans is the vague-ness of how healthy or non-healthy they are. I felt led to believe these were sort of a healthier alternative to conventional pans, but I feel a little played. It's my own fault.. I shouldn't have bought them with such little information.UPDATE: It is now June 7, the food has been sticking so bad I threw away the second pan today. The other one was thrown away about 6 weeks ago. And we have never put them in the dishwasher, always hand wash with a non-toxic biodegradable soap. Our handles stayed on just fine, they aren't loose. I bought another pan free of PTFOA or whatever from TJ Maxx and it is much lighter and less sturdy than these. These seem better than a lot of the other pans out there, but yes the food does begin to stick after a while and also there is a lack of truth or transparency about what the pans are made of (all the ingredients).