Seattle 8-Inch Tri-Ply Clad Stainless Steel Small Frying Pan with Ceramic Non Stick Interior, PTFE/PFOA-Free Nonstick Skillet, Oven-Safe, Dishwasher-Safe, Induction-Ready

Excellent. Hard and slippery ceramic coating is excellent non-stick and easy to clean. Weight is good and it works great on induction ranges.

Greatly surprised when I received what was to be a replacement non-stick pan from Tramontina. The former and familiar black coating on such pans had been replaced with a high sheen bluish-gray coating that I think might well be ceramic. And, the stainless steel was buffed to a mirror finish. If you can be assured that this is the pan you'll get if order one, go for it! It's a remarkable pan that heats evenly and clean-up only takes seconds.

I am so glad I found this pan through ATK. It’s a great pan. The handle is well made. The curve of the pan is ideal. I like the nonstick material. It’s holding up really well and I would certainly buy this line again and in other sizes.

During the first 2-3 months, this was non-stick, but soon after, it started losing those qualities. It’s not even a year yet and food constantly sticks, even at low heat. Forget about cooking eggs on this, you’ll end up wasting part of your eggs as they’ll just end up sticking. Definitely the most frustrating pan I’ve ever used. Will likely go back to OXO as those will for sure last more than just a year. Trust all these negative reviews on here and please do not waste your time nor money on this junk. There are much better frying pans out there.

We bought a set of 3 of these last year hoping for a high-quality non-stick kitchen pan. We're pretty disappointed, and 9 months later are now trying to find something to replace them. These are supposed to be non-stick and dishwasher safe. They are perhaps more non-stick than an iron skillet, but far less non-stick than other pans I have had in the past. And many times after running them through the dishwasher, they still come out less than perfect, and we have a very good dishwasher that typically does a great job with just about everything else. They especially don't do well with high heat: the food really bakes on and is hard to get off. Trying to scrape off the burnt food with a plastic scraper sometimes doesn't do the job, and is a lot of work. See the attached photo of the aftermath of frying some pasta with cream sauce: you can see in the middle where I tried to scrape off the burnt cream, but there are still many places where it's just a hard, resistant baked-on film. I'm used to non-stick pans losing that quality after 2-3 years, but this set started going bad in 6 months or less. These were not cheap, and now we have to find another set.