I ordered the saucepan, not because I needed a non-stick saucepan, I don't necessarily *need* it, but thought it would be a good addition to my collection of pans for things like gravies and heavier sauces like bechamel that tend to start to stick around the rim of my stainless pans, especially if you need to simmer for any length of time. It would also be a good pan for things like puddings and custards if you ever bother making those types of things. Obviously, boiling water for pasta or making soup is also suitable, but you don't really need a pan to be non-stick for those things, and so for an "everyday" saucepan, I'd recommend stainless steel, since it's a lot more forgiving for the average home cook. Suffice it to say, I ordered this with very specific uses in mind, not to be an "everyday" pan. To be honest, I'm not sure why anyone really needs a non-stick saucepan outside the reasons I've cited above. I'm also not sure why people are complaining about the non-stick coating used here, since almost all non-stick are made this way and not a single one of them is high-heat rated, including ones that aren't made from PTFE. Non-stick and high temps just don't mix. Will they endure it? Sure, but you're going to be sacrificing the future longevity and performance of the pan. FWIW, PTFE (the type of coating on this pan), is basically plastic (still want to use it on high heat?!). It's IDENTICAL to Teflon coating. In fact, Teflon is just a brand name for PTFE. If you're using this saucepan for its intended purpose - making sauces - then this won't be an issue. If you ordered the frying pan version of this, it's really only suitable for frying things that don't need a heavy high-heat sear that you don't want to stick, such as eggs. Frying an egg requires a hot pan, but not a pan that is so hot as to exceed the recommended max this pan is rated for, which is 428 degrees Fahrenheit. Water boils at 212 degrees Fahrenheit if you need a point of reference, and I think we can all agree that's pretty darn hot! If you want to sear a piece of chicken or make a stir fry, use a stainless steel frying pan (All-Clad makes a nice one) or cast iron. If you use the appropriate tool for the appropriate purpose, cooking becomes much more enjoyable and a lot less stressful and I'm speaking as a former chef. Metal utensils and non-stick also don't mix, regardless of a manufacturer's claims. Over time, ALL non-stick will scratch unless you're using the appropriate tools, ie: silicone. I've used PTFE, ceramic, Hexclad, and Granitestone pans and I apply the same rules to all. As a result, my non-stick pans tend to last at least 10 years. I recently replaced one that was ~12 years old and still in very good condition with just a few superficial blemishes, but when the coating starts to go, it's time to get rid of the pan. Now that you understand the uses (and limits) of this cookware, let's talk about performance. The pan is well constructed and I'm a big fan of the silicone edging they've used around the rim of the cover. I've never understood why anyone would make a non-stick pan and pair it with a metal-rimmed cover, so this is a big plus. You can use this pan on any type of stove, including induction. It's made from forged aluminum, so it's got fantastic heat distribution and heats up quickly, which is what you want when using non-stick because you don't want it just hanging out on the burner waiting to heat up. It's easy to clean because nothing sticks to it (unless you're using it the wrong way, then all bets are off). Just a couple of swipes with a soapy sponge and a rinse will have you good to go. Do NOT put a hot non-stick pan into cold water, since this shock is also likely to cause damage. I know I'm making it sound like this pan is high maintenance, but it really isn't - at least not any more than any other non-stick pan on the market. I'm really trying to address the *minimal* amount of TLC you need to use with ANY non-stick cookware if you want to achieve optimal performance when using it. Most people I know who have had trouble with their non-stick either have non-stick that's from an era long past or they've done something they didn't realize would do damage - usually using it for high-heat applications or destroying it with metal utensils. It's almost always "operator error" not a product defect. Ironically, the label on this product outlines all the things you can and can't do with this pan, so I'm not sure why people are complaining about these limitations when they are so clearly laid out by the manufacturer. The bottom line? This is a fantastic non-stick saucepan that does its job exactly as intended when used properly. It's an affordable price point for a pan of this size and for this level of performance. If you're expecting Hexclad or similar quality, this isn't that and it's not meant to be, but you're not paying the premium associated with a product like that either. It's well-designed using appropriate materials that make it easy to use, easy to clean, and it's beautiful to boot!
