[This review was collected as part of a promotion.] Wonderful pans, should last for many years. Perfect for fish and eggs.

[This review was collected as part of a promotion.] I bought this mainly as a breakfast pan for assorted meals. The nonstick seems as good as the more expensive nonstick Hestans, but the fit and finish is lacking. The "flush" rivets, which were a huge buying point for me, and work flawlessly on my Proluxe and Nanobond, are not flush on these pans (or mine, anyway). I spend more time cleaning bits out from under and around the rivets than I do the rest of the pan put together. Other than that, the nonstick seems to be holding up well with daily use, time will tell how long. Overall, would not likely buy again.

[This review was collected as part of a promotion.] Love the ease and cooking in this pan. Use it every day! Cleans up easily and cooks constant temperature. .

[This review was collected as part of a promotion.] Pan heats evenly. Pan is non-stick although I do put a slight amount of butter, but that's for flavoring only. It's very balanced and the handle is comfortable. Easy to clean as a simple paper towel wipe is all that is necessary but I'll wash it with soap and sponge too. The site says it safe to 500 degrees, but I don't want to try that. I think I will buy a bigger size for more all around cooking.

[This review was collected as part of a promotion.] I cook breakfast in a small boutique hotel. I’ve been using cheap nonstick pans for years now. I’ve only had nice nonstick pans during my tenure at the Ritz Carlton (Mafter Bourgeat). I still use one of those pans today, so a well made non stick pan can last a lifetime if it’s well maintained. That pan is 30 years old. The Hestan pans are built like a tank. I particularly like the seamless rivets; clean up is easy with a sponge and blue soap. The smaller (egg) pan is bigger than I’m used to. The open design has much more usable surface area. The eggs cook faster at a lower temperature. At CIA we were taught about the four parts of an egg white, and with an even temperature you can see the egg whites set at different times. I flip them just before the inner whites set; over fifteen seconds for easy and over thirty seconds for medium. I wish the sides were sloped and the pan was smaller, but I’ve adapted already. The coating is very slippery, so it only takes a flick to get them over. The 9 1/2 inch pan makes gorgeous omelettes. Again, sloped sides would make rolling the omelettes onto the plate easier, but I have figured that out too. I use a high heat silicone spatula and neutral sauté oil. Nothing fancy. I seriously doubt I’ll need another set of pans, although I’ll probably get another egg pan or two so I can do multiple orders of fried eggs at a time.