DELARLO Whole body Tri-Ply Stainless Steel 10inch Frying Pan With Lid, Oven safe induction skillet,Suitable for All Stove (Detachable Handle)

This has been my daily pan on a coil stove for over half a year, mostly eggs and fish with plenty of everything else mixed in. I went stainless specifically to get away from nonstick coatings, once that coating starts wearing down it has to go somewhere, and I'd rather not have PFAS in my breakfast. Bare stainless has no coating to scratch or flake into your food, the whole problem just goes away. I grabbed the no lid version to save a few bucks and it's still the same thick, high quality pan, all you lose is the glass. It's all metal too, so it's oven safe with nothing on it to melt. The handle bolts are on the outside of the pan, which is an important design choice. Pans with rivets through the wall have little bumps inside where gunk collects and rust can start, right where your food is. This one is smooth all the way across inside, nothing to trap debris or bacteria. The handle never gets hot enough to burn me even on long cooks, though a metal spatula left sitting in the pan absolutely will, you only make that mistake once. Half the negative reviews on any stainless pan are the same complaint; eggs stick, pan sucks. The key with this pan is heat. Warm it up BEFORE the food goes in, especially for eggs, give it a few minutes so the surface is properly hot, then your butter or oil, then the eggs. They cook clean. And when you're done, let the pan cool for 5 minutes, soak it for 5 to 10, and the egg residue comes off in one blanket, finishing up is super easy. The pan isn't the problem, cold pan eggs are. Mine definitely shows wear at this point. Steel wool is part of the deal if you want stainless at its best, and that plus high heat has a cost, the bottom has discolored and the cooking surface has dulled from months of scrubbing. It kind of looks dirty even fresh out of a wash, but it is clean, thats just what a pan you actually cook with looks like. No warping either, still sits dead flat on the coil after many months. For how cheap it is, this is a thick, high quality tri ply and honestly great for the money. Learn the preheat, keep steel wool around, and this pan will live in your kitchen for a decade without ever putting forever chemicals or rust into your food.

This pan honestly doesnt feel like it costs $43, which is what I paid for it. It genuinely feels like a far more expensive pan. Its a pretty hefty pan, thick, and really well made. The lid is very very solid construction even that wasnt cheaped out on. There are a lot of complaints im seeing that really make no sense to me, Some people are saying the wrench doesnt match the lugnuts you have to screw in, but I was able to tighten them just fine This was literally my first ever stainless steel pan, and im not even an avid cook, but even still I havnt had any of these sticking horror stories im seeing in some reviews. I did my research, like anyone should before buying stainless, preheated properly and am making perfect omelets every single day. Also, maybe placebo maybe not but the eggs im having now using this taste far far better. Clean up was super easy, I got some bar keepers friend just in case, and when I did burn on some stains from burning peppers, that product removed those impossible to scrub off stains effortlessly, so I highly recommend investing in that as well if you buy this pan. All in all, I cant think of a single complaint when using this pan, even if I paid a hundred bucks for this pan I wouldnt be able to find any complaints, Looks great, works perfectly, this is a 10/10 product for me.

Very nice for the price, heats evenly, no problem with it.

Heavy, handles nicely and cleans up well. Can't beat the price. I only wish the lids weren't glass

grandeur interressante, mais le stanless tache et demande plus d'entretient !