Review on Swiss Granite Coated Sensarte Nonstick Frying Pan - Healthy Stone Cookware For Chef'S Cooking (11 Inch) by Paul Hubbard

This skillet is one I purchased to replace a non-stick 12-inch skillet that was routinely used to make breakfast or an occasional batch of Rice-a-Roni. The non-stick skillets we have purchased in the past--and there have been many of them, from a variety of manufacturers, always end up scratched and losing their non-stick quality. Ultimately you can't even scramble an egg in them without half of it sticking, so what's the point.I bought this one mostly because it LOOKED different. Most non-stick skillets have a shiny or painted outside, while the inside has a matte look and feel. In their early days, you can cook a fried egg without butter and it won't even stick. Three years later you can't even cook a high-fat burger without some parts sticking. Even with careful handwashing, though, I've never had a non-stick skillet last more than three years, and this is AFTER purchasing "the last skillet you'll ever need" with a "lifetime warranty."But this skillet was completely different in its appearance. The inside and the outside were the same material. It looked thick and sturdy. The wooden handle gave it a classy appearance (it didn't occur to me until later--my bad--that the classy looking handle precluded the possibility of broiling anything in the oven). So I purchased this one. And got rather a surprise when it showed up.For starters, it's not as heavy as it looks. This isn't a bad thing--especially for me, as I have a degenerative muscular disease that makes dealing with heavy cookware difficult to impossible (my husband has to deal with the old Le Creuset stuff nowadays). So I was pleasantly shocked. It is, however, just as thick and sturdy-looking as it appears on the computer.But what the computer doesn't prepare you for is the feel of the metal. I'm not sure what the stuff is made of (it claims to be aluminum) but it feels slightly greasy.all the time. Fresh out of the sink (forget the conflicting instructions--how can it be dishwasher safe and yet "handwash only"? I'm not gonna chance it) after being scrubbed over with a nylon brush and a soft sponge-full of Dawn, it still feels like there's a layer of bacon grease covering it. You can scrub it a dozen times and it feels the same way. But there's no grease on it. Weird.Despite its level appearance, putting it on a burner (I have a glass cooktop so it's totally level) discloses more strangeness: the melting butter runs toward the ends of the pan, so you end up with a circle of melted grease around the pan's outer circumference. You have to shake the pan around to get the liquid back to the middle and then cover it with whatever you're cooking--fast, before it can migrate again--if you want the butter/oil to do anything other than decorate the edges.The pan takes a little longer to heat up than most non-stick skillets I've had, probably because it's thicker. Once it is heated, though, it holds and distributes the heat well.Warning--this skillet does not come with a lid. You can find one to buy separately (look under my other reviews and you'll see a review for the kind of lid I purchased).Final verdict--uncertain. It's an odd duck, feeling strange and acting a little weird where liquids are concerned. You can't use it for anything hotter than 302 degrees (yes, that's 302, not 320) in the oven. I've been using it two months, mostly for breakfasts and occasionally rice-a-roni or some other skillet casserole, and it's done a good job so far. No signs of scratches, and no sticking. I another 2 years and 10 months maybe I can supply a verdict then. I'm just trying to NOT constantly still replace my most used skillet every three years on the dot.