Pans look good and feel like 'quality'. However, these pans do not deserve the term "non-stickβ in shape or form. They don't stick unless you're cooking pasta, and rest assured even a few pasta will stick to the bottom of this pot. How bad is that? Cooking scrambled eggs and cheese in these pans takes a lot of effort with the non-stick scrubber to get the residue off, even after hours. I eventually gave up and started using steel wool, which should give you an idea of how "non-stick" they really are.
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