Review on Premium OXO Good Grips Pro Nonstick Dishwasher Safe Frying Pan, 10-inch - Black by Todd Gill

I know from experience that nonstick pans need to be replaced every few years because they lose their nonstick properties over time. So you can either go all out and buy the most expensive nonstick pans on the market, or get value for money. This is good value for money. Despite the nonstick surface, you really have to use some kind of fat for these pans (and all nonstick pans) to actually be nonstick. Butter is good if you want that flavor (especially with eggs), as is any oil with a high smoke point (I prefer grapeseed oil). I tested this pan with egg and no fat on the pan (after washing with warm water, soap and a sponge). It almost didn't stick, but not quite. What I expected. If you want your non-stick pans to last: don't let anything burn (on high heat) put in the dishwasher, you basically sandblast - clean with hot water, dish soap and a sponge (not with dishwashing pads or sponge). brushes) - Never use non-stick cooking spray. They contain lecithin, which turns into a brown slime that cannot be removed without damaging the cooking surface. - Only use nylon or silicone utensils (you can make an omelette with a silicone spatula) - Don't stack them on top of each other without some sort of protection on the hob (newspaper?). I hang all my pots on a pot stand, which is preferable. Follow these rules and your pots will last at least a few years (maybe more). But plan to buy new ones in a few years. If you plan to cook and/or sauté over high heat, consider a good stainless steel (All-Clad?) or cast iron (Lodge?) skillet. Just don't torment non-stick pans. That's not what they're made for.