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

Every kitchen should have at least the Sensarte 10" or 12" frying pan. Gone are the days of watching the "non-stick coating" peeling away. No danger of it being ingested either! I have a stainless steel fry pan that is part of a very expensive set I bought some 25years ago. It all still looks great, works well too but, I have never been able to cook eggs in the fry pans. Even with oil or butter in the pan, my eggs have always stuck to it. And I'm talking about having to soak the pan in soapy water. Just before I bought this Sansarte pan, I had eggs stuck to the bottom of the pan, and it took 3 days of soaking, and two brillo pads to finally get it off. THAT was the last straw and I started researching new coatings and makeup of pans on the market now and that is when I found these awesome pans. The only thing to keep in mind when using them is not to heat an empty pan. I use a tablespoon or two of Extra Virgin Olive Oil with my pan. My first dish was of course eggs! I fried up first a low sodium honey ham steak until it has a lite crust on both sides. I take it out and put the 6 (scrambled) eggs with seasoning, in next. I let them cook while I cube up the ham steak. Before the eggs set I toss in the ham and mix it in with the eggs. I've cooked eggs in this new pan several times now and not one piece of an egg has ever stuck to it. I wash with hot soapy H2O and a soft cloth and dry it right away. It doesn't go in the cabinet to be stacked with my other pans. I hang this one to avoid any scratches. This is a bargain for such a good high-quality pan, that I highly recommend them, if for nothing other than eggs, like myself, its worth it! Happy Cooking! ;>)