Very disappointed, need to replace my old frying pan. bought this based on the star count and wanted to try the ceramic coating. I'm not a fan of glass lids but figured I could learn to live with them. The first attempt was a round steak, which I usually cook with zucchini, yellow squash, onions, celery and braised tomatoes. There are hot spots - the end of the pan closest to the fork browned the meat quickly, but the middle and opposite ends didn't brown at all. Once all the meat was browned, I placed the veggies on top, added a small can of tomato juice, covered and set the temperature to a slow simmer, or so I thought. It came to full boil quickly, so the temperature was lowered. over and over and over again until she got it to the boil she wanted. That's when I noticed that the hot-cold alternation boils up briefly, then everything will stop for a long time and boil up again. Set temp is hovering in the 200 range at this point, so this pan is definitely hotter than the dial says. There is a steam valve in the lid, but it's wide open - impossible to close, so most of the liquid evaporated before the cooking time was up - I had to add more. And when I took the food out of the pan to serve, the meat was nice on top but almost burnt on the bottom! 200 degrees! I've been cooking this dish for over 50 years - I've never had to babysit it like I did with this pan! Tried bacon today - same story. The 2 slices closest to the end of the fork are well browned - the other end is raw. It took forever to toast 1 1/2 pounds. The only good thing I can say about this pan is that I liked the ceramic. Cleaning was easy, but the rest of this pan's performance isn't worth the effort or money. And one more thing: the glass lid has a metal edge. It's pretty thin and I can see where it might be a problem sooner than you'd like. I'm sending this pan back --- without a third try.
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