Review on 🍳 10-inch Red Copper Pan: BulbHead Ceramic Copper Infused Non-Stick Fry Pan Skillet with Scratch Resistant Coating, PFOA and PTFE Free, Heat Resistant from Stove to Oven up to 500 Degrees by Donotello Figueroa

***UPDATE 10/18*** I've now been using the 10" and 12" versions of this pan several times a week for six months or more. I've seen a lot of negative reviews where people initially didn't use oil in the pan and were unhappy with the results. While I've found the same thing, simply adding a little oil or Smart Balance to coat the bottom of the pan results in a great non-stick effect. Just this morning I boiled three eggs sunny side up and they slipped out of the pan without a spatula. While it may disappoint me that a pan doesn't work well without butter or oil, the fact that it works extremely well with that still puts these pans light years ahead of many other nonstick pans I've used. and thrown away. DON'T LET THE NEGATIVE REVIEWS BE YOUR TRUST - IF YOU SEASON THE PAN PROPERLY (according to directions) AND USE A LITTLE OIL OR OIL THESE PANS ARE GREAT.************ *** *How most people I started with teflon pans many years ago. They lost their non-stick properties over time, so I looked for healthier options without toxic chemicals to replace them. I first tried Ozeri's pans, which I liked for health reasons, but like most "nonstick" pans, they quickly lost their nonstick qualities. I then tried pans from Denmark, having had good experiences with them on a summer rental a few years ago, but basically got the same result. At this point I had almost given up hope that one of those healthier non-stick pans would still work after a few months. I finally decided to use my Consumer Reports subscription to see if they had anything worth trying. Yes! I was surprised to see the Red Copper pans getting high marks, so I gave them a try. FINALLY a non-toxic nonstick pan that REALLY WORKS! I've had the 10 and 12 inch sizes with pretty heavy use for a few months so it seemed long enough to write a worthwhile review but I'll UPDATE if these pans disappoint in the future. First, I followed the directions exactly and seasoned both pans before using (none of the other pans required or specified this step, and I wonder if it would have helped at all). I don't know how important this step is, but given my positive results I'll just say MAKE SURE YOU DO THIS FIRST BEFORE USING THE PAN. Also, the instructions say that if the pans start to lose their non-stick properties, simply repeat this baking process. This actually gives me hope that these pans can continue to work in the future. At first I was disappointed because the second batch of scrambled eggs I made - right after the first batch, with no oil or added oil - started to stick pretty badly. Out of habit I used some Smart Balance for the first batch (regular stuff, not the lighter version which doesn't melt well - btw I'll NEVER use real butter again as it tastes like butter but is MUCH healthier - - TRY IT !), so in the next batch I added some Smart Balance before I boiled the eggs and hooray! While I'm a bit disappointed that I can't just cook without putting something in the pan first, adding a little Smart Balance is a small price to pay to get a true nonstick coating. Seriously, the eggs just slide out of the pan. Even eggs sliding with the sunny side up, if you chat a little with the spatula, literally on the plate. MARVELOUS! I don't add anything when cooking things like taco burger meat, and the pan works great without any noticeable build-up. BTW I saved the plastic lids the pans came with so I can stack them on top of each other without damaging the non-stick surface and I do NOT use metal utensils when cooking with these pans in hopes of increasing their durability extend stick life. So what I like about the pans (aside from the fact that they have excellent non-toxic and non-stick properties) they appear to be well constructed and the bottom of the pans are actually fairly flat. Ozeri's pans weren't flat, and oil or butter pooled around the outside of the pan and away from the center. Bow! Although the handle is metal it somehow stays relatively cool as long as you hold it close to the end and it's great that the pots can be used in the oven if required. better. Despite their good workmanship, the pans are still relatively light and the weight of the handle is enough to tip the pan onto it if you lower it quickly or carelessly. And the pans feel relatively shallow, meaning they don't hold as much and also make turning food more difficult than a deeper pan. But the most annoying thing is that my standard lids don't stay on these pans. It seems like a cheap gimmick to trick customers into buying Red Copper Caps. I only use my lids when they are on the pot, but they slip off when pressed or the pan is tilted. Despite these minor downsides, I'm happy to live with them because they far outweigh a healthy nonstick pan that actually works. I am delighted with these pans and will most likely be buying more. Highly recommended!