These pans have my family wondering if we've ever used a non-stick coating, wow wow! Only about 6 weeks, so there is no need to talk about durability. We bought the recommended oils (avocado and olive, no EVOO) and you hardly need a drop for flavor - use the 'normal' amount and it just builds up in the pan. Even without oil/oil DO NOT STICK. We left the macaroni and cheese in one overnight and the next day the crispy mess was still sliding off with just warm water and a sponge. Very light but still feels like good quality and not cheap junk. They also heat up very quickly and we can cook almost anything on medium (gas stove). The heat is evenly distributed over the surface, the handles don't get too hot, no potholders are needed. I haven't tried them in the oven yet. The only improvement I would recommend is the lids, which hold more water than the previous lids we've used (seems to get stuck in the lip). So if you're taking it off a boiling pot, don't tilt the lid or you'll get hot water on you. We just pick it up and place it on a table or stovetop until it dries. No big deal.
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