Gotham Steel Titanium & Ceramic 10 inch Copper Nonstick Fry Pan

I really like these pans this is my 4th one, I've been using them for a while now and they seem to last longer than the other non stick pans. I cook on medium to low heat and use silicone utensils and they last quite a while but they do eventually stick just like they all do but these are the best so far

I only used it a few times, so I can't discuss how it will hold up, but it was easy to clean after each of the few times we used it, and was a good size. (I previously bought a different one without paying too much attention to the size, and it won't fit in my cabinets!)

My first ceramic fry pan. I am totally pleased with with the results after using it these past two weeks. No oil or spray needed and the food just slide out of the pan. Clean-up is a breeze. Can't believe I waited so long!

The color and weight is perfect, it's easy to clean and it's pretty. I just hang it in my kitchen when I'm done using it.

Excellent pan! Not too big or too small

This pan was exactly as advertised. A gem to clean up and it does not stick! I love it.

i love this product! perfect for everyday cooking.

I've been using 2 Gotham Steel 10 inch frying pans since July 2018. I use them almost every day and a photo would show them to look almost new. Grilled cheese, quesadillas, eggs, breakfast meats, searing steaks before grilling, chicken in salsa, and much more. On stove top and in oven. Use them smartly and they will continue to look great and do the job; fail to follow the "rules" and they will fail within weeks or days. What are these rules? * When you get the pan, wash it by hand with conventional dish soap (i.e. dawn) and dry. * Immediately "season" the pan with oil (safflower or peanut/ground oil is recommended, olive works well) on the stove top or in the oven. Google "pan seasoning" to really understand how. * After cleaning in the dishwasher re-season before using. Remember: no seasoning, no non-stick! * A properly seasoned pan will need little or no oil for cooking AT LOW TO MEDIUM TEMPERATURES. * Use a minimum amount of oil, +/- a teaspoon, for most foods, in a properly seasoned pan. The "no oil at all" thing is not important to my diet and I use the smallest amount of olive oil sometimes with a little MCT oil mixed in when cooking. * NEVER use canned spray oils. The solvent that keeps the oil spray-able will change the non-stick surface, even after as few as 2 to 4 uses! * NEVER cook food on high heat. This will quickly erode the non-stick capability of the pan. Set your burner to MEDIUM heat, or just a little lower and WAIT for the pan to heat up, 2-3 minutes or so. Flick a little water to know when the pan is ready - the sizzle sound will tell you when. * NEVER scrape "stuck" food residue from the pan. After cooking, let the pan cool, fill with luke warm water in the sink and let it soak for 5 minutes or more. Then scrub the pan with a nylon kitchen brush or a nylon mesh pad. After a brief soak, they come amazingly clean with little effort. * Never clean with steel wool or abrasive cleansers like Comet. Key word here is "abrasive". A little baking soda and vinegar are about as abrasive as I would consider but I've never had to go to that extreme. * Use nylon or plastic or wood utensils. Initially the surface seems immune to metal tools but scraping is scraping - both the pan and the tool will erode. Even dentists have to replace their tooth cleaning tools every so often. And don't do the the egg-beater thing in the pan! Other than the TV hype, what would the point be? Above all, remember: these are typically $10 to $30 pans. They are not going to last forever. I originally expected 2 to 3 years when I bought them. Now I'm thinking more like 4 to 5. Maybe I'll have to think even further out over the next couple of years, and when the time comes, I'll buy more of the same.

foods stuck on.

I purchased one of these and it started sticking after 6 weeks, progressively got worse. I never used heat higher than medium, never used it in the oven past 350 degrees (although it says you can go up to 400 degrees), never used any non-stick sprays (these will DEFINITELY ruin your pan!), never used metal utensils (or hand mixers, etc.), always used only soapy hot water to clean the inside surface. I will NEVER buy this pan again! ANY non-stick pan that won't last past 2-2 1/2 years is NOT worth purchasing. If frying chicken or ?? in oil, I use my WELL-SEASONED cast iron skillet. For everyday use (eggs, grilled cheese, etc.) I purchased a Tramontina commercial non-stick restaurant fry pan - I'm on my 2nd pan which lasted 2 1/2 years (using the same hints as above - i.e., no metal utensils, don't cook past medium heat, no non-stick sprays, etc.) I used this pan daily - sometimes multiple times daily so if you want a GOOD non-stick, suggest the Tramontina. Remember, NO non-stick pan will last past 2-2 1/2 years so expect to purchase a new one after that period of time. NOTE: The Gotham Steel will NOT last past 3 months.