I ordered one from Pampered Chef. Never had one either... and quit using non stick years ago. But I miss the slide out for eggs... and hope, this one will be nice.

Raven, keep us informed on how it lasts for you; please.

Moni

I've got several Calphalon ceramic pans, which I purchased in October. One already has a scratch in it, and we've NEVER used anything other than plastic spatula's so we're quite confused how that happened. The non-stick is already not as easy to wash, and things are starting to stick in the pan. I am disappointed.

Interesting that on the link there was only one Q & A -- about where the Bella pans are made. The answer sure dodged that, saying in effect, who knows?

I think the concept is great -- always wondered about teflon migrating into my food. I've just replaced three teflon interior frying pans at the condo because guests scratch the heck out of them. The ones I bought have ceramic bottoms with teflon interiors.

Interesting that on the link there was only one Q & A -- about where the Bella pans are made. The answer sure dodged that, saying in effect, who knows?

I think the concept is great -- always wondered about teflon migrating into my food. I've just replaced three teflon interior frying pans at the condo because guests scratch the heck out of them. The ones I bought have ceramic bottoms with teflon interiors. Instructions said to 'season' the interiors with oil.

We've been using the ceramic nonstick for a while. We've had several brands and have been pleased with performance. We made the mistake of putting some of the them in the dishwasher and it definitely affected their performance and life. Now we hand wash. They definitely clean easily, even from eggs.

I read on the label not to put in the dishwasher and I know that about the ceramic knives.
When I fry an egg it slides around and will slide right out, probably the best non stick I have used. I do hope it holds up.
Apparently they have facilities in different countries which is why the answer was stated that way. I threw away my label but it did say where it was from I don't remember. The other brand they had was from Denmark.
I have been using my skillet very often and no scratches or wear showing, I only use the appropriate utensils.

I bought a green one at B B & B and have to say I had a poor and disappointing experience with it. The good news is that it was cheap. We never put pots in the dishwasher, never use the wrong utensils and we're generally very careful with such things.

The Cooks Illustrated folks (same as America's Test Kitchen) say that non-stick skillets of any type should be regarded as having a limited life. They recommend keeping one just for use with eggs (pretty light duty) but that once one starts to have a problem (and they all will), it should be replaced. Their testing suggested that the very upscale brands are no more durable than cheaper ones like T-Fal, and the fact that they get replaced over and over suggests going with cheaper ones.

We just bought a fairly inexpensive set of those pans. I did a little research online first. Ours came with utensils, so we are pleased about those, they are better quality than the last utensils. As for the pans, I love them. Very nice to clean. We got our set at Walmart, around $100. Only issue I have is that sets of pans now have 3 skillets not 2, and only 2 pans, along with dutch oven. I'm used to having three pans, that way gravy, potatoes and vegetable all have pans. Yes, I DO still cook like that. Anyway, I do really like the finish and am really pleased with them.

The mention of eggs reminded me that I was having a terrible time wrangling fried eggs in a new pan *because* the surface was so slick. (We like our fried eggs 'over easy'.)

Along that same line, I have a prized teflon spatula -- the only tool left from a hanging set we received 50 years ago at a shower. It is the only one I've found that doesn't develop line of egg white at the front edge as you fry eggs. (Maybe my others are just cheapies, and *good quality* plastics and teflons don't do this?) I've also had spatulas where the blade detatched from the handle; not this one!

ravencajun: I bought one of the cheap 'green' pans. Learned very quickly to never expose to high heat. My question about your pan is: "Is the 10 inch measurement at the opening of the skillet or the bottom surface?"

Shirley

Yes these are definitely not those Green type pans at all. I had read reviews on those that were not great. I think they are just a cheaper grade.

The 10" is the top opening I just went and measured it.

I have a set of the "safe" utensils that are made by Cusineart that are really a good quality I have not had any problems with them and I don't get that egg line you are talking about chisue. I have some cheaper ones that always get that edge. Have to leave them soaking in soapy water and use a scrubber to get that edge off.
Cuisinart CTG-00-BCR7 Barrel Crock with Tools, Set of 7

bought one of the smaller ones..but I keep going back to my old ones....

Thanks for the link, Raven. Wow, these are LONG fellows. One of the things I like about my oldie is that it is only about 10" long. I have a little more control over it!

I just realized that I already *have* a 'ceramic' interior frying pan. It was also a wedding gift, so it's fifty years old like the spatula. It's Dansk -- wooden handle and oh-so-fashionable aqua! LOL

wow I had no idea they made the ceramic pans 50 years ago!
I thought they were fairly new. I love the colors and aqua is a great color. I have several different color pots and pans.
Now I have had my enamel coated pans for probably 30 years or so and they still look new they also have the wood handles.

I like the long handles because I have to sit in my wheelchair or my kitchen rolling chair to cook so to reach over it takes a nice long handle and I also like utensils with a big handle to grab onto since I have hand issues. I have had many with the shaft that is not metal but they tend to bend or sag so I usually look for metal shafts too.

We've had a Henckels for years and it's as good today as the day we purchased it. It's my go to piece even though I have Calphalon. I've been disappointed in the latter.

The Dansk isn't quite the same thing. You need butter or oil to cook in it, but it is a porcelain interior. I haven't used it for a long time, but use my flat-bottom Corning cookware pots and pans daily. They came with the Corning Cooktop we put into our old home -- at least thirty years ago. I use Bon Ami on any tough residue or stains. They look like new. (That might be because I'm not a real *cook*.)