Woll Nowo Titanium Fry Pan with Detachable Handle, 11-Inch

I've had this for 90 days. I'll update if my experience changes.I use this daily. It still looks brand new inside and out. My experience with cheaper pans (<$50) has been that I begin to see minor degradations in the nonstick surface by 90 days. Thus, I have high hopes for this pan.This is a thick, heavy pan (product description says it weighs 4.8 pounds). It's advertised as 8mm thick on the bottom, and it is (due to another experience, I measured it with calipers and blocks). It has stayed perfectly flat on my glasstop stove--no distortion or warping whatsoever on the bottom of the pan. The pan also disperses heat very, very evenly. The "flatness" of the pan and the heat distribution are both attributable to the thickness of the bottom of the pan. Light, thin pans warp and do not distribute heat evenly. Every thin pan I've owned has shown some signs of warpage by 90 days.So, after 90 days, the pan is flat, the nonstick surface is perfect, and the heat distribution is also perfect. That's all I want from a pan.How do I use this pan? I put the pan on the stove, dribble a nickle-sized blob of cooking grade olive oil in it (high smoke point oil--not EVOO), smear that around with a paper towel, let the pan warm up, and then cook. I'm too lazy to oil the pan after it heats up. I do not cook (or warm the pan up) with the stove turned up higher than 7 on a scale of 9. I only use plastic utensils.Nothing sticks to it. So, all is good, very good.How do I wash it? I let it get at least cool enough to touch comfortably, put 5 drops of Dawn in it along with a little water, and scrub for 20-30 seconds with a normal kitchen scrub brush (plastic bristle). I spend less than 2 minutes on the wash/rinse/dry process. FYI-- I read some German article which said that most nonstick surfaces that start sticking do so because oil has been cooked into the surface at high heat and not cleaned off. The article mentioned that once this has happened, the surface may be permanently compromised. I paid attention. By accident, I have never been in the habit of cooking on high heat or of failing to clean the pan. (Actually, though, twice a week I get lazy and just wipe the pan out instead of washing it.)UPDATE after 16 months____________________________________________________1/29/2015-- Everything above is still true after 16 months, including (and I am surprised by this) the nonstick coating. The coating looks brand new and the bottom of the pan is still perfectly flat.The only downside to the pan is that when it is full of food, it can be difficult for some women to lift it up by the handle. The weight of the pan and the food puts significant downward leverage on the handle. This could be solved by getting the smaller version of this pan, but I want the large. A second handle located directly across from the existing handle would also solve this. My SO sometimes puts a silicone glove on her right hand, and picks the pan up by placing her left hand on the handle and her right on the opposite side of the pan.If I ever need to buy another pan, this will be it.UPDATE Still excellent in 2017.

I've used a lot of non-stick pans over the years, and sooner or later they've eventually started sticking or flaking off Teflon coatings. Generally I'd gotten cheaper pans and put up with the flaking into my food.I researched pans a bunch on Amazon back in 2009, and decided to swing for some higher-end cookware, hoping that it meant durability would be better. After about two years of use, our All-Clad Master Chef 2 Nonstick 10-Inch Fry Pan started flaking on the top edge despite being fanatically careful about making sure it didn't get too hot, not using metal utensils anywhere near it, using any sort of abrasive pad washing it, or even washing it before the pan had cooled down. This correlated with the reviews I'd read, and the replacement process sounded like I'd be out of a pan for weeks, plus I wanted to get away from PFOE coatings.We next bought a Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet with Iron Handle, Red, which became our go-to pan, but despite all of the reviews swearing they were great for eggs, I've generally had to make an intended omelet into scrambled eggs because of sticking (even if I used a generous portion of butter or olive oil).I started searching for PFOE-free pans after once again making a scramble, and stumbled across the Woll Nowo. The thing is bombproof. Titanium is awesome. Metal utensils is no biggie. It's a little slow to heat but like the Le Creuset, once it gets going it retains heat incredibly well. The pan cooks more evenly than the All-Clad. The detachable handle comes off easily, and can be put back on easily. I've cooked frittatas with it on the stovetop and then finished it in the oven, and it's all an easy motion. Be a little careful as the base of the handle can get pretty toasty after cooking for awhile.Eggs never, ever stick. You can use less oil/butter/you name it, as nothing I've cooked in the last 2 months has managed to stick to it. Stuff I thought of as tricky is now cake. Omelets are a snap. This last weekend I made crepes in them, never needed butter or oil to coat the pan.And given that the pan right now is almost $20 cheaper than the All-Clad, I feel silly for having put out more for something less durable.