Anolon Advanced Home Hard-Anodized Nonstick Skillets (8.5-Inch, Onyx)

What more can I say? It's Avolon! The pans are well-coated and food does not stick. As long as you use plastic spatular or any ther plastic kitchen utinsils, the pan will not scratch. To clean these pans, just a simple dish detergent and water with a wash rag will do the job. Excellent value for the money given the set come with a 12" and a 10" pan. I especially love the size of the 12" pan, given its large frying capacity.

This pan is great. It is better than other non-stick pans I’ve had and I have tried many in a variety of price ranges. This one is substantial in weight. The handle is comfortable. Nothing sticks in this pan. It heats evenly. I have used mine every day for a couple of months now and have had no problem with anything sticking and the clean up is excellent inside and out. I don’t put it in the dishwasher but I think it says you can. I highly recommend this pan and feel that it will probably last for many years. And the price is good. Previously, I had decided that any non-stick pan would have to be replace every couple of years and started buying cheap pans because they lasted as long as expensive pans. This pan is not expensive and seems like it will last many years! Win-win!

There are great nonstick pans. Just remember to use plastic/silicon cookware and gently wash. Do not use anything abrasive. A simple sponge and dish detergent is all you need. Nothing sticks. You can fry eggs without using butter. Clean up is a breeze. Put paper towels or felt in between when storing to avoid scratching. Hand wash and treat them right and they'll last for years. This is my second set. The first set lasted for 6-7 years with some people abusing them.As soon as the nonstick coating starts to significantly wear, these should be replaced for food safety reasons.

We bought this fabulous sauce pan a good 8 years ago. It is the pan I use the most when prepping meals.The coating after 8 years was finally not very effective anymore. We ordered a new one. I haven't used it yet but the pan is certainly lighter than the old one so hopefully it will be as good with even cooking and no burning due to a lighter construction.

After using the 2 quart pot from this company/product for a couple years, and the surface remains non-stick and undamaged, I thought I would replace my aging (and no longer fully non-stick) ceramic pans.All non-stick pans age, no matter how careful on is with regard to stacking, cleaning, and utensils. They are not a lifelong investment (like cast-iron or steel). Nevertheless, one would like to benefit for a few years at least.My original pot is about 3 years old now, and performs exactly as if it was new with regular use.My two pans are now about a year old, and (although slightly scratched on the surface by use of a sharp object by an adult child who should have known better) STILL retains all their non-stick and easy cleaning properties. I should mention that the bottom (stove) surface discolored somewhat on one portion (possibly due to the same unmentionable child), but it does NOT affect it looks or function.High praise for these pans.

I usually buy top quality cookware. I went through Magnalite which didn't turn out to be very good. I then bought Caphalon pans which were excellent and nicely priced but have come to the end of their life and the new "Contemporary" line of Caphalon is much lighter than what I wanted to replace. So I came to look at the top line of Anolon 12" and 10" pans but together they cost $135 on Amazon which is $85 more than this set. I'm reluctantly coming to the conclusion that non-stick pans have their limitations .... You can't use high heat and they have fairly short life spans no matter how well you care for them. The heat limitation kind of makes the weight or build quality meaningless. The only factor is how long they stay non-stick. I just couldn't pull the trigger on the heavy $135 pair of pans. These pans are lighter weight but they're well made. I have a Caphalon 10" omlet pan which is equivalent to these pans. We'll see how well they hold up in the long run. If they last half as long as the heavy ones, I'll still come out ahead. There is one big difference between these pans and Caphalon. The bottom surface on the equivalent Anolon is much smaller. I measured the 12" as having 9.5"s across the bottom. The bottom flares up and out to the top rim where they are measured. You better take a close look at your current cooking habits because this could be a real problem. This seems to be true for the more expensive Anolon pans too. The Caphalon Contemporary line has a larger bottom surface and can go to 450 degrees in the oven. I've barely used the new pans so I'm starting off with three stars and will try to update later after heavier usage. A word to the wise. If you're going to cook meats or foods which need caramelizing add a 12" cast iron and a 12" stainless pan and you'll be covered for all situations.Update 8/1/13: Just starting to lose some non-stick on the 12". The 8" has had gentler use and is in excellent shape. They're on kitchen hooks and look great. In hindsight, this was a good purchase. There's way too much emphasis on the weight in these reviews ... they're pans not gold nuggets. I'm going to get four plus years out of this set. It's non-stick folks, it has many limitations. I don't see a good reason to pay such a premium for the top end non-stick pans.Update 6/25/14: Looks like the 12" has had it. Got the dreaded dark spots. The 10" is still in excellent shape because I only use it for eggs, but almost on a daily basis. Certainly got my money's worth.