Well, this pan is basically do it all pan in my family. We use it to stir fry, steam, boil, pan fry, sear, deep fry. You name it and we have done it all. It is deep enough for boiling dumplings, wide enough for pan frying and deep fry larger items such as fish. put a rack in it and it can steam too. But most of it all, it is daily stir fry that we do which really beat up the pan. Honestly, no "non stick" pan can last the amount of use we put on them. Probably only stainless steel or cast iron would be more durable. But neither is non-stick (certainly not after washing them with dish detergent). The wife won't use anything that sticks so this pan is it. Love the second handle design. The pan can get heavy once it is loaded up with food. So for anyone who have a weaker wrist, it is a great option. The extra wide flat bottom is also good for gas stoves which gives it a larger cooking area compared with "wok" type pan on a flat heating surface. The only down side that i can think of is that it does eventually show some small scratches on the surface over time. But since we probably use it beyond the recommended temperature when frying and stir frying, I can't really complain. We only use wood or bamboo spatulas on the pan to make it last longer. The pan has always been hand washed too so that helps. Oh, it won't work on induction stove if that is what you have. Overall considering the price and amount of abuse I put on it daily, I can't complain that I got a good 5-6 years out of it. Time to buy another one. The surface still works like a good non-stick. It is just that there are enough scratches that it doesn't look very nice anymore. I highly recommend it if anyone is going to "abuse" it like I do.
