Calphalon Classic Stainless Steel 10-Inch Fry Pan, 1891245

This pan is fine. I bought 2. The stainless steel tri layer 8” & 10” This was my 1st time using this brand & stainless. I grew up cooking on cast iron. You have to learn how to cook slower and at a lower temperature Its hard, i get it. My husband hated these pans too, at first. Using nonstick all your life will make you an impatient cook. My suggestions: 1.Let the pan heat up on the lowest flame Then add your oil/butter (not the spray -its no good for you anyway- but if you must, use MORE-but then really, whats the point? Use an oil) Then turn heat up to HALF of what you think it should be. (You can always keep turning it up but once its too hot youre stuck *wink wink 2. Use metal utensils if your searing or melting cheese (this applies only to stainless steel/castiron) 3. Keep it clean. Any spots, burnt food chunks even water spots affect the metal & your meal. I know it says dishwasher safe & it is but I hand wash mine & polish it with baking soda now & then. If its not shiny your foods gonna stick. Had the pans a year already. Still look great. Ive made omelettes, crepes, hashbrowns, cheesy eggs & seared chicken in these pans. The only time ANYTHING got stuck was when we were in a rush. Even then, no biggie. Put some water in the pan right away & back on the stove to boil. Comes right off. Only reason im giving 4star & not 5 is because they should come with lid

I bought this pan because it was stainless , thinking I didn't have to worry about scratching the teflon finish . Big mistake .Everthing sticks in this pan ,no matter what I try . pam spray ,butter, oil .throwing it away .