OzeriThe Stone Earth Pan by , with 100% PFOA-Free Stone-Derived Non-Stick Coating from Germany 10-Inch ZP3-26

Love this pan, so easy to clean and cook with.

So glad I purchased this plan! We use it so often, we leave it out. It's nonstick and cleans like a breeze. Food cooks evenly and everyone enjoys using it!

Bought this pan almost two years ago, use it pretty much everyday, and it is still like new. Just a little discoloration but that is normal after time. I've switched everything over to these APEO & PFOA-Free Stone-Derived Non-Stick pans to get away from other toxic coatings. Like any other no-stick pans, you do have to take care of these - no metal spatulas, etc.... and don't use with high heat if you want them to last. To clean, I quickly hand wash, dry , then put it away with the pan protector that comes with it. This is the best non-stick pan I've ever used and I also bought the Ozeri standing lid for it as well. The attached pictures are latest after almost two years of use.

I bought this pan in 2020 and have used it multiple times a week in the past 3 years. It held up very well with minimal scratches. Nothing sticks to this pan! I’llThe inside is very easy to clean. The outside less so.Compared to when I purchased this pan in 2020, the price has more than doubled.This is no longer a good value item IMO.

After having this pan for two years and reading some of the one-star reviews, I decided to leave a review of my own in order to dispel some false notions. As someone who relies on reviews a lot, I really dislike it when customers leave one-star reviews because they misused or even abused the product. And many of the one-star reviews I saw were clearly the customer's fault and not the pan's. I also read through some of the Q/A and saw some fairly egregious misinformation, which I will also address.1. If you use this pan properly, the surface will NOT get scratched or nicked. The pictures of pans with scratches and nicks are from people who cooked with tools made of metal or hard plastic. The only material you should use to cook on non-stick surfaces is SILICONE. It is both soft and highly resistant to heat. I've been using a silicone spatula for two years and my pan's surface is virtually unscathed.2. If you use this pan properly, the surface will not stain. The pictures of pans with stains on them is from carbon deposits that only form when food is exposed to really high temperatures for extended periods of time. I actually did this to another non-stick pan I own from the same company. I walked away while I was cooking bacon and forgot I left it there. Came back and the bacon was burnt to hell, which left some black stains on the pan's surface. Those black stains are carbon deposits. Harmless, but unsightly. At any rate, it was entirely my fault, not the pan's.3. Yes, you can cook with this pan in the oven. No, the handle grip will not melt or deform if you put it in the oven unless you crank the heat WAY up. The handle grip is made from silicone, which, as I mentioned earlier, is highly heat resistant. One of the main reasons silicone is used in cooking is because it doesn't melt or deform under high temperatures. I've only tested the pan up to 350 degrees F (177 C), so I cannot vouch for anything beyond that. But I can tell you that most silicone is rated to withstand temperatures between 390 F (200 C) and 446 F (230 C).4. There is no need to wash this pan with soap or to put it in a dish washer. As long as you rinse it out while it's still hot, the pan basically cleans itself. Whatever is left inside the pan will simply slide out along with the water. Then dry it with something soft, like a cloth or paper towel. If there is still a thin layer of oil on the pan after you rinse and dry it, don't worry about it. It will not hurt the pan or you.What am I basing this on? Two years of using the pan almost every day. And the pan has performed nearly perfectly throughout the entire time and shows little sign of degrading. The only real issue I've encountered so far is that food can sometimes stick to the metallic rivets that hold the handle in place, but that is the only real problem I've encountered so far, and it's a relatively easy problem to deal with. Overall, the pan has been fantastic. As long you understand how to take care of non-stick cookware and how to use it, this pan will serve as a workhorse in your kitchen for years and years to come.

I beat up my cookware. Every kind of skillet is going to get scratches, even my stainless steel Revere Ware has had to endure my rough handling. I’m saying this to counter some of the photos that look like someone placed these in an oven and beat them with a hammer. The point of these pans is that they are “clean.” These are made without the toxic chemicals that are now showing up in all of our bodies. DuPont and other companies pimped them like they were safe. Not only are these wonderful to cook with, the important thing I noticed is that scrambled eggs and crepes taste amazing. They are fluffy and taste better then when I cook them on stainless steel. I love them. I do want them to last so I don’t use metal spatulas on them, but I do put them in the dishwasher. I attached a picture. The large 10 inch one I’ve had for a year. The small 8 inch one I just got. The older one looks pretty good to me. I assume it will last a while as long as I don’t use a crowbar to flip my crepes.