Potinv Hybrid Stainless Steel Frying Pan with Stay Cool Handle 10 Inch,Non-Stick,Works with Induction Cooktop,Gas,Ceramic,and Electric Stove

I had the wok version of this and put up a review for the wok. I decided that I needed to get a frying pan as my older frying pans are either too small or too old.I had this frying pan for a few weeks now and was able to try it out as much as I can.Forewarned: do not use this frying pan out of the packaging immediately. Do follow the instructions on cleaning it for the first time.Just like the wok version, it is easy to clean, distributes the heat well and heavy enough to not warp. Just like the wok version, do not use it on high heat. Medium or medium high heat will do the trick. I always put cold oil into the hot frying pan and swirl it around to help with the non stick effect.The pan heated up fast and does a great job for quick stir fries, steaks, shallow fryingand sautéing. I had attached pics for kimchi fried rice (notoriously burn quick and sticks to the pan), pork sausage pasta, Korean galbi (sauce notoriously get sticky in the pan and hard to clean), and chicken katsu ( i showed the end product coz I forgot to take a pic of the cutlet being fried in oil in the pan).All of the food didn't stick to the pan and any bits that were left were easily scraped off with a bit of water for the extra flavor. The best part is that the food I made didn't burn and I did not have a burnt flavor in my food.Washing the pan was a piece of cake, rinse with hot water and most bits come right off and a soapy sponge does the rest. I felt no oil residue left behind and it was easy to clean with little or no elbow grease.As a reminder , I feel this product when used properly will perform as advertised when the instructions are followed.I didn't use the steel spatula/wok turner with this at all as I had been using the plastic or silicone ones.

I'm surprised that the design has been available for years. I didn't remember coming across it because maybe I barked on the price, more than twice as much as now being offered. I tried them all, from carbon steel to Green pan to a Korean one, going more and more expensive. Because if it lasts longer, it will all be worth it.Holding it in my hand, I can't help but marvel at a piece of human civilization. Such a beautiful piece of laser art. There's a lot of physics in it too. If you boil water you can see the bubbles forming at the bottom, helping to keep food from binding to the surface.I compared similar offerings around the world. The laser pattern goes all the way to the top of the wok, which will be easier to clean. The handle attachment is traditional which should be most secure. Yes, food residue can commulate around the "bolt" but I have a good way to remove all stains. The handle is generously sized making the whole wok a bit heavy. Indeed since the supporting rack on my gas range is not perfectly flat, the handle tilts the wok a tiny bit in some positions. Although heavy, it's not that large and it is totally manageable.The spatula look nice but not that easy to hold. I prefer the traditional shaped stainless steel ones.I had high hopes for the non-stick surface. Unless you have something very pointed and sharp, a typical spatula cannot touch the non-stick material no matter how hard you scratch.The non-stick material is most likely PTFE. It will not react with or degenerate into something else. The problem is that it will last forever and accumulate in the environment. But if the wok lasts for at least a few years, it will be a few times more durable than all my others. And saving me money too.As for cleaning, I found out that a hot washing soda solution will dissolve most organic (living) matters, even for many years old black tar stained on a stainless steel pan. I had black stains that wouldn't come off with steel wool scrubbing. But it look like new when I use washing soda. Though you have to boil the water first. Baking soda will also do but you need more of it.I still think the best is carbon steel. But my other half wouldn't leave it alone and use whatever she wants to fry with. Just not my wok. I cannot stop her from washing it with detergent. So the wok is pretty useless after that and I have to season it all the time. Too much work. Green Pan is really indestructible. But dishwashing powder attacks the outside coating fast. The non-stick surface gradually lost it's slippery property and becomes harder to clean. The Korean one is even better. The PTFE seems to be applied differently forming a rough surface inside and out. It's really tough. But my gas rings are not even by design. One side of the wok on the inside becomes blackened. It still works OK but the outside starts to peel off. It doesn't affect anything but I would rather not put it in the dishwasher together with other things.

I own a set of Hexclad pots and pans. I bought this one because Hexclad does not make a pan like this. They make a 10inch WOK and a 10 frying pan. This Frying pan is deep, so its acts more like a saute pan which is very nice. It is very versatile and a good value for the money. The quality is just a notch below the Hexclad. It is not quite as heavy duty and the finish is a little bit off, but a great value none the less. The reason I didnt give it 5 stars was because the lid handle gets hot, where as the handles on the Hexclad brand stay cool enough to use without and oven mit or something. Seems to cook very well, and I can actually see myself using this pan a lot with the type of cooking I do. For the price, especially, you won't be disappointed.

I'm always looking for a good pan. I live every day cooking in a 12" pan, but since my son moved out I can also live with a 10" since I cook just for myself now.I've had some great pans - and the Granitestone one I'm using is probably the best one I've ever had so far in my 50+ years of cooking.THIS one, however, is one of the worst. Absolutely *NOT* nonstick. EVERYTHING sticks to it. Sure, it's not impossible to CLEAN - you can scrub the gunk out and get most of it every time. But trying to get something OUT of the pan without ruining it? Give it up. Even with butter or oil, eggs are impossible in here. Burgers also tend to leave bits behind on the bottom.Go with just about any other pan out there. I would've returned this, but I got it for such an inexpensive price, it probably would cost me more in gas money to return it for a refund than just throwing it out.

As someone who has always bought the less expensive non-stick pans, and not really liked them, this was an upgrade in pan and quality of cooking. It is a breeze to clean, has nice balance, and just the right size to do a variety of meals. The lid fits snugly, it is also dishwasher safe. I think this was a terrific investment.

This is perfect for anyone who wants a non-stick heavy gauge wok that can be used on an induction hob as well as gas and electric. I have never heard of potinv (I live in Australia) so I took a risk. The stainless steel is high grade, the non-stick coating is top-notch and it looks fantastic. It has great heat retention resulting in high heat stability when adding ingredients. Cooking with this wok fills me with confidence and would not hesitate to recommend it to anyone. I can now get rid of my cast iron wok, which was a chore to use due to its high weight, and my Tefal wok is now in the bin. Also would like to mention that it took 4 days from the USA to Melbourne Australia! Thank you, Amazon.

I love this skillet. It was purchased to replace a prematurely worn traditional non-stick skillet. My requirements were a non stick skillet that was induction stove compatible. I have another brand of etched skillet that is much, much more expensive and didn't come with a lid. This fits the middle size pan in my kitchen and I very much appreciate that it came with a lid. As with all pans of this type of non-stick technology, some care in use must be taken. Like all stainless steel pans, it cooks hotter than regular non-stick or carbon steel/cast iron pans and requires some fat/oil as a part of cooking. All of that is not really an issue. Heat it up slowly, use a bit of oil or fat of some type like butter or duck fat and away you go.This pan has been used to saute sausages and make pan fries and fried eggs. It has also been used to reduce sweet and sour sauce. Except for the eggs, there was a bit of fond/sticking on the pan, but clean up was easy. The eggs didn't stick at all. These pans need to be washed and not just wiped out, but that's the routine we use even with traditional non-stick.I have used stainless steel utensils with this pan including forks, spoons and a sauce whisk and there are no noticeable scratches or marks.The Potinv 10.25 inch skillet with lid is very much recommended. I wish Potinv offered a flat griddle using this technology. I'd be a buyer.

This is a great pan for sautéing vegetables and cooking meat. But don't bother trying to fry or scramble eggs. I have tried several different methods and all failed (except poaching). They stick and burn no matter how you preheat, oil/butter etc. Overall I like it, but I'll stick to my Rock pans for eggs

I was very excited to receive this pan but unfortunately, I am disappointed because pan is not flat enough to sit on the surface of the stove so I cannot cook in itVery disappointed