I've been using the pan regularly for about three weeks, and these are my observations so far. I will update the review if anything changes. All comments here reflect using it with gas, so I cannot speak to the complaints some people have about the pan's performance on an induction range. Full disclosure: the company offers a $5 coupon if you review its products, but you get the coupon whether the review is positive or negative. To quote their literature: "We don't solicit a positive review. Your honest and unbiased opinion regarding this product would be greatly appreciated."First, I should note that the picture on this page is somewhat misleading: the purple color covers almost the entire pan surface inside and the sides of the pan outside. The picture shows a bronze color on the inner sides of the pan, but this is inaccurate.Size and shape: The pan is generously sized, a true 11 inches inside measurement at the lip, with -- more importantly -- a flat surface just a hair under 9 inches across. This makes it useful for most sautéing and pan-frying purposes. If I were making just one or two eggs, I would use a smaller pan, and when I cook fried chicken or steaks, I use cast-iron. I also have a large wok for stir-frying. But this size pan is the most broadly useful. The angle of the sides is perfect: a shallower angle would reduce the cooking surface, while a steeper one makes smoothly tossing the contents one-handed (as you see chefs doing on TV) impossible.Non-stick performance: Generally excellent. I've had slicker non-stick pans, but now we find out they were carcinogenic. Nothing sticks badly to this pan. That doesn't mean you can just wipe it out with a paper towel, but I've never found that a selling point. A soft sponge, a little dish-soap, a few times around the pan inside and out -- voila, it's clean. What's particularly nice is that the non-stick coating covers the outer sides of the pan as well, so any drips that run down the side and cook on come off easily. The pan does have a small gap in the non-stick coating around the inner rim, but so far that has not caused any significant problems. The base is a shiny metal that I imagine something would stick to if a sauce overflowed the side, but a little Bon Ami or Bar Keepers Friend (ugh, that missing apostrophe bothers me) will take care of that. I do not put my pans or knives in the dishwasher. Putting non-stick pans in the dishwasher is completely unnecessary and will quickly destroy them. Also, I always let the pan cool most of the way before washing it: pouring cold water into a blazing hot pan will cause rapid contraction of the metal, which can damage any non-stick coating or even warp a pan.Cooking performance: The pan heats evenly. The shiny metal base I mentioned contains an aluminum core that distributes heat beautifully, and I believe the core also extends up the sides, which is helpful if you want to sear something like a scallop by holding it in silicon-tipped tongs and pressing it to the side of the pan. Having that aluminum core also means the pan retains heat well: the temperature in a thin pan drops dramatically as soon as you add food to it. Eggs turn out nicely with just a tiny amount of assistance (a small amount of butter or oil, or some Canola spray). I never try to cook eggs in a completely dry pan. Finally, the advantage of a non-stick surface that's not quite as non-stick as the carcinogenic kind is that it will give you a bit of a sear. This is not the pan I would usually cook burgers or steaks in, but I experimented with burgers and various vegetables, and the pan gave them a decent amount of caramelization. Hurrah for the Maillard reaction.Other points: The pan does not have internal rivets; the handle is held on with a tension screw. Some people hate that, while others love it. I think that for a non-stick pan it makes sense. Internal rivets are more secure in the long-term, but they create little crevices you must scrub around in order to get out any bits of food or sauce. That's fine for my Cuisinart stainless steel set, which is nearly indestructible, but on a non-stick pan, the scrubbing required to get the groove around the rivets clean will take off the non-stick coating prematurely. Indeed, that is what happened to my last non-stick pan (the 10" Stone Earth Pan by Ozeri): within six months or so, the coating was coming off the rivets. I also found my prior pan disappointing because the enamel outside stained and the surface began losing its non-stick properties within a few months of purchase.The TeChef pan is oven-safe up to a reasonable temperature -- certainly high enough for when you want to sear something and then finish it in the oven. I wouldn't try to pan-roast a spatchcocked chicken at 500 degrees in this pan, but that's not what I have this pan for. (The instructions are more specific about the pan's limits, but I don't have them at hand.)Aesthetically, the purple is attractive, if you care about that sort of thing. I hang my pots from a rack, meaning they are always visible, so having an attractive pan is a plus. The little design in the center tells you how much oil you are using and how many calories that means you are adding to your food. I didn't need that, but I have to say it's a good reminder. Adding a bit of fat improves the cooking process and the result in several ways, but adding three times as much doesn't bring any advantages, and meanwhile your sautéed asparagus have become less healthy than you told yourself they are.One funny note: when the pan starts to cool, it usually gives off one small "ping." The first few times I used it, I'd finish cooking and be eating when suddenly I'd hear this soft metallic note. I'd wonder if something fell or dripped into it. But then I realized it's just the pan itself, that something must be contracting as it cools.You can spend more than $100 on a non-stick pan of this size, and personally I doubt it will perform better or last longer. Of course, I don't expect a non-stick pan to last as long as my stainless pans, but if this pan performs this well for two years, I will consider it a bargain.Update (September 2015):I will be replacing this pan soon. I've used it steadily -- not every day, but most days -- and it is still an attractive pan. The surface looks virtually the same as when I bought it, except that the little design in the center has darkened, whether because it has partially worn off or because the lightly colored graphic has absorbed color from food I can't say.However, the non-stick performance has diminished. For eight or nine months, the pan performed like new. Then in the spring I started to notice just a little sticking. While not serious, I had to be use more oil, butter, or non-stick spray to achieve the same results. This trend continued, and by August the pan could not honestly be called non-stick anymore. The excellent heat distribution means it's still a useful pan, but I don't even try to use it for eggs or fish now. The last time I tried to use it for scrambled eggs, I ended up scrubbing about a third of the eggs off the pan. Indeed, my Cuisinart stainless does a much better job with eggs now than this pan does when using the same amount of butter.I see that I said, "if this pan performs this well for two years, I will consider it a bargain." Well, that was probably too much to hope for. It performed like new for nine months and reasonably well for a year. Given the price, I still consider it an excellent value. For that reason, and because I bought the glass lid from TeChef that fits it -- a great vented lid, incidentally, because of the design, which allows you to stand it up on the counter, which keeps it handy and prevents it from dripping wherever you set it -- I will probably buy the same pan again. The dream of a truly durable non-stick pan remains elusive, but at least we aren't trading health for convenience.I had this pan for about 2.5 years before it finally stopped working as well. This could very well be from me not oiling the pan well enough a few times, and it’s still ok, but there’s some burned-on residue now that makes cooking with the pan, and cleaning it, a little harder. Still, I’m buying another one because I think 2.5 years of regular (at least 3x/week) use is a fair enough lifespan for a pan that costs less than $40.I bought the smaller pan since we love the larger frying pan and square omlette pan as well!I have had many 8 inch non-stick pans. The last one just hit the dust after not too long, and I began a new search.I saw this one and was drawn to the color, the exact size I needed, and the product details. Now, I have had insufficient time to talk about the longevity, etc., but I do have positive comments to share.First, lovers of all things purple or variations will like this. Photos online do it justice, or maybe my monitor is pretty good, or a combination of both. The coating does have a kind of iridescence to the aubergine/eggplant color, just like it looks on my monitor. Love it when that happens!Next, it has a higher side than all the others I have had - almost exactly 2 inches! No big deal, you say? Yes, big deal. I have previously flipped an easy-over egg and had its semi-liquid part fly out of the pan. Somehow the higher side prevented this, and I'm so happy about that.Weight of the pan is good, feels very substantial, with excellent balance between the handle and the pan. It sits evenly upon my range's electric coils, which means it cooks evenly.To test the way it transferred the heat, I sliced some potatoes, added coconut oil, and cooked them before eggs. I decided to be patient and use only one notch above medium for this because the instructions reminded us to not overheat. The potatoes were golden and cooked through very nicely, and the eggs were perfect.Cooking both potatoes, which are starchy and can burn if not treated properly, and the more delicate eggs that cook so quickly and need attention to be just right, has indicated to me that this pretty pan will be perfect for anything else that is just right for a little pan. I have high hopes for this and am thinking I will add another size to my collection.Verdict? It passes with flying colors, pun intended.Also, anyone who finds this helpful, please click to let me know.A lifetime guarantee that is worthless, as they say the non stick surface isn't covered. Rude people there must get this complaint constantly and the company doesn't care.I purchased the 8" pan a year and a half ago - it is used almost every day between eggs for breakfast or chicken for dinner. It has barely a mark on it and if I HAD to put something negative, it would be that the bottom gets discolored from my electric burners. BUT - nothing an SOS pad doesn't easily remove. I also purchased the 12" with side handles and glass lid. Although I do not use it near as often as the 8", it still looks brand new. I love them both. I just came back here to buy the 9.5", not only because I know the durability of this inexpensive investment, but sometimes cooking a pork chop or longer than wide strip steak needs a touch more room on the bottom of the pan. I cook for one, and this size should be perfect. I also love the oil markers. They remind me I don't need a lot of oil in there nonstick pans. As for the negative comments - all I can say is that when I cook with these pans, I let them cool before rinsing and washing, and I never let them soak. (Ever. A tip from my chef uncles and father.) I have occasionally been thinking of other things and used a metal utensil, leaving only a couple of marks that do not affect the coating. This is a great deal for a great pan!slow in leaving a review - well tested now & would recomend this pan as well as the dealer - has thus far held up well to my abusive useHace unos meses me cambié a un cast iron, amo cocinar en el pero el cuidado que se le tiene que dar es demasiado y quería un sartén que pudiera usar diario y fuera fácil de lavar.Este sartén superó mis expectativas, tengo 2 semanas usándolo diario hasta 3 veces al día y todo parece indicar que va a durar! No se le pega nada y el color morado no es escandaloso. Estoy pensando adquirí otro.Le meilleur achat que j'ai fait! Les poêlons The Chef sont une merveille à utiliser. Un soupçon d'huile et rien ne colle. Les viandes grillent et restent juteuses. Je n'en revenais pas! Avec le couvercle assorti, les légumes cuisent dans très peu de liquide et les plats braisés sont délicieux!I regret buying this pan, only last 3 months before it became super stick. Only used it to cook eggs and bread...also never used on high heat and always hand wash. Just trust me and don't waste your money on this pan. They even make it difficult to get it replaced.lo compre en un precio muy bueno en una manita y hasta ahora no se le pega nada con el cuidado que necesitan sera duradero ya varios meses con el