TECHEF - Art Pan Collection, 12-in Nonstick Frying Pan, Made in Korea (Frying Pan 12-in)

I am surprised to be writing this rav review about this pan because - up until now - I have been a raving fan of Circulon... which has been my staple for years. However, after I had to throw out my fav Circulon because it had finally had it ... I decided to try something new.I am delighted with this TeChef for several reasons. It is light weight, it cooks food beautifully and it is definitely non-stick. In addition, it was reasonably priced.I have cooked eggs, omelots, burgers, sauteed vegetables, and fried foods in it. All with excellent results.Thrilled I bought it and may actually consider getting the next size up, too.Update-Been several months since I purchased this fry pan and I have to say - now more than ever, this is my fav fry pan. Just tried one of my earlier fav pans for dinner and was shocked at how much everything stuck to it, and was hard to wash off. TheTeChef cooks food beautifully without sticking... and cleans up easily!LOVE IT!

I have ordered three different pans from TeChef, all for my induction range. A Wok, a soup pot, and this pan.First, the good:This is a beautiful looking pan. And when it was new, the non-stick properties were excellent. Much like the other pans I purchased from them.The bad:Unfortunately, the non-stick properties of this pan declined after about 8 months of use. I though that perhaps I did something wrong, but I never used any abrasive sponges or used any metal cookware with it. And my other two pans are still working fine and have their non-stick properties after two years of use.The only thing I can think of that is different is I used this pan to sear steaks on occasion. My induction range goes up to 464 degrees F, which would have been the hottest I ran this pan. Maybe that temperature diminished the non-stick properties prematurely.I can't say how the other two pans will last in the long run, but can say for now that this pan lasted the least longest in terms of non-stick qualities. It's not that expensive, but it's a bummer hat it has to now be replaced. Seems wasteful.

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.

This is the second TeChef skillet I have bought and, after trying it of a week, I can only say I am delighted, again! Very versatile, a relatively short handle makes it easy to use on the stove and wash in the sink. So many frying pans today have long handles which make them very awkward to get into the sink, and more dangerously, stick out over the stove making it easy to knock off. Not this TeChef, just the right size and handle length.The lining is great. I make Chicken Tetrezini very successfully - sautéed mushrooms, chicken, cheese, cream and broth with spaghetti. Never a moments sticking, just came out perfectly. Bacon, eggs, steak, sautéed potatoes - everything cooks evenly across the pan at medium temperatures and does not require high heat or much oil.A very nice looking pan. I am very pleased

This is a well made, lovely to look at (purple) pan, with no long handle. It's an everything pan, to simmer, sauce or fry. It's a good weight, not too heavy, and a mid sized for pans this style, with open tilted sides, so easy to use and wash. Heats evenly. Handles stay cool. I gave up a cheap pan that I loved, but had just worn out, and was not sure this would be a favorite, but it definitely is.

I've had this pan for about 10 months. On the positive side, it seems to be well made. It has some weight to it, but it's not too heavy. It's thick enough that once it builds up heat, it seems to hold the heat well. On the negative side,after about 9 months eggs started sticking to this pan.The pan has never been in the dishwasher; we don't use high heat; we don't use metal utensils; the pan does not get excessive use; and the pan looks like it did the day I got it. Despite all that, it is clear that the pan is losing it's nonstickiness. I even cleaned it with a paste of baking soda and water but it didn't seem to remove any residue/build-up.

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!

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

I bought two pans it Feb 21 2017. And the eggs it's already STICK on my pan, May 24 2017 = total 3 months usage.....Very disappointing, I thought it will hold longer as it is promoted to be "5 times" coating... Good only the beginning but didn't last long at all....

A great and beautiful pan. Worth every penny spent. A premium product.

fit and finish are good, equal bottom heat.