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The surface is non-stick if you preheat the pans so the inside expands molecularly, making it impervious to sticking. Also, don't try to move what you are cooking until the first side has cooked to awhile. Follow these guidelines and you will have a nice non-stick pan. However, after 5 months the copper inlay on the bottom is showing considerable damage. On a couple of the pans, it's gone completely. I'd have given a five, but for this really bad fact.
Verified purchase: No
I bought mine because of the copper bottom. I found out all copper bottom cookware is not created equal. They heat up quickly, but everything sticks to it. They are hard to clean. The handles also get very hot. I gave mine away.
Verified purchase: No