Flamekiss 10" Red Ceramic Coated Fry Pan by Amorè, Innovative & Elegant Design, Nano Ceramic Coating w/Silver Ion (100% PTFE & PFOA Free) w/Glass Lid

Update: I'm changing my original rating of 4 stars to 5. Here's the skinny: I cooked thick cut bacon in this pan. Naturally afterwards the pan was filled with grease and Little black specks of over cooked crumbs. I wanted to clean the pan out before cooking my eggs in it but wanted the pan to retain a small bit of grease for seasoning and to help it stay unsticky. I poured the grease into a jar then used a paper towel and gently dabbed up the little crumbs. It was amazing. The pan bottom was immediately clean, but because I hadn't washed it, it stayed slightly oily. This had the same effect as a well seasoned cast iron pan but without having to go through the process of seasoning the metal. I don't know of any other non stick pan that has done this so well. Also, the longer I use this pan the more I get used to the temperature needs so my food comes out correctly. I find myself choosing this pan over others the longer I have it, which tells me that I love this pan. Please still dead the comment below regarding foods that this pan works great for and those that don't work as well._________________________________I'm on the fence whether to give this product 4or 5 stars. It has some fantasitc benefits, but a few cons as well.Pros: This pan is incredibly easy to clean! The nonstick surface helps food particles (even burned ones) slide right off with hot water.My husband LOVES this pan and would give it 5 stars purely for the fact that he can make paper thin crepes and they don't stick. The batter is very runny and thin, and this pan slightly crisps it up and allows for the crepes to be turned without sticking or tearing. That is really difficult to find in a pan, especially a ceramic pan.This pan totes the ability to use metal items in it. I wanted to test this out, but was terrified to do so. I reluctantly used a fork to mash some sauted vegetables in the bottom of this pan, and you can't see any marks or wear from the fork. That is a huge plus in my book, as I'm worried that as my children grow and begin to use the kitchen more, it will be difficult to keep metal items away from our cookwear.The pan heats well and evenly, so the entire cooking surface is the same temperature. This is awesome while using a gas stove.I've used this pan for many different food items, and have found it works best for the following: - crepes - hamburgers (gives a nice crust to the burger) - sauteed vegetables - pork (if not too thick) - bacon - gravy and broth sauces - wilting vegetables - steak (if wanting to cook medium rare) - ground meat (ground hamburger, turkey, etc).This pan retains heat much more efficiently than other pans I've used. This may be a pro or con, depending on your cooking style. For me, this is a con, and here is why:Cons:The pan retains heat. A LOT of heat. This is great if you are cooking something that needs to sit on a low heat for a long time, but never needs to be brought up to a higher temperature. That's why this works great for sauteed vegetables for me. However, here's my problem with this... I cook on a gas range. When I turn down the gas or remove the pan from the heat, I would like it to actually decrease in temperature. This pan does such a great job retaining heat that it doesn't cool down for a few minutes after turning down the heat or removing it from the stove. This for me has resulted in foods where the outside is cooked too much, but the inside is not cooked well enough. For example, with chicken... you don't want to cook chicken on low heat, it will never cook through all the way. On a medium heat, the outside of the chicken gets cooked quickly because of the intense direct heat from the bottom of the pan, but the inside does not have enough time to adequately cook. Even with the lid on the pan, and on a lower heat setting than I'd normally use, these types of food over cook on the outside, under cook on the inside, and may end up soggy from the "steaming process" that is created from using the lid. See the pros above - this can be a good thing for particular food items, such as steak cooked rare or medium rare. This pan does a good job at that. However, because of the heat retention in the bottom of this pan, I've found it's not great for cooking the following: - eggs (they get too cooked on the bottom before the whites have time to solidify) - pancakes - chicken - meat that needs to be cooked all the way through to a well done temperatute, such as pork. Smaller portions of food cook better, such as really thin chicken or pork, but sometimes we just like a nice thick cut of meat.Over all I would give this about 4.5 stars because when this pan works well, it is awesome! I just wish it cooked everything this well.** On a side note, I purchased this pan a couple years ago to give it a try. It did NOT work well, and the nonstick surface was pretty dull. I received another of these pans a couple months ago, and the nonstick surface is shiny, and is SOOOOOOO much better than the original pan I had. I don't know if the manufacturing process has changed. If I had rated my original pan, it would have 2 or 3 stars, but this new pan is amazing in comparison.

I purchased two of these pans because of the raving Amazon reviews and the "discounted" price. I am a particular shopper, and have certain things I look for in a product before purchasing. The more the product meets my specifications, the more likely I am to purchase. I would like to note for you some of the things I look for in a pan:1. No bolts or rivets on the inside of the cookware. This pan has a perfectly designed handle. I think every pan should be this way. Having rivets and bolt heads where the handle is attached just makes for difficult cleaning and compromised non-stick coating in that area. Not having hardware inside the cooking area has become an important factor for me. Food often gets into the bolts if they are located in the cooking area of the pan.2. Vented lid. The little hole in the lid really helps keep the stovetop clean because the lid doesn't bubble up from steam, letting fluids drip down the side.3. Solid bottom plate. Oops. I reckon I did not look at this pan as clearly as I thought I had. It appeared to me from the pictures that the bottom was a solid plate of metal. However, it actually has a special design, which perhaps is supposed to evenly distribute heat. The first pan I purchased was somehow warped in this area, which made the pan wobble, and also created variance between the hotter side and cooler side, the hotter side being near the heavier handle side. Being able to put half the pan on the cooktop for varied temperature may be a benefit for advanced cooks, which I am not. The replacement pan did sit flat on the stovetop, with the inner design on the cooktop and the outer red colored rim not touching the stove. The base is so lightweight that the center of gravity is really close to the pan handle. I prefer the bottom to be solid and full surface area contact for less movement when stirring and not holding the pan handle, as well as providing even heat distribution. If this pan had a more beefy base, I would have given a 5 star review.4. Non-stick. I have a couple of metal pans. They are fine, but not for frying so much. Like I said, I'm not really an expert chef, so things stick to the pan sometimes. That's why I like non-stick. This is my first time with ceramic, and it appears to work pretty well after a month of use. It says the pans can go into the dishwasher, but I'm going to stick with hand washing just to be safe.5. Price. I am not going to spend a lot of money for a pan. I want the best of my specifications as what I can afford. And for the price, I think this pan is a fair value.

How disappointing is all I can say. After spending days looking for a product that claimed to be non-stick and non-toxic, this is pan is quite the opposite. Even using a coating of oil, eggs stuck to this pan like glue.UPDATE #1 - I just improved my review from 1 star to 2 stars. The vendor has amazing 5 star customer support and they do stand behind their product. They sent me a replacement as soon as they read about my dissatisfaction.Before I wrote my original review, I was searching for some answers concerning my pan's loss of its nonstick ability. I was not able to find anything on their website other than an answer on the vendor's amazon page to use a steel wool scrubber. This seemed contrary to what you would use on a non-stick pan because you would imagine it would ruin the coating. The vendor then e-mailed me the following, "Sometimes, some small particles can permanently stick to the coating and cover the coating enough to make the surface sticky. This can be remedied by scrubbing the pan with a scouring pad (you may also use steel wool for the more stubborn stains) and regular dish soap. This should not damage the nonstick finish. Another thing you can try to fix the stickiness of the pan is to boil soap water in the pan for about 10 - 15 minutes. After that, you can throw away the water, let the pan cool and then scrub the pan with a heavy duty scrubber.", this was shocking to me. Unfortunately, I returned the pan before I had a chance to try this remedy.I will use the pan heavily for the next 30 days and I will update my review again.