Not only is this pan free from PFAS, it cooks beautifully, can be placed in the oven, and is easy to clean.

Great pan good brand

The whole point of cooking stir-fry with a wok is to use very high heat to quickly cook food. In a commercial setting, a carbon steel wok is heated to glowing red hot over a high BTU burner and the carbon deposited on the wok creates a non-stick surface and enhances the flavor of the food.While I can’t recreate this at home without a very high BTU burner, I can still cook over high heat - if the wok isn’t coated. So this wok is an interesting pan. This wok IS coated and only rated to 400 F, eliminating the possibility of cooking over very high heat. I have a glass-top, electric range and can confirm after taking measurements with a laser thermometer that the burner causes virtually all pans to exceed the maximum temperature rating very quickly when set to anything beyond 3 or maybe 4.How Your Electric Range Works__________________________________________________Ignore the medium high temperature recommendations in recipes if you have an electric stove. On an electric stove, the temperature setting doesn’t regulate how hot the heating element gets: It regulates how long the element stays on. The higher the temperature setting, the longer the heating element stays on. So while you can turn the dial to 5 or higher, within about 5 minutes the pan is going to reach a temperature that’s going to damage the coating, the pan, and burn oils with even the highest smoke points. After washing this wok before the first use and leaving it on a burner set to 5 for about 5 minutes, I began smelling a fishy smell coming from the pan, likely indicating that I was damaging the coating of the pan.This Wok Heated Fast__________________________________________________I was surprised how fast the wok reached cooking temperature. That’s good, but it means that I have to be extra careful when preheating the pan. I used a small amount of an olive oil blend (about 15% extra virgin olive oil and 85% refined olive to increase the smoke point), waited about 10 seconds for the oil to shimmer, and added onions. The high moisture content of the onions brought the temperature of the pan down to a coating-safe temperature.No Fond With the Non-Stick__________________________________________________There’s a trade-off. While the food doesn’t stick with the coating, you also don’t get the delicious brown bits of food in the bottom of the pan called fond. It also makes the Maillard reaction difficult or even impossible. When an uncoated steel pan is heated to the correct temperature, most food will release from the pan when it’s finished cooking or at the point of the Maillard reaction. However, with a non-stick pan your food can’t stay in place long enough to form the crust, the fond, or the Maillard reaction. There’s no deglazing a non-stick pan either. Those “burned” spots are what add complexity to the flavor of food, especially stir-fry. That’s impossible with this wok because this wok can’t be heated beyond 400 F and because the coating won’t permit the food to stay in place long enough to develop crusty, burned spots.It’s Good at Sautéing__________________________________________________That said, it’s still good at sautéing. The small bottom of the pan and the wide opening of the pan allow moisture to quickly evaporate, even at sub 400 F temperatures. Essentially, though, that’s all this wok is: a pan dedicated to sautéing and cooking eggs - not stir-fry. If that’s what you’re looking for, this is perfect. If you want to cook stir-fry, stick with a carbon steel wok.

I tried an older variant of these Nordic pans and was disappointed by the thin sheet metal that dinged easily and the poor nonstick.I was subsequently curious to try this new product line of theirs and was blown away. The nonstick is equal to my best pan I use for eggs and it has a much thicker metal structure that evenly heats at a relatively even, constant rate. so it's actually difficult to burn stuff, and when I do I can just wipe the burnt residue off with a paper towel swipe. After 2 months of daily use for frying I haven't noticed any damage yet, so I'm totally sold.I'm probably getting the 12 inch pan to complement my 8 inch pan next. It's just so much easier to use and clean than my current large pan.Edit: After 6 moths the Nonstick has largely worn off, but it's still usable. I'm getting a new one though, because I'm lazy.

Excellent quality.

Breakfast use daily for about six months. Always used at the lowest propane gas setting or slightly above. Washed nonabrasively as soon as it cooled. Now the pan has lost its resistance to sticking and even eggsies fried in lots of olive oil stick. And the bottom exterior of the pan is chipping or delaminating. Just another non stick frypan failure.

Whatever you do do not buy this pad just because it’s $60. It is not good quality whatsoever. It did not even last 45 days. In the 45 days I had problems with items sticking to the pan. I’m so happy that Amazon gave me a refund and it was past my 30 days. Again, do not buy this item. Whatever you do disregard those reviews that say it’s good or outstanding. It’s not.

i always worry about no stick cookware scratching and leaching chemicals into my food. this skillet is as good as my old Teflon pans and after several weeks of use shows no signs of scratching. cleans up easy. glad i purchased this pan.