A Great Skillet for a Novice or a Seasoned Cook
I have owned this pan for about 2 months now. Here's my results.This was my first stainless steel pan ever. I bought this to practice on and learn how to cook and care for stainless steel before spending much more on a skillet. After watching several YouTube videos I took the plunge.I already know how to cook and have been cooking for decades. I am in my 40s. I've cooked on Teflon (done with that now) and cast iron pans, but never stainless steel or carbon steel. However, after cooking in this pan over 100 times, I can confidently say I am proficient at both cooking and cleaning it.Once you know how to cook in stainless steel, know how to control heat and cook at the right heat depending on what you are cooking, then several of these reviews you see on Amazon you can skip over and skip past because you'll know the people who don't know how to cook on stainless steel from the ones who do. They use too much heat, don't know how to clean up or understand the skills required. They're not familiar with quirks of stainless steel or what heat tint is, etc.For only $40, you are getting a very decent quality 5-ply stainless-steel 10-inch skillet. It's brushed on the inside and polished on the outside. The handle is long and rounded; some people prefer flatter handles, while others like rounded ones. This is a matter of personal preference.I have made everything from fried and scrambled eggs, bacon, steaks, burgers, seared chicken breasts and thighs, veggies, seafood, shrimp scampi, etc. It has handled all with ease. Again, once you know how to cook in steel, this pan does what it's supposed to the way it is supposed to.For example, eggs do not stick once you preheat, get your temp right, and understand it does not take as much heat as Teflon or cast iron. Using the water drop test isn't necessary for eggs. Using butter for your fat for eggs at a low heat will teach you how to cook eggs. If your butter is too brown or sizzles too much or too fast when you put it in—you know your heat is too high. Discard the contents of the pan and try again. The butter should sizzle but not turn brown.As far as cleaning goes, run HOT water on the pan when it's still warm. You will see most of the fond on the pan immediately release in seconds. If you happen to clean this pan and there are white marks or a hue on the pan you can't get off, a sponge, white vinegar, and baking soda are your best friends. White vinegar removes those marks; baking soda is a mild abrasive that can get that small film off that you can't get off with your elbow grease and Dawn. I recommend anyone to take a trip to YouTube and educate themselves. You don't have to be frustrated.So, regarding the matter at hand, is this pan worth the money? Absolutely.