Fast on induction
AFTER 18 MONTHS - Still looks and cooks as good as when new. I deep-clean it every other month or so with baking soda and avoid anything over medium heat. No scratches (not even minor surface ones), no flaking, no chipping anywhere, not even on the rim. I can't say enough good things about this pan's performance.AFTER 1 YEAR - The pan continues to perform beautifully. I examine it regularly for signs of wear but so far there are no scratches, not even minor surface scratches. This is very impressive. My nonstick saucepan with a DuPont Autograph II surface (labelled "metal utensil safe") has some very minor scratches after 6 months, this pan has none. Both pans have seen only silicone and wood utensils, and hand washing. I restrict heat to medium or lower. Clean up is still easy. I have given it a baking soda "facial" a couple of times to remove oil build-up.EDITED ORIGINAL REVIEW - My initial impression of this pan was good. It's a well made stainless pan with a very slick nonstick interior. I've owned this pan for 4 months now and food still slides around like a hockey puck on fresh ice. It has become a workhorse for me, and it's so well constructed that I'm happy to use it almost daily. Tonight I made a skillet lasagne in it, everything from browning the meat to cooking the pasta right in this pan. Then I finished it under the broiler. So good, and it cleaned up in about 30 seconds with one squirt of dish soap on a wet sponge.I wrote before that it was only so-so at developing fond. You know, those wonderful brown bits that we thought we needed a bare stainless steel pan to get? Well, this pan builds fond just fine. The trick is to use much, much less oil than you think you'll need. I fried a pair of big flounder filets (no flour, just spices) the other night in about ½-1 teaspoon of oil. I made sure they were as dry as I could make them first. It worked. I'll try it with chicken soon and update again.I've been able to compare it to a lot of other pans for thickness of the aluminum layer (which determines how evenly heat spreads throughout a pan) and for overall weight and balance. This pan is equal to All-Clad and is thicker than equivalent fully clad Cuisinart, Emerilware and Calphalon pans. It's about the same thickness as the 5-ply USA Pan skillet. It is an excellent value. The only thing it lacks is a helper handle. That's not a deal breaker in this pan, because the handle is long enough (just) to allow for two-handed lifting. Like with tonight's lasagne. The All-Clad has a longer handle, but I hate them, they dig into my thumb.Other features I like are the brushed exterior steel, which is easier to clean than polished steel. The lid handle is easy to grasp with bare hands, tongs or a towel. The lid fits tightly and doesn't rattle at all. Speaking of rattling, this pan doesn't buzz on my GE induction range. It might buzz at high heat, but I wouldn't know because I don't take it past medium, there's no need. It heats up very quickly on medium.Cleaning - A little bit of soap on a sponge does the job. I've never needed to use a scrubby. If it ever loses it's nonstick ability (mine has not) a little baking soda on a wet pan, scrubbed with a paper towel or blue scrubby will restore the nonstick finish. It works. If you've got a nonstick pan of any kind that is sticking, try it!Caveats - As with all nonstick, Zwilling advises low to medium heat, and NEVER use cooking sprays like Pam. The pan does function better with a little oil in it. Personally, I'd avoid frying anything in extra virgin olive oil because of it's low smoke point. That's just not good for cooking.I'm completely satisfied with this pan. As good as the ceramic finish is, the pan beneath is just as good, which makes cooking a joy. I highly recommend it.