Scanpan Classic 12-1/2-Inch Covered Chef Pan, 12.5 Inch, Multicolor

I love this pan! I have had this now for a year and it still looks great and works great. I bought this to replace 2 pans I had: a large Calphalon non-stick hard-anodized fry pan with cover and an Emile Henri brassier. I had both several years. But the brassier was expensive and it had developed a hair line fracture when I switched to an electric stove top. The Calphalon non-stick surface started to lift up, as with every other Calphalon non-stick I had tried. They never seem to last very long. My Scanpan is going strong a year later and still looks great. When frying, it browns nicely. I usually use a little oil, but just a bit. I love frittatas and they come out great in this pan. I used my brassier to bake fish and make stews. Again, this Scanpan works beautifully for both. It can go from the stove top to the oven. And cleaning is pretty easy, with a few caveats. Generally, the non-stick surface works well and even burnt sticky stuff comes off pretty easily. I love the outside which does not stain, unlike the Calphalon anodized surface. Only 2 things that take effort. The bottom of the pan is stainless and can get discolored over time. But an occasional scrub with a Bon Ami or Bar Keeper’s Friend brightens it right back up. What drives me crazy is getting the top clean and streak free. It always looks like it’s greasy. I found a wipe with white vinegar after washing let’s me polish it up shiny. Now you can put Scanpan in the dishwasher, but mine is really large so I just wash it. Considering what I paid for this pot compared to the 2 it replaced plus how well it has performed, I would give it 10 stars if I could.