We cook sausage links everyday and love these pans. We've been buying the costco non stick and had to replace every year. These puppies seem to hold their own well with no teflon flaking.

Fine for a cheap nonstick pan. One of the two pack was so severely warped I just threw it away on arrival. The other is fine a few months later with near-daily egg cooking.

I bought these from Amazon as seller for a little over a dozen dollars each because I know non-stick pans, whether cheap or expensive, are expendable kitchenware. The non-stick surfaces of the most expensive pans wear out almost as quickly as a much lower cost pans. This is a life lesson of 35 years in the kitchen, so forget about those fancy pants pans.. Somewhere up from the basement budget pans are ones with enough heft to heat a bit more evenly and less likely to warp when you have forgotten you put it on the stove on medium high.

These pans are priced aggressively and a bit less than the Tramotina multiple sized packs you can get at Costco. They do not quite hold up as well and the one I am using at the moment is not flat on the bottom. It started out that way and I never bothered to return it. It scratches very easily on the bottom, but who cares about that right? And it seems to scratch a bit more easily than the Tramontina on the surface of the pan. A few light checks of some meat doneness with a knife while in the pan resulted in a line right through the coating. Never really had that happen with Tramontina. I know never cut in the pan! And the coating they use on the three rivets inside the pan is starting to wear off. No real need to coat those anyway I suppose.

Overall a decent value but I may revert back to paying more for the Tramontina next go around. Right now I am using this pan almost daily and it is doing okay. And I have another one waiting in the wings.

Edit: Oh, forgot to mention, when I first put the pan on medium heat it started to make random ping sounds, never had a pan do that before. Really odd so I made a video of it, maybe that is how it got an unflat bottom. The pinging went away after a few uses. Also the exposed handle near the grip got to 173 degrees when cooking. When measured by an instant read temp prob on the insulated grip close to the pan it was 110. Not that you are going to have your hand on the handle non-stop, but just warmer than my other pans.

I LOVE THIS PAN! I've gone through so many different frying pans that we use daily, from expensive Calphalon to the cheaper teflon and many others, but this pan is the best of them. I've only used it about a month, but I use it every day, up to 3 or more times per day. The Calphalon pan that I've had for about 5 years, started warping a couple of years ago. The coating started scratching and everything started sticking to it. So much for non-stick. There was something I noticed about this pan that none of the others had; the coating covered the handle bumps inside the pan. That was a smart move because all of those other non-stick pans got "stuck" on those metal bumps....if I had made a frittata in the other pans, they would get stuck on the bumps. Not with this pan! I would recommend it to my family and friends, but I've only had it about a month. I will check back next year to let you know how the pan is holding up.

These pans are a fantastic value for the price. They are heavy compared to the pans you buy in stores and so they should be, they are made to hold heat properly in a restaurant setting and they do that brilliantly. The non stick is wonderful, even with no spray or oil of any kind eggs will slide around once they've set which is my true test of good nonstick. They hold heat extremely well so you don't have to take your burner above med heat to cook. I've seared burgers and steaks in this pan and even browned mushrooms.
Making fried cheese shells for low carb or keto recipes is dead easy too, no sticking at all, the cheese browns lovely and you can even do the fancy flipping with this pan the shape is perfect for it.
It's not the prettiest pan, the outside surface is spun aluminum and there is a ridged texture to it. I find it's easy to keep clean and bright by using a dry SOS pad on a lightly wet pan bottom and swirling around in circles following the texture pattern of the pan surface. The silicone handle is great and after you get it off the first time (if you want to use it in the oven) it's not that difficult and is well worth the effort to have the flexibility of use with the pan. I use mine in the oven for making frittatas and it works brilliantly.
I'll write an update in a few months to let you know how the surface holds up but for now I've had the pans for a month and have had them in heavy use and no issues at all not even scratching. NOTE: I do follow the usual care instructions for non-stick and use wood/silicone utensils and I DON"T EVER put cold water into a hot pan.