All I have to say is that I'm glad I bought this pan "on sale." It doesn't live up to any of it's claims.

Now, I admit, I was taught to cook on cast iron. Between what my mom taught me, camping out, and being a Boy Scout leader I've become very proficient at using them (and still have many of the same pans some 45 years later). Cleaning cast iron has always been easy if something "sticks" to it. Pour some water in them, put them on the stove to reach a boil, then dump out the water and use a sponge scouring pad to remove any "stuck" bits, then wipe with bacon fat or olive oil. It's non-stick again. Occasionally, I do have times when I need a pan with some other sort of coating, though. None of those "other" pans seem to live up to their claims and this one is no exception.

Quite honestly, if I have to "season" a pan in the oven, it may as well be either cast iron or stainless steel. And, the "seasoning" on these Red Copper pans lasts maybe... MAYBE for one or two uses and then you have to redo it all over again. With cast iron, once you get it seasoned, you pretty much just rinse it out, give it a light coating of oil after use (then wipe off the excess with a paper towel) and it remains non-stick for a very long time. No "putting it in the oven" or anything else after the first seasoning (unless you find some way to ruin the seasoning, like leaving tomato sauce in the cast iron pan overnight). Not so the Red Copper. You pretty much have to re-season it in the oven after each use.

I bought this to replace a teflon-coated pan that I used primarily to either stir-fry vegetables or heat my flour tortillas when making tacos and burritos. You can't use teflon-coated products at high heat (to sear meat properly) because, according to reports I've read, it puts off a poisonous gas when it's heated up without anything in it. I thought the red copper, being ceramic, would be better, so I purchased the 10" pan. So far, it doesn't even heat the burrito tortilla's very well. The bottom has a bump in the middle for Bulbhead's logo and my electric stove has a bump in the same spot, so it doesn't sit flat and therefore doesn't heat evenly. I've yet to cook an egg over-easy where the egg didn't stick and the yolks didn't break when flipped. I consistently end up with a "burnt" spot from where the pan actually touches the heating element.

What I've done to remedy this is that I've gone out and spent a lot more money for a stainless steel frying pan of the same size - but it's far more useful and versatile. And, it sits flat on my burner. I also just purchased a round cast iron griddle that works well on my burners. So far, it heats up the tortillas much more evenly and is easier to use when making pancakes.

The Red Copper 12" pan was purchased based on some positive reviews.

Reading the directions upon receiving the pan, I seasoned it as per the instructions.
Using only oil or butter, we cook burgers, chicken; both sautéing and frying, and eggs, the pan soon lost it's 'non-stick' ability and food stuck to it horribly. I am attaching a photo of what it did to our turkey burgers.

Only able to use the pan successfully for 2.5 months (mid-Nov / Dec / mid-Jan) is not acceptable for ANY pan, let alone one that claims it can stand up to anything, except normal wear and tear apparently.
We do use the pan a LOT, 2-3 times a day, every day, but for a quality pan, that should not even be an issue.

After reaching out to Customer Service, they were honoring the warranty and would replace the pan.
However, after calculating the shipping WE HAVE TO PAY to return the pan, plus the $9.99 they want to ship the REPLACEMENT pan to us, we are around the $20 mark, for a pan that is warrantied....Considering how this pan did not hold up, I'd rather pay that $20 to a pan that will actually work. I have contacted Customer Service again asking them to replace the pan w/o us incurring shipping fees. I will update this post when/if they respond to our request.

Very disappointing

I purchased a combination set of red copper Red Copper Cookware 10- and 12-Inch Frying Pan Set of 2 by BulbHead. The 12 inch pan has a flat bottom that was spirally turned to give a flat bottom that has good surface contact with a glass top stove. The 10 inch pan has the same spirally turned, but however there is a large area left in the center of the bottom that is raised and contains the logo of bulbhead. This raised area keeps the bottom of the pan from making good contact with any flat solid surface. In fact the 10 pan leans towards the handle when placed on a flat surface due to the high center spot and the weight of the handle. If placed on a solid flat surface you can teeter the pan by placing your finger from one side to the other. I can see no value for this 10 inch pan on any glass top or any solid surface cooking stove.

I bought this in December 2016. I initially treated it as advised. It is now 6 months later and the pan sticks and is hard to clean. I went to send it back for warranty replacement. You are instructed to send $9.99 for handling. The postage would have been $17.00. That is more than I paid for the first one. Buyer beware.

Properly prepping this product as instructed will provide excellent cooking performance. Not following the prepping instructions will result in a diminished performance. Prep it twice a year and it performs as advertised or choose to be ignorant and not read the instructions that come with your product. Been cooking like a Pro for two months and haven't had any issues!