And I'm still loving it... It's perfect. If you're smart and put a little oil on the bottom of the pan, nothing sticks to it. Even if it does, you can always use a metal spatual to scrape it off (try that on a cheap nonstick frying pan and you'll soon be buying a new nonstick frying pan).This pan stretches well,and can fulfill almost every role in the kitchen: saute, reduce sauces, fry up morning eggs and bacon (bacon strips will have to be cut in half), stick it in the oven,and much more. However, the sides are slightly too high to flip omlettes with alacrity, and the capacity is too low to make a large quantity of stock.In other words, best pot for your money.