OXO non-stick PRO pan


 
(So Far... ) Yes, they are. I bought ours (both 10" and 12") just last week. Have been using them every day.

Edited : Ours are the OXO Non-Stick Pro Pans. Bought due to Americas Test Kitchen's review.

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What's the non-stick coating made of? Can it stand up to my wife reheating leftovers on "crazier than hot"? We've have a few ceramic pans from Williams-Sonoma that have done reasonably well for a few years now. But they are beginning to struggle.
 
Lots of bad reviews on those Oxo pans stating peeling coating, flaking etc. I considered them when I bought my All Clad non stick pans but the guy at BBB said they got those Oxo pans returned so often it was terrible. I will say the All Clad ones have stood up fairly well to my use. They're about 4 or 5 years old now and certainly not "non stick" to any great degree anymore. I will give them this. They have not warped at all. Still perfectly flat, but the coating now has a much different "feel" to it. Almost kind of rough/bubbly but not peeling or flaking. If I wanted to buy another set of non stick I would likely buy them again. But I am transitioning to only cast iron and high quality stainless pans. I may also be buying some carbon steel ones as well.
My biggest gripe with nonstick is scrambled eggs. They're my Waterloo. I don't care what I do. When I make scrambled eggs regardless of the pan I am left with a "layer" almost like a "coating" of egg on my pan and it's crazy hard to clean off.
I also have a large Cuisinart non stick (12") with glass lid. It's about the same age as the All Clad ones. Here too even though I rarely use it and when I do it's only on moderate heat (max), and with wooden or plastic utensils the coating is scratching and appears to be failing. Very disappointing these very expensive non stick pans simply do not hold up more than a few years.
 
I keep several 8” nonstick on hand. One is kind of the “take to the cottage egg pan” and the rest are in almost constant use for one small project or another. Hash and eggs for one major use and simply a quick sauté of something for lunch or omelettes. My father taught me to make them and I learned to like them a little brown which disgusts purists but, it’s how I learned to like them! This is one time when I stand in opposition to Jacques Pépin, his are beautiful clouds of eggy deliciousness and mine are thunderstorms of cheese mushrooms and ham the cheese oozing from the cut edge like a creamy fog.
I just made a huge pork butt and now I want an omelette!
I have got to go do something else!
 
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