DON'T buy this pan
Can't even cook center of fried eggs. When putting oil or butter in pan it goes straight to back of the pan. When I fried potatoes had to keep putting oil in front of pan. After only 2 washings of this pan coating is already coming off on side. Only good thing about this pan is the cushioney handle.
I refuse to use anything but a Bialetti saute pan
Have you noticed any difference between all the high-priced pans and the Bialetti pans? I certainly have. All those expensive name brands with the non-stick coatings all have uncoated rivets on the inside of the pan where food can stick. It can usually be removed only with a steel wool pad which will inevitably compromise the non-stick coating around the rivet.
The Bialetti pans are the only ones which don't have exposed rivets on the inside of the pan. I find that they also spread the heat evenly. If your pan tips to one side making the butter or oil pool on one side, it may be that your burner is not absolutely flat. I do not experience this problem.
Coating flaking after a week
Seemed to have a nice weight and balance but the coating started chipping off in just a week (and I only use nylon spatulas and wooden spoons, no metal). Spend you money on better skillets from Calphalon, Anolon or Cuisinart instead of wasting $20 on this.
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