KYOCERA CFP26BK Ceramic Nonstick Fry Pan, 10 inch, Black

Excellent non stick ceramic pan and is heavy enough to heat evenly unlike lighter weight pans.

AWESOME pan to cook with!

Great pan. Had it a year now and it hasn't scratched (thanks to my wonderful plastic spatula)

I own several other ceramic pans -- a couple more expensive; a couple less expensive -- and I have to say this one is the BEST I've used so far. I like it so much, I may end up purchasing the other two sizes to have the complete set.Here's what's good about it:1. Hard ceramic non-stick surface. It really is NON-STICK. Seriously -- you can fry an egg in this thing without oil, and it will slide right out of the pan. The hard surface means you can use a variety of kitchen tools without risking scratching.2. Easy cleaning -- I just wipe it out with a damp paper towel most of the time, and do a quick hand-wash when needed.3. High sides -- I didn't realize how much I would like this, but it makes it much easier to turn, flip, and stir things without risking splashes or overflows. It holds a lot.4. Metal handle makes it oven-proof up to 400 degrees.5. You don't need to use high heat to cook things in this. In fact, the manufacturer recommends low- to medium-heat. They're right.6. I tested it on my GE Cafe gas range as well as my DUXTOP 1800-Watt Portable Induction Cooktop Countertop Burner 9100MC, and it worked perfectly on both. It heated quickly and evenly on the induction burner, and did fine on the "low heat/simmer" burner of my range.I honestly can't find anything negative to say about it. I use a 10" skillet more than any other size, so this will definitely be my "skillet of choice" going forward.UPDATE: February 5, 2015I now own every size of this pan. I liked the 10" so much that I purchased the other two sizes. And I'm still just as happy now as I was back in October 2014 when I originally wrote this review.I use the 8" pan 2-3 times a week, the 10" 3-4 times a week, and the larger 12" 1-2 times a month. I've had NO problems with sticking whatsoever. I think the key is to use as little oil as possible, and most important, KEEP THE FLAME LOW! You don't need high heat with these pans; you can get an excellent sear at low/medium settings. Also, most of the time I just carefully wipe the interior of the pan with a paper towel, and do a thorough washing once a week or so BY HAND. I still cook scrambled eggs with NO oil at all, and they come out perfect every time.Most of my other skillets are now in storage in the garage. I'm sold on these.

The media could not be loaded. I tried to give it zero stars but it made me chose at least one. This pan was great for about 5 months. Never used anything over high heat. Never used anything but silicone utensils. Never heated it without oil or butter in the pan. One day, 5 months later, EVERYTHING started to stick. It’s been taken care of. You can see how clean it gets after boiling water in it, but I can’t use it without food sticking while cooking. It’s crap.

This pan was awesome for about 3-4 months. Now I’m considering throwing it away because I spend more time cleaning it than cooking on it. For reference, I’ve hand cleaned this with dawn after every use. No matter how much a I spray it, everything sticks to it.

Great pan, very high quality. I wish it wasn't raise in the center and was instead flat. Makes it impossible to cook eggs, even on a level stove, without them seeping to the edge of the pan. Everything else cooks great. Oil mostly stays where you put it as well. It just isn't a good egg pan. Even with egg holder rings, they will seep out, because only 2/3 of the bottom surface diameter is flat and falls off toward the edges, so the rings simply can't seal.I'm sure they did this to increase heat distribution consistency, but that doesn't seem to be all that great either, as things in the center brown before things toward the edge, even on a large burner.So why 4 stars you ask? Because of all the non-stick pans I've had, Teflon to enamel to ceramic, this is the best coating I've ever seen. The pan itself is clearly a budget pan, but the coating is exceptionally high quality, something I'd expect to find on a $200-$300 pan. It doesn't scratch, chip or flake. It doesn't react to acids or certain foods that have utterly destroyed previous pan coatings (I'm looking at you onions) and it's comically easy to clean. I've cooked just about everything you can for breakfast on this thing and it's a rinse and wipe affair to clean it. Salmon skin stuck to the bottom from searing? The silicon spatula and water was all I needed to scrape it off. I've only had it 6-9 months or so, but that's already longer than every ceramic pan I've had before it lasted...they all lost this non-stick property. And even Teflon Professional coatings flake off on me, and that stuff is just scary. I don't want pieces of my cookware in my food, unless its cast iron which actually breaks down in the body.

Like many of us, I've used many nonstick pans over the years. This is probably my favorite nonstick frying pan so far. The greying bluish ceramic nonstick coating is beautiful. We spend hours of our lives cooking, so it's worth taking some pleasure in the tools and utensils we use. This pan feels good to cook with.