Frying pans are the best use and best test of a non-stick pan! Whether I'm using an 8" for a fried egg or 12" for pan searing fish, a good non-stick surface is invaluable.

The Parma line from Ballarini consistently performs. I test it a few times a year to see if it lives up to expectation. It does. Even much-used pans release foods quickly easily.

I like this 12-inch frying pan for chicken fried steak, pan-fried fish, tonkatsu and egg & cheese scrambles for a crowd. Very versatile.