Even though I have a set of expensive stainless steel cookware, I usually grab a Greenpan Rio pan when I cook. Why? Because it needs less fat than stainless. I can easily lift the pan and move the contents into a serving dish/storage container with one hand. And all I have to do to clean it is wipe it with a paper towel and rinse. Nothing sticks. I actually look forward to cooking when I use Greenpan.