Needed to replace an existing, 15 year old non-stick fry pan from All-Clad due to concerns about the coating deteriorating and wanted to get out of the coated pan game entirely. Liked how the copper core line promoted efficient and even heating and easy clean up. Both have been true x10000000; less heat is needed for cooking and when cleaned shortly after cooking I've had no problem removing food residue. I'll do the hot water rinse followed by a dash of dish soap and some additional hot water and let the pan sit for a few minutes if I can't clean immediately. For reference in terms of cooking surface, a one egg omelet is easy to manage, but a two egg omelet starts to get a bit unwieldy. Super hefty and of obvious quality, here's another pan that should last decades!