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Scrambled a dozen eggs for the family brunch this weekend and they slid right off the ceramic surface with zero oil. The wide 12-inch base easily handled a big cut of pork too, so I’m using it way more than my old pan.

The 12-inch surface really does fit a whole family meal at once—I browned six chicken thighs without them touching. Cleanup is just a quick wipe after the ceramic coating does its job, no soaking needed.

I’ve made scrambled eggs for eight people in this 12” pan without a single stuck spot, and the ceramic coating still looks brand new after a month of heavy use. The size alone is worth it — I can brown a whole pack of chicken thighs without crowding.