All non-stick pans appear to be fine when new - the difference is longevity. My old Meyer is bent and dinged after 24 years service (including in a six-person student house), but is still in occasional use, whereas I had to invoke ProCook's guarantee and get a replacement after less than two years. The replacement was better, but nothing to shout about. Le Creuset (non-stick) did better, but not brilliantly - takes a couple of days to soak omelette residue off it these days. It probably managed about five years? Maybe? Cheapo Vogue carbon-steel catering pans from Nisbets, properly seasoned, are spot on. There's no non-stick coating to fail, and if you abuse them, you can re-season (but use keeps them well seasoned anyway). All steel, so fine in the oven, and they're cheap.