While these pans were the best non-sticks we have used, the surface did not remain non-stick. Less than a year later, everything sticks to our CTX and CS+ pans. We used our CS+ for searing on our induction stovetop and outside on a gas burner, and it gave incredible browning while it lasted. We also loved it for fried rice more than the Wok, but can no longer use it for that purpose as the rice sticks no matter how much oil we use, and then just steams on top of that stuck-on burning layer. We used the CTX strictly as an omelet pan on medium heat, but now even our omelets are sticking in the center. For the price point, I assumed we would have these pans much longer, but I may have to revert back to buying cheaper non-sticks that we can replace more often.