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I'm reviewing the one that's ~6.5" across and has only the one, skillet-style handle. It's very lightweight aluminum but the handle is also very lightweight stuff, so it doesn't tip due to lopsided weight issues like some others. I make 3 eggs almost every day in it. A little olive oil is what I like, but it has a very good nonstick surface and you could use it with a very light oil or spray coating as long as you keep the heat down, which medium heat is about the max you should cook eggs with, anyway. The lid fits well; it has to, to baste (steam) the eggs which is how I cook them: heat pan for about 30 seconds on med-low heat, add a little oil (1tsp ?) spread it around with a paper towel, let it get hot for about 30sec then break the eggs into the pan. With the pan already hot, the eggs instantly catch hold, and you'll have three evenly spaced eggs when you're done. Sprinkle with salt & pepper then Let them cook uncovered for 2min, then add about 2tsp of water evenly around the edge of the pan in a circle, and quickly put the lid on. Turn the heat to low -not miniscule, just low. Cook for another 1.5mins & remove from heat, and have your toast or whatever ready to go, because you need to plate them quickly as eggs will continue to cook in the hot pan after you turn off the fire. Remove from pan with a flexible plastic spatula, gently working it under the edges before tilting the pan contents onto your plate. This pan has a slanted edge so the eggs will just slide out once they're gently loosened -something few pans have and is very important IMO. Voila, beautiful over-easy style eggs without having to flip them -that's the beauty of basting. Occasionally there'll be a tiny bit of the water from steaming on them; blot it off if it bothers you but it's not really necessary. For one or two eggs just decrease the cooking time. Cleanup with a soapy sponge is so easy you almost don't deserve it, but be sure to let it cool first or you'll warp any pan that way. You never want to use high heat on a little light pan like this. A family member did, and the handle got too hot and cracked. I glued it and used it another year or so til it came apart now I'm beside myself for another, as Amazon is out of them. I love my egg-pan!!! And woe be to them in my home who use it for anything BUT eggs enforce this rule, and don't go over medium heat, and you'll have a really great egg-pan.edit 7-24-12 They've started making this pan a little differently. I got my new one, same mfr and name of the product, at Walmart which is where I got the original one, too. The interior non-stick is that diamond-ey-looking stuff now, which seems to work ok, but the sides are a tiny bit steeper and the slanted edge narrower, which defeats what I liked most about my original one. Still a very good egg-pan, I just wish manufacturers would leave things alone that already work great; if it ain't broke, don't fix it!
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The item I received looks NOTHING like what is in the advertised picture above. What I received is a small frying pan (the size is accurate) that has NO rounded handles like in the picture, but rather one typical frying pan handle (that sticks out). In addition, the pan and its cover are a very ugly pea green...not attractive at all. It looks and feels so cheap that I'm almost afraid to use it! Not sure what to do with it!Honest reviews on Imusa Casserole with Lid and Handle, 6.3 Inch
Years ago I received this type of pan and loved it because it was perfect for eggs. So I was happy to find it here. The problem is the pan I thought I was getting was in the picture (small pan with two small handles) what I actually received was a small pan with 1 handle (like a regular skillet) It's o.k. but I really wanted the other style...
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