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Good, its square, to maximize the surface area per the amount of width & depth; I wonder why other pans are round? We finally got tired of scaping eggs off the previous grey The anodized aluminum "C" brand. SD does have quite a bit of thermal mass to it, so it takes a while to reach temperature. Of course there are positives to that when it comes to searing. The 8x8 size is correct and efficient for 2-person meals. The coating formula seems to have changed since our 13" fry pan about 6 years back. Now its got a blue-green tint, whereas dark grey before. We will continue to invest in SD.
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The square shape of this saute pan takes some getting used to; I wonder why they made it square instead of round? And the weight of this fairly small saute pan is much greater than the weight of my other Swiss Diamond pans, so it's a little hard to handle. I wish I'd known about Swiss Diamond years ago and not wasted time and money on other brands. Swiss Diamond's the best, food never sticks, it cleans easily, it heats evenly, it's a cook's dream. -Oh, one drawback: I've been interested in the new countertop induction cookers, but I'd have to buy a whole new set of iron pans. Swiss Diamond is aluminum (then what makes it so heavy?); a magnet won't stick to it, so it won't work with the induction cookers.
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