"For a couple of years, I had All-Clad's similar 10" "Everyday Pan, which is basically a shallow petite braiser. Unfortunately, I was a complete idiot about caring for quality nonstick surfaces--I used medium-high heat, cooking spray, and let the gunk from the spray pile up--consequently, the nonstick lost its slickness and became permanently irregular. I bought this pan because I love All-Clad, wanted something I could use on both a gas flame and induction burner, and could not find another "Everyday Pan." This is 12" in diameter and slightly shallower; but nothing in my kitchen does as great a job on crepes, pan-searing salmon and other fish filets and sea scallops, and even works for reducing a salsa cruda for pasta (and is capacious enough to hold the pasta when added). It heats quickly but evenly--it did not cool after I added and turned salmon filets. I was a bit leery of 12" skillets as I am petite and they tend to be heavy; but this one is solid but lightweight. Care for it scrupulously (plastic or wood utensils, low-to-medium heat, never heat it empty, no cooking spray, wipe it out when done and wait till cool before washing with a nylon mesh pad or brush, dry thoroughly,oil lightly, and hang it up so that nothing scratches the cooking surface) and it should last you much longer than cheaper nonstick skillets that don't cook as evenly. (The care regimen is easier than it sounds). This is NOT the pan for searing or browning foods for which you want to make a pan sauce with the "fond" left behind (for that, you want a good heavy aluminum-or-copper-core stainless clad skillet, but it's great for delicate foods as well as gooey things that would be a pain to clean off uncoated stainless."