I have read that the nonstick coating of the ware can give off agent that might be negative for us. The specification insists that cooking on high heat on a nonstick is really not a good idea. For an experiment I purchased some really economical nonstick pans and some expensive nonstick pans. I've discovered that the cheap ones do a good enough job to make giving a lot of money for nonstick pans unreasonable. Non-stick fry pan is indispensable for eggs, pancakes, and other sticky things. I can't imagine using stainless steel fry ware for such tasks. It will be good when you want to minimize the consumption of oil or butter. About time, the nonstick surface of every pan scratches or deteriorates. This is the way how I feel less guilty throwing away cheap pans. The expensive pans are manufactured from better heat conducting material. That is why I purchased a stainless steel fry pan of about 14 inches across with a 2 inch side and comes with a glass lid. So I got an opportunity to cook fish, eggs and vegetables as well as food with sauces which might be prone to sticking to the ware in it. It is not more expensive than an expensive nonstick pan. Tastes differ. My sister finds this an interesting theme. She's recently purchased her first stainless steel fry pan and she is very disappointed with it. She growls that food sticks to the ware. She adores cooking morning sausages in the stainless steel fry pan. Fried eggs and fried potato slices look wonderful but she discovers it's just about a dead loss. She claims that stainless steel fry pan suits for cooking in water perhaps, but not for frying. I should like to hear more about this 'blue steel' ware. That may be just a common steel fry pan. If so then perhaps that's the way to go. I always use my steel pan because I don't like to change metallic flatware to take food from the pan.