I randomly won a scan pan years ago during a cooking class raffle. (Oh great news, how I miss you and your classes).

This is the only pan I use for scrambled eggs and fried rice. The only one.

It’s depth is perfect, and nothing ever sticks. Ever.

It’s also the pan I use as the base for my bamboo steamer. The steamer sits in it perfectly and the dumplings come out perfectly every time.

While definitely not an every day pan (thankfully, because it’s not dishwasher safe, and you all know how I feel about that), it is a pan that you will find yourself reaching for over and over for certain dishes that just don’t hold up well with other pans.