I bought this hard anodized non-stick pan to use in conjunction with a Cuisinart 12" stainless steel skillet (with copper clad bottom). The All-clad is advertised as "great for cooking at high heat with oil.." Unfortunately, it is not "great for cooking....with oil" and cannot compare in quality with the Cuisinart or, for that matter, a cheap Food Network skillet that the All-clad replaced. Why? On first use I noticed that butter or oil added to the pan prior to the food to be sauteed failed to sit in the middle of the pan. Instead butter/oil flowed to the edges (where the side curves up) of the pan bottom. Even when swirled completely over the pan's bottom, the liquid gravitated to the bottom's edge. The result: food added to be sauteed was dry and nearly burned if placed in the middle of the pan and over-oiled if placed near the edge of the pan's bottom. Visual examination showed that the pan's bottom is not flat. With the use of a carpenter's level, I determined that the pan's bottom is not flat - it has a nearly undetectable upward bulge going from the bottom's edge to the bottom's center. That's what caused the frying liquid to flow to the edge of the pan. I took pictures of that, what I call, defect and returned the skillet to All-clad. All-clad Support's response was less than efficient but they kindly sent me a replacement that exhibits the same defect. This skillet is exceptional in appearance and heft but it has an obvious design defect that completely compromises its performance. All-clad must surely be aware of that - if for no other reason than my letter of complaint and its accompanying documenting photos. If this comments section had ratings from 0 - 5 instead of 1 - 5 stars, I would have rated this product's quality 0.