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Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan, 8-Inch, Black

(10 customer reviews)


From the manufacturer

Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan

Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan, 8-Inch, Black

Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan

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Features & Benefits

Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan, 8-Inch, Black




Titanium Nonstick Interior

Scratch Resistant Nonstick interior and thick Induction Base for even heat distribution

Thermo-Spot Technology

T-fal exclusive indicator shows when the pan is perfectly preheated and ready to begin cooking

Riveted Silicone Handles

Designed for comfort and safety; oven safe up to 400°F

Dishwasher Safe

Easy to clean cookware; safe for dishwasher use



About T-fal

For more than 60 years, T-fal has aspired to make the lives of busy home cooks easier by providing ingenious, high-performing and user-friendly cookware that enables a shortcut to desired results, every time.

It all started with a simple idea: a non-stick pan that would revolutionize food preparation, transfer and clean up — allowing you to spend more time enjoying little moments with those you love.

Today, as the industry leader in non-stick cookware, T-fal continuously strives to develop innovative product solutions that remove the guesswork and stress in the kitchen – such as T-fal Thermo-Spot – the unique heat indicator technology that shows when the pan is perfectly preheated and ready to begin cooking.

T-fal is part of the Groupe SEB global family of brands.

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3 Quarts

Product Care Instructions

Dishwasher Safe

Item Weight

1 pounds

Number of Pieces


Model Name


Has Nonstick Coating


Is Dishwasher Safe


Product Dimensions

8 x 6 x 2.5 inches


Groupe SEB



Country of Origin


Item model number


10 reviews for Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan, 8-Inch, Black

  1. Laura Nichols

    Not sure the pan I received was a knock off. I’ve had this same brand before with great results. This one warped right away. Thin and Cheaply made. Will not buy again.

  2. Annie6411

    My nonstick pans had seen better days. They were all T-fal and had lasted more years than I remember. I was happy to find a replacement for my small pan that was reasonably priced. So far, it has performed great with way less butter/oil needed for eggs than my old pan. Cleans up easily. It also has a nice weight, so it does not feel cheap. Hope to have it for many more years.

  3. Garry

    So far happy with this product very easy to clean, no need to get out the old disc grinder to clean my frying pan anymore, at least as long as the coating lasts!! I’m sure you already figured this was a male reviewing.

  4. Debi LN

    love the pan. Had to get rid of my frying pan cause it was all scratched up. This pan is much better, nice a flat on the bottom, and has a good weight to it. Others I’ve used have been very light an warp easily or get damaged too easily.

  5. Thomas Weisbecker

    I’ve purchase several different sizes of these pans and every single one of them has performed flawlessly on my induction cooktop. The non-stick surface is durable and also easily releases normally sticky food. The pan is durable and easy to clean. The handle is also easy to grip and never gets hot. All in all probably my favorite cookware that I’m currently using.

  6. Scotty B.

    UPDATE (May 2017): After a little over 2 years, the non-stick surface finally lost it’s non-stick properties. Part of that was due to the fact that my wife loved this pan so much, she used it all the time for everything, and non-stick pans will last longer if you only use them for applications where you really need a non-stick surface. NO non-stick surfaces last forever, however, which is why I think it’s silly to spend a fortune on a non-stick pan. Of all the non-stick skillets I’ve tried (including some of the expensive ones) T-fal has the best non-stick surface.Some notes, though. This pan did exhibit the “hump” in the middle of the cooking surface, but I still say the constant belly-aching over this is way overstated. It never affected the ability to cook anything I wanted to. If anything runs towards the edge, just give it a quick swirl – problem solved. It made great, thin omelets, even with the “hump, until the non-stick surface wore out.However, this pan did warp. Just enough that it wouldn’t lie perfectly flat on a ceramic cooktop. I think it had something to do with the construction. Although it conducts heat evenly, this is not a heavy duty pan. The stainless steel bottom is a thin disk mated to an aluminum body, which is different than more expensive pans that sandwich an aluminum disk between layers of stainless steel. The two metals expand and contract at different rates, so I think warping is inevitable with this design.Because of that, I opted for the Ultimate Anodized version of this pan for its replacement, which features solid anodized aluminum construction. Same non-stick surface. Same handle. I’ve been very happy with it.If you have an induction cook-top, then this Professional version is your only option. It’s a good pan. Just don’t overheat it and maybe avoid super hot dishwasher cycles to make it last longer.(May, 2014) It’s still pretty much brand new. So I can’t comment on its durability, yet.The build quality is fine. I prefer a slightly longer handle and ones with the slip-on silicone sleeves, but it’s fine. This pan is oven-safe, but only at less than 400 degrees. But this pan is not made for super-hot cooking – no non-stick pans are. It’s not a super heavy pan, but it’s not super thin like so many cheap ones. But the purpose is to quickly heat things up, and it does so evenly. Mine did not exhibit the “bow” that some complain about. Even if it does bow slightly over time and the oil runs to the sides, I’m not concerned. With a non-stick skillet, you are adding fat strictly for flavor. A quick swirl is all that’s necessary when you add the food.(Note: If you actually watch ATK like I do, you would see that their skillet actually DOES exhibit the bow and their oil runs to the sides. Doesn’t seem to stop them from making great food, so I think the bellyaching over this is a bit overstated)If you are adding more than, say, a tablespoon of oil, you probably need to use a different pan, anyway. You should be using this pan to cook quickly sauté veggies or cook delicate foods like fish and eggs, not to cook burgers and steaks or simmer foods for a long time. Use stainless steel or cast iron for those things.The non-stick surface is excellent. Omelets are a breeze. Fish releases easily and intact while still getting a little color. To make the surface last as long as possible, hand washing is best, and cleanup is easy.This is more than I’ve spent on a non-stick skillet in the past – I usually just buy inexpensive commercial non-stick pans from restaurant supply companies. But the America’s Test Kitchen tests and reviews seem to suggest that this one will put up with a little more abuse and retain it’s excellent non-stick properties longer than most. I can’t comment on that yet, but I haven’t seen the non-stick properties of any of these skillets last longer than a year – or two, at best. Dings and scratches are normal wear-and-tear, unless you really baby these things, – always hand wash them, always use soft utensils (wood and silicone are best – hard plastic can still scratch the surface), and store them in a way that the non-stick surface never contacts any other surfaces.This skillet does the types of cooking it was made for extremely well. That’s why you should buy it.

  7. Voncrete

    Needed two. Both work great. Thanks

  8. Nicky Jacobson

    I just bought this pan and have used it only a few times, but it is amazing. I love the size and eggs just slide right off.

  9. Omega1951

    Now we got that out of the way.… it’s true . First “Teflon “ pan I bought was in the late 60”s. I just knew it would only last a week. But fish on a cast iron skillet wasn’t doing it for me. I also bought a fish spatula for non stick and one for my cast iron pan. I waited a year to write this. I knew it wasn’t going to work out. I was wrong. Still no problems. A little olive oil and some seasoning and great salmon every time. I’ve changed my seasonings but not my pan and I normally only buy chef grade. This pan is the cats pajamas. It’ll brown or blacken whichever you like and keep all the moisture in. Really really impressed. The cast iron is still used. It’s learning to make great eggs ,soufflés ,French toast sausage etc. Just not fish anymore

  10. Brian Phillips


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