Pros: It really is NON-STICK. Easy to cook with. Easy to clean.
Cons: Price - but you get what you pay for. Try to buy on sale.
The only thing that you are not going to love about this is the price. But you will soon get over that once you start cooking with it.
I've had a number of supposedly "non-stick" pans over the years. They start off working pretty well, but inevitably, the surface starts to break up and/or lose its non-stick qualities. So you throw them away and buy another one.
I got sick of that and bought a Scanpan. I waited until they were on sale (AUD$190 down to AUD$110).
Why is it so good? One problem I found with other "non-stick" pans is that when they were new, the surface was almost too slick. It was therefore difficult to get meat to brown nicely - and it was difficult to get the crusty, caramelised bits that you need to make a decent sauce.
The Scanpan seems to be different. Once you get to know what temperature to use (moderate), it is easy to get the nice crusty bits to form, and the food browns nicely. If you are making a sauce, that's great. If you're not, the crusty bits come off easily (sponge and soapy water).
Which makes it very versatile. In the past, I've tended to use the non-stick pan only for delicate foods (like omelettes, scrambled eggs, fish, etc). Now I use the Scanpan for just about everything.
Cleaning it is very easy. I've let it sit around for hours after cooking well done bacon, scrambled eggs, steak, fish, whatever. Thirty seconds work with a soft sponge and hot soapy water and it is clean.
The manual says you can use metal utensils. I never have - I stick to using wood or plastic. I can't see the need to use metal. And although the manual says you can put it in the dishwasher, I never have. Because it is so easy to clean, I'll happily do it by hand and use the space for something else.
That's it - a product that works and makes cooking a pleasure. It costs more than other non-stick pans, but it is better in the long run.