Garbage. If you want something that is bifl you have to learn to cook properly and what utensils to use. Buy commercial grade pans. I have a 8" & 10" nonstick winco pans that see pretty much daily use since 2017 and have no scratches that affect cooking. Medium heat is all it needs to last a while and never use metal in them plus they are relatively inexpensive. Or go the route of cast iron and/or carbon steel pans which you still should seldom use metal utensils in. I already have a 10" cast iron and once my winco pans retire I'm going to try carbon steel pans an 8" and 12"

Plus cast iron and carbon steel are easy to clean get them heat a couple oz of water in them and use a wooden spoon to scrape off the stuck bits aka fond. And you can use that fond to add depth to your food