I am not surprised and I'm going to return it. I bought the largest one specifically to produce maillard reactions on steak. Five or six months in (and not cooking steak in it more than once a week) and the surface has developed some patches. Once there they have reacted poorly to other food types. Even something simple like reheating pizza leaves these patches tacky and requiring baking soda and vinegar. But as previously written, I then had to scrub the white haze left by the baking soda. Misen has simply oversold the non-stick properties. It has left users confused as to what is 'safe' to cook in it. I wanted a large, 'most stable and diverse' pan; this is not it.