Triple Divided Skillet
I understand the benefit of using a Triple Divided Skillet in theory, and maybe even under certain circumstances, such as preventing eggplant from touching anything I might consider eating. But definitely not in the way the stovetop pan is depicted in this photo. With the bacon separated from the eggs and potatoes like its fat is a disease to be quarantined as opposed to an elixir of joy and livelihood that should be infused into or smothered over every bite of food I put in my mouth. That's really bad advertising.
But if used more appropriately, the Triple Divided Skillet could serve the purpose Vicki Slack intended when she came up with the idea: save cooks space on the range and dirty dishes on the sink. The pan's 3 isolated sections enable cooking different foods or tastes simultaneously, and without dirtying multiple dishes. I can fry a brat, simmer my creamed corn, and heat up my chocolate Jell-O Pudding Cup all at once. And I bet even eat them right out of the skillet if I want. Which I do.
Triple Divided Skillets have a non-stick coating and "no annoying corners" for easy cleaning. They come in 8", 10", and 12" sizes.