CirculonA1 Series with ScratchDefense Technology Nonstick Induction Frying Pans/Skillet Set, 8.5 Inch and 10 Inch - Graphite, Skillet Set (8.5" & 10")

Problems with non-stick pans (including famous brands):(1) The non-stick coating will fall off after a short time and the pan will stick;(2) The pan is easy to deform;Problems with iron pans:(1) The temperature of the entire bottom of the pan must be at least 200 degrees Celsius, and oil must be added to prevent the pan from sticking. This is because temperatures above 200 degrees Celsius will cause the small holes on the pan surface to open and then fill with oil, preventing the food from contacting the surface of the iron pan. However, if a part of the pan does not meet this condition, the food will contact the iron pan and cause it to stick;(2) The smoke point of oil is generally below 200 degrees Celsius, so cooking not only fills the room with oil smoke, but also destroys the nutritional content of the oil and produces carcinogens;(3) After washing with detergent, the pan needs to be maintained, otherwise it will rust. If it is just rinsed with hot water and wiped dry, there will be a lot of bacteria and carcinogens in the pan;There is nothing wrong with this pan:(1) I think the coating and base material of this pan are both aviation aluminum. The coating should be "aviation aluminum + some kind of ore" (their patented technology?) sprayed onto the surface of the pan body, which is also aviation aluminum. This completely solves the problem of easy wear and peeling of the coating, so it can be used for 200 years (Figure 4);(2) As long as it is used normally (for example, do not add cold water to the hot pot and let the hot pot cool naturally), the bottom of the pot will not deform. Since the bottom of the new pot is very flat and fits perfectly with the glass surface of the electric stove without any gaps, all the heat enters the pot body, which is a bit like the high heating efficiency of an electric kettle in water. I am now using medium heat, which is equivalent to the high heat of the pot with a deformed bottom before;Actual use cases:(1) Yangzhou fried rice (medium heat). Rice has a lot of starch and is easy to stick to the pot. Fresh shrimp has a lot of protein and is also easy to stick to the pot. Frozen corn kernels, peas, beans, and spinach chops will release water after heating and are also easy to stick to the pot. My new pan does not stick at all (Figure 1a shows the pan when frying rice, Figure 1b shows the pan after frying rice), but my other brand-name non-stick pan with some non-stick coating peeling off sticks badly (Figure 1c);(2) Frying fish (medium heat). Fried fish easily sticks to the pan. The new pan does not stick during the frying process (Figure 2a), and nothing in the pan does not stick after the bean curd fish is cooked (Figure 2b), bean curd fish (Figure 2c);(3) After I boil water in a frying pan and pour it out, there is not a drop of water in the pan. It is completely dry, just like a pan that has been wiped dry (Figures 3a and 3b)!

I love these pans. They're the only ones I've found with a finish that stands up to repeated use, and you don't have to throw them away the second you accidentally touch them with a metal utensil.

I received a Circulon cookware set 25 years ago as a wedding gift. They are only just now wearing out. Was so happy to find this fry pan set.

The media could not be loaded. So far this pan is not only worth it but it has beaten all expetations that I've had for its function.The picture you see was taken right after cooking breakfast. We have been using this pan for 5 weeks and using it multiple times a day. The egg still slides out.I'm sure you have gotten a new pan and its non stick seems to disappear after a few times of use. This is not the case with this pan. I've been waiting for the shoe to drop and I'm starting to think that maybe it will never loose its non stick properties. I guess time will tell. We have not used any medal spatulas because why risk.Its well built with a heat protection coating on the handle and attached with two rivets that go through the pan which makes it strong. The forked handle really helps it not become hot. It also has a small hanle on opposite side of the pan which helps to move the pan when its heavy with two hands. I melted cheese and wanted to show you that it didn't stick. The last picture was taken after the cheese melted and I lightly washed the pan with a paper towel and it looks great.I'll update this review in a few months and see where we are.I'm back after 4 months of daily use and pan is working justbas it has the first week. I was messing around with the idea of buying another pan that was $190.00 dollars but I can't imagine it being better than this one.Another update, I bought the expensive and beautiful pan that I was thinking of getting and the expensive pan does not function as well as this one does. Its shiny and beautiful but the non stick doesnt compare with this pan and we are now using this pan for maybe a year now, also I wish I had bought a second one but too much time has passed since I bought the expensive one. I can't imagine any 1 and 2 star reviews other then maybe defects. You will love this pan

Used it the first day I got it and it was great. Handle didn’t get hot, seared a salmon (hubby loved it), clean up was a breeze even with the blackened bits of seasoning that fell off the salmon. Only thing I’m a tad disappointed in was the size. I ordered a 10” and it was more like a 9”. I compared it the the 10” I was replacing and there was clearly a difference. So…. I also ordered a 12” which will be coming next week so I’ll check back for the size comparison. My thought is if you want a 10” get the 12” just in case. I’m probably going to have to get the 14” just get the big size I need. But the non stick and easy clean up is spot on.