Circulon A1 Series with ScratchDefense Technology Nonstick Induction Frying Pans/Skillet Set, 8.5 Inch and 10 Inch - Graphite, Skillet Set (8.5" & 10")

Best pan ever. This pan has been used heavily with metal utensils and never disappoints. No scratches or chips, but the bottom is starting to discolor (from using gas stove). It's quite thick, so it weighs more than most--this helps facilitate good heat distribution.The handles are the only real "con" I have for it: the exposed metal does get hot. The silicon only covers the main parts of the handle; the metal trim will heat up during use.But, it rinses clean as advertised. Food does not stick. (I often prepare grilled cheese grilling both the bread & cheese side with no issue) You don't have to use oil if you don't want to do so, but it actually speeds up the cooking process and enhances flavor imo.

I cannot say enough about these pans! I had the large set already and really needed a larger deep skillet than what came with my set. This size is perfect for large family meals. And the Circulon A1 Scratch defense brand is amazing! These pans are holding up very well with frequent use.I love that you can use metal utensils in them and it doesn't scratch the interior finish at all.Clean up is easy, everything wipes right off! Highly recommend these! I have a feeling they will outlast every set I've ever owned! Worth every penny, especially at half the cost of Gordon's cookware!

Why did you pick this product vs others?:I use this for acidic cooking where I can't use my cast irons or carbon pans. It's held up well so far. I like the wide base, the thick plate on the bottom and this high sides for cutting back on grease and spills on the stove top. Cleans up easily with a dish brush and a quick rinse. I hand wash so factor that into the durability. I think dishwashers are a good way to reduce the lifespan of coated cookware. I heat it up slowly, so it has less of chance of warping the bottom and causing issues on a glass flat top stove. I would buy this again.

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)!

Very large, and just what I needed. Cooks beautifully.Cleanup is a breeze. Wipe away any residue and let sit with hot sudsy water for a little while. Rinse and wipe dry.I keep covered in a large clear bag to store and protect until I use it again. So glad I made the purchase.

I've used this pan every day for a couple of months now. I have cooked real hot and all kinds of foods. Its a great surface, heats evenly, doesn't stick and cleans very easily. I'm very glad I gave it a shot and you should two.