Circulon A1 Sequence with ScratchDefense Expertise Nonstick Induction Stir Fry Pan, 13.25 Inch, Graphite

The reasons why I am very satisfied with this pan
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)!

Just opened Box – Haven’t Used Yet
4 starts for now – pending use and will consider 5 if handle and cooking surface impressesFirst Impressions:1. Made in Thailand – much happier with that than “China”!2. Replacing a decade old nonstick “wok/stirfry” from another brand – this Circulon is bigger than expected – AND taller – that’s a good thing.3. Photo 1 – exterior rim-rim is 13.25in, interior rim-rim is 13in4. Photo 2 – flat surface contact area on bottom is 7in5. Photo 3 – Inside bottom “circles” area is directly relative to the bottom area – 7in. I had hoped the “circles” area would move further up the sides of the pan. I use this pan for cooking rice sort of “Persian/Arabic” style – creating a slightly browned & crunchy crust and if I recall my old Circulon sauce pots from 20 years ago had circles continuing up the sides – they were the BEST rice and maklouba pots ever.6. Photo 4 – nonstick coating is scratched off of one of the rivets. I’ll watch that in the short term for a warranty item if necessary.7. Photo 5 (compare old pan’s handle) handle seems to be too short and DEFINITELY too small in circumference to control the pan “wok” style / flipping and moving ingredients. When I grab the handle, it feels like my hand is forced too close to the pan and it makes the pan feel heavier than it is. A longer, straighter, and fatter handle is needed.8. Didn’t expect the interior surface to be as “textured” or “rough” as it is. Reminds me of old Lodge cast iron vs new Lodge pre-seasoned. This is nowhere near the roughness of the Lodge PSCI but it is definitely not the smooth as butter texture you’re used to with non-stick

Quality of Circulon Makes for a Great Stir Fry Pan
It was time to replace old cookware. Got a great deal on our Circulon Stir Fry Pan. Love the quality and love being able to use it on our induction cooktop.

As advertised
Happy so far. I haven’t used this too many times, but I’ve been satisfied so far. I was using it as a normal skillet once because my normal one was dirty. The meat took a lot longer to cook than it felt like it should have (but I wasn’t timing anything necessarily). I like the long handle and the helper handle on the other side; makes it easy to lift and carry. It’s nice and deep so the food is less likely to fly out. A bit large to store, but that’s just part of what it is as a large stir-fry pan.

I went down the nonstick rabbit hole until I stumbled across this one.it really is 100% non stick the best I have ever hadI use silicone utensils even though it says you can use metal….. metal only gets used on the bbq lol