CirculonSymmetry Hard-Anodized Nonstick Frying Pan, 8.5-Inch, Black

I ordered this and the first two were damaged. Third time is the charm. I really love this a Circulon pan. It is made well, heavy and I love the style that has high curved sides. It is definitely nonstick. I expect it to last for years just like my other Circulon cookware. The bottom is thick and it is he’s y. I cook on a gas stove and the heats seems to be very evenly distributed. Great pan!

1, Reason why I chose :I was looking for PFOA free nonstick. I first purchased 12" nonstick pan and liked it a lot, so I ended up buying the entire family of this series.2, like & dislike :I'm not a professional chef but cook dinner daily. After I used this for 8 month, I should say this is probably the best nonstick pan I've had. It's well built and durable, yet it's not too heavy. Plus, the handle softly sticks to your hand. So, when I shake the pan, it holds pretty well.Cooking surface is nonstick and it really does work well as advertised. I can cook with or without oil. Like other nonstick pans, as long as you handle with care, such as not using metal silverware to stir food, or using only soft sponge to wash, coating should last a long time. Mine has been used at least every other day for 8 month, but the surface still looks like brand new. It works for any temperature from low to high.Like the other 10" or 12" pans , the way edge is designed (sort of steep wall ), that holds food better for my use, compared to round shape edge pan.3, Recommend this product to :If you're looking for a good quality nonstick pan, this should work great.4, Price :Fair price

02-04-2014 Review, 5*Scrambled eggs wipe off easily with a damp paper towel (I wait until its cool to the touch). I also fry skinless chicken breasts, pork, & hamburgers. But one needs to be careful not to overheat the skillet. Also, although they say the skillet will handle metal utensils, I just can't bring myself to use them.I didn't plan on such a long response but one thing leads to another. I'm new at cooking and didn't realize that there's more to it than I realized. Especially when it comes to pan frying chicken at the proper temperature. I've got to say that I admire the knowledge that you cooks have & that I've just taken for granted. So, maybe you'll have a good chuckle at my lack of cooking knowledge.Turns out that all non-stick skillets have a temperature limit before the surface gets damaged. Apparently, I was supposed to read the instructions before bringing fire into the mix. So, please follow the instructions so that you don't exceed the temperature range like I did. I overheated (>525 deg F) one of my 2 skillets without realizing it, multiple times, when frying hamburgers, skinless chicken breasts , and pork. I've since dedicated the overheated damaged pan to only frying the meats as they have their own fat/oil to reduce sticking. I can't use it for eggs anymore because they stick and I don't want to use any oil. I use my 2nd Circulon Symmetry skillet for eggs. One thing nice about frying eggs is that it's easy to tell when the heat is too high, the eggs quickly burn. Meat, however, takes a while to burn & even longer for me to notice that the skillet is way too hot. What can I say, I'm an amateur.The temperature limit is in the skillet's instructions. For the gas range, I now use the same 400 deg limit that they state for oven use. Ever since the tainted chicken scare, I've been using an old infrared thermometer to check the temperature of the top of the meat (& now also the bottom of the skillet). Just point the red dot and read the temperature on the display. It's an easy way to make sure that the top of the chicken reaches 160 deg F without overheating the pan.I've just recently noticed/realized that chicken breasts take longer to cook when I don't use oil. Without oil, I have to flip the chicken more often to ensure that it gets cooked throughout at over 160 deg F. The temperature of the top of the chicken barely gets to 160 Deg F when the frying pan is at 400 deg F (I think they invented infrared thermometers just for me).This made me realize another reason for using some oil, heat transfer. The oil transfers the heat of the skillet into the meat a lot quicker/better. This means that: 1) By using oil, the meat cooks hotter & quicker, at a lower skillet temperature and/or does NOT need flipped as often. 2) By NOT using oil, the meat reaches a lower temperature & takes longer to cook, needs a hotter skillet and/or needs flipping more often.That's all I have to say about that. Time to finish my box of chocolates.

We have had All-Clad, Wagner Cast Iron, several sets of pots and pans over the years. The Circulon Symmetry are the best pots and pans I've ever used. My husband who only cooks bacon loves them too. But, he does the dishes and he likes the way they clean up because he doesn't hear me complaining how he washed them. They are made to withstand everyday cooking and cleaning! So many wonderful dishes come out of the one large pan and for cooking eggs in the morning you can't beat the small fry pan. Best thing is the Circulon Symmetry pans work great on an induction stovetop! Do I love these Circulon Symmetry Pans - Yes I do!

With a little avocado spray or butter, fried eggs easily slide around the pan. And it’s easy to clean.

I bought this 2 1/2 years ago as a "DH" skillet. It works quite well and tolerates his style of cooking. I do not care for the non-smooth surface in the interior of the pan, but it does cook as well as a smooth surface. I have a complete set of ScanPan Classic pots and pans, and the non-stick on this is totally superior for both inside and out. They both have very comfortable silicon-coated handles which is something I need. The handle is also a reasonable length. Some are too long to balance the weight of the pan with food in it. I had purchased a set of these for a son's friend who needed cookware for his new porcelain stove top. They worked so well that I purchased this small one--what a bargain compared to ScanPan (in which I am too heavily invested to get rid of). I don't know about quality control, but both my pan and those of my son's friend work perfectly on our ceramic topped stoves. I attached a picture hoping that it would show the perfectly flat pan against the stove top. I've also read the question about hanging this pan. Since hanging was my only storage option, I made it work without much effort--alternative would have been DH drilling a hole in the front. Two pictures are attached. I'm not at all sure it would hang on my pot rack, but since it was full, it didn't matter. I was hoping to be able to use this for an oven recipe at 450F. The ScanPans say 500F safe, but this one says only 400F. It does have a stainless steel cooking disc rather than aluminum (like ScanPan) which means the cookware can be used on induction tops and, also, that it doesn't discolor the way aluminum does.

This is the best. Don't be fooled by the others.

Have used it now on three occasions , and still non stick , sorry to be a optimist but have had LOADS of non stick pans, this looks the business , but will write a report in 6 to 12 months time if OK then i will buy more . i cannot fault the quality of the pan in its make up. the delivery was very good. thank you

It cook evenly but time will tell if it warps. Fried pork chops and onion in it and any burnt bits easily wiped off with a paper towel.

Es un buen producto resistente, aún lo estoy probando, aunque tuvimos un poco de problema con el envió, porque primero enviaron 1 y eran 2 , después enviaron 1 otravez, pero esta bien. Solucionaron.

The groves are helpning for the cooking oil to stay in place.