Circulon A1 Series Nonstick Induction Stir Fry Pan, 13.25-Inch, Graphite

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)!

We absolutely love this pan so far! I bought two because my husband and I love stir fry. We each stir fry our own meal so we are able to have ingredients we each love. It’s worked out very well. The reason I purchased Circulon is because I bought two of their stir fry pans twenty years ago and loved them. They were just starting to stick a bit. The new pans are about 1.75 inches larger then the last. The last ones were 12 inches. There is plenty of flat space and it seems to cook evenly. These are heavy and well made pans. Cleaning them is a breeze! After they’ve cooled I simply rinse out any residue and wipe it well with a soapy dish cloth and rinse it thoroughly. You will not be disappointed.

4 starts for now - pending use and will consider 5 if handle and cooking surface impresses First 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 13in 4. Photo 2 - flat surface contact area on bottom is 7in 5. 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

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.

⸻ Unfortunately, the pan arrived with a dent and a misshapen rim. I was looking forward to using it, but the damage makes it unusable for me. I would return and refund. Disappointed with the condition it arrived in.

Best wok for induction stove or otherwise I've ever owned. We'll made and attractive this wok cooks food evenly and effectively.

Love this pan. We are going to build a Circulon set. No stick at all and cleans super easily. The non scratch surface seems like it’s very durable.

The product is exellent now with non stick and no scratch. Let us see if it is good after few months.

best wok ever, :-)

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

I have used it for a couple of months and have been very disappointed. Not non stick as advertised. Food sticks every single time. Seller advised to use lower heat...food not cooked properly due to low heat, and food still stuck! Had a lot of trouble trying to return it ,not been 100% successful in getting all my money back. Would not recommend

Bottom of this wok is curved slightly and not flat which makes it spin around on a flat cooktop.