Customer Reviews

Meyer Circulon Open Stir Fry Pan 11"

5 star:		(18)
4 star:		(2)
3 star:		(1)
2 star:		(5)
1 star:		(3)

 

 

We got this stir-fry pan as a wedding gift in 1996 and not only has it been subjected to very frequent use (about 4 times a week on average), we liked it so much, we brought it over to England in our luggage when we moved here. Soon we will be moving back and it will certainly be worth it's weight in luggage! The non-stick surface is still non-stick, with very little wear. I don't know if this pan still carries a 10-year guarantee or not, but I don't envisage needing it! We cook a lot of different dishes in this pan, from stir fries to curries, Mexican dishes and pasta dishes. The aluminium does not alter the flavour at all, and it is always very easy to clean, even on those occasions when you don't feel like doing the dishes that night, and leave chili powder and cheese stuck to the pan overnight!

At this price, this pan is a steal. Buy it.

My Mom gave this to me years ago and I thought the rings around the bottom of the pan were weird. But, it's one of the best all-purpose pans I have. It heats quickly and evenly. The non-stick surface works well and has lasted years without any signs of wear. The rings clean easily and Circulon makes a brush that safe to use on the surface for extra scrubbing when needed.

The only 2 drawbacks I've run into are: 1) Like all of this type of aluminum cookware, you can't put it in the dishwasher and it's somewhat succeptible to stains. Not a big problem for me so far, but I prefer the AllClad stainless cookware otherwise; 2) It's a great pan for one, but it gets small fast! We already bough a larger one and it's great too!

A worthwhile purchase.

This pan works just great for stir fries, especially on electric stoves. The classic wok doesn't work well on an electric element, and this pan is the right shape and size to make Chinese dishes.

However, within a few months, the teflon coating had vanished. The reason seems to be the surface design, which has a series of concentric, raised ridges. The teflon comes off the top of the ridges, maybe because you bump the edges of each ridge as you stir. This happens even with nylon or wooden utensils. The theory behind the circular ridges is that the teflon will be protected in the "valleys" and food that lands in them will release. Unfortunately, this theory didn't take into account the fact that nonstick coatings will flake, especially on an edge.

A popular cooking magazine that rates cookware confirmed my observations that the coating on this brand is not durable. Too bad, because otherwise, this is a well-designed stir fry pan.

I have had this pan for several months, my chinese fiance's mother also uses this and I have also bought one for my father recently as this is an indispensible item in the kitchen. I have tried many other non stick products and all tainted after the first few uses, however this pan barely needs washing. Most things will wipe off with tissue, the non stick is simply that good.

Brilliant for tricky items such as egg fried rice and also low fat stir fries, the non stick coating is very durable as long as the pan is treated with reasonale care. Maybe those who found that the non stick dimished were using the pan over heat that was too high. Furthermore I have used this pan on both electrical and gas and both worked find.

I would recommend this pan to everyone.

I have several other pieces of Circulon cookware, (2 quart sauce pot/pan) 12" skillet, 11" skillet, and now the "Stir Fry Pan" (Wok). Once again it is the best cookware I've used and I've tried many brands of cookware, many big names attached and Circulon is simply the best. The ultimatre test (and this wasn't in the Wok, but in my 2-quart pan) was horrendously burnt rice (I've lost 3 other pans with burnt rice) and it peeled right out and I'm still using that pan 5 years (and several other disasters) later. I finally decided to get this wok on sale because, despite owning a beautifully made, traditional wok, I wouldn't use it often enough to keep it well seasoned so I would have to scrub it and start again. Circulon non-stick cookware is the best non-stick cookware I've ever used and I highly recommend it. Especially on sale. It's worth the money at full price, so a sale is way too good to pass up!

We received this wok as a wedding present about seven years ago and I must say that at first I was delighted. The wok conducts heat very well, it is a very useful size and the ridges inside helped hold cooked food up on the pans sides while you did other things in the hot well at the bottom. However those ridges turned out to be the pans downfall. Most asian recipes call for very high heat which can carbonize food on the pan. And once this happens you cant get the carbon out of the ridges no matter what you do. Presently, you will find big carbon flakes in your finished dishes (what is that - pepper? my husband asked). Brushes, scrubbers, even wooden skewers used point first couldn't clean the problem. I bought a replacement pan with a smooth surface - problem solved.

On weekends I love to start the day with scrambled eggs, some fried ham alongside it, and a rasher of toast with English style tea. it is a habit I picked up while living in Britain about twenty years ago, and although it probably would make my internist unhappy, I plan to keep doing it. So to my mind one of the greatest innovations in the 20th century has been the teflon-coated frying pan, of which this is one! It allows one to prepare quick and relatively healthy meals in a few minutes with what seems to be a quite durable and yet attractive everyday pan.

My Circulon pan seems to conduct the heat evenly and quickly, and I don't have to use anything but a smudge of butter to lubricate my eggs and ham into cooking. It has an 11-inch wok-shaped stir-fry pan, and its "Hi-Low" nonstick surface lets the cook work on delicate foods such as vegetables or fish without fear of sticking, although I usually add a little butter, as much for taste as anything else. I have used mine for a year or so, and am about to buy another since we spend many weekends up north, and I purloined the pan for use there. This is handy, reasonably priced, and easy to use and maintain. Enjoy!

I have owned this wonderful Wok/Saute/Reduction pan for five short years and it really does it all! Use bamboo or non-stick implements to prepare and all is well! I would like to see the use of more professional grade handles and aluminum, so the cookware can take more of a beating and last a lifetime. It holds up well, but not like my All-Clad, Calphalon....Hey you get the picture! I paid much more for those pans and the Circulon is still taking a beating, so the five stars are for performance of non-stick, versitility and clean up! A gem in any Kitchen

I agree with the ratings given by the enthusiast from Oak Ridge. Within a month of use, foods started to stick to the pan. Stir frying doesn't work in a sticky pan! Plus, with the ridges, it's a chore to clean. And this is a non-stick. I gave up using it for stir fry, but that's why I got it in the first place.

As a native of Texas, I inherited a great Chili con Carne recipe from my mom. For years, I made this chili in an old black skillet or "spider" as my dad called it. The skillet produced a great chili, but I always had a big mess on the top of the stove afterward. Juices spattered everywhere while the chili simmered (even on low heat). No other pot worked as well, because as every chili-maker knows, one of the keys to good chili is a frying pan with heft. After you fry the meat and onions, you might transfer it to a larger pan to continue your chili project, but somehow that's a big bother and besides the chili never tasted right if it wasn't finished in the spider.

Well, I got a new Circulon fry pan for Christmas and made chili in it first thing, and was it great. The deep sides of this pan allow me to make the chili with a minimum of mess. I fry the meat and onions and add my other ingredients and presto, the best pot of chili ever. And, best of all, no more metal taste. Goodbye black skillet (you were too heavy for my arthritic wrists anyway) and hello Circulon. I imagine this pot will come in handy for many dishes that require frying and then simmering. According to the directions, I can place the pot in the oven. So, roast beef and potatoes can't be far behind! And, I'll stir fry too. (Guess this means goodbye to the Wok?)