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For Circulon Infinite French Skillet 24cm, 521 customer reviews collected from 1 e-commerce sites, and the average score is 4.6.

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28.3.2011

I have been using a Circulon Infinite 26cm chef's pan for over two years now and felt obliged to add some comments, in the light of some customer's negative experiences. By the way, my chef's pan is still in very good condition and still performs perfectly every day.Like any quality frying pan, without special finishing, quality non-stick cookware needs 'seasoning' from new - yes! - believe it or not this is true. But why? - well, most quality products will work in a non-stick fashion from new, as one would expect - but after prolonged use (a few months) and repeated washing in between - especially in a dishwasher - the non-stick efficiency 'appears'to deteriorate and could lead one to think that the non-stick finish was sub-standard.In my honest opinion and from experience, the real benefits of using quality non-stick cookware are to be obtained once the product has been well 'seasoned'. By 'seasoning', I mean the creation and maintenance of a thin layer of cooking oil residue across the cooking surface - this layer not only acts as a 'sealant' against imperfections in the non-stick finish, it also makes the surface smoother and most importantly of all it makes the surface water-repellant! This process can and does occur naturally, normally without concious thought, after prolonged use. Have you ever had a favourite frying pan that originally had no special finishing, i.e. non-stick, that over time eventually developed non-stick qualities? That is seasoning.Here are some tips for creating, maintaining and enhancing the non-stick quality of your Circulon Infinite product and any other quality non-stick cookware for that matter. In no particular order, they are as follows:-1) Never, ever, put your product in a dishwasher - despite what the manufacturer says, quality non-stick cookware should always be cleaned by hand.2) If you have been using your product for shallow or deep frying, then just wipe it with a paper towel. Doing this, after every use, will help build-up and maintain the thin 'seasoning' layer - see an exception in point (3)3) Only use warm soapy water and a non-abrasive cloth when you have been cooking with strongly flavoured, or coloured, ingredients - for example, Turmeric (found in most curries) or any oily fish. This is to prevent any cross-contamination between any strong flavours, or colourings, with those used in subsequent use.4) Always rinse your product with warm water, after washing, to remove any residual soap and hand dry with a tea-towel immediately. Do this in order to prevent water staining and any possible electrolytic reaction, between different metals that are in contact with each other - for example, rusting or the formation of oxidation products.5) After washing and drying your product - apply a thin layer of cooking oil to the cooking surface with a paper towel - At this stage, I often re-heat my pan - on a moderate to high heat - for about 10 minutes or until it just starts to smoke and then wipe it with a clean paper towel, before allowing it to cool - prior to storing away. This helps build-up the seasoning layer quickly.6) Never, ever, particularly on a gas hob, use a quality non-stick product on maximum heat - allowing the burner flame to persistantly make contact with and directly heat the sides of the pan, may lead to instability of the non-stick coating/finish. It also leads to uneven cooking and possible burning of ingredients! There are very few cooking techniques/methods that require maximum heat on the hob and those that do, require specialist equipment - for example, ironware, griddles or steel/iron Wok's.7) The 'seasoning' of your product is the key to getting the best long term results! So, start building up and maintaining the seasoning layer from new and hopefully you will get long term non-stick performance and in some cases, a reduction in the use of cooking oil - that can only be healthy.8) If you do not suffer from a nut intollerance - I recommend using ground nut oil. Despite its name, it will not contribute any flavour of its own to your dishes, unlike some vegetable oils. It also performs better at higher temperatures than vegetable oil. Finally, it is also great for seasoning your quality non-stick cookware.9) Never, ever, use metal cooking utensils with your quality non-stick product - for obvious reasons. Avoid using wooden utensils too, if at all possible - although they will not damage a quality non-stick finish, they do scrape away the seasoning layer you have so patiently built!. Instead, try and use plastic utensils that are certified for use upto 200C (degrees Celsius).Some of these tips probably appear in the manufacturer's care and maintenance instructions - I have long since lost mine! However, I hope reitterating them here, along with some explanation, will be of use to somebody.Happy SeasoningxChef
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22.2.2016

One of the reasons for buying these pans was that they looked exactly the same as the ones they use, on the Masterchef TV Cookery programme and believe me when I tell you that they do not disappoint.As if I had a pound for every one of the totally useless frying pans, that I've thrown away this year alone, then I'd probably have enough money to buy a full set of Saucepans to go with them.In the event I picked Three of these up, during the 'Black Friday' Sale and held off doing a review until I'd had a proper chance to really try them out, as its very easy to buy something and then just get carried away when you've bought something new.The sizes I bought were 2 X 20cm which measure approx: 8.5inches across the rim and 6 inches across the base.Together with 1 X 24cm which measures approximately 10 inches across the rim and 7.5 inches across the base.In practise I found the Smaller ones were absolutely ideal for Cooking sticky stuff like Chinese Meals, where you could fry off an Onion in one of them, while frying Chicken in the other, before combining the two.Which is the way that I prefer to do it.While the Larger one is ideal for general use, although for a very large Family you might need the Larger Size.Almost without exception, every other Frying Pan I've ever bought has failed, as sooner or later they all start to Stick and after that it goes from bad to worse.But these Frying Pans are Amazing! and I would give them Ten Stars if I could, as when it comes to being Non Stick, in my own experience, they are 'Bullet Proof'! and they would have to be more than really good to get me to say that.As they take the word 'Non Stick' to a whole New Different level and they certainly look pretty classy in your Kitchen.However I had a disaster! when I was Cooking a Sticky Chinese Meal, as I had to take a phone call and forgot to turn the heat down and when I got back in the Kitchen, it was full of Smoke and one of these beautiful Frying Pans had Burnt Black!With my first thought being, how on earth will I ever get that clean.In the event all I did was fill it up with Water add a few drops of Washing Up Liquid and Swirl it round with a brush, no hard rubbing or scrubbing and I was even using Cold Water!Where as you will see it came up looking like New.Probably one of the best things for the Kitchen I have ever bought.
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4.1.2017

At a glance this looks expensive. But should I have bought it? I could go to a local supermarket for a fry pan at about a tenner. So why does it cost so much? Well for a start its construction is substantial. Stainless steel encapsulated in the aluminium base ensures that all types of hob can be used, which is of great importance to owners of induction hobs, which are rapidly gaining popularity. The combination with aluminium assures even heat distribution to the food, so localised areas of burning are a thing of the past. The pan sits firmly on its very flat base, on top of our glass-ceramic hob. It does not have that annoying wobble. This reinforces fast, even cooking.The handle is very solid in both the sense of being strong and in the sense of not being hollow, so it cannot collect washing-up water like many older, cheap fry pans. The handle widens and has two openings near the pan. This allows air through, minimizing the heat conducted to the hand. This is clever and stylish. It tends to increase convective cooling of the handle. The end of the handle is held to the pan by two reassuringly-large rivets. One glance says these will never come loose. The part of the handle you hold is thick, allowing a really good grip with a "good feel". The Circulon circular indentations inside the pan, ensure that the food releases easily from the non-stick surface, for which exceptional long life is to be expected. The pan is anodised, which is an electrolytic process coating it with a hard aluminium oxide (like rock). Aluminum oxide is used for grinding tools, so expect it to not wear out quickly! The non-stick coating inside the base is reckoned to be one of the most durable in the trade. Now I will tell you a fact. Before buying this one, my wife already had the larger model of Circulon fry pan. She absolutely swears by it. It is the best frying pan she has ever owned. It makes lovely omelettes and no, it does not make circular rings on the food! So yes, I think I should have bought it, and expect that it will be in use for many a long year ahead, unlike all those old supermarket fry pans we have regularly discarded over the years, because they have lost their non-stick, and have developed warped, non-flat bases. If you want to buy wisely and would like not just a pan but an investment, save up, because your kitchen needs one of these!
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28.2.2013

Note: I own both the 20cm and 24cm version of this. Review is applicable to both sizes.Good:I often come across products with dubious lifetime guarantees, or claim longevity in other ways, but the Circulon Infinite range does seem like it could outlast me. The construction is solid and heavy-duty, with a body supposedly twice as hard as regular steel and bolts securing the handle that could probably hold a human's weight.Now that I think of it, the Circulon has a rather ominous sounding name. It's reminiscent of the worm Ouroborous - the monster that forever eats its own tail - or the wheel of time. Is it a commentary on the circular nature of human history?Will our empires fall while the Circulon continues infinitely impervious and anodised against the ravages of history?I can picture it now: a hunched figure in tattered rags, picking his way through my ruined flat. The war is over, but the air is still choked with radioactive dust. The creature, for it is not truly human, finds the 20cm skillet. It picks it up and it serves as a deadly club, delivering many meals of human flesh to its finder.Later, when humanity has risen once again, the skillet is found by an archaeologist. She takes it back for analysis and remarks on its good condition. It appears in a museum of pre-WWIII artefacts. The museum has a small kitchen for staff. One of the caretakers, frequently left alone with the exhibits, decides to have some scrambled eggs and chorizo, but he forgot his miniature frying pan! He sneakily takes the Circulon off its peg on the wall and makes himself a lovely breakfast with it, reveling in the even heat distribution and easy-clean surface.Mediocre:The thing isn't balanced perfectly for flipping pancakes and such, but it is possible.Bad:I regret its inevitable later use as a cannibal's weapon of choice.
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25.5.2020

Several saucepans branded by Meyer have been used in recent years and augmented by a smaller number from the sister brand of Circulon where specific sizes in the former were not then available. Both groups comprise stainless steel bodies with a composite base that incorporates a thick copper plate for improved heat transference and retention. This "Circulon Infinite Frypan - Hassle free - 25cm - Induction Non Stick Frying pan - Hard Anodized Aluminium Cookware" is not directly comparable as it has an aluminium body but a similar, if not identical, composite base.This is to replace a set of frying pans from another brand which are too thin and TOO lightweight in the body but have over-heavy handles that cause them to unbalance.They also have other negative usage-related issues.The body is thick, adequately heavy and able to retain heat once appropriately heated. The handle remains cool although using a very high heat setting is not recommended or necessary. Once the pan is sufficiently hot, the heat setting should be lowered. The cooking surface should be able to allow limited use of metal utensils although nylon or silicone tools are recommended, preferred and generally used. The price is higher than some equivalents although far below those from a certain French brand although there are physical similarities with some.First use results were not brilliant but it is likely that the pan was slightly too cool when adding the food. Later results were much improved as the pan was close to being adequately hot although it needed to be slightly hotter. Results from subsequent uses are expected to be better still once heating time and heat settings are adjusted by experience!It is advantageous that the handle is riveted rather than screwed so should never loosen or detach.
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29.11.2011

I can only guess that the people who have had a bad experience with this pan were unfortunately to have a bad batch or faulty product. However, they do come with a lifetime guarantee. I have not yet had to check what exactly this will cover, and hope I never need to, but would imagine if the product has been used correctly then it should be covered?I digress, back to my experience!I have used this pan to cook a variety of things from steaks to pancakes. I can honestly say that NOTHING has stuck to it yet! I can burn the meat juices from a steak and they will easily release with the slightest touch of a wooden spatula. Cleaning has been a breeze. In the past, I would have to pre soak pans with burnt on food.With this pan, some fairy washing up liquid (others washing liquids are available ;) ) some warm water and a cloth are all that are needed to get it back to new. I have found that putting it in the dishwasher can leave white marks on the surface of the pan, like a water mark you might find after boiling water, but this seems to be easy enough to remove thus far and my pan still looks as good as it did the day I first used it. I can not recommend these pans any more highly and have since bough a selection of products from the range. if you are considering buying more pans, have a search on Amazon for the twin French Skillet set from Circulon. For this, you get this pan AND a much larger 30cm pan which comes up on offer at a considerable saving on Amazon on a regular basis. Happy cooking :)
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17.3.2019

Thought I would reflect on a 30cm stainless steel Circulon pan I own which was a forerunner of the one currently available. Mine purchased from TK Maxx, who occasionally get these pans at good discount prices (£25 in my case).As you may see in the picture, it is in very good condition for age although admittedly only used for bacon/egg fry ups, omelettes and the occasional stir fry.Key points re my usage are:1) Predominately used on the wok gas burner at the lowest heat. No need for high heat due to its efficient heat retention properties.2) No oil used when frying bacon/eggs3) To clean up, pan is gently heated up and a dry paper kitchen towel used to wipe off bacon fat. For sticky stir fry residue ,pan again heated up but a damp paper kitchen towel used to remove the sticky residue then finish off with a dry paper towel. To be noted that I have never had cause to wash the pan in washing-up liquid throughout the entire 6 years of ownership. Heating up the pan whilst towel wiping seems to assist in eradicating any food smell as well as ease of clean up, whilst avoidance of washing-up liquid no doubt helps with keeping the pan 'seasoned'. Be careful you don't burn your fingers using this cleaning method, but it seems to keep my pan in peak condition!Hope these reflections of a long term owner helps your buying decision.
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13.12.2016

When this item arrived, you could tell by the weight of the box it came in it was a decent item in that it both felt and looks like it means business. Once washed and the label taken off, it was down to the using of. Its main feature in a sense is the ridged circular interior or the actual cooking base area as basically stops metal cooking utensils scratching or marking the non-stick finish. Its made of a very hard anodised non-stick material and with its induction type central base should fare well on all cooking hotplates and stoves and judging by its solid build, and a very well designed handle grip, it won’t be wearing out for a few years yet, plus it comes with a useful Lifetime guarantee - the pan’s,not ours! In use it performs very well as we have used it as a frying pan of sorts and surprised it fries eggs quite well as the concerns about the designed ridges in the pan proved to be nothing to worry about as we have had no calamities at all so far. The basic instructions point out you can use metal utensils but as we use heat resistant items anyway, it’s not been a problem. To sum it up, it’s a very well made and a good quality made item and recommended.
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17.12.2016

This stainless steel French skillet is a great addition to the kitchen. Although fairly small at 22cm, it is ideal for sauteing vegetables, toasting nuts or spices or small portions of meat or veggie equivalents. it is solidly constructed, with a heavy but securely attached handle with comfortable grip pad. As it is well balanced it does sit fairly well on my gas hob, but it is ideally suited for an electric hob. It is deep enough to flip or jiggle the contents of the skillet without spillage. The skillet with its "Hi-Low" grooves does heat up very very quickly on both gas and electric hobs, much more quickly than my other small skillets, so heating the skillet gently is recommended. That said,the non stick surface is true to the claims made, and is superior to my other small Circulon skillet. And, as claimed, it is easy to clean: a small amount of soap and a soft sponge or brush is all that is needed. I have found it particularly good for frying tofu fillets, which can prove sticky in even non-stick skillets. Since receiving this skillet, my other small skillets have been retired!
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12.12.2016

Having bought a very expensive large lidded frying pan a few years ago and realised that it was longer lasting and better than buying cheap pans and throwing them out twice a year, I was very happy to receive this stainless steel pan for review. It is heavy, but not overly so, and, be warned, heats up very quickly indeed. I have an electric hob and sometimes various saucepans can take a while to be brought to the right temperature, but not this one. It has a skillet type bottom so very good for sausages for bacon. I have also used sauteed potatoes and made an omelette in it which purists will say I should not do but use a special pan for same. No matter, it came out fine. Washed easily in warm water,no need for heavy scourers - please do not use these even if you are tempted - and can be soaked in warm water if there are hard burnt on bits to get rid of. The handle is well angled so that it is well away from the heat and does not get overly hot, a very good design feature.An excellent product and it is permanently on my hob so it is always ready for use. Good value for money
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30.11.2020

Am using on Induction hob:Class-leading, if not superlative heat distribution and response, that is, response being how quickly the pan responds to heat changes - cast iron on induction or gas will always beat composite designs, as will solid copper on gas.Meyer Ltd's design of the surface are tiny concentric peaks and valleys (hence the "Circulon" brand name) which aids the Teflon (it may be another non-stick coating) in stopping anything sticking, and water droplets bead to an almost perfect circular blob, which attests to its properties - this pan is ultra slippery, inside and out.Meyer state that due to it being hard anodised it will be fine with metal kitchen tools - however it is always good practice to stick with wood or silicone tools.It's 6.5" wide internally,8.5" externally and 1 7/8" deep, a goldilocks pan.Weighs about 350-400gThe pan is strongly riveted to the handle, and feels good in the hand.But here is the clincher - it can be used in the oven up to 200 degrees Celsius too.Buy with confidence.
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30.11.2015

I've had the circulon pan set, comprising 20cm, 24cm frying pans, and three saucepans for the past 4 years. I've well and truly abused both frying pans for the last 4 years, cooking steak at extremely high temperatures and they've survived without issue.Now, if you're expecting miracle non stick like the current fashion of ceramic pans, look elsewhere. Common sense is required when cooking with these pans.Never dry fry in these pans, they require oil. Not a lot of oil, but they do require some. e.g. Dry frying an egg would be disastrous, or dry cooking omelettes.Only ever wash in warm, soapy water, rinsing & drying straight away.Try and use silicone or wooden utensils,however I've always used metal tongs for steak without issue. I've also chipped a chunk out of the pan with a hand blender, but have had no issues with sticking.These pans work to their best if allowed to become seasoned with oil over time, the same as you would with cast iron.Use these pans correctly and they will last you a long, long time.
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23.12.2016

This is a very well constructed, relatively small frying pan. At 8.5 inches in diameter it's worth checking that this meets your needs before buying. However it's a useful addition to a kitchen as a smaller frying pan is often a boon in food prep.It has a very solid feel about it and is relatively heavy - not Le Creuset type heavy, but nonetheless not a lightweight. In use it heated up quickly on our gas hob. The non stick surface is highly effective and after use it's easy to clean with something non abrasive. I liked the handle which is made of a rubbery material and is not heat conductive. The metal end of the handle does not heat up either so no chance of burning yourself whilst handling.Overall I was very impressed,sufficiently so that I am taking a look at the rest of the range. At the current £25 I would also rate it as good value for money for such an obviously well made pan.
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21.2.2021

We've only had this pan for a few weeks but it has been excellent so far and using it almost daily.It is certainly professional quality and a very sturdy pan. Perfect for induction hobs. The thick base retains heat really well and the non stick is amazing. We have cleaned it in the dishwasher with no problem but accept that this may reduce the lifespan of this pan.This pan is shaped very much like a flat bottomed wok/ sautee pan in that it has quite deep edges. The 30cm is at the upper rim of the pan so the base for cooking is certainly not 30cm. It can just about fit two slices of bread side by side at the base to give an idea of the size.This is perfect for stir frys, bolognese, stews,currys etc but if you want to use it for pancakes or traditional fry up to fit lots of flat objects in the same pan then I would look elsewhere.Definitely recommended as an excellent sautee pan.
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20.4.2014

I was rather disappointed with my old Prestige frying pan, which started to lost its non-stick coating after just a couple of years. A friend recommended I try the Circulon pans, and I bought this one to see how it fared.I was very impressed. The pan has a nice balance, and although heavy it never feels it when you are cooking.The non stick surface seems a lot more bonded to the pan base, so I am hoping we will see an end to the black bits in the fried eggs!Despite having a metal handle, this doesn't seem to get overly hot, even after prolonged use making a family sized batch of pancakes, which is great as hot handles are something I can live without.It drops straight into the dishwasher after use,and comes up shiny and clean every time.Now that I've tried the brand I have started dropping hints for a few more pans to replace some of my older ones.
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