My Circulon Original covered saute pan (or is that a chef’s pan) has finally given up the ghost. The once-durable, ridged non-stick hard-anodized surface began to worry me over the last 6-8 months as food began to adhere to the surface and failed to lift with gentle cleaning. I expected a lifetime of use from it, but only got 10 years of heavy usage.  While it was a beast to handle (heavier than other hard-anodized cookware that I owned) it was the workhorse of the kitchen.  I cooked everything in it: from pan-broiling steaks, stir-frying batches of fried rice, to serving up adobo chicken. It endured constant use and never warped or scratched.

Today it sits in the sink, its bottom surface grimed and caked with burnt food that no amount of soap or scrubbing has removed. I’d hate to retire the thing, but I’ve already invested a couple of hours attempting to clean it with no success. Any stronger methods is sure to destroy what’s left of its non-stick nature. My other Circulon cookware has seen moderate use and has continued to perform as expected…just not this particular piece. I’m glad to have owned one though, and my next heavy-duty chef’s pan will definitely be comparable if not better than this one. I bought my share of cheap, short-lived $20 cookware…never go back to those again.

For now I’m having to fall back on a Kitchen Essentials/Calphalon Everyday Nonstick Saute Pan…but a few years ago, the bottom of the pan warped, no doubt from high heat. So there is a slight curve in the center of the pan that really cramps my cooking style…

Update: I’ve got 2 replacement choices currently in the running. Infinite Circulon 6 Qt Chef’s Pan and Cuisinart’s Multiclad Unlimited Pro 5.5 Qt Saute Pan.