Review on 🍳 Circulon Stainless Steel Cookware Set with SteelShield Hybrid Technology – 10 Piece Silver Pots and Pans by Jessica Hutchinson

The silver rings on the bottom are raised and made of stainless steel. just the bottom (it comes with a metal spatula), but you still have to be careful not to scratch the sides, where they're coated in a hard nonstick coating. That's why I use silicone dishes, I just don't do it. When frying, the raised stainless steel circles act like stainless steel, so the food sticks to the circles, but because the contact area is small, it's easier to detach food, but not as easy as with a solid non-stick glaze. For example I use a dollop of oil when cooking scrambled eggs, I can't just slip a spatula under it, it's more like a twisting pressure to loosen them from the raised stainless steel circles and I hope I don't. break the bonds. When making pancakes, use the same technique of placing a spatula underneath as I do with eggs, then flip them over and they have a raised ring pattern. It won't hurt the pancakes, but it will look a little different than usual. PAN CONSTRUCTION The side panels are very thin and the bottom is very thick and heavy. The handles are smooth and don't get hot, but they are too flimsy and not strong enough for me to hold well as large pots are heavy! I'd rather have a large skillet with a convex handle on the opposite side for easier lifting. LID The jar has a good domed shape, but none of them have a vapor hole or ridges on the edges to release steam. Lush tall handles keep you cool and easy to carry. But turning the lids on pans for compact storage doesn't work. CLEANING The raised circles of stainless steel cling to food/grease so writing like hard non-stick material rubs off easily. Now, thanks to the smaller contact area, it is not as difficult to clean as a solid stainless steel frying pan. Be careful when putting them in the dishwasher or sink, laying them on their side too much can warp the edges. FINAL THOUGHTS I would have liked longer, larger diameter handles for a better grip. Short handle versus long handle of a large frying pan. Bottom lid handles on pan for compact, easy storage. A kind of steam valve on the lids. Have stainless steel circles all over the inside of the pots if you want this to be your utensil-friendly line of metal. I'm used to using these tools for cooking a variety of foods, but expect to learn the first few times, especially if you're using hard non-stick pans. And get rid of your egg pan before you know how to use it. Hope that was helpful, thanks!