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

I think the way to make a non-stick pan safe for metal cookware (with a clue on the info card) is to do half of it to make anti-stick. Just leave the other half as metal which is VERY sticky. The non-stick surface is sort of protected from metal utensils by raised concentric circles all over the inner surface which are NOT non-stick coated so metal utensils basically slide over these items. Ribs, non-stick surface. An interesting theory, but I don't like it on several counts. First, the sides and much of the outer underside are STILL vulnerable to metal as there are no protruding ridges in these areas. Second, where there is metal, there is no non-stick coating, as we found today when frying hamburgers. The meat really wanted to stick to those ledges. Also, there is a supplement stating that edged metal is still unsafe and could cause damage. Well, even the spatula they sent has an edge. There are no steam release holes in the lid and they warn you that when cooking with the lid closed it can stick if the pan cools down a bit due to the vacuum created while the lid is still open and the way to fix this is to reheat pan. Seriously, just make a vent hole in it. Absolutely not worth the price you pay. I have a 12" ceramic pan that I've been using for about 2 years that costs next to nothing at my local brick and mortar store and still works like new. I will stick to it.