Circulon pans have a ridged nonstick surface. The food won't stick, but the juices will, so deglazing the pan is possible.
Are you trying to cook with less fat? Nonstick may be a good choice, and happily, nonstick technology has come a long way in the past few years. With the old-style, lighter-weight nonstick pans, it was hard to get the pan hot enough to sauté properly. Nonstick pans are now being made of harder, high-heat-tolerant metals, such as anodized aluminum and stainless steel, and the coatings themselves can withstand more heat and abrasion -- no more nonstick flakes in your food. Another potential disadvantage of sautéing in nonstick is the difficulty in deglazing. The nonstick surface can be so effective that you never get any good brown bits in the bottom of the pan. With Circulon, which has a finely ridged nonstick interior, browning takes place more like in a conventional pan, and Circulon's Commercial line is super heavy duty.