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Non-Stick Cookware:
Cuisinart® Chef's Classic™ Non-Stick Hard Anodized 11 1/2" Skillet
With sloped sides and a wide flat bottom, this 11 1/2" Cuisinart® Chef's Classic™ Non-Stick Hard Anodized skillet is perfect for sauteing, browning and frying. The openness of the cooking surface makes it easy for you to arrange food while the riveted stainless steel handle stays cool to the touch. Harder than stainless steel, the anodized skillet is crafted especially for performance and durability. It heats quickly and evenly eliminating hot spots and features a Quantanium® non-stick cooking surface reinforced with titanium. It is safe for use with metal utensils and unbelievably easy to clean up. Hand wash only. Limited lifetime warranty.
Cuisinart® Chef's Classic™ Non-Stick Hard Anodized 11 1/2" Skillet
8
9
Great frying pan
I didn't have one this big with the set I bought. I hand wash all my non-stick pans and they hold up great.
January 7, 2013
Don't waste your money
This pan was great at first but after about 2 months the non-stick aspect started to decline. Now, even with heaps of butter, my eggs cling to the bottom like it's their job. An no it's never been in the dish washer...I don't even have one!
December 16, 2012
Love IT...!!!
Just what our kitchen needed, a new skillet that feels good, fits well on our burners, cooks great and is easy to clean up after cooking; matches the 14" that we had already and also love.
December 6, 2012
Fantastic, just don't use dishwasher
We have used this pan multiple times a week now since receiving it as a wedding gift last year and so far we've managed to make a single tiny scratch. It will literally RINSE CLEAN in the sink with only a little soap and water, and the handle doesn't get hot at all. I suspect that anyone complaining about the finish put theirs in the dishwasher. Don't. Just rinse, add a spot of soap and a quick wipe, and it's PERFECT. I just ordered another one of these in a smaller size and I suspect most of our other pans will just gather dust now. These are FANTASTIC!
October 10, 2012
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