Cuisinart Chef's Classic Stainless-Steel Skillet

Summary

Inspired by the equipment used in professional French kitchens, the Chef's Classic collection from Cuisinart is ideal for both special-occasion cooking and everyday meal prep. Aluminum bases deliver superior heat conduction and distribution, while stainless-steel construction ensures lasting durability. Each piece is fitted with riveted ergonomic handles for excellent balance and comfort. The durable fry pan is perfect for everything from frying up bacon and eggs to browning vegetables.

• Aluminum bases deliver superior heat conduction and distribution.
• Stainless-steel construction ensures lasting durability.
• Cool Grip™ stainless-steel riveted handles provide comfort and control.
• Includes drip-free rim.
• 12" fry pan has helper handle that facilitates lifting and carrying.
• Made of stainless steel with mirrored finish.
• Ideal for use on all cooktops, including induction.
• Dishwasher safe.
• A Williams Sonoma exclusive.

Dimensions & More Info

• 10" Skillet: 10 3/4" diam., 2" high; 2 lb. 6 oz.
• 12" Skillet: 12 1/2" diam., 2" high; 4 lb. 3 oz.
• Lifetime warranty.
• Made in China.

Additional Information

• This product contains the following chemicals: aluminum, chromium compounds, chromium total, copper, fluorinated ethylene and propylene, iron, manganese and manganese compounds, nickel and nickel compounds, phosphorus, zinc, perfluoroalkoxy alkane polymer, polytetrafluoroethylene. For more information, visit the Williams Sonoma Disclosures page.

Use & Care

Use

• Ideal for use on all cooktops, including induction.
• Use low to medium setting for most cooking.
• Oven safe to 500°F.
• Before first use, wash new cookware in warm water with mild soap or dish detergent, or in dishwasher. Rinse thoroughly and wipe dry immediately with soft dish towel.

Care

• Dishwasher safe.
• Immediately after each use, fill pan with hot water and liquid dish detergent; let stand until lukewarm.
• Use a sponge or soft cloth to remove any remaining food particles. Do not use steel wool or other metal pads that make coarse scratches.
• To remove stubborn food residue, add one inch of water to pan, then add one Tbs. dishwasher detergent (non-lemon product).
• Bring to a boil, reduce heat and simmer for 15 minutes. Let cool in pan, then drain and rinse. Loosen residue with sponge or plastic spatula. Repeat if necessary.
• Stains on outside bottom (not sides) can be removed with oven cleaner. Follow manufacturer's directions and spray or brush cleaner on outside bottom of pan.
• If directions call for using cleaner in warm oven, heat pan before applying cleaner. Rinse thoroughly after cleaning.