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Cuisinart
Cuisinart Skillet, Nonstick Hard Anodized

Cuisinart Skillet, Chef's Classic Hard Anodized Nonstick, 10"

Model(s): 622-24
Item   #: 622-24
List Price: $60.00 Our Price:    $39.95
in stock
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Hard Anodized 10" Cuisinart Skillet - Details:
Cuisinart Skillet, Hard Anodized Nonstick
This Cuisinart Hard Anodized Skillet features sloped sides for exceptional performance and is perfect for tossing and browning small pieces of food such as mushrooms and onions. This Chef's Classic Cuisinart Skillet has a hard anodized exterior that is harder than stainless steel and features a long-lasting Quantanium nonstick interior that is reinforced by titanium for durability. This unsurpassed resilience is backed up by Cuisinart's lifetime warranty! The Hard Anodized Cuisinart Skillets heat up quickly, cook evenly and eliminate hot spots for perfect results.

Cuisinart 10 Inch Skillet, Nonstick Features:
  • Sloped Sides Deliver Perfect Performance: The sloped sides of the skillet maximize cooking surface - Skillets are designed for browning and tossing small pieces of food like mushrooms
  • Hard Anodized Exterior: Cookware exterior is harder than stainless steel for durability and professional performance - Dense, non-porous, and highly wear resistant
  • Unsurpassed Heat Distribution: Hard anodized construction heats quickly and spreads heat evenly - Eliminates hot spots
  • Quantanium Non-Stick for Professional Results: Quantanium nonstick cooking surface is reinforced with titanium for lasting food release, healthy cooking and easy cleanup - Metal utensil safe - Great for slowly cooking minced garlic in olive oil, frying breaded pork chops, or browning sausage
  • Cool Grip Handle: Solid stainless steel riveted handle stays cool on the stovetop
  • Drip-Free Pouring: Rim is tapered for drip-free pouring
  • Constructed to Last: Lifetime warranty

Customer Questions:

Q: Is the pan width (10 inches) measured across the bottom (cooking surface) or edge to edge?
A: The 10 inches is the measurement across the top of the pan.


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