Cuisinart 622-30DF Chef's Classic Nonstick Hard-Anodized 12-Inch

$ 57.00
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Cuisinart 622-30DF Chef's Classic Nonstick Hard-Anodized 12-Inch

Product Description

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Cuisinart 622-30DF Chef's Classic Nonstick Hard-Anodized 12-Inch

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Cuisinart 622-30DF Chef's Classic Nonstick Hard-Anodized 12-Inch

Discontinued Saute and Specialty Pans

EXCEPTIONAL DESIGN: Enjoy professional performance with Hard Anodized Exterior, Unsurpassed Heat Distribution and Quantanium Non-Stick for

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Durable exterior Quantanium nonstick interior Cool grip handle Drip free rim; tapered for clean and easy pouring

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Cuisinart 622-30DF Chef's Classic Nonstick Hard-Anodized 12-Inch

EveryMarket

The Foodi NeverStick Premium Cookware is the cookware that won’t stick, chip, or flake. With a max manufacturing temperature of 30,000°F, the cookware won't rapidly lose nonstick like traditional pans made at 900°F can.

Cuisinart 622-30DF Chef's Classic Nonstick Hard-Anodized 12-Inch

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Cuisinart 622-30DF Chef's Classic Nonstick Hard-Anodized 12-Inch

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SLOPED SIDES DELIVER PERFECT PERFORMANCE: The sloped sides of the skillet maximize cooking surface. Skillets are designed for browning and tossing

Cuisinart 622-30DF Chef's Classic Nonstick Hard-Anodized 12-Inch

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Product 1: PREMIUM COOKING: Oven safe up to 500-degrees F. Drip free rim– tapered for clean and easy pouring Product 1: EXCEPTIONAL HANDLING: Cool

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Cuisinart 622-30DF Chef's Classic Nonstick Hard-Anodized 12-Inch

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Cuisinart Chef's Classic Non-Stick Hard Anodized skillet has sloped side and wide flat bottom for frying fish, sauteing onions and garlic, or browning

Cuisinart 622-30DF Chef's Classic Nonstick Hard-Anodized 12-Inch

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Cuisinart 622-30DF Chef's Classic Nonstick Hard-Anodized 12-Inch

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Exclusive Cuisinart Ceramica nonstick technology is ceramic based instead of petroleum based, helping to conserve existing oil supplies and the coating is applied at a temperature one half that of conventional nonsticks. And it’s completely free of PTFE and PFOA. The cookware’s hard anodized construction provides high heat conductivity, which requires less energy to reach desired cooking temperatures.

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