Anolon 82246 Advanced Hard-Anodized Nonstick Deep Frying Nonstick Skillet, 12-Inch

Last updated date: July 28, 2020

DWYM Score

9.1

Anolon 82246 Advanced Hard-Anodized Nonstick Deep Frying Nonstick Skillet, 12-Inch

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We looked at the top Skillets and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Skillet you should buy.

Editor's Note July 28, 2020:
Checkout The Best Skillet for a detailed review of all the top skillets.

Overall Take

If you're searching for a deep frying pan that includes a glass lid, this model is your best bet. It features a dual-riveted handle that not only improves your grip, but also adds strength. The premium-quality nonstick coating also ensures every dish slides effortlessly from the skillet to your plate.


In our analysis of 47 expert reviews, the Anolon Anolon Advanced Hard-Anodized Nonstick Deep Frying Nonstick Skillet, 12-Inch placed 5th when we looked at the top 15 products in the category. For the full ranking, see below.

From The Manufacturer

The Anolon 82246 Advanced Bronze Hard-Anodized Nonstick 12-Inch Deep Frying Pan offers a variety of gourmet meal possibilities. The frying pan's heavy-duty hard-anodized construction promotes even and efficient heating. The premium-quality nonstick interior is long lasting and metal utensil safe, and makes cleaning up effortless. This essential deep nonstick frying pan features color-coordinated Anolon SureGrip handle is dual riveted for extra strength, designed for a comfortable grasp and oven safe to 400°F. And the break-resistant glass lid allows for constant monitoring of food, locking in heat and flavor. Prepare gourmet creations with ease and convenience with this Anolon 82246 Advanced Hard Anodized Nonstick 12-Inch Deep Frying Pan with Lid.

Expert Reviews

User Summarized Score

9.0
1,739 user reviews

What experts liked

What experts didn't like

An Overview On Skillets

If your kitchen were a chessboard, the skillet would be your queen. A nice, deep skillet can do just about anything: sauté, stir-fry, braising, roasting. If it’s made of cast iron or similar materials, you can even add oven-roasting and baking to that list.

While any good skillet will be versatile, the material it’s made with is going to determine its specialties. Take the classic cast iron skillet. Everybody’s grandparents have one in their kitchen, for good reason. These weighty workhorses cook steak like nothing else, and — with a little TLC — are durable enough to handle thousands of meals on the stove or in the oven before getting passed on to the kids.

At the other end of the cooking spectrum, you have the nonstick pan. Lightweight and handy, these are typically made of quick-heating aluminum coated with a nonstick polymer that makes it a breeze to clean. They’re best for a nice plate of eggs or fish filet — soft foods that won’t abrade the surface.

In the sweet spot between the two is your stainless steel skillet. Steel is a great metal for retaining heat and distributing it evenly, making it the go-to choice for sauces, stir-fry, chicken, rice and a host of other everyday dishes. It’s also got natural nonstick properties, making it relatively easy to clean. In many cases, you’ll find skillets that are layered with an interior core of aluminum are ideal. The idea here is that aluminum heats up quicker, and then transfers that heat to the sturdier outer layer of steel.

In a nutshell, the meals you make are going to determine the skillet you need. That’s why most households have at least two options:  a nonstick for quick morning omelets and a cast iron or stainless steel pan for meats, veggies and other dinner staples.

The Skillet Buying Guide

  • Using your skillet properly will not only result in better food in the short term, but a longer-lasting piece of cookware. Cast iron skillets can stand up to just about anything temperature-wise, but you’ll need to season it to get the most out of it. That involves coating it with a super-thin layer of oil and letting it bake in at high heat, a process that not only protects against rust but imparts a stick-resistant coating. Some cast-iron skillets come pre-seasoned, but a touch-up dab of oil every once in a while will help keep it protected.
  • Nonstick skillets require a lot less care, and that’s half the point. Just make sure you don’t put it through more than it was designed for. Most nonstick options aren’t safe for oven use, and even those that are have a max temperature that you’ll want to make sure not to exceed.
  • Cleaning your skillet also requires a little adjustment, depending on the material. Soap will actually wear away the seasoning on cast iron, but a decent one will actually clean off easier than you’d think with hot water and a brush. Just don’t put it in the dishwasher, or let it soak in water. Most nonstick skillets are dishwasher safe, but be sure to use a plastic brush that won’t abrade the polymer coating when washing by hand.
  • The weight of a skillet is something to consider long-term. Cast iron sounds heavy, and it usually is — especially with a pan full of steak. Older cooks might find it unwieldy enough to consider a stainless steel model instead.
  • The material of the handle is just as important as the base. Most skillets have a handle that’s made from a separate piece attached to the pan — ideally with rivets, which will hold longer than screws or bolts. A silicone-coated or wood handle will keep the coolest, no matter what’s cooking.
  • Check the base, especially if you’re cooking on an induction stovetop. Induction coils use an electromagnetic field that won’t work on sufficiently ferrous pans. Any pan with a metal base will do, and most will indicate if they’re induction-compatible.
  • Will you be whipping up a lot of sauces? Look for a skillet with a rolled lip that makes it easier to pour out the contents. Shaking up some stir-fry? Straight-edged lips are best at holding in the ingredients.