Cuisinart 622-30G Chef’s Classic Nonstick 12-Inch Frying Pan
Last updated date: October 19, 2020
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Update as October 19, 2020:
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This highly durable frying pan is dense, nonporous and wear-resistant. It has cool-grip handles that provide a safe and solid grip. The pan is oven safe up to 500 F.
In our analysis of 16 expert reviews, the Cuisinart Chef's Classic Nonstick 12-Inch Frying Pan placed 1st when we looked at the top 11 products in the category. For the full ranking, see below.
From The Manufacturer
Hard anodized is harder than stainless steel and is dense, nonporous and highly wear-resistant for extra durability and professional performance
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An Overview On
A good frying pan is a staple in any kitchen. They can be used to make any meal of the day and are a versatile option that gets daily use. The main element to consider is what the frying pan is made out of. Each kind of material has its advantages and drawbacks.
A popular choice is aluminum pans that have a non-stick coating, primarily from polytetrafluoroethylene. These are incredibly versatile and useful pans that can be used on delicate foods such as fish or eggs. You don’t have to use a lot of fat when using these kinds of frying pans. Keep in mind that you cannot use metal utensils on these pans, though, as they will scratch the coating.
Ceramic coated frying pans are also non-stick, but their coating is made from a kind of sand without chemicals. While they can be used for different kinds of foods, they are not good for high-heat cooking, so you cannot sear items with these pans.
Stainless steel is a popular choice because of how durable and versatile it is. You can make almost anything in a stainless steel frying pan; however, food will often stick unless you use a lot of fat.
Cast iron is popular as well because of how evenly it distributes heat. These are durable and versatile but require careful maintenance.
Uncoated aluminum pans are lightweight and heat up fast. However, they often heat unevenly. Plus, they sometimes react with acidic foods such as tomatoes or lemon, so there are some recipes for which these pans aren’t ideal.
The Buying Guide
- When buying a frying pan, first consider how you plan to use it most. Do you frequently need to cook on high heat or place the frying pan in the oven from the stovetop? Do you want something that is dishwasher safe, or are you OK with using a hand-wash only pan? When it comes to utensils, do you use metal utensils or wooden and silicone ones? This will help you determine what kind of frying pan is best for your cooking style.
- In addition to th pan itself, the handle of the frying pan is an important part to consider. This is what provides you with control and maneuverability. Aluminum handles conduct heat, so they will be hot when you’re cooking, which makes it difficult to hold the pan. Opt for pans with handles that are coated in silicone or another material that does not conduct heat. Note that these kinds of pans will not be able to go into the oven. Handles that are riveted are sturdy and will not need to be tightened.
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