Cuisinart 622-30G Chef’s Classic Nonstick Hard-Anodized Skillet, 12-Inch

Last updated date: July 28, 2020

DWYM Score
9.5

Cuisinart 622-30G Chef’s Classic Nonstick Hard-Anodized 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.

Overall Take

Not only is this skillet strong and durable, but it's also coated with a nonstick interior that is reinforced with titanium. The cool grip handle doesn't heat up, so you won't have to worry about accidental burns. The pan also comes with a matching glass lid to keep your food nice and moist. In our analysis of 52 expert reviews, the Cuisinart Cuisinart Chef's Classic Hard-Anodized Skillet, 12-Inch placed 1st when we looked at the top 15 products in the category. For the full ranking, see below.

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

Expert Summarized Score
9.6
5 expert reviews
User Summarized Score
9.0
6,266 user reviews
Our Favorite Video Reviews
What experts liked
Most users love the fact that they are non-stick and extremely easy to clean. The pan is large enough to cook a meal for 2 or 3 people or a side dish for more. And it comes out great from the dishwasher.
- Think Cook
The skillet has been designed with cool-touch handles, making it easier for you to handle your cookware without the use of oven gloves or kitchen tea towels.
- Ktchn Dad
This pan is shaped for drip-free pouring, features a cool grip handle riveted in place to stay tight and secure.
- Best Choice Reviews
On top of that, it is safe for high temperatures and can also be used in the oven for up to 500°F.
- Gordon Ladd's Kitchen
Hard anodized steel is denser than stainless steel and it forms a dense non reactive layer which is scratch-resistant, nonstick and easier to clean than regular pans.
- Kitchen Peak
What experts didn't like
there were a couple who experienced a certain peeling on the pot’s bottom coating.
- Think Cook
This non-stick skillet by Cuisinart is not suitable for use on induction cookers.
- Ktchn Dad
The lid handle tends to get hot
- Gordon Ladd's Kitchen
The pan is not induction ready
- Kitchen Peak

From The Manufacturer

Inspired by the French kitchens, Cuisinart began making professional cookware over 30 years ago. Constructed of the finest materials available to perfectly perform all of the classic cooking techniques, Cuisinart continues its commitment to superior quality and innovation. Cuisinart Chef's Classic Non-Stick Hard Anodized skillets have sloped sides and wide flat bottoms for frying, sautéing, or browning. An extremely durable exterior with a smooth, hard anodized finish creates a look of professional elegance to complement any kitchen. Designed from the inside out for today's healthy lifestyles, this collection is constructed with 100% aluminum-free Quantanium nonstick cooking surface reinforced with titanium. 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 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.

Overall Product Rankings

Utopia Kitchen Pre-Seasoned Cast Iron Skillet, 12-Inch
2. Utopia Kitchen Pre-Seasoned Cast Iron Skillet, 12-Inch
Overall Score: 9.4
Expert Reviews: 6
Matfer Bourgeat Steel Fry Pan Skillet, 11-Inch
13. Matfer Bourgeat Steel Fry Pan Skillet, 11-Inch
Overall Score: 8.0
Expert Reviews: 4

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.

DWYM Fun Fact

While it’s hard to trace the origins of the frying pan or skillet, the earliest examples of the cookware could be found in old Mesopotamia. Most early versions of pans were made from copper — a capable enough conductor of heat if you don’t mind the low-level copper poisoning that came with it. While that was probably not the biggest problem on the mind of a 3rd-century chef, today’s copper cookware comes with a protective coating that takes that worry away.

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.