French Skillet - 11" - Non-stick

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Stainless steel-reinforced non-stick cooking surface, 3-ply aluminum core, and a stainless steel exterior
Not dishwasher safe; wash with warm, soapy water. To remove stuck-on food or discolouration and stains resulting from using too high heat from the exterior stainless steel, clean using Bar Keeper's Friend stainless steel cleanser. Do not use scouring
Care 1:
pads, steel wool, abrasive cleansers, bleach, or oven cleaners.
Tri-Ply Stainless
11"Dia × 2¼"D
Country of Origin:
United States

Originally designed to meet the demands of professional chefs, All-Clad continues to be the undisputed choice in four-star kitchens throughout the world. The cookware has exquisite lines, impeccable balance, meticulous hand-finishing, and superior heat-conductivity. The cookware features a unique metal bonding construction in which a thick core of three separate layers of aluminum is sandwiched between an easy-to-clean, highly polished stainless steel cooking surface and a magnetic stainless steel exterior. The aluminum core retains heat and evenly distributes it along the bottom and up the sidewalls of the cookware, eliminating hot spots when cooking. The stainless interior is stick-resistant and cleans easily. The magnetic stainless steel exterior gives the cookware a gleaming finish and allows it to be used on conventional gas and electric ranges, as well as on induction cooktops. The French skillet features a large surface area and round sides that hold in heat and liquids while preventing splattering, making the pan ideal for searing and browning meats, pan-frying a wide range of foods, including eggs, and reducing sauces quickly. The round sides allow for large quantities of food to be easily flipped, while the rounded shoulders facilitate easy basting while cooking. The skillet has a long, stay-cool handle attached at an upward angle to the pan with non-corrosive, stainless steel rivets. The size is stamped on the bottom of the skillet for quick identification.

This non-stick product features a state-of-the art reinforced system rather than a simple coating. The surface of the substrate is blasted with an abrasive, which prepares the surface for better adherence. White hot particles of stainless steel are then sprayed onto the surface. Once these particles cool and harden, they become part of the surface of the substrate, and form a series of "peaks and valleys." The first coat of non-stick is then applied, settling down into the valleys. A second coat of non-stick is then applied filling in all of the valleys and covering the peaks, forming an even surface for cooking. The coatings are permanently bonded to the surface for extreme durability. Oven safe to 400°F/200C; do not use under the broiler.