Anolon Advanced Hard Anodized Nonstick 8.5-Inch Skillet
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- Heavy-duty hard-anodized construction promotes balanced, efficient heating; restaurant-tested premium-quality nonstick is metal utensil safe
- Sloped sides allow food to slide out effortlessly; Anolon SureGrip handle offers a comfortable grasp and is dual riveted for extra strength
- Nonstick skillet is oven safe to 400 degrees Fahrenheit
- This gourmet-quality French skillet complements the other great cookware from the Anolon Advanced collection
- Lifetime Warranty
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From the manufacturer
Find Your New Favorite Instrument
Finely crafted cookware that can handle your next symphony of flavors.
Exceptional Kitchen Creativity Begins With Anolon Premium-Quality Nonstick And Comfortable Handles
Even Heat Distribution
Durable hard-anodized construction is twice as hard as stainless steel.
Exclusive SureGrip Handles
Anolon Advanced features our signature SureGrip handles for comfortable, confident grip.
Premium Nonstick Inside And Out
PFOA-free nonstick is metal utensil safe for long-lasting performance.
Modern graphite nonstick exterior with a touch of easy-clean elegance.
Tempered Glass Lids
Tempered glass lids to monitor your food as it cooks.
Oven safe to 400°F.
Triple-Layer Premium Nonstick Surface
Ensures superb food release and cooking performance.
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Anolon Advanced Hard Anodized Nonstick 1-Quart Open Saucepan with Pouring Spouts
|Shipping||—||FREE Shipping||$5.99||FREE Shipping|
|Sold By||Available from these sellers||Amazon.com||DaSalla's||Amazon.com|
|Item Dimensions||8.9 x 14.4 x 1.8 in||8.5 x 15.25 x 3.25 in||4.25 x 15.5 x 9.5 in||5.5 x 8.4 x 14.3 in|
|Material Type||Hard_Anodized_Aluminum||Hard-Anodized Aluminum||Hard_Anodized_Aluminum||Aluminum|
|Size||8 Inch||8.5 Inch||8.5 Inch||1 Quart|
One of the most used pans in any well-equipped kitchen. French skillets have sloped sides so that foods slide out easily. Used for cooking omelets, pancakes, quesadillas, sauteing vegetables, searing steaks, fish and poultry. The nonstick surface makes cleanup effortless. Imported.
- Dimensions: Measures 8.5" wide by 15.15" long by 2.25" tall/deep
- Material: Hard Anodized Aluminum
- Restaurant tested by professional chefs, DuPont's Autograph 2 nonstick coated interior and exterior is safe for use with metal utensils
- Hard-anodized construction heats quickly and evenly reducing "hot spots" that can burn foods
- Twice as hard as stainless steel, this hard-anodized construction is preferred for its extraordinary durability
- The Anolon SureGrip handle is a comfortable combination of stainless steel and silicone
- Dual riveted and oven safe to 400 F/206 C.
This 8.5-inch nonstick skillet is the perfect size for an omelet, a burger, or salmon croquettes for one. Part of Anolon's Advanced line of cookware, the skillet is composed of heavyweight hard-anodized aluminum, which heats food evenly with no hot spots. The interior and exterior of the pan are coated with three layers of DuPont's durable Autograph 2 nonstick surface for easy release of foods. Tested by professional chefs, the nonstick coating has proven to stand up to extended use in a restaurant. Oven-safe to 375 degrees F, the SureGrip handle on the pan is made of durable 18/10 stainless steel and covered in a silicone rubber for a safe and heat-free grip. A hole at the end of the handle allows you to hang the skillet from a pot rack. Anolon Advanced cookware is covered by a lifetime limited warranty. --Cristina Vaamonde
Top customer reviews
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The actual cooking surface of this pan (the bottom of it) measures 12" across. It measures 14" from edge to edge, across the top. The top of the pan is wider than the base, so that's where the 14" measurement comes from. I double or triple every recipe I make (2 boxes of hamburger helper, 2 boxes of rice-a-roni) and this pan EASILY accommodates these amounts. For a pan of this size, I found it very manageable. Some pans feel like lead weights and are a pain to use because they're so heavy. This one isn't and I really like that.
Even better than that is the clean up. This pan is an absolute DREAM! Baked on, crusted on messes come right off with a wet cloth. Some things I can wipe off with a paper towel! I've used this pan hundreds of times and I can't imagine EVER having to soak this thing EVER! I seriously cannot stress enough how easy it is to clean.
Now for the downside: THIS PAN IS HUGE!! It's a love/hate relationship. I love it BECAUSE it's big, but storing this beast has proven to be somewhat problematic. It is literally too big for any cupboard I have. When I was initially researching pans I was trying to find a pan without the super long handle. This pan does have the long handle and that's why it won't fit anywhere. I do think it helps while cooking though, but sometimes I really wish it wasn't there. I just keep it on the stove because that's the only place it fits.
I've been using this pan for almost a year and it looks as good today as the day I bought it. The trick is to always wipe off grease from the outside of the pan before you use it again so it doesn't stain.The outside is vulnerable to staining if you don't do this. Also, it says it's dishwasher safe but once you put your pots and pans in the dishwasher we all know they never look the same. If you want to keep this pan looking nice, do not put it in the dishwasher!
My only regret is that this pan didn't come with a lid. Since I was already confused about size, I wasn't sure what size lid would fit it. I ordered a 14" lid, and it fit perfectly. Hope this review helps those of you that had the same question I had. Overall, the cooking capacity and ease of cleaning outweigh any problems I may have with storing this pan. It's really a wonderful pan!
I absolutely depend on the reviews of others before I spend my hard earned money. Hope this review helps!
If I could only have one pan, this would be the one: the most versatile one I own. After 6 years of heavy usage, the non-stick coating is still perfect, showing no signs of wear and seems just as slippery as the day it came off the factory floor; my morning egg-over-easy still slips off easily.
The heat distribution is rapid and even, much better than cast iron—it's solid anodized aluminum, one of the most practical, lightweight, inexpensive, and efficient materials for stovetop pans. The pan is also PFOE-free.
The shape of the pan is very adaptable: it looks like a wok-type pan, so it's great for stir-fry, but also works for anything you'd use a skillet for (omelets, saute, pan-frying, simmering, etc.), as well as being deep enough to use for most other stove-top tasks: boiling, deep-frying, soup simmering, pasta boiling, etc. It will hold about 4 quarts of liquid.
Many high-end pans have an all-metal handle, which can create a burn hazard; the Anolon's silicone handle stays cool on the stovetop, and is oven safe up to 400 degrees Fahrenheit.
The pan comes with a close-fitting tempered glass lid with a silicone handle, so you can keep an eye on things easily. It's pretty sturdy; I've dropped it a few times but it hasn't been damaged.
It's not dishwasher safe, but it's very easy to clean; you just have to avoid abrasive scrubbers and cleansers.
If you're looking to replace a tired old T-Fal, or are short on kitchen space and need one pan to do the work of several, this pan would be a good choice!
Taking it out of the box - it just did not seem to be the same pan, however. The scale told the tremendous difference: My 2006 bought-as-part-of-the-set 10" skillet came in with 2lb 12oz. This 2014 bought as stand-alone weighted in with 1lb 14oz.
As first I thought I must have accidentally bought another model. But the bottom engraving and product description were identical. I don't think Anolon could possibly have shed more than a third of the weight and maintain the same heat capacity. (If they had discovered this magically new material or construction process to make this possible, the revolutionary discovery would be touted from every add-banner surrounding this product. Unlikely, that they would sell the magically newly developed product under the same old name.)
So instead of going on top of the stove for a new brunch, this skilled is going back into the box, and my search continues. I think next I will try a Lodge cast iron pan. Any other suggestions?