No it is not. The pan is made out of aluminum, which is not a ferrous metal. Induction cooktops require using cookware that a magnet will stick on. Cast iron and carbon steel pans are the natural cookware choices. Stainless steel pans have to be made with 18/0(zero) steel to be compatible. All other cookware metals req…
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No it is not. The pan is made out of aluminum, which is not a ferrous metal. Induction cooktops require using cookware that a magnet will stick on. Cast iron and carbon steel pans are the natural cookware choices. Stainless steel pans have to be made with 18/0(zero) steel to be compatible. All other cookware metals require a thin layer of 18/0 stainless steel on the base of the pan for them to work on an induction stove.
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No it is not. The pan is made out of aluminum, which is not a ferrous metal. Induction cooktops require using cookware that a magnet will stick on. Cast iron and carbon steel pans are the natural cookware choices. Stainless steel pans have to be made with 18/0(zero) steel to be compatible. All other cookware metals require a thin layer of 18/0 stainless steel on the base of the pan for them to work on an induction stove.
The Cuisanart 622-30G 12” skillet I received comes with a removable sticker label on the inside nonstick coating that says QuanTanium by Whitford. The Whitford website states cookware is “Our PFOA-free coatings, specifically designed for use in the Cookware market...” The QuanTanium coating fact sheet states ”PTFE, mad…
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The Cuisanart 622-30G 12” skillet I received comes with a removable sticker label on the inside nonstick coating that says QuanTanium by Whitford. The Whitford website states cookware is “Our PFOA-free coatings, specifically designed for use in the Cookware market...” The QuanTanium coating fact sheet states ”PTFE, made without PFOA”.
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The Cuisanart 622-30G 12” skillet I received comes with a removable sticker label on the inside nonstick coating that says QuanTanium by Whitford. The Whitford website states cookware is “Our PFOA-free coatings, specifically designed for use in the Cookware market...” The QuanTanium coating fact sheet states ”PTFE, made without PFOA”.
It is 12" across the top. It is rounded on the sides and only about 1.5" deep, so it does not hold as much as the 12" skillet I was replacing. It is great, as nothing seems to stick to it!
Yes you can. It works fantastic. It is a bit big for an omlet pan, but it does work for a larger omlet. This is one of the best pans I've had in a long time. I'll most likely get more.
Nope. I'd say more like 9 3/4 inches of actual ceramic stove-top contact. (That's a rough estimate, because at the moment the pan is full of chicken and rice and I don't want to turn it over.) It works for me perfectly because it is a sniggle-snudge bigger than my two large burners -- more would be a waste. But if …
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Nope. I'd say more like 9 3/4 inches of actual ceramic stove-top contact. (That's a rough estimate, because at the moment the pan is full of chicken and rice and I don't want to turn it over.) It works for me perfectly because it is a sniggle-snudge bigger than my two large burners -- more would be a waste. But if you have gas I can see why you'd want the whole 11 inches.
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Nope. I'd say more like 9 3/4 inches of actual ceramic stove-top contact. (That's a rough estimate, because at the moment the pan is full of chicken and rice and I don't want to turn it over.) It works for me perfectly because it is a sniggle-snudge bigger than my two large burners -- more would be a waste. But if you have gas I can see why you'd want the whole 11 inches.
pretty sure it's a 10" pan, so about 9.5" for useable space. no hot spots - cooks nice and even. they aren't big like you'd find at a crepe stand, but big enough to fold.
Non-stick pans may become “gummy” if a spray non-stick is used. We recommend minimal oil or butter for this product only. To remove the "gummy" layer, you can fill it with water and a 1/2 cup of white vinegar. Bring this mixture to a boil and the "gummy" residue should float to the top. Skim it off with a paper towel…
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Non-stick pans may become “gummy” if a spray non-stick is used. We recommend minimal oil or butter for this product only. To remove the "gummy" layer, you can fill it with water and a 1/2 cup of white vinegar. Bring this mixture to a boil and the "gummy" residue should float to the top. Skim it off with a paper towel and pour out the liquid. Wash the pan in soapy water, using a nonabrasive cleaning pad. All use and care is included on the packaging of this product and can be found online at www.cuisinart.com.
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Non-stick pans may become “gummy” if a spray non-stick is used. We recommend minimal oil or butter for this product only. To remove the "gummy" layer, you can fill it with water and a 1/2 cup of white vinegar. Bring this mixture to a boil and the "gummy" residue should float to the top. Skim it off with a paper towel and pour out the liquid. Wash the pan in soapy water, using a nonabrasive cleaning pad. All use and care is included on the packaging of this product and can be found online at www.cuisinart.com.
The answer is NO. The reason is because it's non-magnetic (aluminum). Induction cooking REQUIRES stainless steel or cast iron (copper, brass, glass doesn't work). (e.g. Put chopped filet mignon with onion, raw egg and seasoning in a non-ferrous pan, put it on an induction cooktop, turn the temperature to maximum, le…
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The answer is NO. The reason is because it's non-magnetic (aluminum). Induction cooking REQUIRES stainless steel or cast iron (copper, brass, glass doesn't work). (e.g. Put chopped filet mignon with onion, raw egg and seasoning in a non-ferrous pan, put it on an induction cooktop, turn the temperature to maximum, let stand for 5 minutes and voila... you get steak tartare.)
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The answer is NO. The reason is because it's non-magnetic (aluminum). Induction cooking REQUIRES stainless steel or cast iron (copper, brass, glass doesn't work). (e.g. Put chopped filet mignon with onion, raw egg and seasoning in a non-ferrous pan, put it on an induction cooktop, turn the temperature to maximum, let stand for 5 minutes and voila... you get steak tartare.)
