Cuisinart 622-30H Chef's Classic Nonstick Hard-Anodized 12-Inch Open Skillet with Helper Handle
by Cuisinart
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Category: Kitchen
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Product Summary
Manufacturer: CuisinartBrand: Cuisinart
Release Date: 2004-04-01
Model: 622-30H
Color: Black
Product features:
- Hard Anodized is harder than stainless steel and is dense, nonporous and highly wear-resistant for extra durability and professional performance
- Quantanium nonstick interior is reinforced with titanium and provides lasting food release, healthily nonfat cooking option, and easy clean up
- Cool Grip handles are solid stainless steel riveted stick handles that stay cool on the stove top and provide a safe a solid grip
- Oven safe to 500 degrees F, with tapered drip free rim
- Limited lifetime warranty
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Kitchen and Housewares Reviews of Cuisinart 622-30H Chef's Classic Nonstick Hard-Anodized 12-Inch Open Skillet with Helper Handle
Customer Review: Probably Not Hardcoated as Claimed
Summary: 1 Stars
We have owned this product for about nine months. I was very excited to purchase it because I have experience with hard anodized aluminum. Aluminum is hard anodized for a variety of applications where an extremely hard, non-porous surface is required. Hard anodizing is not truly a coating, but a transformation of the surface of the aluminum into a much harder, non-porous ceramic. True hard anodization has a surface hardness that is comparable to or harder than the higher grades of stainless steel. Hard anodized aluminum is used in many combustion engines including automobiles and airplanes. Before I share my experience with the product I would like to say that I am mystified by the characterization of this as a "green" product. Hard anodizing is a process that involves a very low temperature, electrified, chemical bath. It is expensive and environmentally dirty.
OK. Our initial experience with the product was good. It performed as advertised for about a month or two. After that there was a subtle degradation in the cooking surface and things began to stick. Nothing stuck a lot at first, but a hard anodized surface should be so hard, non-porous, and stable that is should not change at all over time with simple cooking use. After another month or so of almost daily use it was very clearly inferior and much more sticky than any other skillet we own. It underperforms steel coated with ceramic and simple cast iron. Not only has it become quite sticky, it is now very challenging to clean as eggs, for example, seem to get embedded in its supposedly non-stick surface. As of yesterday we decided to discard the pan as it is almost unusable. Incidentally, we know how to care for cookware. We use gas burners and we hand wash our skillet.
There are many ways to anodize aluminum. Most leave a fairly soft surface. Hard anodizing is the most expensive and time consuming of the processes. My theory is that these skillets are not truly hard anodized. Perhaps they are not left in the bath long enough. Perhaps the temperature is too high or the electrical charge is too low. Whatever the reason for this, my judgment is that the surface of this skillet did not behave at all like hard anodized aluminum, therefore it was not.
I do have to say that we probably cook much more than most people. If you use the skillet less frequently it will probably last longer. If you use it one day in ten, versus 4 or 5 days in ten, you will probably get twice the use out of it that we did. On the other hand, you should be able to use a simple cast iron skillet forever if it is properly cared for. Casting iron is also much more environmentally friendly than anodizing aluminum.
One caveat to this review is that we actually purchased two of these skillets. One is still in use at an infrequently used summer home. It has not yet started to degrade, but it has probably not received even a full month of comparable use to the one we have at home. So, we will have to watch it next summer to see if it begins to perform as poorly as the one we own at home.
More Cuisinart 622-30H Chef's Classic Nonstick Hard-Anodized 12-Inch Open Skillet with Helper Handle reviews:
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Description of Cuisinart 622-30H Chef's Classic Nonstick Hard-Anodized 12-Inch Open Skillet with Helper Handle
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.From eggs for a crowd at breakfast to fish, chicken, or steak at dinnertime, this roomy 12-inch open skillet is a great all-round performer. The advanced Quantanium nonstick coating is designed for healthy low-fat cooking, and titanium reinforcement makes it tough enough for use with metal utensils Even the most delicate foods can be cooked without sticking, and cleanup is quick and easy. An additional helper handle makes it easy to maneuver this large pan on the stovetop.
Cuisinart Chef's Classic cookware is constructed from durable 3mm hard-anodized aluminum, providing superb heat transfer without hot spots. The securely riveted stay-cool steel handles are oven-safe to 500 degrees F, so food can be browned on the stovetop then transferred to the oven to finish cooking. This pan should be hand-washed with a mild detergent, and it carries a limited lifetime warranty against defects. --Simon Leake
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