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10-Inch Nonstick Skillet

Everyday Food, Volume 31 April 2006

Use It For       
- sauteing breaded chops and seafood
- searing fish fillets
- scrambling eggs

Easy to Clean
Use a 10- to 12-inch nonstick pan for breaded items, seafood, and eggs; you'll need less fat and spend less time cleaning up. You can also saute meat and vegetables, but they will not caramelize as well as in a regular skillet. To preserve the coating, do not use metal utensils or place in dishwasher; soak and clean with a soft cloth and dishwashing liquid (no abrasives).

Beneath the Surface
The nonstick surface should be bonded to sturdy aluminum or stainless with an aluminum core.

Recipe
Green Bean, Ham, and Cheese Frittata