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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.

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