🍳 Cuisinart Chef's Classic Nonstick Hard-Anodized 9-Inch Open Skillet, Black: Superior Cooking Performance and Durability Review

Second use, there are scratches. The description says metal utensils are safe so I used the tongs carefully and they got scratched. Very disappointed.

Not ok, already scratches on the underside, even with Cuisinart and wooden dishes. It will not take long. I will not buy again. I'm worried if we'll end up swallowing a broken finish.

Good frying pan, have been using it for a few weeks. While the non-stick coating was good initially, it seems to be gradually losing its non-stick properties. I'll try cleaning it with vinegar and baking soda to see if that helps. If not, I will update my review.

My experience with this pan was bad. When used on an electric range with a glass lid, it doesn't conduct heat to the food very well. I mostly cook omelettes with it and the top half of the omelette is always almost raw. I have several other pans from other manufacturers that work very well. It's not like this. For me it's useless.

On an old gas stove with small burners, on low/medium flame, with metal utensils: Caution: I have cooked all kinds of meat, steamed, fried, grain rice/noodles/pancakes etc Frying pan heats evenly, Handle stays cold/warm, easy to clean, anodized finish still like new. Get this pan, buy a lid and a splash guard, you won't be disappointed.

I'm a hardcore girl but we've found that we need a nonstick pan. I found this and thought we'd give it a try. We are so glad we chose this one. It's not too big and clunky, easy to clean, and scrambled eggs glide over it like an ice rink. It definitely exceeded my expectations and my mom tried to steal it more than once.

Very glad I chose this pan. I hesitated for six months and finally decided on this one. I bought the 11" and 9" and have been using them almost every day since lockdown. I've loved these pans for two or three months now. Very easy to clean and easier to cook with less oil than before.

I bought this pan to make scrambled eggs but it is not suitable for that. I put the butter in the pan first, then the eggs, and as they stir, they slide so hard they almost slosh out of the pan. If you manage to cook them while rinsing the pan, small pieces of scrambled eggs will fall between the pan and the handle, making proper cleaning difficult. IMHO, bad design.