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Cuisinart is leading the way in eco-friendly branded cookware with our new Green Gourmet line. Exclusive Cuisinart Ceramica nonstick technology is ceramic based instead of petroleum based, helping to conserve existing oil supplies. The coating is applied at a temperature one half that of conventional nonsticks, helping to reduce total energy use. And it's PTFE- and PFOA -free for healthier cooking. Ceramica coating and hard anodized construction provide high thermal efficiency, which saves energy. Riveted stainless handles stay cool on the stovetop and provide a comfortable grip. Today more and more home cooks are going green...and so is Cuisinart cookware! For healthier and nonstick cooking the 8 inch Skillet will meet all your needs.
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Technical Details
- 8-inch stainless steel skillet with scratch-resistant nonstick ceramic-based surface- Water-based Ceramica nonstick surface won't peel off, free of PTFE and PFOA
- Superior heat conductivity resulting in less energy use; oven- and broiler-safe
- 70 percent recycled, riveted, stay-cool stainless-steel handle
- Limited lifetime warranty; hand wash only; oven safe up to 500 degrees F
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By Stephanie (Los Angeles, CA)
Over the last few years, we've slow gotten rid of our traditional non-stick for fears for the off-gassing, etc. But no matter how fancy the cookware was that we replaced it with (Le Creuset, stainless All-Clad), I just could never cook eggs without a big sticky mess. Enter Green Gourmet. It works wonderfully like all non-stick does. Plus, I feel better about using it. I do have to be more careful to not cook at high temps or use metal utensils (but even some of my other cookware suggests avoiding metal utensils for best use), but my eggs are perfect. I even converted my non-stick-loving family members over to this product. I just hope they don't find out there's something wrong with this non-stick coating years from now.
By L. Puttagio
I purchased this a month ago to replace a year old cuisinart skillet that had lost ALL it's non-stick abilities and needed to be replaced. Someone had told me I wasn't supposed to use cooking spray or oil in non-stick pans (which I had been doing) so I decided to give non-stick and Cusinart another try. I noticed the warranty on the item and felt a little bit better about the purchase. I bought the 10" skillet and have babied the thing ever since. No oil, no spray, no metal, washed with soap and water. Everything to the T as per their instructions and lo and behold, I've noticed the finish has slightly dulled and food is beginning to stick to it.
But I wasn't worried because it was under warranty, right? I emailed Cusinart and they returned with a phone call. They had no problem helping me except I was responsible for packing the item, paying for shipping to them, waiting 2-3 weeks for a replacement/fix...if they deem the damage to be covered under their warranty..and then pay $10 for them to ship it back to me - all for a pan I bought for $40. And what exactly am I supposed to use for 2-3 weeks while I wait? If I had another go-to, everyday pan I wouldn't have bought this one!
Maybe it's Cusinart, maybe it's all non-stick, maybe it's because it wasn't a high-end item. Whatever it is, I'm going to stainless next time (and it won't be Cuisinart!)
By T. Rikard (Sylva, NC. USA)
Let me start off by saying I hope to update this after owning it for 6 months or so to give a better review. Ratings to me are always a bit subjective. One because you don't know the rater and two what is you rating based on. For instance: This skillet as an eco friendly non stick skillet, 5 stars. As an all around pan including searing and reductions, my guess is a 3. Why? Look at the pictures posted by users. My guess at why their non stick surface has failed is twofold. Both of the pictures show abuse to the non stick surface. The corn beef shows deep scratches. (Like a metal utensil was used.) The other looks like someone has heated the pan up, blistering hot, and then put cold water on it. Do that with glass and it will crack, do it with this pan and it will cause micro fractures in the finish. The one with the eggs looks like to me someone has done some hard abrasive scrubbing as well. I would also advise against salting until the end. Salt is very corrosive number one. Two, it raises the boiling point of liquids. If long cooking with high heat can pit stainless imagine what it can do to this? So use this for pancakes, eggs, and crepes I think it should last a while. Just keep the heat low and let it cool down before waster hits it. The non stick surface on mine now is like ice on ice and I bet it will last awhile the way I use it!
By C. P. Brooks (Los Angeles, CA USA)
For this pan to be eco-friendly it not only needs to be produced in a responsible manner, but it has to work, which it does for a week or so. For that brief period, it was great pan. Eggs glided around it WITHOUT OIL, and we felt secure in the knowledge that we'd scored an eco-trifecta--the pan was responsibly manufactured, effective and inexpensive. Then there was a reckoning, as you can see in my two pictures. Now it's just a cheap pan that laughs at oil and resists cleaning even as it mocks with its defiantly shiny surface. Cast-iron for the win--even as a paper-weight.
By bisticles (New Paltz, NY)
At first glance, these appear to be fantastic products. The angle of the sides is great to keep things contained, the handle is comfortable and always stays cool to the touch, and they look really great. We bought silicon tools to use with these skillets and made sure to never use them above MED on the stovetop. They were always left to cool before wiping down with soap, and stored safely where they wouldn't get scratched. Basically, these were supposed to be our first grown-up cooking utensils.
Unfortunately, in the two weeks that we had our 10" skillet, it developed patches of bare surface, which grew with every use. I called up Cuisinart and asked if there was anything I could do to refinish the surface or help keep it from spreading, and was told to just mail it in for a repair. I mailed it in, at my own expense, and got a letter a week later stating that it was "not a manufactured defect", and that I could buy a new one from them for more than it cost new from here. Of course I have no recourse but to let people know that these are apparently very sensitive skillets, so take that into consideration when buying.
We have an 8" and a square pan model bought at the same time which do not have this problem, so we do not believe it to be our fault. It's just disheartening to be so careful with a piece of cookware, only to have it fail on you, and then spend ten bucks shipping to basically throw it out.
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