
The pan is more difficult to get a good browning than a stainless, but only because it has the non-stick coat. Also makes very good pan sauces, again not with the depth of flavor you'd get from the searing a stainless pan would provide.
The non-stick holds up well, but I only use nylon or wood utensils. Any non-stick can gouge if metal utensils are used aggressively.
I have several Cuisinart pans, and they all work wonderfully for me.
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Product Description:
Cuisinart Chef's Classic non-stick hard anodized 5-1/2-quart saute pan with helper handle and cover. Cool grip riveted handles for ease of use, durable hard anodized exterior, Quantanium non-stick interior, tempered glass covers seal in flavor, hard anodized, oven-safe construction.
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