Stay true to the American roots of this Farberware classic covered frying pan by making grilled cheese sandwiches, or experiment with a new recipe from a far off place. The bottom of the 18/10 stainless steel pan has an extra-thick aluminum core, which ensures even heat transference from the burner to your food. The rolled rim prevents drips when pouring, and helps the stainless steel lid fit snugly on the pot. Features classically styled black plastic handles that are oven safe to 350°. Silver. Dishwasher safe. Imported. 2-3/4Hx12″ dia.Functional as well as beautiful, this 12-inch frying pan is made of heavy 18/10 stainless steel polished to a mirror finish. The pan has an aluminum core in its base to spread heat quickly and evenly. The core is completely clad in stainless steel so, like the rest of the pan, the bottom resists corrosion and discoloring and cleans up easily. Thick rolled rims add durability and make it possible to pour from the pan without dripping. Because the pan is 3 inches deep and comes with a tight-fitting, domed lid, it is roomy enough to fry chicken and sauté vegetables and can also be used for braising short ribs and sauerkraut or for cooking chili on the stovetop or in the oven. (The handles are oven-safe to 350 degrees F and stay cool on the stovetop.) The pan is dishwasher-safe and comes with a lifetime warranty against defects. –Fred Brack
Product Features
- Made of heavy 18/10 stainless steel polished to mirror finish
- Aluminum core in base for quick, even heating; base capped by stainless steel
- Thick, durable, rolled rims for drip-resistant pouring; tight lid; helper handle
- Handles stay cool on stovetop, oven-safe to 350 degrees F
- Lifetime warranty against defects
Fits INSIDE our vintage Farberware skillet Like many hoping to replace a 30 or 40-year-old Farberware skillet with the straight sides, this skillet fits wholly inside my old skillet, the diameter a quarter-inch smaller but the sides deeper. The actual cooking surface of this skillet is maybe a hair over 9″ across, while the surface of my 35-yo skillet is pretty close to 9.25″. That translates into a significant actual difference in surface real estate if you’re sautéing mushrooms or cooking foods that you want to lay…
Near perfection I almost passed on this one. I mostly use cast iron, but needed a lightweight pan for tomato based sauces and scrambled eggs. I use this pan every day. I expected it to be flimsy and light but it has good weight on the bottom and it is very steady on my range. I only have ONE con – These pots are not what they used to be. They develop (minor) stains that look like pitting on the inside that I cannot get rid of. Other than this, they would be perfect. If anyone has a solution for this…