Cuisinart
Chef's Classic Nonstick Hard Anodized Square Griddle 11

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Classic Nonstick Square Griddle 11
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Professional Griddle for Home Use
Professional-style cooking is made simple with Cuisinart Chef's Classic Non-Stick Hard Anodized specialty items. Tailored to meet specific needs, these allow you to cook a hearty pancake or egg breakfast, grill fish or poultry indoors for a healthy lunch and stir-fry a delicious vegetable or meat dinner. Chef's Classic Non-Stick Hard Anodized cookware features durable hard anodized construction for fast and even heating and a Quantanium nonstick interior for optimal food release. Discover the joy of cooking made easy.
Cuisinart Chef's Classic Nonstick Hard Anodized Square Griddle:
  • 11 in
  • Hard anodized exterior
  • Harder than stainless steel for extreme durability
  • Dense, non-porous, highly wear resistant
  • Quantanium nonstick interior

Dimensions: Measures 21.5" x 10.75" x 12.5" .
A Closer Look: Cuisinart Chef's Classic Nonstick Hard Anodized Square Griddle also features a titanium reinforced nonstick surface, which provides lasting food release and easy cleaning; hard anodized construction, which heats quickly and spreads heat evenly and eliminates hot spots; Cool Grip Handles, which are riveted stainless steel handles that stay cool on the stovetop. It is oven safe to 500 degrees Fahrenheit.
Take Care: Let your Cuisinart Chef's Classic Non-Stick Hard Anodized Cookware cool before cleaning. The reinforced nonstick system and the smooth exterior ensure easy cleaning. Cookware should be washed by hand with hot sudsy water and a sponge or soft dishcloth. Do not use steel wool or other metal or abrasive pads that can scratch your cookware. After washing, rinse thoroughly and dry immediately to maintain Cuisinart Cookware's flawless finish. Do not put in the dishwasher since harsh detergents will harm exterior finish.
About the Brand: When the food processor was introduced in 1973, it wasn't known as a food processor; it was commonly referred to as a Cuisinart. The rest is culinary history.