frontpagephoinix | Staff posted Mar 01, 2026 07:38 AM
Item 1 of 2
Item 1 of 2
frontpagephoinix | Staff posted Mar 01, 2026 07:38 AM
10" Cuisinart Contour Stainless Steel Open Skillet (422-24)
+ Free Shipping$37
$50
26% offAmazon
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I'm getting older now and I need a pan that I can easily take to my parent's house for dinner and doesn't mind if I leave it in the sink for a week or two while I'm busy living my life.
On any pans you get, you want to make sure it has a "plate" on the bottom. This plate is typically made of aluminum, but higher-end pans can have an aluminum/copper layered plate. This plate serves two purposes:
- It absorbs heat from your burner, giving your pan even heat distribution.
- It gives structural integrity, preventing your pan from warping when cold liquids are introduced.
Avoid pots and pans that don't have this plate if you want something long-term.
https://www.amazon.com/Scotch-Bri...ref=sr_1_
The large ribbons will not scratch the pan (or any surface really) with light to medium pressure. They'll take off carbon and caramelization stains with just a little dish soap and keep things looking new. We used to keep cases of these for our sauce pans because they would tend to superheat on the sides from our large stove burners. Works like a charm.
BTW- these pads (or any similar) also work great on Hexclad pans if you want to keep them clean! These are NOT steel wool. Don't use that on your pans.
Thanks for the tips!
I currently have no problem deglazing the pan and using some Amazon Basics scrubbers + baking soda to get it sparkly clean.
The scratches are noticeable but quite minor. I think I'm being very nitpicky. It's probably just regular wear and tear.
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