| | | |  - Includes: 10 and 12 inch French Skillets
- DuPont's Autograph 2 surpasses all other standard nonstick formulas by delivering enduring nonstick performance with superior durability that stands up to the rigors of professional kitchen use.
- Heavy gauge hard-anodized aluminum offers exceptional gourmet cooking performance.
- Anolon SureGrip handles, a combination of durable stainless steel and silicone rubber, are durable and ergonomic, providing a soft, confident grip. Oven safe to 400°F.
- Lifetime Limited Warranty
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| | | |  Product Description:
This outstanding twin pack gives you two exceptional pieces of cookware that will enhance and add to any well equipped kitchen. One of the most used pans in any well-equipped kitchen. French skillets have sloped sides so that foods slide out easily. DuPont's Autograph nonstick surface on our Anolon Advanced makes cleanup fast and easy. | | | | |
Average Rating : 
Rating :  - Not top of the line but ok
I usually buy top quality cookware. I went through Magnalite which didn't turn out to be very good. I then bought Caphalon pans which were excellent and nicely priced but have come to the end of their life and the new "Contemporary" line of Caphalon is much lighter than what I wanted to replace. So I came to look at the top line of Anolon 12" and 10" pans but together they cost $135 on Amazon which is $85 more than this set. I'm reluctantly coming to the conclusion that non-stick pans have their limitations .... You can't use high heat and they have fairly short life spans no matter how well you care for them. The heat limitation kind of makes the weight or build quality meaningless. The only factor is how long they stay non-stick. I just couldn't pull the trigger on the heavy $135 pair of pans. These pans are light weight but they're well made. I have a Caphalon 10" omlet pan which is equivalent to these pans. We'll see how well they hold up in the long run. If they last half as long as the heavy ones, I'll still come out ahead. There is one big difference between these pans and Caphalon. The bottom surface on the equivalent Anolon is much smaller. I measured the 12" as having 9.5"s across the bottom. The bottom flares up and out to the top rim where they are measured. You better take a close look at your current cooking habits because this could be a real problem. This seems to be true for the more expensive Anolon pans too. The Caphalon Contemporary line has a larger bottom surface and can go to 450 degrees in the oven. I've barely used the new pans so I'm starting off with three stars and will try to update later after heavier usage. A word to the wise. If you're going to cook meats or foods which need caramelizing add a 12" cast iron and a 12" stainless pan and you'll be covered for all situations.
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