|Model Name||Create Delicious|
|Special Features||Gas Stovetop Compatible, Electric Stovetop Compatible, Induction Stovetop Compatible|
|Mounting Hardware||9.5-Inch Skillet, 11.75-Inch Skillet|
|Number Of Items||1|
|Contains Liquid Contents||No|
|Item model number||81127|
|Product Dimensions||48.9 x 21.59 x 14.3 cm; 1.75 Kilograms|
Other Sellers on Amazon
+ FREE Delivery
+ FREE Delivery
+ FREE Delivery
Rachael Ray Create Delicious Deep Hard Anodized Nonstick Frying Pan Set / Fry Pan Set / Hard Anodized Skillet Set - 9.5 Inch and 11.75 Inch, Gray
Enhance your purchase
- EASY RELEASE: PlatinumShield(tm) Technology enhanced black nonstick reinforced to be 9X harder than titanium
- LONG LASTING: Durable hard-anodized construction is 2X harder than stainless steel
- INDUCTION STRONG: Induction-suitable bases feature stainless steel plate for ultra strength and durability
- SUPERIOR HANDLING: Double-riveted, stainless steel and silicone grippy handles; flared rims for easy pouring
- HEAT IT UP: Oven safe to 400 degrees F
- NO WORRIES: Lifetime Warranty
Frequently bought together
Have a question?
Find answers in product info, Q&As, reviews
Your question might be answered by sellers, manufacturers or customers who bought this product.
Please make sure that you've entered a valid question. You can edit your question or post anyway.
Please enter a question.
Double up your kitchen versatility with the durable and solution-oriented Rachael Ray Create Delicious Hard-Anodized Nonstick Deep Skillet Twin Pack. With skillets in two essential sizes (9.5-inch and 11.75-inch), this twin pack brings high performance and cooking convenience to home chefs eager for kitchen versatility with long-lasting dependability. Constructed from extra-durable hard-anodized aluminum, these deep skillets feature higher pan walls and upgrade Rachael’s always-reliable performance with enhanced PlatinumShield™ Technology nonstick reinforced to be 9 times harder than titanium for effortless food release of Rach's Crispy Skin Chicken Breasts or her recipe for BBQ Skillet Pie with Corn Muffin Topper. Colorful, double-riveted stainless steel and silicone handles provide comfort and control that’s oven safe to 400°F, flared rims make for easy pouring, and induction-suitable stainless steel bases provide strength, durability, and versatility to use the skillet on any stovetop. From enhanced durability to superior PlatinumShield™ nonstick, reach for the long-lasting convenience of the Rachael Ray Create Delicious Hard-Anodized Nonstick Deep Skillet Twin Pack, and get ready to get twice as delish.
Review this product
Most helpful customer reviews on Amazon.com
First, the red handles in the product images are bright red, my handles are a dark red, and looks closer to the burgundy set, but less purple.
These pans perform great for aluminium pans. The tall sloped walls make tossing very easy. Anodized aluminum is stronger and much more conductive than stainless steel, but it doesn't hold heat very well. That can be compensated by increasing the heat, but then that's very bad for the nonstick surface. Nonstick cleans very easily. The handle is a 3-part silicone handle. More parts means more cracks for gunk to hide in. The handle indicates that this is not a professional pan.
Nonstick cookware is not all-purpose. They have to be used with wooden/silicone utensils only, hand-wash only without abrasives, and they can't be too hot. Heating isn't just about turning the gas knob. Leaving a dry pan on low heat for a few minutes will overheat it. Constantly tossing food over high heat does not overheat it. Overheating rapidly degrades the nonstick surface.
Induction compatible non-stick aluminium pans aren't easy to find. Professional kitchens would never use them. There is a magnetic stainless steel disk at the base of this pan to make it induction compatible. Why don't all aluminum pans have a magnetic disk at the bottom? Warping; that's why. Materials expand when they are heated. Aluminium expands more than stainless steel. When you have a top disk that expands more then the bottom disk, it bends. In the field of engineering, this is a desired property; in the kitchen, this is dreaded. When heated, the pan bends up, and the center is higher than the sides. If you want to fry an egg in the middle of your pan, gravity won't let you. However, this issue can be fixed. The simple solution is to remove the stainless steel, but then it won't be induction compatible. This is why you should not buy any aluminium pan with a stainless base if you don't require induction compatibility. The second solution is compensation: intentionally design a pan that bends down. That makes it spin and wobble, but when it's heated, it's nice and flat. Note that anodized aluminium (this pan) is harder than stainless steel. Any warping caused by temperature changes is not permanent, and will revert when the pan is returned to room temperature. Also the warping effect is not as noticeable with small pans.
This set of pans get an "okay" rating because the base is flat at room temperature, and warps up during cooking. Also, I prefer a professional-style handle. I really like the walls on these pans. The lifespan of nonstick cookware is much lower than stainless steel. For the price, I do not expect the nonstick coating to last more than a year with daily use, but if I take care of the pans like a baby, I expect at least 3 years out of the coating. It's difficult to find a nonstick aluminium pan (under $80 for a set) that's designed not to warp.
I haven't had them long enough to say anything about their durability. These are recommended as hand wash only, but I have a suspicion that there's little difference between the non-stick pans that are safe for dishwashers and those that aren't. They *all* probably last better if you don't put them in the dishwasher. I prepare virtually all meals from scratch, so I'm just resigned to replacing non stick frying pans every year and a half or so.
These were a great balance between price and the thickness of the bottom and general quality. I'm not willing to spend a lot of money on non-stick pans because even far more expensive ones don't last more than 2 years no matter what I do.