I’ve been looking for today’s heirloom skillet, a modern equivalent to the old dependable cast iron kind, a pan that will get old with me and my kids, that I can hand down through the generations. Well, I think I may have found one.
I know I have a lot of pots and pans. Some people may say I have enough, but I love each and every one. So when I was asked to review the Anolon Novelle Copper 12 inch skillet, I immediately agreed. I hadn’t yet tried a skillet with a stainless steel copper encapsulated base so I was curious what the fuss was all about. And, since I was given the skillet as a gift I had nothing to lose. Plus, one of my lucky readers will get one too! I love GIVEAWAYS.
I tested the pan on my family’s favorite night of the week — Taco Tuesday — to brown the ground beef. I was impressed by how evenly and thoroughly the meat cooked in the Anolon skillet and in a very short time. It seems that jazzy copper strip isn’t just for looks but is a key design element in helping distribute the heat during the cooking process. Since taco night, I’ve browned onions and garlic, sautéed vegetables and cooked various meats in this skillet without disappointment.
So it’s two thumbs up on the Anolon Novelle Copper Skillet. I like it so much that it’s now hanging on my pot rack for easy access. It’s my new go to skillet! If you’re in the market for some new pots and pans, definitely take a look at the Novelle Copper line! It retails for approximately $80.
What would you most like this skillet for? Comment for a chance to win one.
Disclosure: Cooking With Friends received a free Nouvelle Copper Stainless Steel 12-inch Skillet courtesy of Anolon for review. I agreed only to review the product if I liked it.
I would love this skillet! I’ve been making chicken breast on Sundays to have for lunches. This would be the perfect pan to get nice sauteed chicken.
MMMMM, I would make frittatas,pancakes, sauteed vegetables to add to all my foods as well as brown meat. I want that pan!
I would love to have a skillet of this size IF the bottom is magnetic,something you didn’t mention. We just remodeled our kitchen and added an Induction Cooktop. It’ll heat up any vessel that is magnetic.
What WOULDN’T I cook in it. A family favorite is grilled chicken breast (in a pan), before its completely cooked through, I pour in some stock and finish in the oven. I bet this pan would provide a more even cooking surface than my current stainless pan. I also like to steam fried eggs in stainless pan vs non-stick. Chicken Marsala would be great – combo of saute the chicken, then cooking the mushrooms. (I’m getting hungry!) Thanks!
Well wish I had it right here – right now!
Would use it to cook my carrots.
I put some butter in my Anolon Novelle Copper 12 inch skillet – and let is melt and cover bottom of pan – then put my cut (diagonal cuts) peeled carrots in and swirl pan so carrots are covered with butter – then add a bottle or half bottle of beer –
(amount depends on amount of carrots) and some fresh dill – salt and pepper -and cover and simmer for about 15-20 minutes – check the carrots and stir about once in a while.
See if they are cooked through and nicely browned – if not keep
cooking a bit longer until pierces easily with a fork.
I would use this large 12″ pan for everything! I would love the way it cooks so evenly! Did I mention how much I CAN NOT stand pans with teflon or silverstone or any other kind of coating to keep it from sticking? I would enjoy the healthier benefits of this pan ans would pass it down to my daughter when Im 100 and no longer willing to cook for everyone tee hee hee
I have been shopping for a 12″ replacement stainless skillet, and have been having a hard time deciding – this one looks perfect! Would love to win it, and I would use it for everything!!
I would love this recipe. I am trying to cook healthier and need a great nonstick pan.
We make a dish called Pork Dijon, where you fry the thin boneless chops, then make a pan sauce. This skillet would be perfect for that and so much more!
I recently had crepes and thought I would like to try them. This pan might be just what I was looking for but I think this would idea for almost anything. Fried tomatoes are one of my favorites and I know they would get golden brown and delicious in this pan.
A great pan is one that will not leave the stove top for long. From your basic frying to more extensive cooking that requires both stove top for part of a recipe and oven heat as the finishing part, this looks like it would be perfect.
The copper core will work on both stove top and in the oven giving a more balanced heat. And the clean up will be so much easier than the old iron frying pan!
What a good looking pan!
I know I’m a little late…and I hope that you didn’t pick the winner yet, but I would love this. I would make delicious mushrooms with garlic and basil, and amazing french toast. I know it’s very simple, what I make, but they are SOSO delicious. Please pick me, for I can feed my family. Did I mention I am eighteen years old?
I am a HUGE fan of Cooking With Friends Club. I have read every single blog, but surprisingly, this is the only thing that I ahve commented on. You are amazing, Alison. Please pick me. Thanks 🙂
–Frankie (Frances S. B.)
Thanks for entering everyone! The winner is Beverly from Pennsylvania. There will be plenty more giveaways on my site so stay tuned. In fact there’s one on my blog today!
Congrats Beverly and I hope you let us know how well this skillet works out for you :o)
Yes, please do Beverly!