User Manual Cuisinart DSA22-20 Dishwasher Safe Anodized Cookware 8" Open Skillet

As a general rule, the bottom cooking area of slope-sided skillets is about 2" smaller than the stated diameter. The diameter given is always of the top rim.

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No. the cuisinart frying pans were the only ones that didnt have the coating survive, i think because of the higher heat. the soup pots are fine and last. a grill is even hotter than a stove so... unless its indirect lower heat I wouldnt do it

No. Induction requires iron in the composition of the vessel, so you need to use cast iron or stainless steel cookware. If your stove comes with a hotplate to place on the unit then you could use that to heat aluminum or copper vessels.

This is an aluminum pan with the outer part hard anodized. Eterna is the name of the 'line' of cookware that is marketed by the Cuisinart Cop. I still use the skillet and I like it.

I have not had one nonstick pan that after extensive use the non stick
doesn't start to come off.

It is not bottom heavy compared to the rest of the pan. It is the same thickness all over, but it has a good weight to it. Not lightweight.

The non-stick coating extends to the edge of the outer lip of the pan interior. The skillet exterior, bottom edge of the lip and outer edge of the lip are hard anodized.

I don't know. I have lids from other pans I have and use them.

Our stove is glass top and it is fine. I don't see anything in the literature that specifically says it is approved for the new glass, so you might want to check with the manufacturer of your stove.

I always use olive oil but I don't think it's necessary. Fried foods still just slide off onto the plate when I tip the pan even though it's been used alot.