10 inch nonstick casserole pan. Non-stick cookware, tri-ply stainless steel. Made in USA. AK010-EPNS
10 inch lid. Tri-ply stainless steel cookware. Made in USA. AK008-GB12_inch_Non-stick_Casserole_Pan_picture12_inch_Non-stick_Casserole_Pan_wCover_picture

10-inch Premium Non-Stick Casserole Pan

5 out of 5 based on 1 customer rating
(1 customer review)


From pork chops to chicken casserole, this pan will serve up some amazing results – and clean up even better! Includes 10-inch stainless steel lid.

Order now and get free shipping, anywhere in the contiguous U.S.!

american-flaglifetime-warranty logored-truckpfoa-free logo

In stock


From stovetop to oven to table this pan performs well with any meal – and high quality non-stick finish means an effortless cleanup you don’t usually find in casserole pans. You’ll get consistent temperatures, with less scorching due to even heating from base to rim. And, the recessed stainless steel lid helps ensure moisture stays in the pan, keeping meats and vegetables moist and flavorful.

  • Superior heat conductivity and cooking performance with our premium tri-ply construction: Two layers of professional-grade stainless steel wrapped around a layer of aluminum. Learn more.
  • The stay-cool riveted side handles give you a comfortable, steady grip when moving the pan from stove to oven to table.
  • PFOA-free Eterna® non-stick cooking surface lets you prepare meals without the need for excess butter and oil.
  • Magnetic stainless exterior is ideal for any cooking surface, including induction cooktops.
  • Capacity: 3.4 quart
  • Length with handles – 13.2”, height – 2.7”, weight – 3.9 lbs.
  • Dishwasher and oven safe up to 400°.
  • Made in the USA.
  • Check out our selection of non-stick cookware!

Lifetime Warranty Included | Use and Care 

Enticing One-Pan Beef Enchiladas

2 tablespoons olive oil
1 beef chuck roast (about 2 to 2-1/2 pounds)
1 cup beef broth
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon oregano
6 green onions, chopped
6 fajita sized tortillas
1-1/2 cups shredded cheddar cheese

Enchilada Sauce:
3 tablespoons olive oil
3 tablespoons flour
1-1/2 cups beef or chicken broth
1 can (15 ounces) tomato sauce
¼ cup chili powder
1 teaspoon garlic powder
1 teaspoon cumin
½ to ¾ teaspoon salt
½ teaspoon dried oregano
½ teaspoon onion powder

In the American Kitchen 10-inch non-stick casserole pan, brown the chuck roast in the olive oil. Sprinkle with 1 tablespoon chili powder, 1 teaspoon each cumin, onion powder and oregano. Pour the beef broth into the bottom of the pan; cover and cook on low for 3 hours, turning meat over every hour. Meat is done when it can be shredded easily with a fork. Tip: Don’t have 3 hours to cook? Purchase shredded beef, pork or rotisserie chicken (shred the chicken), and simply make the enchiladas and sauce below. You’ll reduce overall cooking time to 35 minutes and prep time will be 15-20 min.

Shred meat with a fork and transfer to a bowl. To make the sauce: In the same American Kitchen 10-inch casserole pan, whisk together the olive oil and flour; cook for 1-2 minutes. Slowly whisk in the broth and boil for 1 minute or until mixture starts to thicken. Add the tomato sauce and remaining herbs and spices. Add 1 cup of the sauce to the meat; toss to coat. Add the green onions; mix well. Remove 1-1/2 cups of sauce from the pan; leave the remaining ½ cup in the pan. Divide meat mixture evenly between the tortillas; roll. Arrange seam side down, on top of sauce that’s still in the pan. Pour remaining sauce over tortillas. Bake, uncovered, at 350⁰F for 30 minutes or until heated through. Sprinkle with cheese and bake an additional 5 minutes or until cheese is melted. Serve with sour cream, guacamole, tomatoes, lettuce, salsa, green onions and black olives; if desired. Prep time: 10 minutes. Cooking time: 3 hours, 35 min. (or use shortcut – 35 min.) Yield: 6-8 servings.

More Tips

Beef chuck roasts can be tough, but if prepared correctly, they can be moist and tender. When these roasts are slow cooked, the collagen breaks down into gelatin, which moistens and enriches the roast.

This recipe uses a technique called braising; which is cooking meat in a small amount of liquid in a tightly covered pot at low temperatures.

1 review for 10-inch Premium Non-Stick Casserole Pan

  1. 5 out of 5


    The quality of this pan is unmatched; outstanding!

Add a review

Your email address will not be published. Required fields are marked *