Black & Decker Family Sized Electric Skillet

Why I reached for this skillet

I cook for a crowd more often than not—weeknight dinners that spill into leftovers, weekend breakfasts for six, and the occasional potluck. That’s what drew me to the Black & Decker skillet: a broad, deep cooking surface that promised one-pan convenience and more control than a crowded stovetop. After several weeks of putting it through real meals—pancakes and bacon, chicken cutlets, stir-fries, and a couple of shallow braises—I have a clear sense of where it shines and where it asks for compromise.

Design and capacity

The headline feature is the 12 x 15 inch nonstick surface. It’s a legitimate upgrade from the typical 11–12 inch square units and changes what you can cook in one batch. I can fit eight 4-inch pancakes without edge-to-edge crowding, a full pound of bacon with room to shuffle, or six chicken thighs in a single layer. The walls are tall enough to make shallow frying and braising comfortable; you won’t slosh liquids when stirring.

At 17.4 inches wide overall and 7.8 pounds, it’s not petite. The cool-touch handles are well-placed and genuinely stay manageable during cooking, but you’ll still want two hands to move it when it’s loaded. The tempered glass lid is sturdy, seats with a satisfyingly snug fit, and the steam vent prevents that rattling boil-over you get on flimsier lids.

One underrated feature: the tilt leg. Flip it down and the pan angles slightly so fat drains to one side. For bacon or browning ground beef, it’s a tidy way to separate drippings without a colander or extra pan. It’s secure and doesn’t make the skillet feel wobbly.

Heating performance and evenness

Preheat is reasonably quick. I saw the “ready” behavior (the indicator light cycles off as the thermostat reaches setpoint) at around 6–7 minutes when set to 375°F with the lid on. Heat distribution is solid end-to-end—with pancakes and smashed potatoes, browning was consistent into the corners. There are minor hot zones directly over the embedded element path (most electric skillets show a faint pattern if you’re looking for it), but nothing that required active compensation in everyday cooking.

The thermostat cycles gently, avoiding the pronounced temperature swings that plague cheaper models. At 250–300°F for keeping food warm or gently simmering a sauce, it held temperature without scorching.

Searing, sautéing, and stir-fry

At its 400°F maximum, the skillet sears better than I expected from a nonstick surface. Cutlets, smash burgers, and pork chops built a decent crust. It won’t replace cast iron or carbon steel for steakhouse-level searing, but it’s entirely capable of weekly protein rotation duties. The broad surface is the star: not having to batch proteins keeps cook times shorter and yields more consistent results.

For stir-frying, the large flat area makes it easy to keep a hot zone while pulling finished pieces to the side. You won’t hit wok temperatures, so aim for thin cuts and cook in stages; for weeknight lo mein or vegetable-forward stir-fries, it works well.

Lid and moisture control

The lid’s fit reduces splatter and speeds up steaming or braising. The steam vent prevents pressure build-up without bleeding off too much heat. When I wanted crisp edges—hash browns or breaded cutlets—I cooked the first side with the lid on to jump-start heat, then finished uncovered to evaporate moisture. The clear glass view is genuinely helpful for monitoring without lifting.

Cleanup and maintenance

Nonstick performance is very good. Eggs slid, pancakes released without a hint of tearing, and fond from proteins wiped away after a brief soak. Most of the time, a soft sponge and a little dish soap are all it took.

A practical note: the base is large. In a standard double-basin sink, it fits, but you’ll do a bit of rotating and rinsing in passes. If you have a small single-basin sink, expect a mild juggling act. The skillet is marketed as having a dishwasher-safe base (the removable temperature control obviously stays out). I did run the base through a dishwasher cycle to test—no immediate issues—but I still prefer handwashing. Dishwashers can shorten the life of nonstick coatings over time, and I’d rather preserve the surface. The lid is easy in the dishwasher; just re-tighten the knob occasionally as thermal cycling can loosen it.

General care advice that paid off: avoid metal utensils, skip aerosol cooking sprays (they can gum up nonstick), and store with a towel or protector if you’re stacking pans.

Controls and ergonomics

The variable temperature control is straightforward with intuitive detents from “Keep Warm” up to 400°F. The probe seats firmly with a positive click, and on my unit the fit was tight and stable. The short power cord is intentional (it’s a safety standard on countertop appliances); plan your setup so the controller isn’t pulled taut at the edge of a counter.

I appreciate the “Keep Warm” setting more than I expected. For family meals that span a half-hour of traffic delays, it keeps food ready without drying it out. Paired with the lid, it turns the skillet into a serving station for brunch or potlucks.

Safety and stability

The cool-touch handles and insulated base edges reduce accidental burns, though the top rim and lid obviously get hot. The feet are wide enough to resist tipping and don’t skate on smooth counters. With the tilt leg deployed, stability remains good; still, don’t overfill with liquid when angled.

Durability so far

After several weeks of mixed-use cooking, the nonstick looks new. No chipping, and no staining after tomato-based sauces. That said, longevity with any nonstick hinges on utensil discipline and cleaning habits. The two-year limited warranty offers some peace of mind, but common-sense care is your best protection.

Trade-offs and quirks

• Size and storage: The 17.4 inch width makes this awkward in small cabinets. If space is tight, plan to store it upright with the lid separate.
• Sink fit: It’s clean-up friendly, but physically large. Not a dealbreaker—just know you’ll use both hands and a little choreography.
• Max temperature: 400°F covers most tasks but won’t match a ripping-hot skillet for serious steak searing.
• Dishwasher expectations: Although the base can go in the dishwasher with the control removed, I’d treat that as an occasional option, not a primary cleaning method, if you care about long-term nonstick life.

Who it’s for

• Families and batch cooks who want to do everything in one pan—breakfast spreads, protein plus veg, or big-batch fried rice.
• Holiday and potluck cooks who need an extra “burner” with its own lid and keep-warm mode.
• RVers and small-kitchen renters who like the certainty of an electric heat source and a self-contained setup.

Who should look elsewhere: If you primarily cook for one or two and rarely entertain, a smaller electric skillet will be easier to store. If you chase hard sears or high-heat wok cooking, stick with stovetop alloys and a strong burner.

The bottom line

The Black & Decker skillet earns its counter space by combining a truly generous cooking surface with reliable, even heat and low-stress cleanup. It doesn’t try to be a gimmick; it’s a straightforward workhorse that cooks well right to the corners, keeps meals warm without drying them out, and handles everything from pancakes to shallow braises without fuss. The trade-offs—bulk in the cabinet, some sink gymnastics, and a maximum temperature that tops out at 400°F—are acceptable for what you gain in capacity and convenience.

Recommendation: I recommend this skillet for anyone who routinely cooks for four or more or wants a reliable extra “burner” for big meals. It’s easy to use, heats evenly, and the large, nonstick surface genuinely streamlines cooking. Just make sure you have a place to store it, plan to handwash most of the time, and temper expectations about cast-iron-level searing. For family kitchens and batch cooking, it’s a practical, confidence-inspiring choice.