For years, I've been afraid of stainless fry pans. My experience with them was limited to the time when I was young and not as experienced of a cook. I did not really know how to avoid sticking or how to clean them, and the stainless pans I had 19 years ago I gave away out of frustration.Let me say, wow! I have really been missing out by cooking on nonstick pans all this time. You just cannot get the kind of sear on a nonstick pan as you can with this.
As for clean up? I use barkeeper's friend and it is high-gloss shiny each time!
You really cannot beat the price on these. They are solid, heavy-weight, have good heat distribution, and they clean up beautifully. What more are you looking for? Don't pay hundreds on all-clad, when you can get these high quality pans for soo much less.
I wanted to add for those that have trouble with sticking: the trick is to let it heat up first, then add the oil, then your food. Hot pan. Cool oil. Food. You'll do much better and avoid sticking a lot better!
Right out of the box this has the heft and looks of All Clad it is a beautiful pan.Howevever, as I do with all the cookware I purchase I put it on a level surface and see if it wobbles.Unfortunately this one does to a small degree.This means that unless you are cooking on a gas stove you will get uneven heat.
The way Amazon is bouncing around it's pricing I got this one a few days ago at a real good price with Amazon prime.I will keep this pan for that reason and to remind me you get what you pay for.
Before all the reviewers who believe there should never be a negative review written abouta product they adoreplease remember this may not be an issue to you but it could be a big issue to someone else.
If the price of this cookware brings the masses back to stainless steel cooking I am all for it.Getting away from teflon is the best step you can make in not only improving your health but also your cooking skills.
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I bought this skillet to sear salmon, before puttting it into a 425-degree oven.I am not sure if it is a good thing to put non-stick into a hot oven, so I bought this pan.It worked like a charm.It sears perfectly, and after the oven for 7 minutes, it was a mess. but it cleaned up shiny as new following the directions to fill with water, and clean with Bon Ami or a similar product.It was a brown mess but now looks like new.The important thing is to read the instructions that come with the pan.I think I'll order the other sizes since this one worked so well. I think it works as well as the All Clad pans I have but at a fraction of the price.
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After reading about the possible health risks associated with Teflon, we carefully went shopping for stainless steel. While I agree that a lid would have been lovely, I must say this is a great pan even heat disbursement with a good sturdy feel to it.We have used it for everything grilled sandwiches, breakfast meats, searing, sauteing and just last night made a huge batch of homemade chili. Clean up is a snap! We love this pan! Just purchased one for my daughter.Want Cuisinart MultiClad Pro Stainless Open Skillet Discount?
I needed some new pans to add some capacity to my kitchen.We can't have Teflon due to the risk to our birds, and I dearly miss it.I have not had good luck with Stainless in the past, but aside from cast-iron which is not always practical, I had no choice.When I was looking for a new pan, I found that there are two basic types to choose from: The ones with the thick conductive disk on the bottom, and the ones like this pan, that have a much thinner conductive layer, but that goes all the way up the sides (referred to as 'clad' as in multiclad).I already have the type with the thick disk, and because I cook with gas the sides are always way hotter than the bottom, as the flame licks up the sides and heats the relatively thin sides much quicker/hotter causing burning issues.Some will say that the thick bottom traps heat better and is good for searing steaks...But that's what my my grill is for, I wanted a pan as a daily driver so a clad stainless pan was my choice.
As for this specific pan, one question mark I've seen raised here is the handle is too small for some...And I actually happen to have the 12" Cuisinart (thick disk bottom style tho) with the same handle and have this to say:A totally crap handle to use on the 12" size, but completely fine for the 10" and 8".**SPOILER ALERT**Yes, I liked the 10" version of this pan so much, I bought the 8", and pretty much all my comments stand for both (but not the 12").
One thing I learned from all my research is that heat control is critical for this pan (or any other stainless pan for that matter). This is one area that my thick bottom pan utterly failed at, because I would inevitably use too much flame to get it to heat up, and when (not if) it got too hot, turning off the flame did absolutely nothing for a looong time as that thick disk tried in vain to dissipate heat.This is one area that I can say this pan absolutely shines in!It is quick to heat, responds well to flame adjustments, and if I over do it I can pull it off the heat a little (or a lot) with predictable results.
As far as sticking issues, when I get it right I don't miss Teflon one bit.Scrambled eggs, fish filets, scallops...If I heat the pan right, and use enough of the proper fat, cooking on this pan is pure bliss!When I get it wrong, well...It sticks.I am personally taking this as a challenge to become a better cook though, instead of considering it as a negative for this pan, so no points off for that.
If you want hassle-free cooking, I think Teflon may be a better choice if you're willing to live with the (potential) health consequences.If you're willing to put in some effort though, these pans are an excellent choice, and the price is not that bad compared to other high end equipment like all-clad.
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