Cuisinart MultiClad Pro 12" w/Helper Handle Skillet, Inch, Non Stick Stainless Steel

My most-often used frying pans are cast iron (which I simply adore), but there are some things I like to make that is bad for the seasoning. Sure, I can re-season them (and do), but wanted something a little lower-maintenance. There are many highly-rated multi-clad pans out there, but I'm simply not a good enough cook to justify spending the money for an All-Clad or Made In. Gorgeous though they may be, and possibly superior. I won't know, because this pan is amazing.I have an old solid stainless frying pan that gets a ton of use and never lets me down, but this clad pan - holy hammers, is it nice. From the first thing I made it in, I was blown away. It really does make me a better cook than I am. Cleanup is a breeze. Yeah, it acquires a patina (which seems to be a problem for most of the people leaving negative reviews), but I love that. It's a tool, that gets used, and shows its usefulness with age.I've seen negative reviews about warping and buckling and I've not seen any indication of that. Heck - that old stainless frying pan I talked about earlier? That thing warps over time, so I take it to my garage and hammer it sorta-flat again. Maybe I'm weird, but that doesn't bother me in the least.Simply put - I'm thrilled with this pan. I can get a nice sear on chicken or fish without overcooking it, it cleans up easily, and it looks great hanging on my pot rack.

If you plan to use it to cook eggs, make sure you heat it up first with a good amount of oil. Otherwise, eggs will get stuck to the pan and burn easily. It wasn't easy to use at first, it was a learning curve to cook with it and took time to find the right temperature and oil ratio so take your time. Pretty versatile, I use it for eggs, steak, stir fry, Mexican rice, etc. and they work well. Like I said earlier, make sure it is oiled up first otherwise food will get stuck. I also use an electric stove for reference, can't wait to use it with gas stoves. I've owned it for over a year and it's still sturdy so it is well worth the cost. Easy to clean with a scour pad, takes all stuck food off with ease and the scratch doesn't look unappealing. I would buy from Cuisinart again when I move into my own home. Maybe a whole set.

This pan is very easy to clean and heats evenly

I believe Cuisinart is one of the better names in kitchenware. I bought their small fry pan a few years ago and it makes the perfect omelet. I needed a larger frypan so bought this 12" one. Because of the way they are made, you really don't need to add any oil or butter to what you're cooking. Nothing sticks to the surface and it is simple to clean. I even put it in my dishwasher when I'm feeling lazy. Definitely recommend their products.

We were looking for a good stainless steel 8” fry pan, and the leader, the All-clad 3-ply 18/10 SS product is just a little too expensive for us, so Cuisinart seemed to offer good quality stainless at the lower price point (while still being 3-ply and at least 18/8 SS. That said, Cuisinart appears to offer a few choices of product lines. Other than price, I could not assess the quality and design of the pans, so I bought the three choices offered: the ‘Cuisinart MultiClad Pro 8-inch’ (about $30), the ‘Cuisinart Professional Stainless Skillet, 8-Inch’, (about $23) and the ‘Cuisinart 722-20 8-Inch Chef's-Classic-Stainless-Cookware-Collection, 8" (at about $21), Open Skillet’. The Professional and the Classic pans appear to be approximately the same build quality, except the handle of the Professional is more substantial ergonomically (more comfortable), and of a hollow construction - keeping it lightweight. The Classic handle was more of a cast or pressed bar (still pretty good compared to many other pans I have ever held), but clearly the Professional has an advantage in this aspect. The pan ‘build’ of these two pans appears to be a thinner gauge stainless (compared to the MultiClad), with an aluminum / stainless ply bottom somehow bonded to the bottom (a common construction of pan I observe - probably a more economical build). The Multiclad pan is a seamless, contiguous molded or pressed shape; the sides are clearly thicker than the other two. The weights of the pans I measured to be 24.2oz for the 'Professional’, 21.2oz for the Classic, and 29.6oz for the MultiClad. Since I only kept the Multiclad, I only tried cooking with this model, and it’s excellent. i think all three pans are great, well-made pans (for the money), but clearly the Multiclad is the best one.

Really nice quality stainless steel pan for the price. Fully clad non-disk style pan with rolled edges and a riveted handle. Checks all the boxes for quality!I have a 12" SS pan from another brand and wanted something more reasonable for cooking breakfast. The 8" is perfect for my needs.After a 5 minute preheat over low heat and a small knob of butter my eggs slide right out like it's teflon. I like to toast bread while preheating and the even heat makes for picture perfect toast as a bonus. A quick rinse with hot water and the pan looks brand new.Always preheat for best results, hot pan/cold fat is the key to nonstick stainless steel cooking.

This is a great daily skillet. I use it every day. While stainless might be harder to clean, I feel better knowing it doesn't have the chemicals of non-stick pans. Plus, with some trial and error, I can get the food to not stick. Usually this involves pre-heating the pan. But be fore-warned - I would not preheat on the highest flame. If you put the oil in, it will smoke. So I recommend pre heating on a low to medium heat. Then do the water test and if the water beads and dances across the pan, there will be a great likelihood the food won't stick.While it is dishwasher friendly I recommend hand washing to maintain its factory luster.