Cuisinart MultiClad Professional 8″ Open Skillet, 8-Inch, Stainless Metal
$29.95
Worth: $29.95
(as of Feb 11, 2025 20:56:28 UTC – Particulars)
Benefit from the High quality Artwork of Cooking
Impressed by the nice French kitchens, Cuisinart started making skilled cookware nearly 30 years in the past. Constructed of the best supplies out there to completely carry out all the basic cooking methods, Cuisinart cookware continues a protracted custom of excellence. Cuisinart’s dedication to high quality and innovation continues with the MultiClad Professional Stainless cookware, designed to fulfill the calls for of connoisseur cooks in all places. Distinctive triple-ply building joins a brushed stainless-steel exterior, a pure aluminum core that gives even warmth distribution, and a stainless-steel inside, for optimum efficiency. MultiClad Professional Stainless helps you to have fun the wonderful artwork of cooking.
What’s MultiClad Professional Stainless Cookware?
Premium cookware that options skilled triple-ply building, a core of pure aluminum bonded to a stainless-steel inside and a brushed stainless exterior. Warmth Encompass expertise maintains even warmth distribution alongside the underside and facet partitions of the cookware, eliminating hotspots. Premium stainless-steel cooking surfaces don’t react with meals or alter pure flavors. Up to date Cool Grip deal with design Tight-fitting stainless-steel cowl Tapered rim for drip-free pouring
The Cuisinart Particulars
Designed to supply skilled connoisseur cooking outcomes, this cookware affords excellent warmth and ideal outcomes, each time.
The Alternative of Professionals
Aluminum core heats and cools rapidly for exact temperature management. Warmth Encompass expertise gives even warmth distribution alongside the underside and up the facet partitions of the cookware. Stainless-steel inside is good for delicately simmering sauces, completely sautéing greens, browning meats, or boiling a number of servings of pasta.
Cowl Seals in Vitamins
A decent-fitting stainless-steel cowl seals in meals’s pure juices and vitamins for more healthy, extra flavorful outcomes. The quilt is dishwasher-safe.
Drip-Free Pouring
The rim is tapered for drip-free pouring.
Skilled Outcomes
Stainless-steel cooking floor doesn’t react with meals or alter meals flavors. Nice for traditional cooking methods like sautéing, frying, browning, searing and slowly simmering sauces.
Superior Warmth
Triple-Ply building consists of the unsurpassed warmth conductivity of a pure aluminum core. It insures most warmth retention and even warmth distribution, eliminating scorching spots.
Good Stability
The unique Cool Grip deal with stays cool on the stovetop. The deal with’s distinctive thumb rests are riveted for excellent stability and supreme management when lifting and pouring.
Up to date cast-stainless-steel deal with stays cool to the contact and comes riveted for energy
Triple-ply stainless building
Rims are tapered for drip-free pouring
Dishwasher-safe; oven-safe as much as 550 levels F; broiler-safe
Clients say
Clients discover that the sauté fry pan cooks nicely and evenly. They recognize its high quality construct, reliability, and ease of cleansing. The sleek, curvy floor is straightforward to scrub and the upright partitions forestall meals from sticking. The warmth distribution is nice, with no scorching spots within the middle and the deal with stays cool. The non-stick floor is nice for cooking with out sticking.
AI-generated from the textual content of buyer evaluations
10 reviews for Cuisinart MultiClad Professional 8″ Open Skillet, 8-Inch, Stainless Metal
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$29.95
Sean Logue –
A great pan, but a bit costly
I have several pieces of high-end cookware with stainless steel interiors. They are fantastic to cook with, but there are a few items like eggs that are far easier to cook in a non-stick pan, so I keep a single 12″ pan around just for that.Non-stick pans won’t last, even if you are careful to use silicone tools in them, hand-wash them, and most importantly, never overheat them. If you do all of these things, they will last about a year, then start sticking. A little a first, then more as time goes on. I push mine to two years, then replace it with a new one, same size and model.I chose this one because it is multi-layer. It has stainless on the outside with enough carbon in it to work with an induction stovetop. Induction stoves use a strong magnetic field to heat up the pan itself rather than the burner underneath it. They are still relatively rare and expensive, but they work very well and are gaining in popularity. They also require a magnetic pan to work, so this one fits the bill. It will also work very well on all other stove types, of course.The inside layer is thicker and aluminum, which conducts heat much better and more evenly than steel. This makes the pan respond quickly to the burner temperature and helps eliminate hot spots.Finally, the inside layer is layer of non-magnetic stainless coated with a very good quality nonstick Teflon coating. The non-stick coating isn’t great for searing, and you won’t get any fond with this, but it makes a very forgiving surface for an omelet or thin crepe.It is a great pan, and I’ve decided it is worth it to me to pay the price for it even though I know it won’t last. I like that it responds and is constructed similarly to my other pans, so it isn’t much of an adjustment when I use it. It is definitely on the high end of how much you should pay for a non-stick pan. If you want a better value and do not have an induction stove, I highly recommend this one: Farberware Restaurant Pro Aluminum Nonstick 12-Inch Skillet, Silver. It is half the price and still excellent. The Farberware will not work on an induction stove, isn’t as heavy, and does not have the stainless layer on the bottom. However, it is a great buy for the money and makes more sense financially given the disposable nature of non-stick pans. If the price of the Cuisinart continues to rise, my next replacement will be the Farberware.Recommended, even though it is on the pricey side.Sean Logue, 2017
Topdog-182 –
Excellent pan!
We were looking for a good stainless steel 8â 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 âCuisinart MultiClad Pro 8-inchâ (about $30), the âCuisinart Professional Stainless Skillet, 8-Inchâ, (about $23) and the âCuisinart 722-20 8-Inch Chef’s-Classic-Stainless-Cookware-Collection, 8″ (at about $21), Open Skilletâ. 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 âbuildâ 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 ‘Professionalâ, 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 itâs excellent. i think all three pans are great, well-made pans (for the money), but clearly the Multiclad is the best one.
oceanic_ –
Great daily skillet
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.
Gaurav Joshi –
Heavy, sturdy and good value for money
This is a good quality stainless steel skillet that heats evenly. It’s thick, sturdy and well-made. The design is simple yet elegant, with tapered rims that not just look good but also act as a pouring lip.The handle is riveted at a certain angle that helps when lifting the skillet. It stays cool and has a “thumb rest” design/shape (as mentioned in the description) which one may or may not find comfortable. Making sure the handle is comfortable is important because the skillet is relatively heavy. This is especially true if you often lift the skillet off the stovetop when cooking.I have been using it for a few months now and I have no complaints other than that they should have included a lid at this price. Also, the surface has developed a few hard water stains but they can be cleaned easily. At the given price, the skillet is a good value for money.
Carol H –
Incredible nonstick skillet!
I chose this Cuisinart skillet over others that cost twice as much, and I am so glad I did!Very high quality heavy skillet, and with the nonstick coating cooked eggs slide right out. I just rinse and wipe clean…quick and easy.
David Arriaga –
Muy buen producto lo recomiendo muchÃsimo
Robert Shearer –
I bought this pan for small pieces to cook but most for eggs its great
Janice –
I bought the 12 inch and the 8 inch pans about a year ago and no problem! I love the way they look. I am reading reviews and people complaining about warping and the food sticks, etc. etc. and yes food could stick if you do not cook at the right temperature.It also depends on the type of stove you have. I can fry an egg at the right temperature, and it will not stick if I am careful to ut enough oil and not to have the pan too hot. I have an induction stove and it generally gets really hot on P , so when I am frying an egg I have to be careful and I do not use the max temperature , but a bit less. You just gotta learn how to cook with it and what temperature to use. There were a couple of times that my food stick to the pan in the beginning, but I was by the stove so I removed right away from the heat and cleaned with SOS pads and no problem. I had not experienced any warping with any of mine. I am attaching a couple of pictures of my pans after one year of using them every other day, you just gotta be careful, these models are expensive pots and pans and you just need to learn what can you do and not do with them.I just bought my 10 inch pan to replace another Cuisinart teflon pan which I bought after these and is peeling bad. I really love them, but again you just gotta learn to cook with them and take care of them.Another thing to consider is Cuisinart has other stainless steel models that are not the same quality as this model (MCP22) that are cheaper and do warp and you get spots after a couple of uses. I have read lots of reviews and it seems that it is not just the brand but the quality you buy. You get what you pay for.
Manish Chitrakar –
Very Happy With this Purchase. Very easy to wash. High quality product.
Priyanka –
If used rightly, the food sticks to the pan only slightly. However, it’s a nightmare to clean this pan. I always soak this pan after cooking or frying in soapy water but it’s always a pain to clean even if it has been soaked. I have not had these problems from other steel saucepans or pans from lesser known brands.