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About this item:
The kitchens of France were the inspiration behind the elegant Cuisinart Chef's Classic Stainless Cookware Collection. Our 10" Skillet is induction ready and features stainless steel and pure aluminum encapsulated in the base for fast and even heating. Features: Induction-ready|Mirror finish. Classic looks professional performance.|Aluminum encapsulated base heats quickly and spreads heat evenly. Eliminates hot spots.
Amazon.com
Sauté mushrooms or brown sausages to perfection in this classic 10-inch Cuisinart skillet--the sloped sides are ideal for tossing and turning small pieces of food. Made of professional quality 18/10 stainless steel that wont react with acidic foods, the skillet features a tapered rim for drip-free pouring and a riveted, cast stainless-steel handle thats contoured for an easy grip. The skillets mirror finish retains its brightness through dishwasher, freezer, broiler, and oven use up to 550 degrees Fahrenheit. For superior, even heating, an aluminum disk is encapsulated between two layers of stainless steel in the base. Cuisinart covers the skillet with a lifetime warranty.--Ann Bieri
Review:
4.9 out of 5
98.46% of customers are satisfied
5.0 out of 5 stars These are super pretty and shiny.
I love that they heat evenly. Even on very low heat you can still get a great sear if you want. They are easy to clean (read the directions first!), and just look gorgeous. I love them.
5.0 out of 5 stars An excellent pan for a very good price - can't beat the value
I recently got rid of every item in my kitchen with a non-stick/teflon coating due to the health risks associated with them. I have now switched over to stainless steel or cast iron only. With regards to skillets, all I had was a cheapo Walmart 8" stainless steel skillet that I got in a set of pots and pans. Those had solid reviews just like this Cuisinart does...but there's no comparison in quality. The Cuisinart wins by a mile.This is a solid and well made skillet. It feels heavy and sturdy - there are no loose joints or anything that could make it feel like it wasn't top quality.I've been using it for about two months now and the results have been great. If you aren't familiar with cooking on stainless steel, you need to know the tips and tricks to preventing sticking. Sometimes it's going to happen and you just have to work a little harder to clean it up. I'm no pro but here's what I try and do:-Use lower heat than you're used to. For me it's not necessary to use the same level of heat I used with my teflon pans.-Try not to put ice cold items into a hot pan - you should allow whatever you're cooking to come closer to room temperature before putting it in the skillet.-When cooking with oil, there seems to be a good result when letting the pan heat up some before adding the oil. This creates an "oil slick" type of effect where the heat on the pan prevents it from binding to the oil.-Speaking of which, be sure to use some sort of lubrication - oil/fat - when cooking. There are some scenarios where it doesn't seem to help at all but it's generally a good idea.-Don't burn your food!Also worth noting is that I went a little crazy and bought the 14" version because I figured bigger pan, low price, bigger is better...then I realized I have 8" burners on my electric stove...I was worried it would not work well but it hasn't been a problem at all. The aluminum in the base of the skillet conducts and spreads heat very well. While the outer portions are not as hot, since they aren't on direct heat, they get plenty hot to cook things - it's more than just a warming zone. For example, when I make pancakes in the morning, I cook the pancakes in the middle of the pan (can do 4-5 medium sized pancakes) and I put the sausage around the edges. By the time I've made a few batches of pancakes, the sausages are cooked. If I'm not careful to rotate them they will still burn.
5.0 out of 5 stars Solid and cooks well
Substantial and cooks a great omelet, which is the primary reason I bought it. My husband loves to cook omelets, and when his coated pans started showing wear and chipping, I asked him to go stainless and avoid the chemicals of a coating. This was perfect. It is his go-to pan now for just about everything. The 10 inch size is perfect as well.
4.0 out of 5 stars Treat it with TLC, it deserves it.
The pan arived gleaming. Used it first time to cook 3 eggs. Gave the pan its first wash, dried it and put it to work. Gave it a shot of cooking spray, sit at low low heat the pan heats up fast. Cooked eggs over medium. Thay turned out perfect absolutely nothing stuck. The eggs were not p hard to get out of the pan as the top and bottoms were supper smooth. Great pan RECCOMENED !Doc Tom
5.0 out of 5 stars Very Nice pan for the money, using on glass top range.
This pan allows me to fry up large chicken breast 3 at a time….. time saver. The finish is excellent. I cant believe the negative reviews. Yeah, it runs a little hotter in the middle of pan… if you cant handle that… probably need to get out of the kitchen. This pan is HUGE.I also ordered a 15” splatter screen… about 21 bucks. Fabulous.
5.0 out of 5 stars Oh yeah! Great pan.
I'm certainly not an expert on stainless steel cookware, but so far I love this pan. I cook eggs in it, and they slide right around like I'm using a nonstick. I do "spot season" my pan, which probably helps. That means I heat it a little, then add my olive oil and keep it on low heat until the oil starts to smoke. Then I turn the heat down a few notches and let it stop smoking. I usually add in my butter and let the moisture cook off,. When i add my eggs I let them cook a bit too, then slide my spatula under them to make sure they don't stick. Perfect eggs, clean up is a breeze, and I couldn't be happier. I clean my burner before I use my pan to limit the amount of burnt food on the bottom. I also use Barkeeper's friend, and my pan looks shiny and new. I've read that pans like this with an encapsulated bottom can burn in the corners, but I suspect that might be nonsense designed to get me to buy more expensive cookware. I only cook on the bottom of my pan, so why do I want heat to go clear to the rim? Anyway, so far so good. I have a brand name pan at a good price that serves my needs. I count that a win.
5.0 out of 5 stars Solid and heavy; very good quality
I've been moving away from "non-stick" pans because the majority are aluminum and once the non-stick coating begins to wear (and it will!) that means we're getting aluminum in our diet. Not good! So I've been gradually buying stainless steel pans. I'm very pleased with this one - it's the perfect size for omelets and crepes. And if you know what you're doing - hot pan, cold oil, food won't stick - the results are excellent.I'm very happy with this one. Good quality for the money.
5.0 out of 5 stars Good size and great quality
I love the size and quality. But it is not nonstick, especially frying fish.
Sarten Cuisinart
Muy buen Sartén y con buen acabado. Comparado con sartenes de acero inoxidable de otras marcas que tengo, este alcanza más rápido la temperatura para cocinar.
Calidad a buen precio!
The media could not be loaded. Sartén robusto de excelente calidad. Sabiéndolo calentar bien no se pegan los alimentos. Si le pongo algo de aceite, pero con una dieta balanceada el aceite también es necesario. Lo tengo desde hace 3meses y de principio no sabía usarlo, se pegaba el huevo aún con aceite.3 minutos lo caliento a fuego alto, le bajó a fuego medio antes de ponerle el aceite (en el vídeo no pude bajarle), seguido le pongo el huevo y listo!Para lavarlo con una fibra común, pero de principio si usaba una de metal.Mis fotos y video son de 3 meses de uso y sigue como nuevo!
It's a Frying Pan
this was an excellent choice over the cheaper brands. 1/4 thick bottom and stainless pan. Cleans up great and use it on a new glass top stove. Yes, I'll be buying another when the time comes.Cheers
Un sartén para profesionales al alcance de los novatos
Quizá de todas las opciones que analicé este sartén no fue la opción más barata, pero ya estaba cansado de gastar cada dos o tres años en sartenes recubiertos de teflón que terminaban perdiendo la capa de antiadherente por no saber como cuidarlos. Dedique un par de días a investigar que ventajas tiene usar un sartén de acero inoxidable y en el proceso descubrí que ningún fabricante te dice como cuidar el sartén que te costó mucho dinero ni mucho menos te aclaran en que tipo de cocción es más eficiente el suyo, el gran gancho es (en el caso de los de teflón) la promesa de que la comida no se te va a pegar. Así que sugiero a quien haya llegado a esta parte de mi reseña leer el blog de "el comidista" dedicado a la comparación de sartenes (" ALUMINIO, HIERRO O ACERO INOXIDABLE: ¿QUÉ SARTÉN COMPRO?" y también ver los videos de youtuber "recetas flipantes" dedicados a como curar un sartén de acero inoxidable.Dicho lo anterior, y dejando a un lado la utopía de tener un sartén al que no se le pegue nada, puedo decirles que como simple aficionado a la cocina tomé una buena decisión al comprar este sartén para profesionales porque está hecho de materiales de buena calidad, tiene alma de aluminio y teniendole los cuidados adecuados me va a durar muchos años. Lo mejor es que aceptando que el buen cocinar requiere planificación, dedicación y paciencia he logrado preparar una muy ricas omelettes sin quemarlas ni dejarlas pegadas en el sartén. Por cierto, si la comida se llega a pegar, lo lavas con agua tibia y jabón y queda como nuevo.
Perfect!
Great quality, handle doesn't heat up, ease of handling.Great thickness
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Cuisinart 10-Inch Open Skillet, Chef's Classic Stainless Steel Cookware Collection, 722-24
BHD22991
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Product origin: United States
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