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 ( 222 customer reviews )
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139 of 140 found the following review helpful:
 an essential additionJan 23, 2004
By scientific mom
This pan, like all the Cuisinart pans, is my favorite to use when I need a 12" skillet. It's a heavy-duty even-heating pan like it's "sisters and brothers"! If you already have any Chef's Classic pots or pans, the lid that fits on any pan with item number ending in 30 will fit on this pan. (Item number is on the bottom). With all the Chef's Classic pans, you usually don't have to turn the heat up as high as a cheapy pan; instead of high, use medium-high, for example. Since this does not have a non-stick coating, you'll often need oil for cooking. Here's a tip: hot pan, cold oil. Let the pan heat up before adding the oil. Also, these pans heat up FAST so watch your food! If anything gets burned-on badly, the pans just need a little soaking (maybe an hour, not overnight). Or, add water to the pan and "boil" the burned-on food off. I also use Barkeepers Friend cleaner to keep them shiny and looking new! Take note: if you've ever purchased a set of Cuisinart from a discount warehouse (i.e. Sam's Club, Cosco) there are not individual pans available that will match your set exactly. I called Cuisinart and found out that particular pan style is available only in sets from discount warehouses. BUT, the Chef's Classic line matches very closely, it's the closest match available.
49 of 49 found the following review helpful:
 Large pan, even heat -Jan 10, 2004
By T. Vierra
Even though this pan has the "disc" of aluminum in the base rather than all the way up the sides, it heats very evenly. You can't beat the price. It's big enough to be very versatile for major frying or lighter sautéing. It's also big enough to use a grill for small to medium items.I do miss having a lid so on those rare occasions where I needed a lid, I just covered it with some aluminum foil. Hokey, I know, but until I purchased another pan for my dishes that need simmering, that was the trick I used. As long as you watch the heat, cleanup is not too bad. I have rarely had to scrub this pan. Since it would be great with a lid, I gave it 4 stars. This pan really should not be sold without one.
63 of 65 found the following review helpful:
Electric StoveOct 20, 2003
I received this pan several days ago and have waited until I could give it a good workout over in action. I have an electric stove, not by choice,and I've had bad luck before with some pans heating unevenly and food sticking even when I added oil or butter. I used this pan to brown some ground beef, saute onions, garlic and bell peppers. I simply washed the pan as suggested in the handy "use and care" pamplet included, set it on the stove and turned the heat to medium. The pan heated quickly,evenly and I did everything I wanted without any problems. No sticking, no burning and it was a dream to clean up.
36 of 36 found the following review helpful:
Excellent valueDec 14, 2005
By Aspiring Cook
This is a great skillet for lots of dishes - from ommelet, to stir fry, to steak. I do own a couple non-stick skillets for making crepes and scrambled eggs, but this is the one I use the most. This skillet WILL NOT stick if pre-heated with low or med heat for most dishes. If I'm sauteing chicken or cooking steaks, I'd pre heat it with high heat before adding butter, then add the room temperatured meat (not frozen), then lower the heat to med-high and I'm all set for a good piece of steak. Deglazing the pan create thick, delicious sauces, something that can't be achieved with a non-stick pan. My fried eggs come out fried, and not steamed like it would with a non-stick pan. The discoloration (called heat marks) on some S/S cookware can be easily cleaned with S/S cleanser.
28 of 28 found the following review helpful:
Good quality panFeb 18, 2005
By Annapurma
"A cookware Aficionado"
I've had this pan for a few months now and use it quite often. Though it is not a non-stick pan, the food doesn't really stick and clean up is easy. Just pre-heat the pan with low heat before adding your food and you should be OK. It has a nice heavy feel to it and is a very good looking piece of cookware. Most stainless cookware will have some discoloration on the bottom even after just one use. If you want to get rid of the discoloration and keep your cookware looking new, there's a product called Bar Keepers Friend cleanser that does an excellent job (I ordered mine at barkeepersfriend.com, or you can pick some up at Linen and Things.)
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based on 222 reviews
