Cuisinart Chef's Classic Non Stick S/S 8" Frying Pan

A wonderful little frying pan. All stainless steel with an aluminium sandwich in the base makes for good heat transfer. If you cook on gas, as I do, keep the flames small and within the "double" base area.I guess you can tell from my spelling of "aluminium" that I am in the UK and could not find a similar product over here which is why I was so pleased to see this on Amazon.com (US) Delivery was very quick about 5 days.People have said than plain stainless steel isn't non-stick! It is if you condition the pan by heating a small quantity of oil until smoking just starts, allow to cool slowly and then discard the oil. Finally get the oil to the right temperature before breaking eggs into the pan and they will not stick. Much safer and longer lasting than coated pans where the coating peels off or becomes toxic if overheated.

Absolutely nothing to dislike. Beautifully made and at a very fair price. Read and follow the user information which is to be found on the cardboard sleeve surrounding the pan and then enjoy the benefits of such a fine addition to your kitchen.

Great little skillet. Wanted one that I could put in a hot oven. This is perfect if a little difficult to clean.

Followed the instructions on using the pan and worked great the first couple of times I used it, however it just warped and doesn’t work as it should with hot spots and this was suppose to be a replacement for my current stainless steel pan and just isn’t great.

This pan is made from stainless steel t has no coating to peel fc after lot of use.Would recommend

Everything sticks. Used all the methods for stainless steel, but it's the worst pan I've had

The base is 6in. 15.3cm I haven't used it yet but when I do I'll write a review.

The quality of the pan is very good. I liked a lot cooking using this pan, I just wished that they welded the handle and not used rivets so we can have the inner of the pan clean.

Great pan for egg dishes, my favorite of many I have owned. I fry eggs daily with it using no oil, just water and a lid to contain it as it boils / steams the top portion to my tastes. I haven’t had wear or degradation issues.I only cook with it on low to medium heat, if abused with high heat don’t expect the coating to hold up (this happened with one pan when others used it). Instructions are clear on how the pan should be taken care of, and if followed it will last.

La comida se pega? siQuema la comida? sí.Se mancha? tambien.Pero claro que si tu referencia es un sarten antiadherente, este va a quedar en desventaja desde el primer uso. Pero si controlas la temperatura de uso, te funcionará sin problemas.1)Controla la temperatura: Compra un termómetro infrarrojo (yo lo conseguí aqui mismo por doscientos pesos). La temperatura ideal para iniciar a cocinar es entre 80 y 100 grados.2) Usa un poco de aceite liquido o en aerosol o cualquier otro tipo de grasa (depende de tí) Ya con la costumbre, puedes cocinar carne sin nada de grasa.3) Terminando de usarlo (aprovechando que esta caliente) agrega agua sin dejar de calentar y con un cepillo retira restos de comida o limpia la superficie; LENTAMENTE para que no te quemes. Puedes agregar bicarbonato y vinagre o detergente y bicarbonato (no hay mucha diferencia) lo más importante es que el agua se caliente.4) Terminando de remover los restos, enjuaga y preferiblemente seca de inmediato para que conserve su brillo.Si no puedes lavar limpiarlo inmediatamente después de usarlo, no hay problema. Cuando ya tengas el tiempo caliéntalo con agua.¿Puedes usar una fibra para lavarlo? Sí. Va a rayarlo pero como es acero inoxidable en realidad no se nota. No te sugiero que lo hagas con el exterior, porque ahí sí se nota y se ve requete feo.Happy cooking :)

Mother likes it. No burning.

Temperei, usei em fogo médio e baixo, mas não me adaptei! Quando algo é muito difícil de se usar para o fim para o qual foi concebido , ao meu ver , não é eficiente ! Manchou na primeira! Tramontina grano é infinitamente melhor! Duas estrelas por ser bonita e tão só!