MultiClad Pro 8" Open Skillet, 8-Inch, Stainless Steel

I have 3 Multiclad Pro frying pans. This is my second 8” frying pan. Great size for what I cook. I’ve used them every day for the past year. There was a learning curve to cooking with stainless steel but once learned you can cook just about anything without it sticking. I really like the height of the sides, helps to contain food and splatters. The handle gives a very good grip when pouring. The weight and quality is as good as the more expensive brands. I have been very happy with the quality of the entire Multiclad Pro line of cookware.

Ecellent little pan. I bought it for eggs basically. You can fit 4 easily. There was a small learning curve but after having carbon steel and cast iron it's basically the same. I like this one better now than the others less cleaning when your done. I couldnt gauge my temperature at first so I used an infrared temperature sensor. For me at 250 deg. a quick shot of spray avocado oil. Followed 1/2 to 1 tbsp. butter. It will have a small sizzle at around 250 deg. when the butter stops foaming add your eggs. Covered if making over easy. DO NOT touch them until you see the edges start to bubble up. Your eggs are starting to realese now. You can slowly start checking with your spatula or shake the pan, they will slide. If they stick your temp was too high or your eggs were too cold. I crack the shell and let them sit in a bowl while I'm prepping and warming the pan, this is very important. Hash browns also will stick if frozen. Let them warm to room temp and covered them on low until they release naturally! And they will practice with one egg. Ommelletes are more forgiving BTW. My carbon steel DB and my cast iron are to much maintanance for what its worth.

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.

I bought this to replace my 10" Circulon Unison frying pan that is about 5 years old. I cook a lot and would consider myself a serious home chef. I chose this pan after using the 8" nonstick frying pan and 12-pc Multi-Clad Pro set at my vacation house since 2012. I believe this to be the best nonstick pan I have ever cooked with. Better than Circulon Unison nonstick. Better than Analon Professional Nonstick. And slightly better than the LeCrueset Stainless Steel nonstick. Generally, the Cuisinart MCP cookware is excellent and I would say it comes close to the AllClad TriPly in my main home of which I have an extensive collection and have invested $$$$. The MCP is lighter for those who struggle with heavier pans however still has excellent conductivity on my gas ranges. I have seen feedback saying the handles were loose--Not the case with all the pieces of MCP I have purchased since 2012. Also seen a couple of buyers talking about discoloration--again NOT the case with mine and I cook like a chef using gas burners. I suspect that people probably had their burners too high despite the instructions. As with my high end AllClad, the Cuisinart MCP has excellent and even conductivity so pams get hot fast over medium high heat. I rarely have to use a high flame to cook anything or bring a pot to boil. So I have not seen any discoloration on my MCP pans and I am a serious cook! They clean up nicely in the dishwasher using Finish tabs for detergent. Trust me as an AllClad guy for 20 years--the Cuisinart MultiCladPro is a great economic alternative to very expensive AllClad if you don't cook enough to justify the investment of $$$$$ for AllClad. I have recommended Cuisinart MCP to my friends and realities with my high regards.

We enjoy using this pan; it is heavy, well-constructed. However, if you cook it too high, it causes items to stick and can damage the stainless steel interior. We had to replace a pan that lost its "non-stick" capability. We also found that it is best to stick with olive or Canola oil as a thin coating in these pans. We used Land O Lakes Saute Express and it caused a huge mess where the lamb chops stuck to the pan. This is I believe the fault of the Saute Express and not the Cuisinart pan itself. Due to the fact that we had to replace our pan, I'm taking away a star. If you're careful in not over-heating the pan, it should last a long time.

I started out loving this pan. It was great for cooking eggs and clean up way easy. Two and a half months in and the non stick coating started peaking off.

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.

As of this reviews I used the pan twice to fry eggs. Did not stick. As everyone has said, you do need to let the pan heat up then add oil and let that heat up.