Professional Stainless Skillet, 8-Inch

I like this pan, however it isn't as easy to clean as I thought it would be. I was trying to not scratch it, but ended up having to use a brillo pad. It is very well made and the size is perfect.

My favorite pan after 1 week. I use it to cook eggs and sausage in butter every morning. Nothing sticks, pan is plenty hot at 25% stove power with 5 minute warmup. Found a lid from a pot that fits to catch splatters. It cleans easily with a wipe with a wet paper towel while still warm. Bonded bottom pans should never be dunked in water when hot, different metals shrink at different speeds and may lead to de-bonding.

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.

Been using this for a year now and still loving it. Looks good and works great. Even works on my induction burner.

Excellent skillet for stovetop or induction cooker. Not overly heavy but the thick bottom retains heat well. Cleanup is easy with minimum water spotting on the shiny outside surface. The inside may require an occasional scrub with Barkeepers Friend. I really like Cuisinart cookware.

Purchased this as a gift for my father who needed a reliable pan for his morning eggs. It’s just about the only thing he can cook, but he does it well. Anyway, he had some non stick cookware that was falling apart, and this looked sturdy and had great reviews. Not only did he love it, but within a few weeks he bought an entire set from the same line. Now he’s branched out into preparing hamburgers and heating up soup. Hopefully this newly discovered world of cooking that doesn’t involve a microwave will continue. This 8” pan was the gateway, and it is quite nice.

It’s the right size for me to cook something small.

My fave egg pan, perfect for 4 fried eggs

Compré un sartén de 20cms pensando que sería suficiente para mi familia y yo, pero es muy pequeña, sin embargo, si calidad y peso me hicieron que decidiera comprar una de tamaño mayor de esta misma marca en un par de días más.

Better than any non-stick pans. With a bit extra oil compared to non-stick pans it works well and holds heat uniformly and for long. This is what I needed.

The product is good quality but I did not know how small it is, well I just need to get my measurements right next time.

Súper bonito sartén , se quema muy rápido y es difícil de limpiar .

Il faut mettre de l'huile lors de la cuisson pour éviter de coller.