Cuisinart French Classic Tri-Ply Stainless 12-Inch Fry Pan with Helper

This product is proudly made in France. This is not a cheap product from Communist China. Very durable and provides even heat on cooking surface. Easy to clean. Handle stays cool even after cooking which is a very nice feature for ease, comfort and safety. I am sure this pan will provide services for many decades. Recommended to everyone.

Switching to a stainless pan to escape the hazards and ongoing replacement costs of non-stick pans makes sense. This pan, when used as directed is pretty much non-stick, heats evenly and cleans up quickly. Wish I had done this years ago. I could have bought a four piece set of these many times over, for what I recycled in non-stick pans that started to flake and peel. The handle fits comfortably for control and curve of the pan is nice for flipping. While the pan is slightly heavier than a similarly sized heavy weight aluminum non-stick pan, it won't take long to get used to it. And, if you like to hang your pans, it is a work of art.

I used to turn my nose up at people who swore by expensive stainless steel pans. Why pay $75+ for something that works worse than a non-stick pan I can get for $10? Why spend hours soaking and scrubbing food off a stainless steel pan?Then I got this pan. It changed my life.The first test was stir fry with rice noodles. Once I was done, the bottom of the pan was caked with dirt, grime, and of course rice noodles. I let the pan cool, then soaked it in water dreading the scrubbing. When I finished my meal, I went to start cleaning. To my surprise, everything that was stuck to the pan slid right off. I was shocked. My mind was blown. How could this be!? I tried another meal, and yet again had the same thing happen. Food stuck, soaked for 5-10 minutes, and BAM! It slid right off. My sister did give me one trick - make sure the oil or butter is nice and hot before you put anything in the pan. That seems to be the only bit of technique required to make this pan work amazingly. I'd highly recommend it. It's big enough to cook a large meal, it does cook things better than non-stick, and it will last for decades. Suck it up and buy this. You won't regret it.

Solid pan. I've only used it twice so far, but it worked wonderfully both times. Heat is evenly distributed, food browns quickly, handle stays cool. I just need to find a lid for it.

Excellent pan that is a pleasure to use. No sticking with proper use and easy to clean after a short soak. The heat is very evenly distributed even on a gas ring much smaller than the pan itself. It surprised me how nice it is to use and I am happy to get away from non sticks that last for a couple of years even with careful gentle use. This Cuisinart still looks new after several months of use and I would expect it to last a lifetime. The only cons that we found is my wife finds it a bit heavy and the extra handle does get very hot when she uses it to support the weight. I would highly recommend this for enjoyable cooking.

This 12" pan has a nice weight and worked fine until it warped - then it was difficult to use on our flat-topped induction range. I suppose the manufacturer does warn against using this pan over high heat, but that seems to limit its utility as a vessel for cooking food over heat. I should have just sprung for the All-clad from the start.

well made, thick aluminum layer surrounded on both sides by stainless steel. I have a hot gas burner, and the sides of my other pans were burning because the sides overheated. But in this pan, the thick aluminum inner layer goes right up to the edge...so THIS pan does not burn like that at all. And the long handle stays cool (the short handle on the other side, you need to use a heatproof glove for of course)., I am quite happy with this pan.

I wanted to like this pan, I really did. I'm tired of the regular non-stick that peel off and make me feel we're eating toxins. So I ordered this stainless steel skillet, which looked nice. Until I cooked with it: Almost instant sticking and browning of everything I added. We're vegetarians, so we really don't care about needing to brown or sear any meat. I even watched loads of youtubes about how to season stainless steel skillets, and followed the instructions to the letter. The result was so disappointing. I always had to add water to every dish just so it wouldn't burn where it got brown from sticking. I can't very well send it back, so I feel cheated out of 90 bucks, and have to give it away, or throw it out. Back to non-stick pans. Oh, and this pan is surprisingly heavy as well. Not as heavy as cast iron, but heavy. And the opposing handle gets HOT! So be careful.