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After replacing numerous 8" non-stick coated skillets at least once per year, I decided to try a stainless steel tri-ply skillet so it would last a lifetime. I also figured it would be much healthier. I primarily use this size for eggs so that is the first food I cooked to test this pan. If they stuck, it was going back to BB&B where I purchased it. After warming it up on my electric stove on setting 3, I added a pat of butter. So far, so good. The butter bubbled up nicely without browning or burning. I cracked the eggs into the pan and I couldn't believe it. They slid around the pan like an Olympic ice skater on a newly Zamboni-ed ice rink! The eggs cooked gently and evenly and when done, slid easily onto the plate. If you are adverse to using oil or butter, then I would not recommend this pan you definitely need to add fat for sautéing or frying. The pan cleaned up like a dream with just hot water and a little dish detergent. I also use Barkeeper's Friend (liquid or powder) to scrub away any stubborn spots. I don't have a dishwasher so I can't comment on that but even if I did, I'd only handwash this beauty to protect the mirror finish. I own several other open stock pieces from this line and will be adding more when I have the bucks. They are gorgeous to look at, easy to clean and actually make the chore of cooking a pleasure.
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30 years ago my wife and I bought stainless steel pots with a triple heavy base so why it took me so long to get these fry pans is beyond me. I tested the French Skillet using a pork chop. We have an electric glass top stove and I used a heat level of about 6 1/2 . I used a tablespoon of corn oil in the pan and let it get hot. I salted and peppered the chop and dropped it in the pan. It stuck to the bottom immediately but I didn't try to move it. I kept touching the side, tapping gently until eventually it unstuck itself. I flipped it over and followed the same steps. I took it off the burner, put the chop on a plate and let it rest for five minutes. I couldn't wait any longer, I tasted the chop. Delicious! I put a small amount of water in the pan and ate the rest of the chop. I turned to the pan and put it in the sink to clean. I soaped up a scrub sponge and got to work. Surprisingly it cleaned up in a flash easy as pie. I now have the 8" and the 10" and am saving for the 12".Best Deals for Download Cuisinart French Classic Tri-Ply Stainless French
I have used the 12" version of this pan for about a week. Was very pleased with its performance frying eggs in butter but when I used it for making zucchini pancakes the cooking session lasted over an hour, rather than five or six minutes as when making eggs. Although the heat was medium low (glass top range), the pan permanently warped. There is now a convex area in the center of the bottom imparting a rocking motion and preventing proper surface contact. There might be a structural basis and the 10" version may not be as susceptible to warping. The cooking surface is initially so mirror-like that clarified butter beads which can produce sticking. Once the surface acquires some texture it holds butter much more evenly. The warping notwithstanding, the even temperature of the tri-ply construction produced excellent, equally browned zucchini pancakes. An excellent cooking utensil with a fatal flaw.Honest reviews on Download Cuisinart French Classic Tri-Ply Stainless French
I did a fair amount of research before investing in a stainless steel frying pan. What I learned is not all pans are created equal. In general there are three different types of construction:1. All one material, all the way around
2. Stainless steel pan with an aluminum base with another layer of stainless steel covering that
3. Full 3-ply construction where the interior of the pan is stainless steel, then there is an inside layer of aluminum (all the way around, not just the base) and then another stainless steel layer around the outside.
The best stainless steel frying pans are made in this third way full three ply. If you are reading this review, there is no good reason to buy anything other than a full three ply pan.
I looked at pans from other brands including All-Clad. While they make some lovely pans, I wanted to spend less than $75. I found that Cuisinart offers a few different lines and the French Classic line is full three ply. For the price ($66) I decided to give it a go and I sure am glad I did.
The pan cooks well and heat is evenly distributed. It also holds temperature well. And it cleans-up easily.
I have found that when cooking things like chicken cutlets I am using less oil than I did with my 12" non-stick pan which has an aluminum base (i.e. construction method 2 above). When cooking multiple batches I would need to replenish oil in that pan, not so with the Cuisinart stainless steel. I don't know why, scientifically, this is, but I suspect it is because of the way the pan holds its temperature.
Some advice: Learn how to cook with a stainless steel pan and read the directions that come with this before you use it.
It is important to preheat the pan before adding oil or butter. And make sure it is preheated well. It is also important to heat the oil before adding your food. If you don't food will stick.
Do not use high heat to preheat the pan or heat your oil. The pan is designed to get as hot as you will let it and to retain that heat. If you preheat at too high a temperature, you will burn your food. I have a gas stove and I never preheat the pan on anything higher than 4 out of 10.
Increase the heat for a minute or two after you add food to the pan. Adding cold food (and room temperature is cold compared to the scalding hot pan) does reduce the overall heat when you want the heat to be at its strongest. Even if you are cooking something like pancakes, give them a few seconds of extra heat when you poor in the batter.
Get a variety of oils different oils for different needs. Olive oil is great, but it has a low burning point. Get some Canola oil and Safflower oil. Both are relatively healthy and will give you options for higher heat.
I've read people complain that they cannot cook scrambled eggs in a stainless steel pan without them getting stuck to the bottom and I've read different advice on how to do so successfully. I have been successful by preheating my pan for 3 to 4 minutes, pouring in just enough Safflower oil to barely coat the bottom of the pan (just a sheen), letting that heat for 2 minutes, adding the eggs and stirring with a metal fork. They come out light and fluffy with nothing stuck to the pan.
So what do I NOT like about this pan? Nothing so far.
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