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

I have several pieces of high-end cookware with stainless steel interiors. They are fantastic to cook with, but there are a few items like eggs that are far easier to cook in a non-stick pan, so I keep a single 12" pan around just for that.Non-stick pans won't last, even if you are careful to use silicone tools in them, hand-wash them, and most importantly, never overheat them. If you do all of these things, they will last about a year, then start sticking. A little a first, then more as time goes on. I push mine to two years, then replace it with a new one, same size and model.I chose this one because it is multi-layer. It has stainless on the outside with enough carbon in it to work with an induction stovetop. Induction stoves use a strong magnetic field to heat up the pan itself rather than the burner underneath it. They are still relatively rare and expensive, but they work very well and are gaining in popularity. They also require a magnetic pan to work, so this one fits the bill. It will also work very well on all other stove types, of course.The inside layer is thicker and aluminum, which conducts heat much better and more evenly than steel. This makes the pan respond quickly to the burner temperature and helps eliminate hot spots.Finally, the inside layer is layer of non-magnetic stainless coated with a very good quality nonstick Teflon coating. The non-stick coating isn't great for searing, and you won't get any fond with this, but it makes a very forgiving surface for an omelet or thin crepe.It is a great pan, and I've decided it is worth it to me to pay the price for it even though I know it won't last. I like that it responds and is constructed similarly to my other pans, so it isn't much of an adjustment when I use it. It is definitely on the high end of how much you should pay for a non-stick pan. If you want a better value and do not have an induction stove, I highly recommend this one: Farberware Restaurant Pro Aluminum Nonstick 12-Inch Skillet, Silver. It is half the price and still excellent. The Farberware will not work on an induction stove, isn't as heavy, and does not have the stainless layer on the bottom. However, it is a great buy for the money and makes more sense financially given the disposable nature of non-stick pans. If the price of the Cuisinart continues to rise, my next replacement will be the Farberware.Recommended, even though it is on the pricey side.Sean Logue, 2017

My most-often used frying pans are cast iron (which I simply adore), but there are some things I like to make that is bad for the seasoning. Sure, I can re-season them (and do), but wanted something a little lower-maintenance. There are many highly-rated multi-clad pans out there, but I'm simply not a good enough cook to justify spending the money for an All-Clad or Made In. Gorgeous though they may be, and possibly superior. I won't know, because this pan is amazing.I have an old solid stainless frying pan that gets a ton of use and never lets me down, but this clad pan - holy hammers, is it nice. From the first thing I made it in, I was blown away. It really does make me a better cook than I am. Cleanup is a breeze. Yeah, it acquires a patina (which seems to be a problem for most of the people leaving negative reviews), but I love that. It's a tool, that gets used, and shows its usefulness with age.I've seen negative reviews about warping and buckling and I've not seen any indication of that. Heck - that old stainless frying pan I talked about earlier? That thing warps over time, so I take it to my garage and hammer it sorta-flat again. Maybe I'm weird, but that doesn't bother me in the least.Simply put - I'm thrilled with this pan. I can get a nice sear on chicken or fish without overcooking it, it cleans up easily, and it looks great hanging on my pot rack.

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.

This is a good quality stainless steel skillet that heats evenly. It's thick, sturdy and well-made. The design is simple yet elegant, with tapered rims that not just look good but also act as a pouring lip.The handle is riveted at a certain angle that helps when lifting the skillet. It stays cool and has a "thumb rest" design/shape (as mentioned in the description) which one may or may not find comfortable. Making sure the handle is comfortable is important because the skillet is relatively heavy. This is especially true if you often lift the skillet off the stovetop when cooking.I have been using it for a few months now and I have no complaints other than that they should have included a lid at this price. Also, the surface has developed a few hard water stains but they can be cleaned easily. At the given price, the skillet is a good value for money.