Cuisinart FCT33-28H French Classic Tri-Ply Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover

I added this pan to my new set of Cuisinart French Classic Try-ply Stainless steel as almost an after thought, as it is a crepe pan, which I rarely make, but I'm a "set" kind of gal, so, what the heck. I selected the French Classic set as the most beautiful, best performing, and highest value set of stainless steel tri-ply available. They are made in France, have the same technical specifications (pan thickness, layers, steel qualities etc) as the most popular American brand - at half the price - and these pans are actually (IMHO) superior - I did direct comparisons on my stove. They are beautifully polished, and therefore clean easier, are better designed - the handles don't get hot, are sturdier, and don't cut into my hand - and better finished - smooth edges, not sharp edges everywhere. so, a much better buy. So glad I added this to the set! I may not make crepes often, but this pan is perfect for tortillas - which I DO make - pancakes, grilled cheese, pan toast, quesadillas... all those times I just want to make 1/a few of something toasty. And I am making these things more often because this pan is so easy! Lighter than my cast iron, easy to care for than my aluminum griddle, and heats so quickly, evenly and cleans easily. It is non-stick, so I don't even have to be careful about using the heating protocol for stainless steel. I may need a second? Maybe I SHOULD make crepes more often!

My, oh, my, this is a wonderful line of cookware. I've been an avid cook for over 40 years, and I've never owned a piece of cookware I've liked better. I'm only sorry I've waited so long to make this kind of investment. I've been admiring the All-Clad all stainless clad cookware for a long while, but I simply couldn't wrap my head, or my budget, around the cost of the pans. I'd cobbled together a collection of pans - some enameled cast iron, some Calphalon hard-adonized, some stainless steel pasta and stock pots, and some cheap non-stick skillets which I replaced with some frequency. I'd reached that point again, but instead of buying another non-stick skillet, I discovered this line of Cuisinart French Classic cookware. What an extraordinary value! The pans are fabulous. I've purchased the 12" skillet, the 8 & 10" smaller skillets, and the 2 qt saucepan. The pans are beautiful. They are heavy, but in a good way. The handles are comfortable and cool to hold (but the helper handle on the 12" skillet DOES get hot!). They heat so well and so evenly that you don't need, and shouldn't, use anything higher than medium heat. Allow the pan to heat up before you add the food. The foods develop a nice even browning, the "fond" as the French would say, better than any other pan I've ever owned. There are no hot spots. They cook beautifully on my new Frigidaire gas range. But one of the biggest surprises is how easy it is to care for them! Let the pan cool down, add warm water to soak a little while, and then take a scrub sponge with a bit of Dawn, or Bar Keepers Friend mild scouring powder, to the pan and the residue comes right off. I am amazed. And so very pleased. Yes, they are somewhat of an investment. But they are considerably less expensive than their counterparts at All-Clad. I've used some of those pans in friends' kitchens, and they come in almost an unlimited variety of shapes and sizes. But I would match these French Classic pans against any other any day. Oh, and they are MADE IN FRANCE! Well done, Cuisinart!!! Please expand the available pieces!

This is THE best purchase I've made in the cookware category, and I've bought a lot of good cookware of all varieties over the years. I've been disappointed by the declining standards of design and manufacture of even higher-end cookware lines lately, compared to what I purchased 25 to 30 years ago by the sae manufacturers when i first became a serious home cook. The most noticeable change that occured during that time is the almost universal reduction in the thickness and weight of even the higher-end products. Consequently they are less consistent in cooking than the more substantial pieces i first cooked on. But that doesn't apply to this piece: The quality is clear from the first moment you hold it. The weight is heavy - in a good way - because they have put so much metal into this piece. It's substantially thicker than the standard Cuisinart tri-ply (I have several pieces ot that line, too). This piece is the thickest stainless steel cookware piece I own! The French craftsmanship is absolutely faultless - not a flaw on it. It's completely comparable to, and IMHO exceeds, comparable pieces by All-Clad, which I've always thought were overpriced (even though I've bought a couple pieces over the years). And it's half, maybe one third the price of a comparable All-Clad piece! It's so beautiful and classic it can go right on a dinner table, even one set for a fancy dinner, and look just fine. I browned herbed chicken on the stovetop with it tonight after receiving it, then moved it into the oven to finish cooking. It performed perfectly. Kudos to Cuisinart for creating such a quality line of cookware. I didn't know about the Cuisinart French Classic line until recently. I will be buying more very soon.

Es de las máximas calidades que puedes encontrar en el mercado, seguro dura dos generaciones, es muy gruesa y muy bonita. Es mediana pero suficiente para 4 personas.

I love this pan. I'm usually only cooking for one or two people, and this pan is an excellent size for making soups and stews with a little bit left over. I have Le Creuset dutch ovens too, but wanted a lighter one for when I don't feel like lifting weights. This one fits the bill - it cleans up easily. For those of you struggling with discoloration, etc on the inside, get barkeepers friend - it will take all of that right off. I've browned meat in it too - get the pan hot, add some oil, then the meat to prevent bad sticking (and if anything sticks, use the barkeepers friend to wash). I think it would be great for roasting a small chicken, though I've not gotten a chance to do that yet. The pan's bottom is completely flat and I've not had any trouble with warping. I the solid stainless lid because I've found that over the years, glass lids get scratched and trap oil, etc in the various crevices where the glass meets the stainless rim, etc, no matter how careful I am. You pay more for this one because it is made in France and not China, but I think it's worth the cost for durability, styling, and quality.