Cuisinart French Classic Tri-Ply Stainless 8-Inch Fry Pan

We love that these pans are lead free, non toxic and easy to use/clean!

I've had this Cuisinart FCT22-20 French Classic Tri-Ply Stainless 8-Inch Fry Pan for a couple of years. It is the best and most used of my cooking pans. It still works like a champ. Not only I couldn't do without it, but now I've had the 10 inch version for six months and I am happy with it as well. The high walls and curved handle are built to ease the flipping of food with a gentle pull of the wrist. The handle remains cool to the touch always. The tri-ply pans are more more expensive than the bottom-clad, but in my opinion, these are investments and heirlooms. With good care they can be of use to your great-grandchildren! Just make sure you know how to use them and you will pan fry non-stick and with very little oil without problems.I found this video and other related ones of great help: [...]I bought the Cuisinart Tri-Ply at regular price and have not received any compensation for my honest review.Cuisinart FCT22-20 French Classic Tri-Ply Stainless 8-Inch Fry Pan

If you're looking for something similar to allclad, this is the next best thing. The heat distribution is very even and thermal transfer is very quick. The handle is well made. A lot of users seem to complain that things stick, but this is not a non-stick skillet so if you don't use it properly your food will stick. Hot skillet, very cold fat and your food comes out easily.

I thought this would be a four or five star pan. I like the Cuisinart name. But this pan does stick some, discolors some at first use, seems to have hot spots. I use it more than some pans that cost less but not as much as I had hoped. I’m trying everything from deBuyer to ceramic green pans since this pan is not all I hoped it might be in versatility and overall performance in everyday use.

This is the heavy, thick frypan that I was hoping for. Induction friendly and I can scrub it if I need to. I'm replacing my non-stick pans with these, one by one. Not cheap, and the minute you pick it up, you know why. Love it.

A very nice 8-inch skillet with mirror polish on both sides. I have been using it for a while, and had no issues with it so far.Just soak and wash it by hand after each use. If it gets stained, just put in some vinegar, water and baking soda and bring the mix to boil, then scrub a little; it becomes like new after that.Beware of scratching the surface, though. Do not use metal utensils with it and be careful when moving it around your stove and sink.

Perfect pan which I know is an odd thing to say. I love making omelets and this pan is perfect for that and no sticking with just a bit of butter. I know it will be much better for smaller jobs without the chemical coating

Perfect pan for individual size anything, almost. Heat, add a little oil, and throw in your omelet, veggies, chicken, whatever - let it brown. If it seems like it is sticking at first just leave it be for a little longer and the food will un-stick itself for easy flipping. Things like fritters and breaded stuff stick more so for that may be best to use a nonstick pan. Clean up is simple - soak and run a brush or sponge with some dish washing liquid on it and it's clean and sparkly again. No scrubbing. This cookware seems to get only better as it ages!