(as of May 21, 2025 23:23:26 UTC – Details)
The kitchens of France were the inspiration behind the elegant Cuisinart Chef’s Classic Stainless Cookware Collection. Our 10″ Skillet is induction ready and features stainless steel and pure aluminum encapsulated in the base for fast and even heating. Features: Induction-ready|Mirror finish. Classic looks professional performance.|Aluminum encapsulated base heats quickly and spreads heat evenly. Eliminates hot spots.
EXCEPTIONAL DESIGN: enjoy mirror finish, classic look and professional performance. Aluminum encapsulated base heats quickly and spreads heat evenly– eliminating hot spots
PREMIUM COOKING: stainless steel cooking surface does not discolor, react with food or alter flavors. Measurement markings for ease of use, drip free pouring, and flavor lock lid
EXCEPTIONAL HANDLING: cool grip handles are solid stainless steel riveted handles that stay cool on the stove top and provide a safe a solid grip
CLEAN UP: dishwasher safe for an easy clean up
LIFETIME WARRANTY: Refer to user manual for troubleshooting steps and questions surrounding warranty policies – this product is BPA free
Customers say
Customers find this sauté pan excellent for cooking, with one mentioning it’s particularly good for omelettes and sautéing vegetables. Moreover, the pan heats evenly, has a solid bottom, and comes in a size suitable for one or two people. Additionally, they appreciate its durability, ease of cleaning, and consider it good value for money. However, opinions on stickiness are mixed, with some customers reporting no issues while others find food adheres to the surface.
AI-generated from the text of customer reviews
Terry –
All the positive reviews are true
We all go through a fair amount of household items in our lifetime, that’s also true with pans.This. Is. The. Best. Pants. We. Ever. Owned.For this price point especially.I watched YouTube videos about how to make a stainless steel pan non-stick( 1. put oil in the cold pan and disperse evenly on the inside with a piece of paper towel so there is a thin layer of oil on the inside of the pan.2. turn the heat on and wait till the pan is really hot. Then and only then add the oil you want to use for cooking. Now the pan is non-stick.After use never use soap and never use a scratchy sponge, just wipe it with a clean piece of paper towel or a bit of fresh water. It works.)The handle stays cold even on an open gas flame, it is durable and has a nice weight to it.Great quality for the price and looks timeless and elegant.
Frank Buck –
Good value
I think the price is why I bought this. I really like it until I left it on the burner with the heat on and I scorched it now I got a wire wheel it out to reuse it. Oh well itâs my
Lauren Maid –
My absolute favorite pan
My absolute favorite pan I have ordered it and every single size!! it does not come with a lid, but it is super comfortable. The skillet quality is absolutely amazing. The taste of the food comes out crispy. It works well and I have not seen it. Rust.
littlecreek –
Not the best for my omelets
A very good pan, but not effective for the use I intended. I want an omelette pan in which I could flip a cooking egg. The side of the pan is slightly too high or âsteepâ to be effective for that use.Otherwise, a good stainless steel pan
Joe Richardson –
Great Pan
As a beginner baker I wanted something small but that will last me a long time. I looked at several and Iâm glad i did to find this one. It is very well made and feels like a more expensive pan. You WONâT waste your money if you get this one.
KReader –
Love it!
The perfect size to make scrambled eggs that come out great. While it’s NOT non-stick, it’s easy to clean with a little soaking and a steel wool pad … and it doesn’t scratch. It looks way more expensive than the very reasonaabe price. Highly recommend.
Amazon Customer –
Cheaper is not always better!
I had a great experience with my latest cookware purchase! I initially bought a coated non-stick skillet that was marketed as scratch-proof and safe, but it didn’t live up to those claims. On my first use, it scratched and damaged the coating, which was quite concerning, so I decided to return it. Instead, I opted for this 10-inch stainless steel skillet, and I’m so glad I did! It heats up very quickly, has no questionable coatings, doesnât stick, doesnât scratch, and is incredibly easy to clean. While this stainless steel skillet was more expensive, Iâm happy to invest in quality.
Topdog-182 –
Good value, but check out the MultiClad version
We were looking for a good stainless steel 8â fry pan, and the leader, the All-clad 3-ply 18/10 SS product is just a little too expensive for us, so Cuisinart seemed to offer good quality stainless at the lower price point (while still being 3-ply and at least 18/8 SS. That said, Cuisinart appears to offer a few choices of product lines. Other than price, I could not assess the quality and design of the pans, so I bought the three choices offered: the âCuisinart MultiClad Pro 8-inchâ (about $30), the âCuisinart Professional Stainless Skillet, 8-Inchâ, (about $23) and the âCuisinart 722-20 8-Inch Chef’s-Classic-Stainless-Cookware-Collection, 8″ (at about $21), Open Skilletâ. The Professional and the Classic pans appear to be approximately the same build quality, except the handle of the Professional is more substantial ergonomically (more comfortable), and of a hollow construction – keeping it lightweight. The Classic handle was more of a cast or pressed bar (still pretty good compared to many other pans I have ever held), but clearly the Professional has an advantage in this aspect. The pan âbuildâ of these two pans appears to be a thinner gauge stainless (compared to the MultiClad), with an aluminum / stainless ply bottom somehow bonded to the bottom (a common construction of pan I observe – probably a more economical build). The Multiclad pan is a seamless, contiguous molded or pressed shape; the sides are clearly thicker than the other two. The weights of the pans I measured to be 24.2oz for the âprofessionalâ, 21.2oz for the Classic, and 29.6oz for the MultiClad. Since I only kept the Multiclad, I only tried cooking with this model, and itâs excellent. i think all three pans are great, well-made pans (for the money), but clearly the Multiclad is the best one.
Gurjit S. –
Good so far
Jorge Salas –
Quizá de todas las opciones que analicé este sartén no fue la opción más barata, pero ya estaba cansado de gastar cada dos o tres años en sartenes recubiertos de teflón que terminaban perdiendo la capa de antiadherente por no saber como cuidarlos. Dedique un par de dÃas a investigar que ventajas tiene usar un sartén de acero inoxidable y en el proceso descubrà que ningún fabricante te dice como cuidar el sartén que te costó mucho dinero ni mucho menos te aclaran en que tipo de cocción es más eficiente el suyo, el gran gancho es (en el caso de los de teflón) la promesa de que la comida no se te va a pegar. Asà que sugiero a quien haya llegado a esta parte de mi reseña leer el blog de “el comidista” dedicado a la comparación de sartenes (” ALUMINIO, HIERRO O ACERO INOXIDABLE: ¿QUà SARTÃN COMPRO?” y también ver los videos de youtuber “recetas flipantes” dedicados a como curar un sartén de acero inoxidable.Dicho lo anterior, y dejando a un lado la utopÃa de tener un sartén al que no se le pegue nada, puedo decirles que como simple aficionado a la cocina tomé una buena decisión al comprar este sartén para profesionales porque está hecho de materiales de buena calidad, tiene alma de aluminio y teniendole los cuidados adecuados me va a durar muchos años. Lo mejor es que aceptando que el buen cocinar requiere planificación, dedicación y paciencia he logrado preparar una muy ricas omelettes sin quemarlas ni dejarlas pegadas en el sartén. Por cierto, si la comida se llega a pegar, lo lavas con agua tibia y jabón y queda como nuevo.
Graham V –
A wonderful little frying pan. All stainless steel with an aluminium sandwich in the base makes for good heat transfer. If you cook on gas, as I do, keep the flames small and within the “double” base area.I guess you can tell from my spelling of “aluminium” that I am in the UK and could not find a similar product over here which is why I was so pleased to see this on Amazon.com (US) Delivery was very quick about 5 days.People have said than plain stainless steel isn’t non-stick! It is if you condition the pan by heating a small quantity of oil until smoking just starts, allow to cool slowly and then discard the oil. Finally get the oil to the right temperature before breaking eggs into the pan and they will not stick. Much safer and longer lasting than coated pans where the coating peels off or becomes toxic if overheated.
Oscar –
La comida se pega? siQuema la comida? sÃ.Se mancha? tambien.Pero claro que si tu referencia es un sarten antiadherente, este va a quedar en desventaja desde el primer uso. Pero si controlas la temperatura de uso, te funcionará sin problemas.1)Controla la temperatura: Compra un termómetro infrarrojo (yo lo conseguà aqui mismo por doscientos pesos). La temperatura ideal para iniciar a cocinar es entre 80 y 100 grados.2) Usa un poco de aceite liquido o en aerosol o cualquier otro tipo de grasa (depende de tÃ) Ya con la costumbre, puedes cocinar carne sin nada de grasa.3) Terminando de usarlo (aprovechando que esta caliente) agrega agua sin dejar de calentar y con un cepillo retira restos de comida o limpia la superficie; LENTAMENTE para que no te quemes. Puedes agregar bicarbonato y vinagre o detergente y bicarbonato (no hay mucha diferencia) lo más importante es que el agua se caliente.4) Terminando de remover los restos, enjuaga y preferiblemente seca de inmediato para que conserve su brillo.Si no puedes lavar limpiarlo inmediatamente después de usarlo, no hay problema. Cuando ya tengas el tiempo caliéntalo con agua.¿Puedes usar una fibra para lavarlo? SÃ. Va a rayarlo pero como es acero inoxidable en realidad no se nota. No te sugiero que lo hagas con el exterior, porque ahà sà se nota y se ve requete feo.Happy cooking 🙂
Atif –
Great quality, handle doesn’t heat up, ease of handling.Great thickness