Kitchen Aid Cookware: Cuisinart Chef's Classic Fry Pans Review

This pan, like all the Cuisinart pans, is my favorite to use when I need a 12" skillet.It's a heavy-duty even-heating pan like it's "sisters and brothers"!If you already have any Chef's Classic pots or pans, the lid that fits on any pan with item number ending in 30 will fit on this pan.(Item number is on the bottom).With all the Chef's Classic pans, you usually don't have to turn the heat up as high as a cheapy pan; instead of high, use medium-high, for example.Since this does not have a non-stick coating, you'll often need oil for cooking.Here's a tip: hot pan, cold oil.Let the pan heat up before adding the oil.Also, these pans heat up FAST so watch your food!If anything gets burned-on badly, the pans just need a little soaking (maybe an hour, not overnight).Or, add water to the pan and "boil" the burned-on food off.I also use Barkeepers Friend cleaner to keep them shiny and looking new!Take note: if you've ever purchased a set of Cuisinart from a discount warehouse (i.e. Sam's Club, Cosco) there are not individual pans available that will match your set exactly.I called Cuisinart and found out that particular pan style is available only in sets from discount warehouses.BUT, the Chef's Classic line matches very closely, it's the closest match available.

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Product Description:
Endorsed by none other than the legendary French chef Paul Bocuse (the only restaurateur in the world to be awarded the prestigious Michelin 3 Stars for over 36 consecutive years), Cuisinart's Chef's Classic stainless cookware is high quality, yet affordable. Unlike many lines of cookware, this can go in the dishwasher for clean up, yet the aluminum core within the base provides even and efficient heating. Any cook would be happy to have this nicely crafted pan on hand for sauteing and frying. The stainless steel interior is non-reactive with food and it's also tough enough to withstand the use of metal utensils. True browning is very difficult with non-stick interiors, so many chefs insist on using a traditional pan such as this.

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