CuisinartProfessional Stainless Skillet, 8-Inch

My favorite pan after 1 week. I use it to cook eggs and sausage in butter every morning. Nothing sticks, pan is plenty hot at 25% stove power with 5 minute warmup. Found a lid from a pot that fits to catch splatters. It cleans easily with a wipe with a wet paper towel while still warm. Bonded bottom pans should never be dunked in water when hot, different metals shrink at different speeds and may lead to de-bonding.

Perfect for small cooking needs. We'll constructed. I'll use it for campstove cooking too.

We were looking for a good stainless steel 8” 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 ‘Cuisinart MultiClad Pro 8-inch’ (about $30), the ‘Cuisinart Professional Stainless Skillet, 8-Inch’, (about $23) and the ‘Cuisinart 722-20 8-Inch Chef's-Classic-Stainless-Cookware-Collection, 8" (at about $21), Open Skillet’. 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 ‘build’ 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 'Professional’, 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 it’s excellent. i think all three pans are great, well-made pans (for the money), but clearly the Multiclad is the best one.

It is my go-to for a small skillet; it is easy to use, clean, and has excellent balance.

Very nice quality small fry pan

Purchased this as a gift for my father who needed a reliable pan for his morning eggs. It’s just about the only thing he can cook, but he does it well. Anyway, he had some non stick cookware that was falling apart, and this looked sturdy and had great reviews. Not only did he love it, but within a few weeks he bought an entire set from the same line. Now he’s branched out into preparing hamburgers and heating up soup. Hopefully this newly discovered world of cooking that doesn’t involve a microwave will continue. This 8” pan was the gateway, and it is quite nice.

Perfect omelet pan.

The media could not be loaded. I have included a video showing my steps for making a non-stick omelet with this pan. I think it would work for any stainless steel fry pan.1. Prepare any sautéed veggies, raw veggies, cheese, meat, etc. ahead of time2. Start with a clean pan for your omelet3. Heat the pan on MED/HIGH Heat – you want it to be able to melt the butter4. Add the butter (about a teaspoon for this size pan (it is okay if the pan hasn’t gotten hot enough to melt the butter yet but when it is hot enough…)5. Spread the butter around the entire pan. Cover the whole bottom and up the sides a bit (where the egg is going to reach)6. Pour in the eggs7. Add the veggies, cheese etc to the top of the eggs8. Let it cook9. When the eggs look done fold the eggs and serveThis pan seems to get HOTTER as it goes a bit more than my other fry pan, so I turn down the heat more than once when making eggs in this pan. If I don't it will smoke. So pay attention to the heat and turn down as needed. It may be more than you think. I started at a 5 to heat the pan and by the end was on a two. My other pan starts at a 5 and ends on a 4. So that is the biggest variable between pans.I only put pepper and onions in my omelet, but we also make one that uses peppers, onions, grated cheese, ham, chopped tomatoes and it is the same process.