Cuisinart MCP33-24HN MultiClad Pro Stainless 3-1/2-Quart Saute with Helper and Cover Skillet, 3.5-Quart, Sauté Pan w/Helper & Cover

I got this pan for meal prepping to make very large meals for an entire week at a time and it works great. Heavy duty and solid, no warping so far and when I keep it clean it looks and works exactly the same now as it did when I bought it almost a year ago. Can take a while to heat which is to be expected, but once it's hot it retains heat very well. Large enough to cook at least a weeks worth a of a meal. My only negative is that the pan is quite heavy and the handle is thin and an odd shape so if you aren't very strong or if you have hand mobility issues you will have to use both handles to move it around.

In 2003 we bought an entire set of Cuisinart stainless steel pots and pans. They ended up being the best we have even owned and we still use them today. Outstanding heat distribution, durability and easy of cleaning. No matter what we cooked in them we could easily clean them; rinsing them out, adding about an inch of water and a tablespoon of salt, bring the water to a boil and then let it cool. After that it really only took a quick wipe with a soapy sponge, cold water rinse, drip dry and it was good as new. After over 15 years of reliable use I mistakenly forgot about the pan while boiling the water to clean it and it boiled dry and started smoking. Without thinking I ran water over the pan and that severely warped the bottom... A mistake I will never live down... Anyway I quickly purchased a replacement but it wasn't the same. After about a year of use the bottom was warped and the inside had a few pock marks in the metal. Just not the same quality... We later purchase a second 5 1/2 qt multi-purposed pot and that quality was lacking as well. Come to find out, the original set wasn't the "Classic" style but the more expensive MultiClad Pro. Eureka! I found the outstanding Cuisinart cookware I've been looking for. This is the higher quality I've come to expect from Cuisinart. I'm buying more as I type...

I spent more hours than I want to admit researching and choosing pots and pans. I ordered several different sets including Cuisinart's Chef's Classic 7-piece set and the MultiClad Pro 7-piece set. I ended up returning both and purchased individual pots. If you purchase Multiclad pots individually, you don't end up paying too much more than a full set would cost, but you can choose the exact pans you want. I purchased a 10" saute pan, 1.5qt sauce pan, and 4qt sauce pan and I use every pan almost every day. If I bought the 7- or 12-piece set, I'd save some money per pan, but many of the pans (8qt stockpot, for example) would sit idle. I really liked the idea of getting a saute pan because it holds way more food and is more versatile. I can cook for 2-5 people with the same pan, whereas the 10" frying pan that comes with the 7-piece set can barely make enough for 3 people. It cooks very evenly and like others have said, can be made non-stick with the right preparation. Simply warm up the pan first, then add oil, and once that is nice and hot, add your foods. I made the best crepes I've ever made in this pan with no sticking at all! The look and feel of the pan is also excellent. It's heavy and high-quality, but not too heavy. Also, the brushed stailess exterior with the mirror-finish rim is so sexy, if a pan can be called sexy. I like these so much that I always want to clean them up and they make me happy every time I see them! Get this, it's highly recommended! It's too bad it costs as much as the 5 1/2 quart saute pan :(

This pan is a perfect size for so many cooking projects. I use this a lot. It is very high quality and has held up very well to a lot of cooking abuse. Stainless steel is the only way to go for cooking. Once you learn how to use stainless, then it works great. I haven't had any problems cleaning this, and it is very easy to clean. And the metal is the perfect thickness and material.

Love cuisinart. This pan is a great size.

It's a good pan for the price, does not perform as well as the top brands, but also costs a fraction of an Allclad or similar, so...not bad. It's on the heavy side, but the helper handle is very welcomed. Heat distribution maybe is my main complaint - although it could be just because it is a pretty big pan.

This feels substantial and solidly built beyond it's price point. I let it heat up slowly, get it to the right temp, then sear or sautee and have also put it in the oven. Works as expected for stainless, and cleans up well when proper techniques are used. Perfect pan for making a 1-pan family meal, or searing several cuts of meat at the same time. And I like the stainless lid for oven use.

I love this pan. Twenty five - thirty years ago I cooked with nonstick aluminum, Stainless steel, carbon steel, and cast iron on an electric stove. I only liked the nonstick aluminum. But had to buy them every couple of years cause the non stick wore out (just like today). Roll forward till now. I'm using a Nuwave portable induction cooktop and love it. I only use my stove if I need a second pan going. Which is hardly ever. I've been using T-Fal nonstick for induction and the nonstick has wore out. These pans I bought are to replace two T-Fal pans. I've recently bought a De Buyer 11" skillet and this Cuisinart pan listed above. And I also know why I had so much trouble all those years ago. If you want to know the differences then read on. This Cuisinart MCP33-30HN MultiClad Pro Saute Pan is much more forgiving than the De Buyer carbon steel. Before I go any further. My problem from before. Note I said my problem. Not the pans problems. I was using too high heat settings. I must use less heat on both of these pans than what I can do with nonstick aluminum pans. The new pans I seldom go higher than medium (250-275 degrees vs 375-425 for T-Fal). As long as I keep the heat lower, but while still browning, the Cuisinart is very easy to clean afterwords. In other words if you haven't really blackened the bottom of the pan then a little water and a spatula will clean the pan nicely. Contrast that with the De Buyer carbon steel. While I'm still building up the nonstick by seasoning and using the pan, its touchy. I bought the De Buyer pan mainly for eggs. If the pan is too cold eggs will stick. If the pan is too hot eggs will stick. I found a very good video online showing how to tell the right temp by only using butter. Now. Eggs and omelettes slide around easily. I got bold and tried a piece of meat. That striped off the non stick and I had to start over. I don't want to re-season the De Buyer pan every time I cook something other than eggs. Maybe that won't happen later on. I included info on the De Buyer in case you are trying to decide which to buy. I hope that helped. Of course you can use your pans how you see fit. But I'm using the De Buyer for eggs and maybe other delicate stuff and the Cuisinart for meat and everything else. Especially one pan meals. I will be replacing the rest of those T-Fal pans with Cuisinart. One final comment about induction (small coils) and larger pans. Lids are very important. IMO a six" induction coil is similar to the small burners on my electric stove with an 11" or so pan. The middle gets hot, the edges don't. You can help the heat spread out by using a lid. That traps the heat in the pan and helps to spread the heat to the edges of the pan. Lastly. If you can only afford one good pan in your kitchen then, IMO, get a saute pan with lid. Saute pans have always been my go to pans. Are they yours?

We have owned this pan for 2 years. We love it and use it at least 4 x per week. With this, there are no worries about harmful non-stick coatings off-gassing or chipping off in our food. It evenly heats and cooks. There were adjustments that needed to be made with cooking in stainless steel rather than non-stick pans. We use oil with a high smoke point which can withstand higher heat without burning (not EVO or cooking sprays that have additives) or we add a small amount of water/broth to lift any bits that stick while cooking. My husband uses it to cook fried eggs and omelets regularly. It cleans up very well with a little Bar Keeper's Friend powder when we're done. It does not retain any odor or flavor from previous things cooked in it. No warping and still looks shiny and new with no signs of wear. I highly recommend it.

Muy bueno

En general este es un buen valor, el ajuste y acabado puede mejorarse con mayores niveles o control de la calidad de las normas de calidad vigentes. El mango no está completamente pulido, ni son los bordes como lisas o pulidas como debe ser una pieza a este precio. Me decepciona en la calidad del acero inoxidable. No es el antiguo estándar de 18/10 o lo que llaman las nuevas normas. Ahora es compatible con la inducción y no el mejor acero inoxidable para la durabilidad. El acero inoxidable arañazos muy fácilmente, que es una verdadera decepción. Las parrillas de baja calidad en la estufa arañazos este pan, casi tan fácilmente como el aluminio.

Just an awesome piece of kitchen equipment. I was considering going with All Clad, since people rave about their heat distribution, but I had read great things about the Multi-Clad Pro and - after seeing that it was half an inch deeper than the All Clad, I went with it. I couldn't love this thing any more, and it was 2/5 the price of All Clad. The heat distribution is terrific and the weighting is excellent. The handles are really comfortable to use, even with heavier items in the pan. The helper handle also comes in handy with those heavier items. One thing I have realized is that these pans will warp significantly if submerged in water when they're hot, so don't do that. I 100% recommend this pan and I know you'll love using it.

Se manchó desde la primera lavada. Queda como acabado tornasol con manchas oscuras y brillosas. Tengo otros sartenes de otras marcas y no ocurre esto