18/10 stainless steel. Cast, stainless steel riveted handles provide strength, durability and ease of use. .
Average Customer Rating:
(2 Reviews) 2
Rating Snapshot(2 reviews)
2 of 2(100%)reviewers would recommend this product to a friend.
Customer Reviews for Cuisinart Stainless Steel Fry Pan
Review 1 for Cuisinart Stainless Steel Fry Pan
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fantastic (and good looking) pan
Date:February 2, 2010
"I've had this pan for about 6 months now and use it quite often. After doing some research before buying and following the advice of others I've found this pan a joy to cook with and clean. Simply do not turn the heat higher than medium and oil/grease/butter the pan appropriately. My eggs (amongst other things) are always great and never stuck. Also, follow the cleaning instructions on the packaging and cleaning up is a breeze. This pan is a gorgeous piece of cookware, if I had more space I'd gladly put this out in the open."
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Review 2 for Cuisinart Stainless Steel Fry Pan
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Just a note
Date:September 14, 2008
"This frying pan is super easy to wash. It almost wipes clean. But all food tends to burn or stick while cooking. Not great for frying eggs, but the best I've ever seen for making cream gravies!"
Actually, I have and am still frying eggs successfully on stainless steel. The secret, I discovered a few years ago was to find the right temperature. Too hot or not hot enough and the egg will stick.
The trick is the find the lowest temperature where water will float (details below). This is usually at around 1/3 of maximum power. On my stove, the sweet spot is around 4 where 5 is medium.
Details: Set temperature to around 1/3 or maximum power. Wait for stainless steel pan to heat and reach set temperature. Add oil when pan is hot and not before to avoid the oil burning. Wait for oil to be hot, it will be very liquid/runny. Do water test as follows. Rinse hand with water and while keeping a good distance away from pan to prevent burns, flick water drops onto pan. Water should float. If water immediately evaporates, the temperature is too high. If water does not float on the oil and stays put, then temperature is too low. Water will float for a large range of temperatures. Again, the best temperature for frying eggs is the low end of that range.
For omelettes, it is easier to fry thin omelettes rather than thick omelettes.
This worked for me and I hope it works for you. Happy egg frying!