CuisinartMCP22-30HCN Multiclad Pro Triple Ply 12-Inch Handle and Cover, Non-stick Skillet w/Helper

I've had the 12" stainless steel skillet for several months now and I wouldn't trade it for anything!The pan looks as good today as the day I bought it. I bought it to round out my Cuisinart Multiclad Pro cookware set. I use it several times per week. Yes, you CAN cook with stainless steel without having your food stick. You can also get rid of that blue color that comes from heating. Here is how you do it.First, quality stainless, like these Cuisinart, shouldn't be heated using high heat. Use medium heat, or less. Their heat distribution and retention mandates that you don't use high heat. When frying, PREHEAT your pan BEFORE YOU PUT YOUR OIL INTO THE PAN! This is the secret to keeping foods from sticking. Preheating the pan closes the micro pores, making a smooth surface. Heat your empty pan until 1/8 teaspoon of water, when put into the hot pan, moves around the pan without breaking into smaller balls or evaporating immediately. It'll look like an 1/8 teaspoon of mercury moving around your pan. Use a cloth and dry the water up, add your oil and allow it to heat to your required temperature Add your food and cook. Never use cooking spray. These sprays will leave a residue which isn't good for the pan.With stainless steel, you'll occasionally get a blue color, which is from heating. This can be removed in a couple of ways. You can put vinegar on the warm pan for a few minutes, which will dissolve it. Then wash as you would normally. You can also use Bar Keepers Friend, which is a very fine cleaning powder made for stainless. Scrub your pan, rinse, and your pan will be as good as new. I regularly use Bar Keepers Friend on all of my stainless. All of my pans look as nice as the day I bought them. DO NOT USE COMET OR AJAX. They're too abrasive. Also, salt can pit the pans, so make sure that you read the directions that come with the cookware.This fry pan fries chicken until it's thoroughly cooked, without overcooking the breading. It's because the heat distribution is so even and consistent. I've owned a lot of cookware in my lifetime, but the Cuisinart MPC is the best bang for the buck. I have a couple of pieces of Allclad and the Cuisinart MPC is just as good and costs much less.You'll see some bad reviews here. First, make sure which pans they're writing about. Second, keep in mind that many people don't know how to cook with stainless steel. It requires that you change how you heat your pans, and the temperature that you use.

We have moved our pots and pans to stainless due to the health implications. This is a very nice pan and should last for many years. Cleans up well and heats evenly

I'm a cast iron enthusiast, have a set of vintage "users" as my primary cooking set. But unfortunately, cast iron isn't the best choice for everything. Dishes with acidic ingredients like tomatoes, citrus, and wine will eat away the seasoning you build up on cast iron which protects it and gives it non-stick properties.But for those situations where cast iron is inappropriate, I'm no longer comfortable using my old non-stick anodized aluminum pans, for health reasons. If you're reading this, you likely have the same concerns and already decided on stainless steel, are wondering whether to get this one or another brand.Get this one.The top two brands are All Clad and Cuisinart, all others fall short in one way or another. All Clad are made in the USA, and you pay for that. Cuisinart are made in China, but this is one example where the product is of comparable quality. It really comes down to whether or not you think the Made in USA aspect is worth up to twice the price.The difference between this one (MCP22-30HCN) and the similar MCP22-30HN is this one comes with a matching lid while the other does not.Construction - these have three layers running throughout the skillet, both bottom and sides. Inner layer / cooking surface is 18/10 (aka 304 grade) stainless steel, the gold standard for stainless steel kitchenware (316 grade is more corrosion resistant but there's no advantage in the kitchen, only marine environments). Middle layer is aluminum for heat conductivity (SS by itself is a poor conductor). Outer layer is 18/0 stainless steel, which is magnetic for induction stove compatibility. The middle aluminum layer is completely encapsulated and does not come in contact with food. Handles are cast SS and of a design that stay cool while in use. Lid is all SS. Overall slightly more hefty than non-stick ano aluminum but much lighter than modern cast iron.Cooking - the aluminum core distributes heat quickly and evenly. You really can effectively cook using a lower heat setting than you would with non-stick ano aluminum, and you get better results with this pan that way. Stainless steel is NOT non-stick, doesn't matter which brand, but using the lower heat setting along with cooking oil will make sticking minimal. For something like a fried egg, though, you'll be better off with a well-seasoned cast iron skillet.Cleaning - it comes with a cleaning guide, which states that after you finish cooking with it, fill it with hot water, add some dishsoap, then let it cool to room temperature while you do your other dishes. This has been surprisingly effective, with a quick scrub using a blue non-scratch scrubbing sponge being sufficient to finish the job. If you get some discoloration on the cooking surface, that's likely hard water stains which are easily and quickly removed with a little white vinegar, also as stated in the included cleaning guide. Anything else you can't get off can be removed using Bar Keeper's Friend (a widely available cleaning product), but you typically won't need to use that unless you're just burning everything to carbon all the time. It's also dishwasher safe though that will create more wear over time. Overall, not a challenge to clean if you follow the instructions.The 12-piece MultiClad Pro set MCP-12N is by far the best value to get into this product line but it does not include a 12" skillet, only 8" and 10". If you, like me, often have a need for a 12" skillet, this item is perfect as a supplement to that set or a standalone piece. Recommended.