Cuisinart MCP33-30HN MultiClad Pro Triple Ply 5.5-Quart Saute Skillet, Sauté Pan w/Helper & Cover

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?

Fantastic oversized pan! Great for frying, soup, stir fry—the extra deep sides have made this my go to pan. Ideal for the serious cook or large family. Quality finish, no hazardous metals or finishes. Heats evenly. In case you are frail, this is on large and heavy side, but this is for large quantity cooking. Highly recommend.

I'm newish to using stainless pans but I loved the size and shape of this one and decided to give it a shot. I am so glad I did! It's the perfect size for almost any one pot meal. I've made spaghetti, fried several chicken breasts, made 4 pancakes at a time, and it's been perfect for all. The heat conduction is fantastic and if you keep it on medium low it will serve you well. Once it's heated up food cooks fairly quickly and I haven't had any issues with overheating or burning. If you are someone who needs to cook for multiple people or meal preps this is a fantastic pan and a great deal.

This is my second one, my sister in law caught the last one on fire somehow warping the center so oil now moves to the outside. She used lighter fluid and olive oil to make shrimp scampi at the highest setting our convection oven, insane. Point is this pan on a convention oven set records on getting to temp, love it! Also you can butterfly 3-4 chicken breasts and cook them all in this pan, great time saver. I have the entire set on the same series, so this one “completed” the set for me, love these pans, easy to clean and always professional feeling.

I had my doubts when I initially bought it because of some the negative reviews. They kept mentioning how it warped on them. I've been using it for the past 8 months and it's been going great. The pan cooks evenly and is well built. It has solid build quality. This comes in really handy when cooking big quantities of food for meal prep. I high recommend you buy this saute pan.

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...