Cuisinart MCP22-24N MultiClad Pro Triple Ply 10-Inch, Open Skillet
$49.95
Price: $49.95
(as of Jan 30, 2025 19:57:19 UTC – Details)
Updated cast-stainless-steel handle stays cool to the touch and comes riveted for strength
Triple-ply stainless construction
Rims are tapered for drip-free pouring
Dishwasher-safe; oven-safe up to 550 degrees F; broiler-safe
Customers say
Customers find that the sauté fry pan cooks well and evenly. They appreciate its quality build, reliability, and ease of cleaning. The smooth, curvy surface is easy to clean and the upright walls prevent food from sticking. The heat distribution is good, with no hot spots in the center and the handle stays cool. The non-stick surface is great for cooking without sticking.
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8 reviews for Cuisinart MCP22-24N MultiClad Pro Triple Ply 10-Inch, Open Skillet
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Topdog-182 –
Excellent pan!
We were looking for a good stainless steel 8â 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 âCuisinart MultiClad Pro 8-inchâ (about $30), the âCuisinart Professional Stainless Skillet, 8-Inchâ, (about $23) and the âCuisinart 722-20 8-Inch Chef’s-Classic-Stainless-Cookware-Collection, 8″ (at about $21), Open Skilletâ. 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 âbuildâ 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 ‘Professionalâ, 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 itâs excellent. i think all three pans are great, well-made pans (for the money), but clearly the Multiclad is the best one.
Sean Logue –
A great pan, but a bit costly
I have several pieces of high-end cookware with stainless steel interiors. They are fantastic to cook with, but there are a few items like eggs that are far easier to cook in a non-stick pan, so I keep a single 12″ pan around just for that.Non-stick pans won’t last, even if you are careful to use silicone tools in them, hand-wash them, and most importantly, never overheat them. If you do all of these things, they will last about a year, then start sticking. A little a first, then more as time goes on. I push mine to two years, then replace it with a new one, same size and model.I chose this one because it is multi-layer. It has stainless on the outside with enough carbon in it to work with an induction stovetop. Induction stoves use a strong magnetic field to heat up the pan itself rather than the burner underneath it. They are still relatively rare and expensive, but they work very well and are gaining in popularity. They also require a magnetic pan to work, so this one fits the bill. It will also work very well on all other stove types, of course.The inside layer is thicker and aluminum, which conducts heat much better and more evenly than steel. This makes the pan respond quickly to the burner temperature and helps eliminate hot spots.Finally, the inside layer is layer of non-magnetic stainless coated with a very good quality nonstick Teflon coating. The non-stick coating isn’t great for searing, and you won’t get any fond with this, but it makes a very forgiving surface for an omelet or thin crepe.It is a great pan, and I’ve decided it is worth it to me to pay the price for it even though I know it won’t last. I like that it responds and is constructed similarly to my other pans, so it isn’t much of an adjustment when I use it. It is definitely on the high end of how much you should pay for a non-stick pan. If you want a better value and do not have an induction stove, I highly recommend this one: Farberware Restaurant Pro Aluminum Nonstick 12-Inch Skillet, Silver. It is half the price and still excellent. The Farberware will not work on an induction stove, isn’t as heavy, and does not have the stainless layer on the bottom. However, it is a great buy for the money and makes more sense financially given the disposable nature of non-stick pans. If the price of the Cuisinart continues to rise, my next replacement will be the Farberware.Recommended, even though it is on the pricey side.Sean Logue, 2017
D KP –
This pan actually works on an induction cooktop
I bought a 12 inch and it worked so well I then bought the 10 inch. This was after a few missteps with other pans. I had paid a premium price for an induction cooktop. Read reviews about how good they were but didn’t work with all cookware. We have some cast iron and carbon steel skillets that work great with the new cooktop but sometimes you want the convenience of a non stick coated pan. We bought 3 pans that were supposed to be “induction ready”. One had a shiny thin plate on the bottom and the other two had what seemed like a thick cap on the bottom. We found that all of them only transferred heat a fraction of what the carbon steel skillets did and only boiled water in the middle of the pan. I thought I had made a big mistake buying the induction cooktop. Really I made a mistake in buying inferior pans that claim to be usable for induction. Researching other pans it seemed to me the fully triple clad pans with magnetic stainless on the outside and an aluminum core made the most sense.There are several brands on the market so I found these Cuisinart MultiClad pro’s at the cheaper end of the range but not cheap. They work great! They are beautifully made. They heat up quickly and evenly getting hot up the sides quickly. You will be really happy with your induction cooktop if you spend the money for pans that actually work.Don’t be fooled by the pans that have inferior technology. Cast iron, carbon steel, and triple clad are the way to go.
Skull Jelly –
Los materiales y la construcción me parecen duraderos, viene solido y pesado lo cual estaba buscando en un sarten de acero. Se mancha pero es lo normal, ponganle su buena cantidad aceite y calientenlo bien, asà se van a evitar muchos problemas. ð
Robert Shearer –
I bought this pan for small pieces to cook but most for eggs its great
Janice –
I bought the 12 inch and the 8 inch pans about a year ago and no problem! I love the way they look. I am reading reviews and people complaining about warping and the food sticks, etc. etc. and yes food could stick if you do not cook at the right temperature.It also depends on the type of stove you have. I can fry an egg at the right temperature, and it will not stick if I am careful to ut enough oil and not to have the pan too hot. I have an induction stove and it generally gets really hot on P , so when I am frying an egg I have to be careful and I do not use the max temperature , but a bit less. You just gotta learn how to cook with it and what temperature to use. There were a couple of times that my food stick to the pan in the beginning, but I was by the stove so I removed right away from the heat and cleaned with SOS pads and no problem. I had not experienced any warping with any of mine. I am attaching a couple of pictures of my pans after one year of using them every other day, you just gotta be careful, these models are expensive pots and pans and you just need to learn what can you do and not do with them.I just bought my 10 inch pan to replace another Cuisinart teflon pan which I bought after these and is peeling bad. I really love them, but again you just gotta learn to cook with them and take care of them.Another thing to consider is Cuisinart has other stainless steel models that are not the same quality as this model (MCP22) that are cheaper and do warp and you get spots after a couple of uses. I have read lots of reviews and it seems that it is not just the brand but the quality you buy. You get what you pay for.
Manish Chitrakar –
Very Happy With this Purchase. Very easy to wash. High quality product.
Priyanka –
If used rightly, the food sticks to the pan only slightly. However, it’s a nightmare to clean this pan. I always soak this pan after cooking or frying in soapy water but it’s always a pain to clean even if it has been soaked. I have not had these problems from other steel saucepans or pans from lesser known brands.