Winware 3-Ply Stainless Steel Fry Pans Review

Average Reviews:

(More customer reviews)This frying pan is a great for cooking many dishes. Today I fried sliced potato with onion with little amount of butter and came out great! 12-inch size gives me a lot of surface to cook a good amount of food for a large family. I definitely recommend this pan for especially a serious cook.

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Product Description:
With aluminum cores enclosed by stainless-steel layers, Winware's commercial-grade three-ply pots and pans deliver the attributes of both metals. The aluminum cores conduct heat quickly and uniformly across the pots' and pans' bottoms and all the way up their sides. The durable, 18/10 stainless-steel interiors and exteriors are easy to clean, resist scratching and warping, and are nonreactive to acidic food. This 14-inch, slope-sided pan is ideal for making omelets or any sauteing task. It can go into the oven for pan-roasting. The red silicone sleeve holds heat up to 600 degrees F and has a hanging hole, and the pan's rim is flared for dripless pouring. This versatile pan goes safely into the dishwasher, but hand washing is recommended. It carries a lifetime warranty.

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Cuisinart Chef's Classic Saute Pans Review

Average Reviews:

(More customer reviews)This Cuisinart Chef's Classic saute pan has quickly become my favorite pan. It's huge - a full 12" across - which makes it very versatile. The pan conducts heat extremely well and is oven safe to 500 degrees. The handle is very sturdy, reasonably comfortable, and stays cool (outside of the oven, of course). The lid fits tightly. Both the interior and the exterior are very shiny and attractive. All this and it's easy to clean. Yet this pan sells for just a fraction of the sexier brands like All-Clad or Calphalon.
The chief reason for the great price is due to the construction. This is known as a "disk bottom" pan because it has a highly conductive aluminum disk embedded in its base. The really expensive brands feature "cladding", where a layer of conductive metal (usually aluminum) is embedded throughout the entire pan. Although the cookware industry loves to say that disk-bottom pans are inferior, test after test proves this claim is untrue. After all, we don't cook on the sides of a pan; we only cook on the bottom. See Cook's Illustrated magazine, May/June 2003, for a great discussion of this.
There are a few reasons why this pan might not be right for you. This pan's size makes it fairly heavy, so if you have arthritis or weak hands, you might want to opt for a smaller pan. Similarly, this pan might not fit on those tiny stovetops or ranges that you sometimes see in "galley" kitchens in apartments. But if you want a large, durable, high-quality saute pan at a fraction of the cost of the big-name brands, this is the pan for you.

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Product Description:
Inspired by the great French kitchens, Cuisinart began making professional cookware almost 30 years ago. Top quality construction joins the premium stainless exterior with solid aluminum encapsulated into the base, ensuring unsurpassed heat distribution. Bonded to a stainless steel interior, Chef's Classic Stainless offers the professional performance that lets you celebrate the fine art of cooking , with consistently delicious results. The high, straight sides and the flat cooking surface of the saute maximizes capacity. Sear meats, poultry, and more; cover to simmer for a perfect finish.

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