MultiClad Pro 8" Open Skillet, 8-Inch, Stainless Steel

I have 3 Multiclad Pro frying pans. This is my second 8” frying pan. Great size for what I cook. I’ve used them every day for the past year. There was a learning curve to cooking with stainless steel but once learned you can cook just about anything without it sticking. I really like the height of the sides, helps to contain food and splatters. The handle gives a very good grip when pouring. The weight and quality is as good as the more expensive brands. I have been very happy with the quality of the entire Multiclad Pro line of cookware.

awesome, easy to maintain. wish I'd gotten the version the came with the lid.

This is a great quality skillet. Well constructed and heavy. The handle is comfortable and stays cool and the curved brim creates a neat pour. The only fault I find is that it scratches very easily. In my experience, contrary to the other reviews, Bar keeper's friend does produce very fine scratches on these. I used the soft side of a dish sponge with the cleaner to get rid of some oil smoke stain and it scratched the pan. Aside from that, the pan is very easy to clean. Most of the time, you just need to "deglaze" whatever is stuck on it and it'll come right off. If you're cooking tomato products and the pan becomes discolored, just rinse it with vinegar. The value of this pan is amazing. So much so, in fact, I bought the 8 inch model shortly thereafter. One thing I have to say is, before purchasing these, I was torn between the Cuisinart and the slightly more expensive All-Clad. Based on user reviewers, the performance of these two are comparable and the difference negligible. But I was still drawn to the All-Clad a bit more, because the brand almost certainly guarantees top quality. In the end, the deciding factor was what I perceived to be All-Clad's arrogance. Specifically, numerous reviews (positive ones at that) fault the uncomfortable handle design and I realized this popular complaint has continued throughout the years and yet the company refuse to make adjustments based on this feedback. I refused to support a company insensitive to legitimate customer feedback and I am so glad I did.

This is a good quality stainless steel skillet that heats evenly. It's thick, sturdy and well-made. The design is simple yet elegant, with tapered rims that not just look good but also act as a pouring lip. The handle is riveted at a certain angle that helps when lifting the skillet. It stays cool and has a "thumb rest" design/shape (as mentioned in the description) which one may or may not find comfortable. Making sure the handle is comfortable is important because the skillet is relatively heavy. This is especially true if you often lift the skillet off the stovetop when cooking. I have been using it for a few months now and I have no complaints other than that they should have included a lid at this price. Also, the surface has developed a few hard water stains but they can be cleaned easily. At the given price, the skillet is a good value for money.

In my opinion, the best value among the many low-cost TriClad cookware options available. It offers a smoothed polished finish unlike other competing product’s machined finish. I have transitioned from non-stick cookware to high carbon steel for health and ecological reasons, but moved to tri-clad stainless to get away from the seasoning/rust/acidic foods issues of high carbon steel. I was able to fry my first egg without sticking, thanks to watching several YT tutorial videos on how to properly cook using stainless steel. I highly recommend doing this, as preheating properly and temperature management is extremely important. I was so pleased with the product that I have since added the rwo larger sizes to my collection.

Ecellent little pan. I bought it for eggs basically. You can fit 4 easily. There was a small learning curve but after having carbon steel and cast iron it's basically the same. I like this one better now than the others less cleaning when your done. I couldnt gauge my temperature at first so I used an infrared temperature sensor. For me at 250 deg. a quick shot of spray avocado oil. Followed 1/2 to 1 tbsp. butter. It will have a small sizzle at around 250 deg. when the butter stops foaming add your eggs. Covered if making over easy. DO NOT touch them until you see the edges start to bubble up. Your eggs are starting to realese now. You can slowly start checking with your spatula or shake the pan, they will slide. If they stick your temp was too high or your eggs were too cold. I crack the shell and let them sit in a bowl while I'm prepping and warming the pan, this is very important. Hash browns also will stick if frozen. Let them warm to room temp and covered them on low until they release naturally! And they will practice with one egg. Ommelletes are more forgiving BTW. My carbon steel DB and my cast iron are to much maintanance for what its worth.

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.

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good for a single person , small enough to wash easily , good size to keep on the hob without looking to messy

Pros: good design for the skillet, excellent design for the handle, light weight (although this can be considered a disadvantage as usually for stainless steel the heavier the better), handle doesn’t heat, when seasoned well, it is non-stick, and makes great steak and fish. Cons: the grade of the stainless steel isn’t mentioned anywhere, I am not sure if it is 18/10, I even sent to the company and asked them but they didn’t reply, color changed on the first use, and after second use it got stained in both inner and outer surfaces, the stains in the inner surface was almost removed by cleaning with metallic dish-washing wire and vinger, but left scratches on it, whereas I failed to clean the outer surface

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