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Cuisinart MCP22-30HCN MultiClad Pro Skillet with Helper and Cover, 12-Inch
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- Provides consistent, even heat distribution along the base and side walls of cookware
- Polished stainless steel cooking surface does not discolor, react with food or alter flavors
- Solid stainless steel riveted stick handles stay cool on the stovetop
- Oven safe up to 500 degrees F. Cook on stovetop, in oven or under broiler. Freezer safe for easy storage
- Induction Ready
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|Price||$39.99||$52.64||$33.77||Add to cart to see price. Why?||$56.79||$119.95|
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Amazon.com||Amazon.com||Amazon.com||Amazon.com||Amazon.com||Cutlery and More|
|Item Dimensions||22 x 5 x 13 in||14 x 20 x 3.5 in||5.5 x 22.5 x 13.5 in||12.5 x 20.5 x 2 in||1.88 x 20.12 x 12.5 in||20.5 x 12.75 x 3 in|
|Material Type||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel|
|Size||12-Inch||12 IN||14-Inch||12-Inch||12 inch||12 Inch|
The perfect large skillet for a crowd-pleasing paella, risotto, or beef stroganoff. The attractive stainless cover locks in flavors, allows for easy simmering and displays the tempting dish inside.
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Some have complained about how it looks after being used and oxidation occurring saying it's "flaking". Stainless Steel is a metal not a coating. I just can't see how it can "flake" off. In the research I did on stainless cookware before I chose these I found that it's a common/normal thing that happens with this type cookware.
Bar Keepers Friends does a fantastic job of restoring these to like new condition. I use mine every day and I've never done anything to be extra careful while doing so. I got them to cook for my family and that's what I do. These spots don't hinder the function of these at all, it's merely cosmetic. However, having said that if you want your pans to always look brand new and unused and don't want to use a "toxic" cleaner I suggest you do what I just did and use plain old household vinegar for the same results. If I can figure out how I will post a photo of before and after a couple minutes of vinegar. I just added a very small amount of vinegar, about 2 T probably, swished it around let it sit for a minute, applied a sponge, rinsed, dried and bam see next photo. Like new shiny. Yes it probably has a few scratches but that too is normal after 3 years of use I'd imagine.
1) Non-Stick vs. Anything Else
Non-Stick = Not dishwasher safe, average life of 2-8 years, some believe there are health concerns, a million color/style options. If you do decide to go nonstick, Anolon is arguably the best right now and at least a solid starting place to look.
Anything Else = Ultimately you go stainless. There's a bevy of reasons stainless is mandated in commercial world, sanitation and longevity being two. You can buy a stainless set that lasts, in theory, for life. Dishwasher safe. A lot of the latest offerings stick very little... and perform on par w/non-stick when using a light coating.
Face it, you buy non-stick out of laziness. Well, I'd rather my dishwasher clean off the "stick" than my hand have to clean off the "non-stick".
2) Ok, so I'm going stainless! What now?
Once again you have two choices... All Clad brand or Cuisinart brand. Anything else is at best "close", or worse "nowhere near as good". These are the two top brands, and are what you'll typically find in people's homes who cook for a living.
All Clad is an excellent choice, but ultimately you pay a little more and get fewer "nice touches" like lids and design elements. Some claim All Clad is harder to clean up as well. While I don't advocate letting a small price difference sway you on something that will last decades, in this case you really get a slightly better product with Cuisinart. If you fancy a particular offering from All Clad though, you won't regret your choice.
3) OK, so you've sold me on Cuisinart. What should I choose?
You've found this listing so you're in the right place. There are three tiers:
MultiClad Pro - Widest selection, utility in mind. The pro line you buy to use for a generation. Has about every pot/pan permutation you can think of available.
MultiClad Unlimited - Like MultiClad Pro but with anodized finish that I like better. Unfortunately has fewer options (e.g. only a 2 & 4 quart saucepan). Ultimately this is a tool so I go with the more varied pro line. The Pro has stood the test of time and is clearly the more popular choice for a reason. (**Update - I think I've found why Unlimited is less popular - on cuisinart's site it appears the anodized unlimited dose not work on induction whereas pro does. Pro works on induction, halogen, glass ceramic, gas, and electric which covers everything.**)
Chef's classic - Tier below Unlimited. Don't be tempted, the price difference isn't that great.
Note that back in the day there was copper clad, but that's basically a gimmick. Copper heats quickly, but there isn't enough on the pan to make a functional difference so you'd only buy them because they are prettier on the outside. (They aren't offered anymore so you won't be tempted.)
*Price: Currently as of 10/2012 it's around $275. (**Update 11/2012 Looks like Amazon is pricing this cheap for the holidays, currently at $243. That's the same price as the older MCP-12 and a pretty good deal. Normally I would expect to see this price at around $260.**)
*If you haven't heard of it, buy some "barkeeper's friend". Even the cookware manufacturers recommend it. This stuff will fix virtually anything that you can't otherwise clean away. (Only need to use it when all else fails.)
Bar Keepers Friend® Cleanser & Polish: 12 OZ
*If you're still wavering, check out the reviews on the previous version of this set (MCP-12). At time of this writing it was 572 reviews and averaged 4.5 stars. A ton of people own this set and are happy with it. That means you are very likely to be happy too. Here's a link to the previous model where you can read reviews to your heart's content:
Cuisinart MCP-12 MultiClad Pro Stainless Steel 12-Piece Cookware Set
*Differences between the older MCP-12 and this set MCP-12N:
About $15 bucks as of 10/2012
(Yep that's about it)
*If this is all the pots/pans you'll ever need and you want to save a few bucks, I'd suggest watching the MCP-12 set for a deal as it phases out. If you have dreams of adding to this set over the coming years then you're going to have to get the MCP-12N as you don't know how much longer the MCP-12 model offerings will be available and you'd wind up with a mismatched set.
*Cooking an egg on stainless is still a pain... you just can't beat non-stick for that. Go buy a single non-stick skillet if you just have to have that. I did.
***---Update 11/22/12 based on the 18/10 question I keep getting---***
I keep seeing comments and questions re: "Is this stainless really 18/10?" and "Rumor has it they went cheap and this is no longer 18/10 stainless". Allow me to address in a single reply here...
1) Yes these are 18/10. Amazon even updated their description to say so now. You can also call Cuisinart to be 100% sure (they are usually very customer friendly).
2) That being said, realize that there are 3 components. The pans are "clad" pans. First you have the outer stainless, then the middle aluminum core (for heat distribution), and then the interior stainless. Realize that the outer stainless layer is NOT 18/10. Nor should it be. This is because that would make the pans unsuitable for induction ranges. That outer stainless is more likely to be 18/0 ("magnetizeable" stainless), but I'm not exactly sure what it is and can only guess.
3) This isn't something manufacturers do to save money. Pure 18/10 pans would suck and not heat evenly. It's just something that they have to do because of the laws of physics. Aluminum in the core layer for heat distribution and non-18/10 on the outer layer for induction ranges. All-Clad does it the same way and shows such illustration on their site.
4) I think that's the reason this weird rumor is circulating about various cookware not being 18/10. All the makers that have been making their gear 18/10 are still doing so. It's just that the outer layer isn't 18/10... only the inner layer, handles, lids, etc. The 18/0 is good stainless, it just has different physical properties.
5) Last, just in case anyone is bored enough to care about the metallurgy: In 18/10 the 18 = the % chromium, the 10 is the % nickel. 18/10 is "Austenitic" or 304 grade stainless. If a magnet sticks to your pan there's a layer somewhere that is not 18/10 nor aluminum (neither are magnetic). In 18/0 stainless it's 430 grade, the chromium still provides strength and corrosion resistance but the nickel is swapped out making the alloy magnetic. 18/0 is cheaper, and the absence of nickel makes the steel alloy more susceptible to pitting. That's the tradeoff. Otherwise the pan would not work on an induction range since it would not be magnetic. (More than even I wanted to know, but wikipedia is so addicting.)
Maybe that helps.
***---End of 11/22/12 Update based on the 18/10 question I keep getting---***