Shiny Pan For The Kitchen Fan: Cuisinart Chef’s Classic 5 ½ Qt Saute Pan Review

You make big meals. You need a big pan. This pan is huge. It has two handles because you will need two hands to carry that much food. The stainless steel is super slick. You can spend less time scrubbing. It doesn’t scrape off like a non-stick pan coating. Keeps you pan smooth. You also see immediately how beautiful the stainless steel looks in the kitchen. Makes your kitchen look nice. The bottom of the pan is a metal sandwich, it contains: an aluminum core for even heating, a magnetic insert for induction tops, and a stainless-steel shell for corrosion resistance. And yes, it cooks super evenly and holds its flat shape really well. Love how well it heats, no more pooling and hot spots. One more thing we looked at was the clean pour lip. When you pour liquids out of the pan, it goes out the side instead of running down the side. Super clean pouring! This pan is way better than we expected it to be. Awesome buy!
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End screen music: AI 2 by Vibe Mountain from KZbin commons audio library

[@danielrussell9416]

Clean by hand with Bar Keepers Friend and then dry with a towel after rinsing. This will keep them looking like new. Use non-metal utensils and you won't add scratches.

[@philipwebb960]

The edges aren't tapered; they're flared. Flushing out your hot water heater may help with the spots.

[@reviewyouroptions6407]

Can you explain the difference between tapered and flared?

[@philipwebb960]

@@reviewyouroptions6407 I bet a dictionary could, if you're really interested.

[@mjbmjb9686]

Steps to properly keep these pans nice looking all year round: 1. wash the pan, towel dry 2. heat the pan at about 350 degrees at medium heat 3. wait a few minutes ( about 4-5 minutes ) 4. put about 1-2 tablespoons of Crisco ( lard ) this is to season it, let it smoke lightly for a few minutes, make sure the entire surface is covered with lard ** inside ** 5. pour that heated Crisco in a grease container to throw out later 6. wipe the inside of the pan with several paper towels 7. allow the pan to cool for about 30-45 minutes 8. repeat steps 2 through 7 for that perfect seasoning and to avoid any foods sticking note to avoid food sticking prior to cooking: preheat your pan at 375 degrees ( medium heat ), DO NOT PUT ANY OIL UNTIL IT IS COMPLETELY HEATED, then pour your preferred cooking oil. Washing instructions after cooking use: use hot water, use Bar Keepers Friend sparingly, use Dawn dish soap, allow it to soak for about 30 minutes depending how much grime is left on the surface and bottom of pan, use a two-sided sponge ( green abrasive-yellow sponge ), this step is very important. The white water spots will be removed along with any yellowing stains, after each wash, if it still has some residue left just repeat the washing instructions. Cuisinart provides these special instructions on its website, and they also include a pamphlet inside of the packaging when initially purchased.

[@TJC1315]

Thank you for your detailed instructions!

[@TheJKE]

You season cast iron or carbon steel. You do not season stainless steel. The hint is in the name, STAINLESS steel, and seasoning it would stain it.

[@cynimonnn]

why is this video so zoomed in? it's a horrible angel. you can't even get an idea of the size.