Best price Cuisinart Chef's Classic Stainless 3-Quart Chef's Pan with Cover
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Cuisinart Chef's Classic Stainless 3-Quart Chef's Pan with Cover Description
Cuisinart is pleased to offer an exciting new variety of specialty pieces. Easy pouring saucepans make draining liquids simple and our gourmet pans make everyday cooking tasks a pleasure.
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Cuisinart Chef's Classic Stainless 3-Quart Chef's Pan with Cover Details
- Riveted Stainless Handles
- 18/10 Mirror-Finish Stainless Steel Interior and Exterior
- Dishwasher Safe for Effortless Cleaning
- Aluminum Encapsulated Base for Optimal Heating
- Item Dimensions: 5 x 18 x 10 inches; 0 pounds
- Brand: Cuisinart
- Model: 735-24
- Product Type: Kitchen
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Customer Reviews
Cuisinart 735-24 Review by D. Melby ""wok novice"" (Madison, WI)
This pan is another winner! Only giving 4 stars simply because I had to return the first one received. After one use of simply boiling edamame, some sort of 'rust' looking spots appeared on the interior base of the pan. I scrubbed by hand to no avail. I couldn't even feel the marks to the touch, but they remained. A quick exchange online and I had the new pan before even getting the first sent back! UPS finally arrived for pick-up on third try and the exchange is done!
I used the new pan and all is well! Really can say enough about these pans...great quality(forgiving the fluke above) and even better value! Not for commercial kitchens I assure you, but great for the sensible consumer.
Update...after three weeks still pleased as punch w these pans!
Cuisinart 735-24 Review by The Shopinator
Cooking with this pan is not like using a light aluminum pan with vented lid, so take your time to adjust.
The domed lid allows moisture to return to the food, down the sides, which helps reduce scorching and keeps nutrients and flavor in the food. This is not for high temperature cooking, as is the case with all stainless steel cookware. You can use much lower temps and the lid keeps the heat that would be lost out of a vent IN the pan. Remember to use a dishtowel or hotmitt to grab the handle, which is riveted and sturdy.
This pan can do many things: you can do fast stir-fryups in it as well as single-pan dishes, remembering that the center bottom of the pan is hotter than the sides, which the flame should NEVER touch. Use the electric burner, if you don't have gas, that fits inside the diameter of the base disc and you'll avoid LOTS of problems, as with all base-disc cookware.
Clean this pan VERY thoroughly: there is a machine oil coating on it you can't see or feel that will come off with dish soap, and then warm the pan, then get it fairly hot and THEN add some high-temp oil (canola is fine) and roll the oil inside the pan over the heat. Turn off the heat, continue to roll the oil to cover the entire inside, and then let it sit for a moment, get a paper towel, crumple it and wipe the hot oil out. Be careful to keep your fingers off the metal and oil. Leave a light film of oil behind, let the pan cool for a few minutes, rewipe with a fresh paper towel thoroughly and you're ready to cook: you've just pre-seasoned your pan and it won't give you the "first cook scorch" that others complain of. I've NEVER had that happen, and have been cooking for decades with many materials. As with any other material, you have to learn to treat and use it right and it will treat you right!
My first dish was a flash-pan-fry: normally not a good first choice, but I wanted to see if it could do the job of a wok, and for the most part, it can. The graduation in temp up the sides is different than a traditional wok, which is also normally thin steel or iron, btw. The speed of this pan is excellent, and if you keep the food moving, you won't need much oil. The veggies came out very bright, hot and crisp, and I did not need to add liquid until the very end to make the sauce and turn the food in it. Very easy cleanup, too, even though this was a sweet/hot glaze type sauce. The sugars did not burn or scorch and the pan looked the same after the very easy cleanup (soak for a few minutes in hot water, use a nylon scrunch to clean and done).
If you soak bare-metal pans that are seasoned properly in plain hot water, use a nylon scrubby/scrunch to clean, you'll never need soap, and oils will build up just enough to create a nonstick finish that is as good as teflon. In fact, after a dozen or so times, the metal will still be bright, not dirty, and you'll be able to do sliding fried eggs... on a pretty low temp. The key is to keep the food moving. That is SO important!
To avoid spotting, try not to handle the exterior if your hands are oily, and always hand dry bright stainless pans in and out, unless you don't care about the spotting. Use a normal sponge on the exterior, a nylon scrunch if you spill over and must, and it will stay glossy.
This pan has so far made soup, pasta sauces, boiled pasta, steamed (with a generic small insert), and pulled off a pretty decent risotto the first time I tried in it. It also made very good egg-foo-yung style small, thick omelettes. I don't eat meat, so I haven't tried that, but based on performance with with eggs, it should sear small cuts or cubed meats very nicely, allowing you to push done pieces to the cooler sides while the rest gets done. I have yet to dare to try doing a pan fry of tofu in it, though it did a shallow fry of tofu fine.
Tofu is nature's stickum food: it sticks even to teflon coatings if you don't keep it moving and oiled. I'll let the pan season more and try. I'm not into sweets, but I suspect that this would handle making pan-style confections pretty well.
I like it, and I can see this and the small chef's pan with a small fry becoming my most used pans for personal meals. It's not a substitute for a large saute or fry, and it's not quite a big dutch oven, because it's only 3 qt and frankly, shaped wrong for some of the dishes that work in a dutch oven, but for some stews or small pan roasts, I bet it will do a great job at a lower, less destructive temp, keeping food moister and brighter looking with more intact nutrition.
For under $30, shipped, if you are a Prime member, it's a great pan, and for a decent sized family, might be worth having a couple of them!
Oh, diameter is a very manageable 10", so it's not a stovetop hog!
Cuisinart 735-24 Review by Cityhopper
Okay, we already know All-Clad is great but when you don't have All-Clad money you can get a great performing Chef's pan by Cuisinart (Chef's Classic line).
I absolutely love this pan. My favorite cookware purchase to date. I would have love for this to have been from the Multi-Clad line. Still, this is a lightweight, great performing, stainless steel pan.
I particularly love the shape of this pan. The versatility of the pan is where it really stands out. I have done everything in this pan from frying, boiling, to sautéing an entrée for a meal.
I have had it for less than a month and used it more than even some of my Cuisinart MC Pro pieces. Great purchase! And Amazon has carried this piece directly to ship.
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