Average Customer Review is 4.0: 
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Cuisinart Frypan - |
September 15, 2008
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from reading the negative reviews, all I can say is "LEARN HOW TO COOK" with stainless steel. It is unlike non stick pans. cleans easily with deglazing. Heat is distributed evenly, no need for constant HIGH heat with the Cuisinart Fry Pan. High for browning. Lower for simmmering, cooking, and deglazing. Very simple and outstanding when you learn how..It does take a bit more time (deglazing) and wiping out, than non stick surfaces. but the deglazing sauces is what stainless steel cooking is all about.. Stainless steel cooking is for the person who wants that "extra" flavor from deglazing, and all around cooking and flavor experience. I own both non stick and stainless. When I want it to be extra special, I use the stainless..
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cuisinart frying pans - |
October 9, 2008
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We have 3 sizes; love them. Clean them with SOS; for stuck-on stuff, put water in pan, simmer for a few minutes, wash it up.
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fry pans - |
July 14, 2009
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I just fried some small round potatoes in our new frypan. After cleaning like the brochure said, and I tried the warm vinegar, I still could see the spots where each potato was. How do I get rid of this. I don't like it.
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cuisinart frypan - |
June 29, 2008
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cooks too hot, food burns on , is VERY hard to clean, the surfaces never look really shiny, tend to be patchy. Heavy. Very disappointing.
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Cuisinart Fry Pan - |
September 12, 2008
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The Cusinart Fry Pan's "Use & Care Guide" says "never use on high heat or food will burn". Use low-meduim heat.
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