Friday, April 16, 2010

Great Price Cuisinart MCP22-24 for $38.77

Cuisinart Multiclad Pro Stainless 10-Inch Open Skillet Review



I just recently got rid of all my old Farberware Millennium tri-ply (with the old tri-ply disk glued to the bottoms) and purchased a combination of Cuisinart Multiclad Pro and Calphalon Tri-Ply Stainless. I love them both! They are so similar that it really doesn't matter to me which I'm using. They clean up extremely well with Barkeeper's Friend, and I sometimes use a Scotch Brite pad too, but I have found that it does leave a little bit of light scratching on the pans. That doesn't bother me, because I don't display my pans. They go in the cabinets and cupboards and I cook with them every day. This 10" skillet is perfect for most of my skillet-cooking. I also purchased the Multiclad Pro 8" skillet in addition for when I need something small. The cookware is also extremely beautiful (both of these brands). I'm really thrilled with my purchases and am so glad I decided to make the switch. I will say that I prefer the see-through glass lids of the Calphalon over the stainless steel ones of the Cuisinart. The glass lids allow me to be able to keep the lids on more during the cooking time. These open skillets don't come with lids at all, so I'm using a previous Calphalon glass lid with my 8" skillet and a previous Farberware Millennium one with the 10" skillet. They work just GREAT! NO NEED to go and purchase highly over-priced individual Cuisinart lids.



Cuisinart Multiclad Pro Stainless 10-Inch Open Skillet Feature


  • Triple-ply stainless construction
  • Cast Stainless steel Cool Grip handles
  • Dishwasher/Freezer/Broiler Safe; Oven Safe to 550° F
  • Drip-free rims
  • Limited Lifetime Warranty



Cuisinart Multiclad Pro Stainless 10-Inch Open Skillet Overview


Cuisinart MultiClad Pro Stainless cookware features professional triple-ply stainless construction. A core of pure aluminum in bonded to an 18/10 stainless steel interior and a brushed stainless exterior for unsurpassed cooking performance. The exclusive Heat Surround Technology distributes heat across the bottom and extends up the sides for even cooking and maximum heat conductivity. Equipped with stay-cool handles and tapered rims for drip-free pouring.


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Customer Reviews


Sturdy and awesome - Darkenmoon - Chicago, IL
I had expected this pan to be awesome after I read all the reviews in various places. This pan exceeded those expectations.

Yes, it is a new way to cook from using a non-stick pan. But that isn't a bad thing and doesn't need to be scary. As others have said, hot pan, cold oil, then add your food and you should have no problem with sticking. Don't use high heat, only the medium/medium high that is recommended and you should again be in good shape.

This pan conducts heat excellently so the lower flame is truly all you need for perfectly cooked food. It heats up quickly and cooks you food well. My meal was cooked very evenly all the way through and it browned wonderfully.

People have compared these very favorably to all-clad. I've got to say, I whole heartedly agree. If you happen to have plenty of money to throw around on all-clad, then by all means. But if you have to be a bit more frugal but want similar quality, then go with this. It's awesome and I don't feel you lose any quality at all. Maybe you do, but despite the fact that I'm a quite experienced cook (although not a professional) I don't notice the difference at all.

I want to have more of these awesome pans. I'm working on a full set as they are wonderful and so gorgeous! Clean up is so easy with them.






Very nice..just sticks a bit - troy - farmingdale, maine
This is a very good skillet. Be sure to use low heat or everything will stick and burn to it. Use Barkeepers in order to clean.



Great cookware Great price - W. Giles - Sedona, AZ United States
I did a lot of research and bought two frypans, an 8" and 10". I did so based on a recommendation [...]. Our nonstick pans had deteriorated to a point I did not feel was safe. These pans work fine and will probably not require replacement. Two points. The handles are not as comfortable as I was led to believe, a minor point. I cook a lot with olive oil, and you have to be careful to use low heat, much lower than with nonstick, or a lacquer-like residue will form on the pan requiring diligent scrubbing with Bon-Ami to remove.

By the way, check out other cookware and you will find that you can not beat the price.

*** Product Information and Prices Stored: Apr 16, 2010 22:25:06

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Does Mexico Have Seasons?

Mexico has seasons, but they may not be quite what you expect. Instead of winter, spring, summer, and fall, the seasons in Mexico are more descriptive of the weather you can expect at those times of year. Depending on when you wish to visit Mexico, knowing the season will help you pack the clothing that will keep you the most comfortable.

The dry season runs from November to April. The weather during this time of the year is warm and arid. There is very little rain. The Yucatan is a great place to visit in November, but there are many winter storms to worry about around Cozumel and Cancun at this time of year.

The rainy season actually overlaps with the humid season. Rain lasts from May through October. Tropical storms and hurricane risk may be higher, but cooler days and lower temperatures can be much more comfortable for visitors from the north.

The humid season lasts from May to July. This time of year brings hot, sticky weather that can make sightseeing tedious unless you remain where the coastal breezes blow. If you are planning to travel to Mexico, it is good to know that the low tourist season lasts from Easter through mid-December. This covers the rainy and humid seasons. The high tourist season lasts from the end of December to Easter time, when the weather is drier.

Eating seasonally is also practiced in Mexico. Eating fresh foods at the peak of their seasons gives a recipe its optimal flavor and nutrition. If you really want to experience authentic Mexican recipes, try eating freshly prepared food while you are in Mexico. You will never forget it. Luckily, you can bring a bit of Mexico home with you in the form of recipes. Try them at home and see if the flavor does not take you back to Mexico.

Recipe for Chilaquiles with Peppers, Eggs, and Zucchini

Use quality tortillas for this dish to get the most from it. This dish is excellent with fresh zucchini and peppers from the garden.

What You Need

Oil
10 corn tortillas
1 medium onion
1 zucchini, cut into 2" strips
1 red or yellow bell pepper, cut in strips
4 eggs
1 cup sour cream
1 or 2 cups tomatillo salsa
Salt and pepper to taste

How to Make It

Cut the onion in two pieces and slice it into thin strips. Lay out the tortillas and cut them in half. Slice each side into strips.

Heat some oil in a skillet. Fry the tortillas until they are crisp. Move them aside on a plate when they are done.

If necessary, add more oil. Cook the onions until they soften. Add the peppers and zucchini, stirring until the vegetables are all tender and starting to turn golden. Put the tortillas back in the skillet and mix well. Crack the eggs over the top. As the egg whites begin to set, break the yolks and stir everything together.

Once the yolks are cooked through, add the sour cream and salsa. Heat through and serve hot with extra salsa and sour cream.

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