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Old 01-19-2009, 04:08 AM   #31
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Quote:
Originally Posted by Laurel View Post
I'm about ready to try to return my $100 SS pan to cuisinart. It warps when it gets hot (the bottom becomes convex) which is a NIGHTMARE on my ceramic cooktop. Plus things stick to it more than cast iron. I should have spent the extra $40 and bought the AllClad and I'm killing myself over it because it's a crappy pan.
Do return it, warping on the stovetop is unacceptable.

What line of Cuisinart and what size is your pan? I'm curious because I just ordered, sight unseen from Amazon, a Cuisinart saucepan for my sister who is beginning to learn to cook. I think the one I ordered was a 1.5 qt "Multi-Clad Pro" saucepan.

In case it helps while you shop for a replacement for this pan, I have AllClad and Calphalon TriPly; the Calphalon is significantly cheaper (especially if you get one of their 'try me' sizes such as the 2.5 qt shallow saucepan) and performs nearly as well. I've never experienced warping with either brand. Be aware though, that any SS pan will tend to stick more than cast iron.
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Old 01-19-2009, 07:18 AM   #32
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Quote:
Originally Posted by Laurel View Post
I'm about ready to try to return my $100 SS pan to cuisinart. It warps when it gets hot (the bottom becomes convex) which is a NIGHTMARE on my ceramic cooktop. Plus things stick to it more than cast iron. I should have spent the extra $40 and bought the AllClad and I'm killing myself over it because it's a crappy pan.
For $100 crappy is unacceptable. Return it.

My impression is Cuisinart quality varies they make a number of different styles at different price points. I have two ss Cuisinart Skillets one is multiclad and one has a copper disc bottom. I bought them for a few bucks second hand craigslist and they perform nicely and compare to more expensive pans I have seen in stores. I have seen some pretty crummy looking Cuisinart though. AllClad and DeMeyere are undeniably well made but you do pay for it. If I was going to spend the $$ I would go with DeMeyere. It is great quality and stands up well to use.

Those glass top stoves just seem like trouble to me.
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Old 01-19-2009, 09:14 AM   #33
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Quote:
Originally Posted by Laurel View Post
I'm about ready to try to return my $100 SS pan to cuisinart. It warps when it gets hot (the bottom becomes convex) which is a NIGHTMARE on my ceramic cooktop. Plus things stick to it more than cast iron. I should have spent the extra $40 and bought the AllClad and I'm killing myself over it because it's a crappy pan.
I have a couple Cuisinart pans but with the thick disc on the bottom. It would take alot more abuse than what could be done in a kitchen to warp those. You must have a cheapo line pan. I run water over my All Clads with no problem either. Sometimes it's necessary if your pan gets too hot or you want to clean it off real quick before you add something else to it.

BTW - Marshalls has some deals on All Clad. I finally picked up my 1 1/2 qt Windsor.
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Old 01-19-2009, 10:52 AM   #34
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Quote:
Originally Posted by Russellkhan View Post
Do return it, warping on the stovetop is unacceptable.

What line of Cuisinart and what size is your pan? I'm curious because I just ordered, sight unseen from Amazon, a Cuisinart saucepan for my sister who is beginning to learn to cook. I think the one I ordered was a 1.5 qt "Multi-Clad Pro" saucepan.

In case it helps while you shop for a replacement for this pan, I have AllClad and Calphalon TriPly; the Calphalon is significantly cheaper (especially if you get one of their 'try me' sizes such as the 2.5 qt shallow saucepan) and performs nearly as well. I've never experienced warping with either brand. Be aware though, that any SS pan will tend to stick more than cast iron.
Sorry, it was a brain fart. It's a calphalon tri-ply pan.
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