|Model Name||Multi-Ply Clad Stainless Steel|
|Mounting Hardware||12-inch fry pan, lid|
|Material Type||Stainless Steel|
|Contains Liquid Contents||No|
|Item model number||NC-00239|
|Product Dimensions||50.8 x 35.56 x 8.89 cm; 2.15 Kilograms|
Cooks Standard Multi-Ply Clad Stainless Steel frying pan, Silver, 12 inch with Lid, NC-00239
- 12-Inch fry pan with dome lid multi-ply clad stainless steel
- Air-flow technology on solid stainless steel handle stay cooler when cooking
- Clad of 3 layer metal: 18-10 stainless steel, multi-element alloy aluminum core for superior heat control, induction compatible
- Dome lid 18-10 stainless steel lid seals in nutrition, oven safe to 500 F
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Riveted handles are comfortable for tossing and stay cool with a v-shape attached to the base. Large size for multipurpose use: sauteing, frying, braising, and more. Flat and wide bottom for even spreading and curved sides for pouring. Dome lid fits securely to keep in heat/moisture and allows for steaming. Works on gas, electric, glass, ceramic, halogen, etc. Measures: 20 in. length, 13 in. width, 3.5 in. height, and 4.75 lb.
Cooks Standard Multi-Ply Clad Dome Lid Stainless Steel frying pan
Cooks Standard mulitclad stainless cookware features air-flow technology that makes the handle stay cool. Constructed of clad metal of 3 layer: Interior lining is premium grade 18-10 stainless steel, core made of multi-element alloy aluminum for superior heat distribution. The core of aluminum goes from bottom all the way to side walls. Stainless steel does not transmit heat quickly but aluminum does. Aluminum is soft and dents easily. Stainless steel is hard and strong. This means you get the toughness of stainless steel with the even heat distribution of aluminum. Exterior is mirror polish and bottom is scratch resistant brushed treatment. Induction compatible. Oven safe to 500F and dishwasher safe.
- Solid stainless steel riveted handles stay cool with air-flow technology
- Secure-fitting stainless steel dome lid traps in heat and moisture
- Dishwasher safe; Oven safe to 500F
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Price: at time of order, without special deals, the Cooks Standard was $9.00 less than the Cuisinart.
Appearance: Cuisinart (CA) is shinier and more polished in more places; the logo is embossed or cast (CA) rather than printed (CS). There's nothing wrong with the finish of the CS (my spouse said it was "pretty") but the CA is clearly pretti-er.
Size and Capacity: both measure 12.5" at outer rim; CA interior at rim = 12.0, CS = 11.9; interior bottom CA = 9.9, CS = 9.5 (best guesses - impossible to measure exactly because of the curve where the bottom turns into sidewall); depth CA = 1.9, CS = 2.4. Yes, CS is a full half inch deeper than CA. It comfortably holds 3.5 quarts with a little room to spare. I didn't measure capacity of the CA.
Weight: CA, w/o lid = 3.6 lbs, w/lid 4.8; CS w/o = 3.3, w/ 4.6. For context, my standard 12" Lodge cast iron weighs 7.4 lbs (no lid) and is 2.1" deep.
Handle and Cover: Cuisinart (CA) has a All-Clad-esque handle (but "flatter") which I personally found hard to get comfortable with. It's about an inch longer than the Cooks Standard which gives it better leverage, but the CS, to my hand (men's L) is way more comfortable and "natural" feeling. I could learn to better use the CA handle but at age 64 I've got other priorities.
The CA cover is more or less flat; the CS is a domed shape and can handle more stuff (mess o' greens?) Both covers are about a 95% fit to the Lodge.
PS #1: The printed logo on the Cooks Standard cover is much less obnoxious than I anticipated. In real world lighting conditions (my kitchen) it gets lost in the reflections off the stainless. I'm sure that I'll stop seeing it after the second or third use.
PS #2: Both are Made in China but that's only half the story. I might be wrong but the Cooks Standard seems to be a generic product made by a producer who licenses it to a US distributor to sell under that distributor's brand. I'm guessing that the Cuisinart, with its engraved logos and higher fit and finish, is made to Cuisinart's exact specifications, possibly in a higher-end plant. Does this matter? Hard to say - you decide.
I recently redid my kitchen, and decided it was also time to replace my old discount-store cookware. I have a couple of pieces of All-Clad (thrift-store finds), and I really like them, but the price is just too high for me to replace the rest of my cookware with new pieces of that brand. After looking around, reading reviews, etc, I decided to take a chance on Cooks Standard -- and I'm really glad I did.
For about a third of the price, this pan works every bit as well, and looks just as good as the other stuff. It has a good weight (marginally lighter than the other, but not significantly so, in my opinion), and the handle stays cool. I'm used to cleaning Stainless cookware, so from my perspective, cleanup is easy.
I like the handle -- it is comfortable and stays cool. Some people have said the handle is too rounded, making it easy for it to slip. I can see the point, but I haven't had that problem.
Nice domed lid makes it easy to cover large things.
Update: After 2 1/2 years, I'm still very happy with this pan. No problems at all. Still recommended!