Cuisinart Chef's Classic 10 In. Skillet, Stainless Steel Pan, 722-24

I purchased the 14 inch pan as it was priced well (lower than the smaller size pans) and had been interested in stainless steel cookware. Initially I was a little nervous since I'd only used non-stick pans in the past and had heard stainless is tough to use if you're not careful (spoiler, I'm not). Well the pan arrived and I was just awestruck at how massive this thing is, it is just enormous compared to the 10 inch pans I had been using up to now, and the bright finish on the pan makes it feel like I'm holding the Lombardi Trophy in pan form. Well after marveling at this pan for a while I decided I needed to cook something to see if this was going to work out. First up, bacon, lots of it. I fit 8 strips of standard store bought bacon with plenty of room to spare (probably could have squeezed 12 or more in there). By the time I had put them all in and stepped over to my fruit bowls to grab avocados (also spoilers I mad BLTA's, they came out delicious) the one side of bacon was done and needed flipping. So the pan heated well and got pretty even coverage I'd say. Next I cooked up some onions, so I threw in some butter and bingo bango, we were all set within a couple minutes. So in all I haven't used it much but I can say this, it cooks well, and looks great, though the size may be a bit of overkill depending on what you want to use it for (I'm contemplating some paella soon, and maybe some steaks) but it looks to be worth the fairly minimal investment. Last thing I want to mention is cleanup so far hasn't been too big of a problem. I try to make it a point to take cookware to the sink once I'm done cooking to get in in/under water before stuff has a chance to really secure itself to the pans, and didn't have a hard time getting everything out with soap and water (I don't put my pans in the dishwasher, I had a bad experience...). Also since I am using this on a gas stove I did notice some discoloration on the bottom so there is that, but it's not the end of the world for me, but may be for others (function over form and all that jazz).

The pan is well made and sturdy. The only problems are that the lip of the pan is not turned at all and digs into my fingers if I hold it wrong while cleaning and the surface of the, even when oiled, tends to be quite sticky. Other than that, it is serviceable pan.

I love the helper handle on this skillet? pan. The long handle hasn't turned hot on me yet. This pan has heated quickly and I've only needed medium low heat to cook with. This pan has cleaned easily with predomintly a water soak with a little dish soap. I think this pan has a good weight to it and a nice bottom. Not super non-stick with oil or pan spray but whatever is in the pan after cooking has predominantly come out with a soak and I haven't had to tear up the food to turn it about.

Great pan, relatively easy to clean and enough size to cook a meal for one at the same time. Some stuff will stick but cold water on a hotish pan should unstick most things. I don't find it as "Non-Stick" as some people claim but with some elbow grease it cleans up nicely. The handle is comfortable and at a useable angle, it doesn't heat up excessively either.

This skillet was purchased for camping, but it won't make it out of the house. It sees daily use. A second one was purchased for the Jeep cook kit. All of my cooking is done on gas, or a gas fired backpack stove. My comments don't address electric, which I seem to remember as getting extremely hot. This skillet gives fried and browned foods a characteristic light brown glaze or crust when done. Use medium-high or high heat! The enclosed instructions agonize endlessly about cooking low and slow. Nonsense. Throw those away and never look back. Here is the key: heat the pan over low to medium heat while you get out the rest of your recipe, utensils and dishes. When warmed up, pour a silver dollar size dot of olive oil and rub a butter stick in the oil and all over the cooking surface. Sorry butter haters, but don't use margarine or other substitutes. For potatoes, just use olive oil. Turn up the heat and cook away! Pretty much just like cast iron cooking, but with a quicker warm up time and easier cleanup. Use care with plastic spatulas as the cheap ones will melt that perfect edge. Cleanup is no problem. Cast iron cooks will immediately understand. I have not needed to use a Barkeeper's Friend. Instead, Anything completely burned on can be loosened by boiling water in the skillet for a minute or two. Empty, scrape with a plastic scraper and put back on the burner. Heat some olive oil to the smoke point and add a teaspoon of Kosher Salt to the oil. Shut off the heat. Use a folded paper towel and a spatula to rub the salt and oil on the cooking surface and scour up whatever is remaining. Let the pan cool and wipe out the salt. No further scraping or scrubbing necessary. I would avoid utensils that would scratch the cooking surface. While I do use a Oneida stainless steel spatula, I am careful not to over do it. There are now several small cosmetic blemishes on the cooking surface from food that I stuck while trying the low-heat method. Since this is a kitchen tool, it does not matter. My guests have actually commented on how cool the pan looks. I have concerns about cooking with the familiar non stick products. Not so with stainless steel.

Been wanting to try stainless steel so I got this. I see a lot of people talk about stuff sticking and being impossible to clean, etc. So I immediately cooked some scrambled eggs with cheese when I got this pan. I thought it did wonderfully. I let it heat up on a low setting (gas stove), added my butter, and cooked the eggs super easy. I also loved that my handle didnt get nearly as hot as my other pans. One picture is what was left on the pan after cooking my eggs, which I think is usually what I have left on every skillet I've used to make eggs. And the other picture is after I washed off the egg! Cleaned up nice and easy. I do a lot of baking so I'm eager to see how this does with sugar/glazes. My only negative after using this once is the heaviness. I know thats something that can't be helped but I dont think this would be suitable for elderly, disabled, arthritic, etc people. I got the smallest I could, the 8-inch, so I can't even imagine how much heavier the larger sizes are.

Well built very sturdy I'd recommend it to friends

It’s fine for what it is. I have a large all clad stainless steal the works perfectly (cooks evenly/ easy clean up etc) this doesn’t work as great for almost anything however it’s smaller and cheaper and to have a small lightweight stainless steel pain for small jobs it does the trick. I wish it had more layers/ was a little heftier. The only thing I can really appreciate is the handle shape. A lot of skillets have odd handles that are weird to handle/ can hurt especially as someone on the more petite size. This is a smaller skillet so it’s lighter, but the design of the handle is still decent.

The quality of the pan is very good. I liked a lot cooking using this pan, I just wished that they welded the handle and not used rivets so we can have the inner of the pan clean.

A wonderful little frying pan. All stainless steel with an aluminium sandwich in the base makes for good heat transfer. If you cook on gas, as I do, keep the flames small and within the "double" base area. I guess you can tell from my spelling of "aluminium" that I am in the UK and could not find a similar product over here which is why I was so pleased to see this on Amazon.com (US) Delivery was very quick about 5 days. People have said than plain stainless steel isn't non-stick! It is if you condition the pan by heating a small quantity of oil until smoking just starts, allow to cool slowly and then discard the oil. Finally get the oil to the right temperature before breaking eggs into the pan and they will not stick. Much safer and longer lasting than coated pans where the coating peels off or becomes toxic if overheated.

La comida se pega? si Quema la comida? sí. Se mancha? tambien. Pero claro que si tu referencia es un sarten antiadherente, este va a quedar en desventaja desde el primer uso. Pero si controlas la temperatura de uso, te funcionará sin problemas. 1)Controla la temperatura: Compra un termómetro infrarrojo (yo lo conseguí aqui mismo por doscientos pesos). La temperatura ideal para iniciar a cocinar es entre 80 y 100 grados. 2) Usa un poco de aceite liquido o en aerosol o cualquier otro tipo de grasa (depende de tí) Ya con la costumbre, puedes cocinar carne sin nada de grasa. 3) Terminando de usarlo (aprovechando que esta caliente) agrega agua sin dejar de calentar y con un cepillo retira restos de comida o limpia la superficie; LENTAMENTE para que no te quemes. Puedes agregar bicarbonato y vinagre o detergente y bicarbonato (no hay mucha diferencia) lo más importante es que el agua se caliente. 4) Terminando de remover los restos, enjuaga y preferiblemente seca de inmediato para que conserve su brillo. Si no puedes lavar limpiarlo inmediatamente después de usarlo, no hay problema. Cuando ya tengas el tiempo caliéntalo con agua. ¿Puedes usar una fibra para lavarlo? Sí. Va a rayarlo pero como es acero inoxidable en realidad no se nota. No te sugiero que lo hagas con el exterior, porque ahí sí se nota y se ve requete feo. Happy cooking :)

Mother likes it. No burning.

Temperei, usei em fogo médio e baixo, mas não me adaptei! Quando algo é muito difícil de se usar para o fim para o qual foi concebido , ao meu ver , não é eficiente ! Manchou na primeira! Tramontina grano é infinitamente melhor! Duas estrelas por ser bonita e tão só!