Cuisinart 10-Inch Open Skillet, Stainless Steel Skillet Large Kitchen Pan, Dishwasher Safe, Compatible with Induction, Electric, Gas Cooktops, Oven Safe Saucepan, Cool Grip Handles

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.

This product is exactly what I needed, it heats up quickly and food does not stick to it. It’s perfect for cooking.

Great quality. Nice stainless steel skillet. Easy to clean with the stainless steel scrubber. Cooks food well.

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.

It is a cuisinart; therefore; meaningless to say anything else.Practical, beautiful, legitimate product. It will be always in my cabinet.It would be nice if it comes with a lid.

I bought this to replace an old teflon pan of similar size. This pan is solid. Stainless cleans up easily after a short soak. I’m very happy with it.

I have a 300 calphalon tri-ply stainless set, and I love it. Its high quality, cooks nice, cleans nice, and looks nice. I recently got this 14 inch Cuisinart skillet and wow! This thing is awesome.PriceI dont know if calphalon even has a 14" pan, but I know that their 5qt chefs pan is 149.99. The cuisinart's 5qt chefs pan runs for 49.99 on amazon. So thats a good price difference example. Combine this with the ability to cheaply build your own pot/pan set (instead of making my mistake and getting a complete set), and youve got a good value.Build QualityI'll compare this 14" to my 10" calphalon. The one thing i immediately notice is that the calpalon pan bottom is smooth and seamless. Meaning you can't tell that there is an aluminum layer sandwiched between the two stainless layers. This makes it beautiful, and leaves no places hard to clean, however it must be hard to manufacture and probably helps explain the price difference. Beyond this, I can't see much a difference. They both have nice heavy solid handles that are riveted on. They both have a nice finish. I can't comment on weight comparison because the cuisinart is 14" and naturally heavier then my 10" calphalon.SizeNothing to compare it to. I have pretty much every kitchen thing id ever need, but I didn't have a 14" skillet. Ive seen this online several times and actually never thought anything of it. Then my roommate needed a newand ended up getting this pan (not knowing how big it would be). As soon as I saw it I couldn't believe it. It will dwarf practically any pan you have. Maybe not useful for all culinary adventures, but when cooking for a group or family, this thing is perfect. Plus being oven safe, you could easily cook up things like stuffed pepper filling, then load this pan up with probably close to 20 stuffed peppers depending on size.CleaningAny and all stainless pans will not clean as quickly as your non-sticks, but they also won't leech out tephlonny yum yums or non-stick coating flakes into your meal. Burning anything, but especially oil can create "permanent" brown stains on your pan. Several of my pans have had nice evidence of prior kitchen distasters for some time, and I thought this was the price you pay for using stainless (and not paying attention in the kitchen). Then I found Bar keepers friend. they make a stainless steel cleaning powder (on amazon, but i got it at target). All of my pans look brand new (minus scratches). But any brown oil spots, heat discoloration etc, GONE! This is a must for anyone with stainless cookware, that wants to enjoy how nice they look too.OverallLove this pan, and plan on buying one for my mom, and probably another one or two from this cuisinart line of cookware to add to my own.

I got the 10” Cuisinart stainless skillet and it fits my needs well. I use cooking spray and a thin metal spatula for nice browning and easy turn overs. The curve at the edge works well for flipping an egg.Only downside I see now is the pan clicks as it expands and contracts with heat. I’m guessing the layers of aluminum and stainless are slipping by each other like tectonic plates in an earthquake. Makes me think it will be warped after some years of heavy use, but not a problem for what I am doing.Overall, it’s not an All Clad, but it’s also not All Clad price. Good pan at a good price.

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? siQuema 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.

La sartén es bárbara, es cierto que exige cierta pericia para que no se te pegue y esas cosas. Pero no es tan complicado. Se que hay más baratas con estas características, pero esta se ve sólida. Lo que no he conseguido es que no se manche con el uso… pero da igual