Chef's Classic 12-Inch Skillet with Glass Cover, 722-30GP1 Stainless-Cookware-Collection, Stainless Steel

Good pan, easily made non stick when used correctly, easy to clean and the lid is a big bonus.

If your looking for a 12 inch Stainless Steel pan that also comes with a lid, it's very hard to go past Cuisinart's offering. Looks fantastic, cooks great and is easy to clean with minimal sticking. I have several pans similar to this but of different brands and this one wins hands down. Heats quickly and evenly for excellent even cooking. Doesn't help with cooking i know but also looks beautiful. If your in the market for a pan of similar specifications look no further then this pan.

Muy buen sartén, ya tengo 2 iguales

Good quality pan with a lid, holds up nicely and cleans easy.

Es mi primera sartén de acero inoxidable y estoy enamorado de ella. Excelente relación calidad-precio. Funciona perfecto con estufa de inducción. Es una sartén grande y bien construida, con una tapa de vidrio fuerte. Hay que saberla usar para sacarle provecho; si tienes dudas, ve un tutorial en YouTube.

This is a nice pan and lid. I made this a non-stick pan like I do with all of my frying and baking pans. They are never washed, just wiped out after each use and then quickly re-seasoned before each use. Washing destroys the non-stick surface and is unnecessary since bacteria can't live through high-temperature frying and baking. To non-stick a new pan: before first use: wash and air dry. Then coat inside with the thinnest coat possible of cooking oil. Heat in a hot oven until the bottom and sides are brown and beginning to smoke. Let cool. Then rub out the browned oil in the bottom with a clean nylon scrubbing pad (leave the sides alone and brown). Even after rubbing off all of the browned oil in the bottom of the pan that you can see the tinniest pores in the bottom of the new pan will remain filled with the browned cooking oil (canola or soybean or real salt free butter or lard. It makes no difference.) Then wipe out with a paper towel. You are done seasoning a good new stainless pan! You can do this with older pan but if they are scarred it will take more applications. Now, each time before you fry, put the very thinnest coat of oil you can in the bottom of the pan and heat the pan on the stove top burner. This will take a couple of minutes. Watch during this pre-seasming and you will see the swirls of oil that you applied begin to draw up into tiny dropplets. When that happens you are done. If it begins to smoke you are more than done and heated it a little more than necessary but it doesn't hurt. This take ~3 minutes during which I might be peeling potatoes or breading chicken,... Let the pan cool and then begin your normal frying process: put in your cooking oil, heat it to the proper temperature, and then put your food in and cook. When the food is done and removed from the pan let the pan cool and then wipe it out with a paper towel before putting it away. Don't use metal utensils, spatulas, turners... They will marr the non-stick surface and scratch the stainless steel. I have non-stick wooden and fiberglass coated with high temperature silicon utensiles. The nylon spatulas are ok and non-stick but most melt too easily.