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

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

I recently got rid of every item in my kitchen with a non-stick/teflon coating due to the health risks associated with them. I have now switched over to stainless steel or cast iron only. With regards to skillets, all I had was a cheapo Walmart 8" stainless steel skillet that I got in a set of pots and pans. Those had solid reviews just like this Cuisinart does...but there's no comparison in quality. The Cuisinart wins by a mile. This is a solid and well made skillet. It feels heavy and sturdy - there are no loose joints or anything that could make it feel like it wasn't top quality. I've been using it for about two months now and the results have been great. If you aren't familiar with cooking on stainless steel, you need to know the tips and tricks to preventing sticking. Sometimes it's going to happen and you just have to work a little harder to clean it up. I'm no pro but here's what I try and do: -Use lower heat than you're used to. For me it's not necessary to use the same level of heat I used with my teflon pans. -Try not to put ice cold items into a hot pan - you should allow whatever you're cooking to come closer to room temperature before putting it in the skillet. -When cooking with oil, there seems to be a good result when letting the pan heat up some before adding the oil. This creates an "oil slick" type of effect where the heat on the pan prevents it from binding to the oil. -Speaking of which, be sure to use some sort of lubrication - oil/fat - when cooking. There are some scenarios where it doesn't seem to help at all but it's generally a good idea. -Don't burn your food! Also worth noting is that I went a little crazy and bought the 14" version because I figured bigger pan, low price, bigger is better...then I realized I have 8" burners on my electric stove...I was worried it would not work well but it hasn't been a problem at all. The aluminum in the base of the skillet conducts and spreads heat very well. While the outer portions are not as hot, since they aren't on direct heat, they get plenty hot to cook things - it's more than just a warming zone. For example, when I make pancakes in the morning, I cook the pancakes in the middle of the pan (can do 4-5 medium sized pancakes) and I put the sausage around the edges. By the time I've made a few batches of pancakes, the sausages are cooked. If I'm not careful to rotate them they will still burn.

I'm certainly not an expert on stainless steel cookware, but so far I love this pan. I cook eggs in it, and they slide right around like I'm using a nonstick. I do "spot season" my pan, which probably helps. That means I heat it a little, then add my olive oil and keep it on low heat until the oil starts to smoke. Then I turn the heat down a few notches and let it stop smoking. I usually add in my butter and let the moisture cook off,. When i add my eggs I let them cook a bit too, then slide my spatula under them to make sure they don't stick. Perfect eggs, clean up is a breeze, and I couldn't be happier. I clean my burner before I use my pan to limit the amount of burnt food on the bottom. I also use Barkeeper's friend, and my pan looks shiny and new. I've read that pans like this with an encapsulated bottom can burn in the corners, but I suspect that might be nonsense designed to get me to buy more expensive cookware. I only cook on the bottom of my pan, so why do I want heat to go clear to the rim? Anyway, so far so good. I have a brand name pan at a good price that serves my needs. I count that a win.

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.

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. Price I 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 Quality I'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. Size Nothing 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 new and 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. Cleaning Any 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. Overall Love 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.

Nice pan, durable, probably multi-generational. Keep it seasoned and use at the right temps. Plenty of stainless cooks on youtube to show you how.

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.

I bought this pan to use when cooking for my grandson who has celiac disease and I have to be careful not to cross contaminate. The pan has developed a few spots but I think it was from user error, there is a learning curve in cooking with this pan. I find it does best with lower heat, and yes, you have to use oil since it is not a non stick surface. After learning what works best I think it is a good quality pan, and I actually bought another in a different size. Just be patient and learn how to cook with this type of pan.

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!