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

Great pan! I do see other reviews stating food sticks to the pan, I have not experienced food sticking during cooking. I too attempted to wash the pan after cooking and thought the pan was done! I could not get it clean. My husband advised I use an SOS pad; and viola the pan is as good as new. Hope this helps others as the pan really is great, just needed the proper cleaning method.

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.

I googled how to cook with stainless steel frying pans and watched a short YouTube video. It was perfect! Easy to do just takes a couple minutes of patience waiting for the pan to heat fully first. Scrambled eggs didn’t stick at all.

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 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.

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 have been using Cuisinart pots and pans for years and they are solid, reliable, and don’t cost a ridiculous amount. This pan is unfortunately not up to the standard I’ve come to expect from the brand. The pan is quite thin and you can bend it with a little force. It just doesn’t feel solidly built like other Cuisinart products. And at the price this goes for, I expected better. It heats as expected of a stainless steel pan, if not a bit faster than I’m used to. I would return it, but it already stained after cooking an egg and got scratched up on the stove. Again, not what I’ve come to expect from Cuisinart. The pan looks nice, so it has that going for it. No lid is included, but I tried a couple different 10-inch lids that I have and they all fit properly. Cannot speak to induction because I use a gas stove. I hope I just got a dud and that future Cuisinart products aren’t this disappointing (again, especially for the price I paid).

Great pan! Cleans up well, use a lower flame very efficient. I gave it 4 instead of 5 stars as the tag line states it comes with a lid and it’s made in USA but alas, no lid and it’s from China. But it’s very well made.

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.

Me sorprendió el peso y la calidad del sarten. Obviamente se va a pegar mas la comida si lo comparas con un sarten de teflon, es obvio. Me siento satisfecho