Cuisinart Chef's Classic Stainless Open Skillet

This pan, like all the Cuisinart pans, is my favorite to use when I need a 12" skillet.It's a heavy-duty even-heating pan like it's "sisters and brothers"!If you already have any Chef's Classic pots or pans, the lid that fits on any pan with item number ending in 30 will fit on this pan.(Item number is on the bottom).With all the Chef's Classic pans, you usually don't have to turn the heat up as high as a cheapy pan; instead of high, use medium-high, for example.Since this does not have a non-stick coating, you'll often need oil for cooking.Here's a tip: hot pan, cold oil.Let the pan heat up before adding the oil.Also, these pans heat up FAST so watch your food!If anything gets burned-on badly, the pans just need a little soaking (maybe an hour, not overnight).Or, add water to the pan and "boil" the burned-on food off.I also use Barkeepers Friend cleaner to keep them shiny and looking new!Take note: if you've ever purchased a set of Cuisinart from a discount warehouse (i.e. Sam's Club, Cosco) there are not individual pans available that will match your set exactly.I called Cuisinart and found out that particular pan style is available only in sets from discount warehouses.BUT, the Chef's Classic line matches very closely, it's the closest match available.

Even though this pan has the "disc" of aluminum in the base rather than all the way up the sides, it heats very evenly. You can't beat the price. It's big enough to be very versatile for major frying or lighter sautéing. It's also big enough to use a grill for small to medium items.

I do miss having a lid so on those rare occasions where I needed a lid, I just covered it with some aluminum foil. Hokey, I know, but until I purchased another pan for my dishes that need simmering, that was the trick I used.

As long as you watch the heat, cleanup is not too bad. I have rarely had to scrub this pan.

Since it would be great with a lid, I gave it 4 stars. This pan really should not be sold without one.

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This is a great skillet for lots of dishes from ommelet, to stir fry, to steak. I do own a couple non-stick skillets for making crepes and scrambled eggs, but this is the one I use the most. This skillet WILL NOT stick if pre-heated with low or med heat for most dishes. If I'm sauteing chicken or cooking steaks, I'd pre heat it with high heat before adding butter, then add the room temperatured meat (not frozen), then lower the heat to med-high and I'm all set for a good piece of steak. Deglazing the pan create thick, delicious sauces, something that can't be achieved with a non-stick pan. My fried eggs come out fried, and not steamed like it would with a non-stick pan. The discoloration (called heat marks) on some S/S cookware can be easily cleaned with S/S cleanser.

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Like most of this line, the 12" version of this pan is an excellent pan and value, and seldom leaves my range top. The 14" however is a disappointment because its material/construction is not nearly as heavy-duty. Notably, unlike the 12" pan the 14" is NOT stamped "18/10". Another telltale is that the 14" weighs only 4 oz. more than the 12". Result: relatively lower thermal mass, less even heat distribution and retention, more hot spots and burning. In fairness, the larger diameter will put the much thinner sides farther away from most ranges flame, but I wish they'd made the base at least as heavy dutyas the 12". Caveat emptor!

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I bought this pan on a special sale and it gets used almost every day.Without a non-stick surface, spray a little Pam and it cleans up very easily.Let it soak for 5 minutes and use a non-steel scrubbing pad (one side sponge, one side a mild abrasive).Steel wool will scratch the surface.

Cooks evenly on medium or low heat.Can also go into the oven.

Without the non-stick surface, stainless steel pans and pots last virtually forever and always look and feel great.

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