Cuisinart 12 Inch Skillet with Glass Cover Chefs Classic Collection 722-30G

Great pan. Heavy, holds and distributes heat pretty well. Our favorite pan to cook steaks in. Read more

Great skillet! Easy clean up! Read more

This is the only pan/skillet I own and I do lots of cooking. It is excellent and very high quality. The size is perfect as I can fit a large meal in there for 2 people, with plenty of leftovers. It is sturdy and the bottom ensures even cooking. The lid is fantastic too. I would imagine that this product will last a while, but I can't wait to buy another one when this one wears out. This is easily my most used kitchen item. Read more

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. Read more

I cook a lot of different foods. This skillet is well made. However I have two issues that are not a game changer. If it wasn't for these two things I'd had given it 5 stars. 1. The handle is too narrow. This skillet is fairly heavy and it's hard to control when pouring grease or other liquids. I have large hands and a strong grip but it's still difficult. A wider handle would be nice. 2. Whenever I cook meat, there's a whitish, ashen residue that won't wash off. I guess this is typical of stainless steel cookware. Barkeeper's Friend cleanser takes it right off. Read more

Nothing really needs to be said about a Cuisinart!! It's a quality pan. Very well made! Read more

Easy to clean, heats up evenly, does great for the price. Read more

Not bad Read more