Cuisinart 12 Inch Skillet with Glass Cover, Chef's Classic Collection, 722-30G

We have always enjoyed our Cuisinart wares

Food doesn't stick to it easily, it's lightweight, easily cleaned, and it's easy to pour out of in case you need to transfer to a dish or pot. So far I'm very happy with it. I'm glad I spent the $55 on this skillet rather than the $279+ on "boutique" skillets.

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.

4 stars. I bought a second and use both. It's not the best of the best option. The high polish finish gets scratched up in short order, but it works well on both the stove and in the oven. It's decent. Not exceptional. But, it's still good for regular, daily use. It heats well and is versatile. It's good for everything stainless steel pans should be good at: steaks, fish, veggies, pan sauces, potatoes, etcetera.

This is now my “GO TO PAN”! I have a set of Hexclad frying pans and I really liked them until the large frying pan began to show the Teflon was beginning to come off. Thought Hexclad was the answer to our problems but proved wrong. So we decided to purchase a stainless steel fry pan and Cuisinart was our choice as we’ve never had an issue with them. They also have great customer service support as well!! I will buy a set of these. Very easy to clean!

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.

I bought this pan even though quite a few reviews here said that the glass lid shatters. The price was better than similar lidless pans. I figured I will not use the lid. When you see the item, it is immediately apparent that the lid is going to have issues. Not sure how Cuisinart engineers could have missed the flaw in the design. My guess is that they just used artists. The problem with the glass lid is that it is surrounded by a very tight fitting steel ring with no playroom. Similarly the handle is made of steel rod and very tightly attached to the glass, with no playroom. Steel and glass expand at different rates when exposed to heat. So they start pushing against each other, and guess what, one of them has to give. I gave it 5 stars because the pan itself is excellent, high quality, nicely polished stainless steel. One additional note regarding the polished look of it: From previous experience, If you'd like to preserve the look, don't use hard scouring pads or steel wool to clean it. Just a soft sponge and soap. You can throw some salt in there and rub it with a dryish soapy sponge to get baked on food off. If you get some stains from food in the pan that don't come off with sponge and soap, just pour some white or apple cider vinegar in the pan, cover it with the lid or saran wrap (to keep the vinegar from evaporating) and leave it overnight. Rinse and dry the next morning. It will look brand new. (The acid in the vinegar will dissolve / clean off the stains. Stainless steel is impervious to the acid in vinegar.)

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

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.

Hermoso