Cuisinart12 Inch Skillet with Glass Cover, Chef's Classic Collection, 722-30G

Wow, way good. very pleased - should be "oiled" to season it, then after use if still some trace residue safe to use Barkeepers Friend on.

Great Fry Pan for SteaksHolds the heatwith Glass Cover

my go to frying pan. tip for cleaning soak with dish soap immediately after cooking like overnight and then wash the next day.

Great skillet. Great weight perfect size. So glad to get away from “coated” skillets.

While this is a very nicely made pan, I do however am concerned with the lip or edge of the pan. It is sharp and extremely uncomfortable to handle that area of the pan. While not sharp enough to cut me. It becomes VERY uncomfortable to handle by the edge of the pan. I chose the Coisinart brand due to its good reputation so I don't know of this is a one off situation or not. I think the edge should be rolled completely over and not half way as in this case. Yes, I am using it because this is the second pan and I was tired of having to deal with Amazon. The first arrived in the manufactures box with a clearly crushed corner. When the pan was removed the cover and pan in one spot were dented. I successfully returned the pan and asked for a replacement. If I had known about the edge or lip of the pan, I never would have asked just for a replacement. You can't help but handle the lip of the pan during the washing process. It is a 12" pan and pretty heavy. Other than the lip, it IS well made. The manufacture should adjust this part of the design before someone does get cut badly from the lip.

I've been using this for most of my meals since I bought it like over a year ago now, it's absolutely amazing, I'm never going back to teflon. It's actual stainless steel. Some reviewers complain, but they're making some egregious errors of trying to cook dry without oil or leaving the pan on the burner for ages with nothing in it to distribute/dissipate heat until the "core" melts out.Being that it doesn't have a teflon coating you have to use at least a couple drops of oil or a slight rubbing of butter to coat the metal and get it up near cooking temperature before you introduce food or it's going to stick, that's just how it works. But you do it right and nothing sticks at all. It cleans up easy and appears completely unbothered by tough scrubs with steel wool after a failed attempt at avoiding food sticking. Just pay a bit of attention and learn how to cook correctly and this pan will serve you very well. If you're too lazy to learn what it takes to use steel instead of teflon, please don't come here and knock the pan because of it.I will say the lid didn't come with any built in hole for pressure release, which is very dangerous. when you turn off the heat you've got to keep the lid cracked or you'll create a pressure seal that's dangerous. Knowing this I've never left the lid secured on it after removing the heat and I've never had an issue, but this is a dangerous oversight by the manufacturers.

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.

I've owned the 8" and 10" Chef's Classic skillets for 6 years now. They're obviously not in the same class as a $120 All Clad pan, but they're used almost every day and they've held up nicely. I wanted a 12" pan to go with the other two, so I ordered this one -- in fact, I actually went back to look at the order confirmation email from 2018 to confirm they were from the Chef's Classic line.I received the new pan today, and after unpacking it I noticed that the aluminum base appeared thinner than on my older pans, and in one spot the edge was bent up and the base was separating from the bottom of the pan (see photo). An obvious defect that I couldn't trust to not give me problems down the road, so I packed it right back up and returned it.The older Chef's Classic pans were solid choices for the price, but it looks like they've cut some corners in recent years. No more Cuisinart pans for me.