Worth: $44.95 - $39.00 (as of Feb 05, 2025 00:37:37 UTC – Particulars) Cuisinart’s Chef’s Basic stainless cookware is top of the range, but inexpensive. Not like many traces of cookware, this will go within the dishwasher for clear up, but the aluminum core inside the base offers even and environment friendly heating. Any cook dinner can be comfortable to have this properly crafted pan available for sauteing and frying. The stainless-steel inside is non-reactive with meals and it is also robust sufficient to face up to the usage of metallic utensils. True browning could be very troublesome with non-stick interiors, so many cooks insist on utilizing a standard pan akin to this. The massive 12″ dimension is good for cooking pancakes, hen breasts, pork chops and extra. Options: Induction-ready|Mirror end. Basic appears skilled efficiency.|Aluminum encapsulated base heats rapidly and spreads warmth evenly. Eliminates sizzling spots.|Stainless-steel cooking floor doesn’t discolor react with meals or alter flavors|Measurement markings for ease of use|Drip-Free Pouring|Taste Lock Lid|Dishwasher Secure|Lifetime Guarantee Induction-ready Mirror end. Basic appears, skilled efficiency. Aluminum encapsulated base heats rapidly and spreads warmth evenly. Eliminates sizzling spots. Stainless-steel cooking floor doesn’t discolor, react with meals or alter flavors Measurement markings for ease of use
Prospects say
Prospects discover that the sauté fry pan has a very good dimension and warmth distribution. They are saying it is nice for cooking every little thing, with a pleasant sear on meats. The deal with stays cool, and it adjusts to variations in warmth ranges rapidly. Many shoppers are proud of the worth for cash. Nevertheless, opinions differ on the construct high quality, ease of cleansing, meals stickiness, and lid.
AI-generated from the textual content of buyer evaluations
10 reviews for Cuisinart 12 Inch Skillet with Glass Cowl, Chef’s Basic Assortment, 722-30G
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Chris –
Real stainless, real quality
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.
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bnlfaille –
Great frying pan
The lid makes stove clean up very easy. It heats evenly which makes cooking easier. The pan is easy to clean. Usually it cleans in the dishwasher using high end pods. Sometimes I have to take steel wool if I burned something. The pan is oven safe. I liked this frying pan so much that I went and bought the entire set.
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Amazon Customer –
Great skillet!
Heats evenly and easy to clean. Thinking about getting a whole set of cuisinart stainless. This was actually a recommended product from Americas Test Kitchen.
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V. Evans –
Great for the price
I was a bit nervous about giving up my nonstick pans, and as soon as I ordered this I read a lot of blogs about how to cook w/ stainless steel. So far it’s worked well for me. Something I’m confused about is that much of the advice I read says to preheat the pan, but the instructions say not to heat the pan up w/ nothing in it. Indeed, it makes a sound like it’s buckling when it gets hot (It doesn’t look like it’s buckling though). This is at medium heat or slightly lower, and I have a gas stove. I’ve been using that sound as my cue that it’s preheated and I the fat to the pan at that point, food shortly after. So far I’ve used this pan to carmelize onions, sear turkey cutlets, scramble eggs, and make fried rice, and there’s been a little sticking but nothing a short soak doesn’t take care of. I didn’t have $$$$ for a more expensive pan and figured it was better to have a cheaper pan to learn on anyway in case I ruined it. I’ve been happy with my choice.Updates:I have since made pancakes and quesadillas in this pan and it has definite hot spots, those things did not cook evenly. (Maybe that is normal for this type of cookware, I don’t know.)I also wanted to add that I make eggs in the pan all the time -from a dozen scrambled to a single fried – and never have any sticking as long as I follow the routine: start from a clean pan, preheat, cooking spray, then add the eggs. Much better than my nonstick pans ever were.Because this pan is so huge, I’ve been using it for chili and taco filling I would previously have done in my dutch oven.I’ve also noticed that the buckling sound I mentioned in my previous review doesn’t happen anymore, and the pan is still in perfect shape. Still happy with my purchase!
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Thomas J Curtis –
Easy to make non-stick
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.
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Cesar D. –
Si lo precalientas bien y utilizas la cantidad de aceite correcta no se pega nada.Quedan pequeños restos de comida, pero agregas agua caliente y limpias al momento y queda totalmente limpio. No acabado espejo, pero queda limpio.Calienta muy rápid, buena opción para dejar de usar teflón.
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Warren J –
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.
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Gabriela –
Súper material, buen tamaño y además viene con tapa. Súper recomendable!
Chris –
Real stainless, real quality
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.
bnlfaille –
Great frying pan
The lid makes stove clean up very easy. It heats evenly which makes cooking easier. The pan is easy to clean. Usually it cleans in the dishwasher using high end pods. Sometimes I have to take steel wool if I burned something. The pan is oven safe. I liked this frying pan so much that I went and bought the entire set.
Amazon Customer –
Great skillet!
Heats evenly and easy to clean. Thinking about getting a whole set of cuisinart stainless. This was actually a recommended product from Americas Test Kitchen.
V. Evans –
Great for the price
I was a bit nervous about giving up my nonstick pans, and as soon as I ordered this I read a lot of blogs about how to cook w/ stainless steel. So far it’s worked well for me. Something I’m confused about is that much of the advice I read says to preheat the pan, but the instructions say not to heat the pan up w/ nothing in it. Indeed, it makes a sound like it’s buckling when it gets hot (It doesn’t look like it’s buckling though). This is at medium heat or slightly lower, and I have a gas stove. I’ve been using that sound as my cue that it’s preheated and I the fat to the pan at that point, food shortly after. So far I’ve used this pan to carmelize onions, sear turkey cutlets, scramble eggs, and make fried rice, and there’s been a little sticking but nothing a short soak doesn’t take care of. I didn’t have $$$$ for a more expensive pan and figured it was better to have a cheaper pan to learn on anyway in case I ruined it. I’ve been happy with my choice.Updates:I have since made pancakes and quesadillas in this pan and it has definite hot spots, those things did not cook evenly. (Maybe that is normal for this type of cookware, I don’t know.)I also wanted to add that I make eggs in the pan all the time -from a dozen scrambled to a single fried – and never have any sticking as long as I follow the routine: start from a clean pan, preheat, cooking spray, then add the eggs. Much better than my nonstick pans ever were.Because this pan is so huge, I’ve been using it for chili and taco filling I would previously have done in my dutch oven.I’ve also noticed that the buckling sound I mentioned in my previous review doesn’t happen anymore, and the pan is still in perfect shape. Still happy with my purchase!
Thomas J Curtis –
Easy to make non-stick
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.
Cesar D. –
Si lo precalientas bien y utilizas la cantidad de aceite correcta no se pega nada.Quedan pequeños restos de comida, pero agregas agua caliente y limpias al momento y queda totalmente limpio. No acabado espejo, pero queda limpio.Calienta muy rápid, buena opción para dejar de usar teflón.
Warren J –
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.
Gabriela –
Súper material, buen tamaño y además viene con tapa. Súper recomendable!
JQ –
Se siente bastante sólido de todos lados. Es pesado incluyendo la tapa. Seguà las indicaciones no poniendole la flama completa y funciona bastante bien. Por supuesto hay que saber cocinar con éstos.
Eric –
Es buen sartén, lo malo es la calidad, se siente muy delgado la sartén y se siente un poco flexible (poco porque si está regular como las sartenes de teflón que venden en los súper), como si fuera lámina, pero lo que más me gustó fue que si es completamente útil para estufas de inducción