Cuisinart 14-Inch Stir-Fry Pan, Helper Deal with and Glass Cowl, Chef’s Basic Stainless Metal, 726-38H
$39.95
Value: $39.95
(as of Feb 01, 2025 07:50:43 UTC – Particulars)
Cuisinart Chef’s Basic Stainless Cookware makes on a regular basis cooking duties a pleasure. Healthful, high-heat stir-frying requires minimal oil and sears meals to seal in taste, texture and vitamins. Options: Induction-ready|Mirror end. Basic seems skilled efficiency.|Aluminum encapsulated base heats rapidly and spreads warmth evenly. Eliminates sizzling spots.|Taste Lock Lid: Tightfitting cowl seals in moisture and vitamins for more healthy extra flavorful outcomes each time you cook dinner.
EXCEPTIONAL DESIGN: take pleasure in mirror end, basic look {and professional} efficiency. Aluminum encapsulated base heats rapidly and spreads warmth evenly– eliminating sizzling spots
PREMIUM COOKING: chrome steel cooking floor doesn’t discolor, react with meals or alter flavors. Measurement markings for ease of use, drip free pouring, and taste lock lid
EXCEPTIONAL HANDLING: cool grip handles are stable chrome steel riveted handles that keep cool on the range high and supply a secure a stable grip
CLEAN UP: dishwasher secure for a straightforward clear up
LIFETIME WARRANTY: Check with person handbook for troubleshooting steps and questions surrounding guarantee insurance policies – this product is BPA free
Prospects say
Prospects discover the wok excellent for stir-frying and deep frying. It is massive sufficient to cook dinner massive parts. The wok is made from sturdy chrome steel with aluminum, making it long-lasting and simple to scrub. They discover it a pleasant worth for the value and like its seems. Nonetheless, some prospects have combined opinions on warmth distribution and weight.
AI-generated from the textual content of buyer opinions
8 reviews for Cuisinart 14-Inch Stir-Fry Pan, Helper Deal with and Glass Cowl, Chef’s Basic Stainless Metal, 726-38H
Add a review
Related Products
$39.95
pretd –
Durable and Reliable Stainless Steel Cookware
I purchased this product in September 2018, and it has been working perfectly ever since. Iâm very satisfied with it. To my surprise, I recently noticed that this product is listed as a âFrequently Returned Item,â which I find puzzling. Perhaps I was just lucky, as mine has had no issues at all, and its quality and performance have remained excellent over the years.
Compared to the non-stick pan I bought around the same time, which has long since worn out, this stainless steel product has stood the test of time. Itâs not only durable but also easy to clean, delivering outstanding cooking results. It distributes heat evenly, and its surface is resistant to damage, making maintenance effortless. This purchase has made me fall in love with stainless steel cookware, and Iâve since replaced most of my kitchenware with stainless steel items.
Overall, this is a truly trustworthy product. Whether in terms of durability or user experience, it far exceeded my expectations. I highly recommend it to anyone looking for reliable and long-lasting cookware!
The wok in the picture has been with me for 6 years.
Backbutton –
Stir-fry’s differently–OK when used to it–light weight and huge.
Further Update: 3/19/2019 — updating to 5 stars.
It is now my goto and favorite wok. I used it daily. I hardly ever use my Calphalon 13 inch SS wok or my Calphalon 12 inch hard-anodized wok anymore–every time I reach for one of the others, I change my mind and revert to this Cuisinart.
This wok is big and light, and once gotten used to how it cooks, unbeatable. There certainly is something to be said about size–big is good. And weight–the Calphalons when loaded with food are hard to handle due to their weight. This Cuisinart is easy to maneuver full, or empty for cleaning.
It is also easy to clean; just pre-soak in soapy water, dump and remove residue, and then use Bar Keeper’s Friend (BKF) with soft, non-scratch, side of sponge. I tend to wash it once with BKF and then again with dish soap. I always clean it to spotless like new condition. I do not use super high cooking heat on range–on my gas range, I have settings of High-6-5-4-3-2-1; the highest I ever use is the 5 setting for stir frying=a high medium heat.
I am careful with the glass cover so I don’t crack it by hitting on something since it is a bit unwieldy.
Overall, this is a great wok. I almost returned it when I first got it, and am so glad I didn’t.
Further Update: 2/17/2018
Amazon did couple of exchanges for me. One arrived with the disk on the bottom dented, and the other with the handles not aligned. Poor quality control and bad shipping.
However, this pan is becoming my go to stir fry pan, and so I am upgrading to 5 stars from 4. It is light and that makes a difference when there is a lot of food–it is about one pound lighter than the Calphalon and that makes a big difference when tilting it with one hand to unload the food. And it is big–there’s something to be said about size–when I stir-fry a few lbs. of green leafy veggies at one time, this pan is big enough to take it all–just heap it on. The Calphalons, at 12 and 13 inches, although only 2 and 1 inch smaller in top diameter, are more cone-shaped and have smaller bottoms and thus do not hold as much–what I had previously said was a liability for the Cuisinart and a plus for the Calphalon is now the opposite.
I have gotten used to and adapted to the required stir-frying style with this pan–parking the food in the middle rather than the sides–the opposite of the Calphalons.
All in all, have gotten more pleased with this and selecting it over the two Calphalons most of the time, in daily use. (Note: I stir-fry a lot of green leafy Chinese vegetables.)
>>>>
Update:
I asked others if their wok scratched as easily, since my has acquired many scratch marks and I was using a Calphalon nylon spoon to stir-fry. Many indicated that theirs did not scratch easily. Mine also makes a crackling sound as it first heats up. I called Cuisinart and asked if what I experienced was normal, the rep said no, and for me to mail it in and they would give me a new one–however, I have to pay for shipping. If I did a return to Amazon I do not need to pay for shipping. So I am undecided. I do like the pan, but it has its favorable and unfavorable features.
Pros:
It is big but lightweight; many say it is heavy but I think it is light for its size. I weighed it without the cover, it is 2 lbs. and 13 oz.. In comparison, a 13 inch Calphalon Stainless Contemporary is 3 lbs. 9 oz., and a 12 inch Calphalon Hard Anodized is 3 lbs. 5 oz. So relatively speaking this Cuisinart 14 is light.
Because it is so big, the likelihood of spill out on stir-frying is less, and so is the splatter.
Cons:
Because it has the disk on bottom but the sides are not encapsulated, the sides of the pan get hotter than the bottom, making it opposite from a typical stir-fry pan, where the bottom is hotter than the sides, and one can park food on the sides. I am not used to this yet, and my stir-frying comes out uneven.
The flat bottom is too big, and the food does not naturally slide down.
>>>
As mentioned, I have a Calphalon 12 inch Hard Anodized that I use for serious stir-frying, and I was looking for something bigger in SS for daily use that would generate low splatter. I subsequently bought a 13 inch Calphalon Contemporary SS. I like the Calphalon 13 inch 3-ply SS, it stir-fries like the 12 inch Hard Anodized, with a small flat area allowing the food to slide naturally. The only other 14 inch SS out there is the All-Clad, a 5 ply, which is probably real heavy in addition to expensive, although likely a good wok.
I am keeping the Calphalon 13 inch SS, but on thinking about returning this Cuisinart, I am a bit reluctant–it does have its merits–namely the size and lightness. It is not a bad wok even if it stir-fries differently. It is cheap, and worth keeping around–if storage space is not an issue.
>>>>>
I have an Innovation 11 inch deep skillet that I was using as a daily stir-fry pan, and a 12 inch Calphalon Hard Anodized for serious stir-frying. Having moved from an electric stove to a gas stove, the hotter flame and heat of gas caused a lot of splattering with the 11 inch Innovation, requiring much post-cooking cleanup. Thus I looked for a bigger stir-fry pan, of at least 14 inches and in stainless steel for daily use, since I already have the 12 inch Calphalon (which is superb).
I was skeptical about the 7-inch diameter sized flat bottom–too big a flat area–the Calphalon is only about 4 inches @ 12 inch, thus more slopping. The comments about the glass cover exploding was bothersome, and the cheap price was puzzling–cheap is cheap and one gets what one pays for. Some reviewers mentioned that it was light while others said it was heavy. An All-clad 14 inch is like $300–and it is super heavy. At this price, it is worth a try.
When I received it, I was amazed at how light weight it was. My All-clad 8 inch is almost the same weight. The light weight was concerning at first, seemingly indicating it was deficient in materials. Upon using it, I appreciated the light weight because it would be unmanageable with a full load of food otherwise. However, the pan scratches easily even though I have only used Calphalon nylon utensils–don’t know why.
I have been stir-frying for years and stir-frying with this pan is really different–not like with my two other pans–I have not figured it out yet–is it due to the use of lower heat (not high), or the larger diameter of the flat bottom, or the slope of the sides, or the heat distribution. I don’t feel like I am really stir-frying, more like boiling the food and it takes longer to cook. The Calphalon stir-frys much easier and naturally. I don’t know about this pan and have not come to a conclusion about the pan.
reamethable –
Best wok you can find in US for electric range
To preface, I cook asian meals everyday and stir-fry at least two dishes a day. I’ve been through 3 woks the past 3 years. Carbon steel which rusted if you soaked it or didnt dry it immediately. I could not season it well at all with a flat top electric range. Tossed that out and decided to go with non-stick. Non-stick worked well until stuff stuck or burned to it. Then it was goodbye. Bought a second of the same kind trying to be more careful but the same thing happened. I decided to go with stainless steel because no matter how much it sticks, you can always get it out with Bar Keepers Friend, soaking or as a last resort; steel wool.
Read all the reviews before getting it and noticed a lot say it does not heat up well enough, it sticks, it doesn’t clean well, the lid is too heavy and the wok is too light, and to only use it on medium low heat to avoid burned or stuck food. I tried it on medium low heat and it had so little heat that I could touch the sides of the pan and it wast even warm to the touch. Stir-fry meals came out soggy. I finally decided to use it on high heat, which is how stir-fry is supposed to be cooked at and everything worked great. Nothing stuck.
Keep in mind, with stir-fry, you are supposed to be cooking at blazing hot temperatures in very little time. Often a dish is cooked less than 5 minutes. From my experience with this wok/stir-fry pan, those that mention burnt food are not cooking stir-fry at the speed it should be done and are not stirring as often as they should. A stir-fry should never be left alone and always tossed around until it is done cooking.
Whatever leftover food stains on the wok can be worked out with some soaking and Bar Keepers Friend. BKF also removes the rainbow stains and hard water stains. I do not use the lid. It is way too heavy and you don’t need it with stir-fry. As for the wok being too light, that’s generally how it should be as the method used during stir-fry is to lift the wok up with one hand and dish/scrape the food onto a place with the other. If it was too heavy, you wouldn’t be able to do this.
In summary, when using this wok:
1. Use it on high heat
2. Add oil, wait for it to heat up
3. Add food. Usually it goes onions/garlic/ginger first, then meat/vegetables, then sauces
5. Babysit the dish with constant tossing. If you must simmer, lower the heat. If you want a thicker sauce, add corn starch and water mixture. Babysit, babysit, babysit.
6. Dish out onto plate
7. Soak wok in water, immerse fully
8. If there’s still food stains, use Bar Keepers Friend
I’m happy with this purchase. It is definitely a good investment as are most stainless steel cookware.
Adrián –
Muy buen producto, hasta ahora, tuve visitas y necesitaba cocinar para 7 y hasta 11 personas y todo cupo. Lo recomiendo.
Amazon Customer –
Only the base is triple ply so it only heats the bottom fast. On the other hand, it’s really light because of that. The wok is nice and wide so you can stir and toss things around with plenty of space. It’s also very easy to clean, if things stick because you didn’t season with oil prior to cooking then just throw some water on and heat it up to loosen the charred stuff. The lid is very like other people said but it’s solid.
Charles B. –
Really great, can’t break it!
Mick Roe –
awesome pan, stainless steel is a beast to cook on though, it is ya mate 1 day and your enemy the next. the pan is perfect but will sustain damage if you bash it with the edge of your spatula haha, i just bought another one of these.
HL –
Looks and performs as advertised.