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Cuisinart 722-30G Chef's Classic 12-Inch Skillet with Glass Cover
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- Sloped sides deliver perfect performance and maximize cooking surface
- 18/10 stainless-steel mirror finish does not discolor, react with food, or alter flavors
- Aluminum encapsulated base heats quickly and spreads heat evenly; eliminates hot spots
- Cook on stovetop, in oven, or under broiler; Stainless steel riveted Cool Grip handle
- Oven-safe to 550 degrees
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This item Cuisinart 722-30G Chef's Classic 12-Inch Skillet with Glass Cover
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Color||Stainless|Stainless Steel||Stainless||Stainless Steel||Stainless Steel||Silver||Stainless|
|Item Dimensions||12.62 x 4.12 x 21.12 in||22.5 x 12.5 x 4.25 in||10.8 x 17.1 x 3.3 in||8.7 x 14.5 x 3 in||14 x 20 x 3.5 in||22 x 5 x 13 in|
|Material Type||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel|
|Size||Stainless Steel Skillet||12"||Stainless Steel Skillet||Stainless Steel Skillet||12 IN||12-Inch|
Cuisinart's Chef's Classic stainless cookware is high quality, yet affordable. Unlike many lines of cookware, this can go in the dishwasher for clean up, yet the aluminum core within the base provides even and efficient heating. Any cook would be happy to have this nicely crafted pan on hand for sauteing and frying. The stainless steel interior is non-reactive with food and it's also tough enough to withstand the use of metal utensils. True browning is very difficult with non-stick interiors, so many chefs insist on using a traditional pan such as this. The large 12" size is ideal for cooking pancakes, chicken breasts, pork chops and more.
Top customer reviews
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.
However, when I opened the box and actually read the short pamphlet about how to care for this product I saw that the FIRST thing it mentions is to NEVER cook or boil anything at HIGH HEAT. You are only supposed to go from low to medium. This because the way this cookware is designed, it heats up very fast and very hot with only the minimal heat settings. So, medium on a stove would be the equivalent of high heat.
It makes sense that some people may have simply overlooked this, and started boiling water, cook steak etc, on high heat and then been confused as to why things were burning.
Most recent customer reviews
Then wife boiled vegetables in the big pot.Read more