Cuisinart 722-30H Chef's Classic Stainless 12-Inch Open Skillet with Helper Handle

an essential addition
This pan, like all the Cuisinart pans, is my favorite to use when I need a 12" skillet. It's a heavy-duty even-heating pan like it's "sisters and brothers"! If you already have any Chef's Classic pots or pans, the lid that fits on any pan with item number ending in 30 will fit on this pan. (Item number is on the bottom). With all the Chef's Classic pans, you usually don't have to turn the heat up as high as a cheapy pan; instead of high, use medium-high, for example. Since this does not have a non-stick coating, you'll often need oil for cooking. Here's a tip: hot pan, cold oil. Let the pan heat up before adding the oil. Also, these pans heat up FAST so watch your food! If anything gets burned-on badly, the pans just need a little soaking (maybe an hour, not overnight). Or, add water to the pan and "boil" the burned-on food off. I also use Barkeepers Friend cleaner to keep them shiny and looking new! Take note: if you've ever purchased a set of Cuisinart from a discount...

Large pan, even heat -
Even though this pan has the "disc" of aluminum in the base rather than all the way up the sides, it heats very evenly. You can't beat the price. It's big enough to be very versatile for major frying or lighter sautéing. It's also big enough to use a grill for small to medium items.

I do miss having a lid so on those rare occasions where I needed a lid, I just covered it with some aluminum foil. Hokey, I know, but until I purchased another pan for my dishes that need simmering, that was the trick I used.

As long as you watch the heat, cleanup is not too bad. I have rarely had to scrub this pan.

Since it would be great with a lid, I gave it 4 stars. This pan really should not be sold without one.

Electric Stove
I received this pan several days ago and have waited until I could give it a good workout over in action. I have an electric stove, not by choice,and I've had bad luck before with some pans heating unevenly and food sticking even when I added oil or butter. I used this pan to brown some ground beef, saute onions, garlic and bell peppers. I simply washed the pan as suggested in the handy "use and care" pamplet included, set it on the stove and turned the heat to medium. The pan heated quickly,evenly and I did everything I wanted without any problems. No sticking, no burning and it was a dream to clean up.

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