Cheaply made stainless steelRust started to form on my pan after less than 3 months of use. I've tried to get rid of the rust via any means possible but it's not coming off. Good quality stainless steel shouldn't rust that easily but I found out via research that more and more "stainless steel" are using cheaper and cheaper materials. Back in the day there would be considerable nickel and chromium in the alloy which would effectively prevent rust but those metals are getting more expensive so companies are putting less of them in "stainless steel".1Pantastic Addition to My KitchenThis pan is enormous! When I ordered it, I didn't realize just how big it actually was. There's a lot of real estate, which is fantastic for cooks who like to make large one-pan meals or cook many meats at one time. I was able to comfortably sear 6 filet mignons (!) simultaneously last week in this pan. The pan heats up quickly and evenly, and it has yet to show any discoloration or wear. It feels heavy and looks like it should cost a lot more than it actually does. This is a great value, and I highly recommend it. The only downside is that it doesn't come with a lid, but I can live with that.5What a great purchase I have had this BEAUTIFUL pan a year.Heats great, cleans easy. Perfect big size.It is my workhorse! My husband drys it for me and together we marvel at it s beauty, functionality and price point every time we use it. Thx Cuisinart, never thought I could afford to own a pan like this.5Why bother with more $$ brandsI have a 300 calphalon tri-ply stainless set, and I love it. Its high quality, cooks nice, cleans nice, and looks nice. I recently got this 14 inch Cuisinart skillet and wow! This thing is awesome.PriceI dont know if calphalon even has a 14" pan, but I know that their 5qt chefs pan is 149.99. The cuisinart's 5qt chefs pan runs for 49.99 on amazon. So thats a good price difference example. Combine this with the ability to cheaply build your own pot/pan set (instead of making my mistake and getting a complete set), and youve got a good value.Build QualityI'll compare this 14" to my 10" calphalon. The one thing i immediately notice is that the calpalon pan bottom is smooth and seamless. Meaning you can't tell that there is an aluminum layer sandwiched between the two stainless layers. This makes it beautiful, and leaves no places hard to clean, however it must be hard to manufacture and probably helps explain the price difference. Beyond this, I can't see much a difference. They both have nice heavy solid handles that are riveted on. They both have a nice finish. I can't comment on weight comparison because the cuisinart is 14" and naturally heavier then my 10" calphalon.SizeNothing to compare it to. I have pretty much every kitchen thing id ever need, but I didn't have a 14" skillet. Ive seen this online several times and actually never thought anything of it. Then my roommate needed a new and ended up getting this pan (not knowing how big it would be). As soon as I saw it I couldn't believe it. It will dwarf practically any pan you have. Maybe not useful for all culinary adventures, but when cooking for a group or family, this thing is perfect. Plus being oven safe, you could easily cook up things like stuffed pepper filling, then load this pan up with probably close to 20 stuffed peppers depending on size.CleaningAny and all stainless pans will not clean as quickly as your non-sticks, but they also won't leech out tephlonny yum yums or non-stick coating flakes into your meal. Burning anything, but especially oil can create "permanent" brown stains on your pan. Several of my pans have had nice evidence of prior kitchen distasters for some time, and I thought this was the price you pay for using stainless (and not paying attention in the kitchen). Then I found Bar keepers friend. they make a stainless steel cleaning powder (on amazon, but i got it at target). All of my pans look brand new (minus scratches). But any brown oil spots, heat discoloration etc, GONE! This is a must for anyone with stainless cookware, that wants to enjoy how nice they look too.OverallLove this pan, and plan on buying one for my mom, and probably another one or two from this cuisinart line of cookware to add to my own.5Worst Buy EverThis is the most disappointing purchase I've ever made on Amazon...After only 3 uses the pot has developed pits and patches like I've never seen before. Don't even know if it's safe to continue preparing food. I have years old pots that look much much better1Great skillet and incredible valueThis skillet is without doubt the best value I have ever found in cookware. I am a fairly demanding amateur chef, and over the years I have gradually upgraded my cookware as my skills improved. While I love All-Clad products (who doesn't?), an All-Clad 14" skillet costs nearly $200. I paid less than $30 for this Cuisinart Chef's Classic version from Amazon, and in my estimation it is almost as good as the All-Clad, and far superior the "Kirkland Signature" (CostCo) skillet I used before. The base is good and thick, and the encapsulated aluminum core means that it heats very quickly and evenly, even on the small burners us home chefs have to use -- no hot spots! The 14" size may strike you as too big at first, but it means no issues with "crowding the pan." I cook for a family of five, so this has quickly become my "go to" pan, used more than any other in my kitchen. If I could have just one piece of cookware, I would still go with my enameled Dutch Oven for its versatility, but the Cuisinart Chef's Classic 14-inch open skillet would be the next one on my list.One note -- unlike All-Clad products, the core of the pans in the Cuisinart Chef's Classic line does NOT extend up the sides of the pan. That's not an issue with an open skillet, but it is a big disadvantage for pans where you need even continuous heating up the sides, like a chef's pan or sauce pan. Accordingly, while I highly recommend the Chef's Classic line open skillets, I don't necessarily recommend other items in the line.5Martha Stewart - Eat Your Heart Out, BabeThis is a frying pan like nothing I have ever seen. This monster has steroids popping out all over it. It's heavy enough to kill a grisly bear, let alone make a 20-egg omelet for a truck load of hungry teamsters. I have mine hanging from a black iron pot hanger in my kitchen. It is more than a pan; this is a museum-quality art work of impeccable taste, style and grandeur.Low heat and loving care are the secret to using this. It's not your father's Teflon-coated, Wal Mart pan; this is the real deal: an Old School, Chicago steak house work horse that will last a lifetime, and more; it will put to shame every other pot and pan you own, even the ones aunt Charlette gave you for your wedding. If you don't buy this, you will regret it, maybe not tomorrow, or the next day, but forever and ever.5Be careful with gas stove tops - you will need a "flame tamer" to go with this.I bought this pan specifically for searing roasts and being able to go right from stovetop to oven. This pan is great.Pros:Larger than any pan I've seen in stores, and at a great price point!Safety handle and pan handle make it easy to get in and out of oven without burning hands.Expensive looking and high quality.Easy to clean, just needs an overnight soak or some vinegar/baking soda magic if you have any tough messes.Cons:This particular brand of stainless steel pans does not do well on gas stovetops and food can easily burn even on low flame. Get yourself a flame tamer if you have a gas stovetop. (VonShef 9 inch Stainless Steel Induction and Gas Hob Heat Diffuser Ring Plate is what I used.)5NOT 18/10 steel and it showsI got the 14 inch pan (no lid), clarifying since some of the reviews seem to refer to different items.Well, it was a disappointing experience. After about 5 uses I noticed tiny holes forming in the bottom, which basically means poor steel quality and not something I accept in a pan. No, this is not 18/10 steel. It seems to be some proprietary steel. I figured at $28 bucks the quality will not be high end. My goal was to cook in this for a year so I get used to stainless but with damage popping up so early I decided to not risk it and return within the return period.On the plus side, the few meals that I cooked came out well, nice sear on the meat. Food does stick some but that s to be expected so I didn t deduct points for that. The pan is big, 14 inch bottom and I liked the size. If you have the space it s perfect for cooking family dishes. Cleaning, after presoaking, is easy but then again you end up with a bunch of tiny holes when it s all said and done.Heat distribution is merely ok. Better than a cast iron of course, i. e. food toward the edge is still heated ok, however there are hot spots so you have to stir, which is not ideal for cooking burger patties and steaks for example.In the end it was not worth it. I will be investing in hopefully a better quality steel pan.1Wonderful LARGE Skillet
I just cooked bacon in this pan and I love it! I wasn't too sure about it--it is REALLY big and I have an old gas stove so I was worried that the edges of the pan wouldn't get hot. No problem--like it says, the encapsulated base really distributes the heat all the way to the edge. I was able to cook eight pieces of bacon at a time (more as it began to shrink) and it browned really well on medium heat. I was skeptical since I have either used non-stick or heavy cast iron skillets for frying before, and I was afraid that this one would stick. It released the food as soon as it got brown and was a breeze to clean. Although I love my 10-inch cast iron skillet that my mother left me, my arthritis makes it awkward to clean because it is SO heavy. This 14-inch skillet is lighter than that one and the helper handle makes it really easy to hang it up. This is one of the smarter buys I have made lately. I highly recommend it for anyone with arthritis who needs a huge skillet.
5Defective or poor quality?I was new to stainless steel and stainless steel cookware, so I did a lot of research prior to my purchase of the 14 pan less than a year ago. It arrived with scratches and pits, but I kept it because they were so minor. Over time, the pits have deepened and widened substantially, exposing the aluminum core and many, many more have appeared despite having followed the instructions and tips provided by Cuisinart and experienced users (never leave food/water/liquid sit in it, always slowly pre-heat, and clean by heating up soapy water or use Bar Keeper s with a non-abrasive pad). The bottom and the area where the bottom is welded? to the pan s body have been stained for many months and can not be removed with Bar Keeper s regardless of the hours spent scrubbing (by my husband and me). Now, a new stain has appeared on the interior. This too can not be removed by Bar Keeper s. Needless to say, I will be contacting Cuisinart for a replacement or I ll move on to another, more reliable brand.Added: It was always hand washed. Never in a dishwasher.Added: Images. Last one is a rust spot.1
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