Cuisinart 12 Inch Skillet with Glass Cover, Chef's Classic Collection, 722-30G

Very good quality skillet. Heats evenly and cooks food really well. The size is perfect and the glass lid is a nice plus. Easy to clean and great for everyday use.

Food doesn't stick to it easily, it's lightweight, easily cleaned, and it's easy to pour out of in case you need to transfer to a dish or pot. So far I'm very happy with it. I'm glad I spent the $55 on this skillet rather than the $279+ on "boutique" skillets.

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.

4 stars. I bought a second and use both. It's not the best of the best option. The high polish finish gets scratched up in short order, but it works well on both the stove and in the oven. It's decent. Not exceptional. But, it's still good for regular, daily use. It heats well and is versatile. It's good for everything stainless steel pans should be good at: steaks, fish, veggies, pan sauces, potatoes, etcetera.

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.

Quality stainless steel.

I bought this pan even though quite a few reviews here said that the glass lid shatters. The price was better than similar lidless pans. I figured I will not use the lid. When you see the item, it is immediately apparent that the lid is going to have issues. Not sure how Cuisinart engineers could have missed the flaw in the design. My guess is that they just used artists. The problem with the glass lid is that it is surrounded by a very tight fitting steel ring with no playroom. Similarly the handle is made of steel rod and very tightly attached to the glass, with no playroom. Steel and glass expand at different rates when exposed to heat. So they start pushing against each other, and guess what, one of them has to give. I gave it 5 stars because the pan itself is excellent, high quality, nicely polished stainless steel. One additional note regarding the polished look of it: From previous experience, If you'd like to preserve the look, don't use hard scouring pads or steel wool to clean it. Just a soft sponge and soap. You can throw some salt in there and rub it with a dryish soapy sponge to get baked on food off. If you get some stains from food in the pan that don't come off with sponge and soap, just pour some white or apple cider vinegar in the pan, cover it with the lid or saran wrap (to keep the vinegar from evaporating) and leave it overnight. Rinse and dry the next morning. It will look brand new. (The acid in the vinegar will dissolve / clean off the stains. Stainless steel is impervious to the acid in vinegar.)

Cuisinart is usually a very good product or item, I purchased a 12 Stainless steel front pan with lid April 18, 2025, we had trouble with it with our first use. Our food stuck & burned, the pan very hard to clean, it has done that in the few months we’ve had it. I notified Cuisinart because the window had closed to return it. The first person I spoke to had no idea what she was talking about I gave her all of the product info, and she told me she would replace it, I told her I didn’t want it replaced there should be warranty I wanted a refund, she told me no refund . She then said she would replace mine, I would get a email in a few minutes, when I did it was a completely wrong pan 8” not 12”. She also told me it was out of stock, that was not true. I called back talk to another customer service person, he said he had no idea what she was talking about. He asked for inside and bottom photos, I sent them, again he said no refund. I did not want another pan with the same issue. The only way to resolve the issue was to replace it. I am not sure when I will receive the replacement. I am disappointed in the quality of the stainless steel, but more so in their willingness to refund my money. I do not want another defective frypan.

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.

Muy buen sartén, ya tengo 2 iguales

Good pan, easily made non stick when used correctly, easy to clean and the lid is a big bonus.

Es mi primera sartén de acero inoxidable y estoy enamorado de ella. Excelente relación calidad-precio. Funciona perfecto con estufa de inducción. Es una sartén grande y bien construida, con una tapa de vidrio fuerte. Hay que saberla usar para sacarle provecho; si tienes dudas, ve un tutorial en YouTube.

Hermoso