Cuisinart 722-20 8-Inch Chef's-Classic-Stainless-Cookware-Collection, 8", Open Skillet

Beautifully made and a perfect size for my eggs. Cleans up nicely and very durable. It holds a great amount of food to be 8 inches and cooks fast even on low temperatures. If cleaned properly, I'm sure it will leave no scratches. I wish it came with a lid...which is my only complaint.

I have used this little frying pan at least daily for a month. I use olive oil for all cooking with this pan. I'm getting rid of my ceramic coated pan, as food sticks lesss in this stainless steel pan. Fried, poached and scrambled eggs don't stick. Though some things such as stir fried rice, may stick, it is easily cleaned without abrasives, by just letting water soak in the pan. The pan is just as shiny after a month of daily use, as the first day of use.

A very well made and beautiful frying pan from Cuisinart. Stainless steel is top quality plus the pan is the perfect size.

the pan is very well made and the first time I used it, (eggs) there was very little sticking on the bottom of the pan, the second time, again egg, it was totally stuck....so I made sure to turn down the heat. Third time, lower heat, sticking again and not easy to get off....soaked and used a plastic scraper to remove residue....I will continue to use because I am done with the coated pans, but I'm not thrilled. This was eggs only. I will try hamburger patty next time. It meets the criteria for flatness, and the durability and quality is first rate..... 5 starts for that.

I decided to swap out all my nonstick cookware - and the heavy stuff. My 71 year old hands and shoulders appreciate the helper handle AND the lighter weight, while the thick bottom of the pan distributes heat well. It's perfect! And it's a FRACTION of the cost that I usually spend on cookware. Very happy!

I 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 newand 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.

We switched from traditional non stick pans to stainless steel. I thought it would be harder to clean these. I was wrong. Cooking at a slightly lower temperature can help prevent scorch marks. Any that you do get come off easily with a bit of steel wool.We bought three sizes. Note the second smaller handle on the 12” pan gets hot. The long handles stay cool.

We were looking for a good stainless steel 8” fry pan, and the leader, the All-clad 3-ply 18/10 SS product is just a little too expensive for us, so Cuisinart seemed to offer good quality stainless at the lower price point (while still being 3-ply and at least 18/8 SS. That said, Cuisinart appears to offer a few choices of product lines. Other than price, I could not assess the quality and design of the pans, so I bought the three choices offered: the ‘Cuisinart MultiClad Pro 8-inch’ (about $30), the ‘Cuisinart Professional Stainless Skillet, 8-Inch’, (about $23) and the ‘Cuisinart 722-20 8-Inch Chef's-Classic-Stainless-Cookware-Collection, 8" (at about $21), Open Skillet’. The Professional and the Classic pans appear to be approximately the same build quality, except the handle of the Professional is more substantial ergonomically (more comfortable), and of a hollow construction - keeping it lightweight. The Classic handle was more of a cast or pressed bar (still pretty good compared to many other pans I have ever held), but clearly the Professional has an advantage in this aspect. The pan ‘build’ of these two pans appears to be a thinner gauge stainless (compared to the MultiClad), with an aluminum / stainless ply bottom somehow bonded to the bottom (a common construction of pan I observe - probably a more economical build). The Multiclad pan is a seamless, contiguous molded or pressed shape; the sides are clearly thicker than the other two. The weights of the pans I measured to be 24.2oz for the “professional’, 21.2oz for the Classic, and 29.6oz for the MultiClad. Since I only kept the Multiclad, I only tried cooking with this model, and it’s excellent. i think all three pans are great, well-made pans (for the money), but clearly the Multiclad is the best one.