Cuisinart 10-Inch Open Skillet, Chef's Classic Stainless Steel Cookware Collection, 722-24

We all go through a fair amount of household items in our lifetime, that's also true with pans.This. Is. The. Best. Pants. We. Ever. Owned.For this price point especially.I watched YouTube videos about how to make a stainless steel pan non-stick( 1. put oil in the cold pan and disperse evenly on the inside with a piece of paper towel so there is a thin layer of oil on the inside of the pan.2. turn the heat on and wait till the pan is really hot. Then and only then add the oil you want to use for cooking. Now the pan is non-stick.After use never use soap and never use a scratchy sponge, just wipe it with a clean piece of paper towel or a bit of fresh water. It works.)The handle stays cold even on an open gas flame, it is durable and has a nice weight to it.Great quality for the price and looks timeless and elegant.

I think the price is why I bought this. I really like it until I left it on the burner with the heat on and I scorched it now I got a wire wheel it out to reuse it. Oh well it’s my

My absolute favorite pan I have ordered it and every single size!! it does not come with a lid, but it is super comfortable. The skillet quality is absolutely amazing. The taste of the food comes out crispy. It works well and I have not seen it. Rust.

A very good pan, but not effective for the use I intended. I want an omelette pan in which I could flip a cooking egg. The side of the pan is slightly too high or “steep” to be effective for that use.Otherwise, a good stainless steel pan

As a beginner baker I wanted something small but that will last me a long time. I looked at several and I’m glad i did to find this one. It is very well made and feels like a more expensive pan. You WON’T waste your money if you get this one.

The perfect size to make scrambled eggs that come out great. While it's NOT non-stick, it's easy to clean with a little soaking and a steel wool pad ... and it doesn't scratch. It looks way more expensive than the very reasonaabe price. Highly recommend.

I had a great experience with my latest cookware purchase! I initially bought a coated non-stick skillet that was marketed as scratch-proof and safe, but it didn't live up to those claims. On my first use, it scratched and damaged the coating, which was quite concerning, so I decided to return it. Instead, I opted for this 10-inch stainless steel skillet, and I'm so glad I did! It heats up very quickly, has no questionable coatings, doesn’t stick, doesn’t scratch, and is incredibly easy to clean. While this stainless steel skillet was more expensive, I’m happy to invest in quality.

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.