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Great pan, not as versatile as a 10 This is a great pan but it was smaller than I expected. It heats go fast but BE WARNED, you need about 30-40% LESS heat than you would expect to need on a Teflon pan because this pan distributes heat so efficiently that the surface temperature is significantly higher than a similar Teflon pan with an aluminum bottom. It s usually easy to clean but saut ed onions and chicken can create a bit of a challenge. The handle stays cool.4Perfect for searing meat
All my cookware is non stick so I bought this to sear my steaks (and other meats). It works so well, I love it! I've used it for steak, pork chops, and from scratch turkey breakfast sausage and they all turned out tasty and perfectly seared. Best purchase I've made on Amazon so far! Still looks like new to, I'm not sure how others got theirs to look so bad, if you cook and deglaze correctly you shouldn't have any problems. Definitely a fan of the Cuisinart cookware now, will be purchasing more of it.
5Excellent for the daily home chef!One of the best pans I have purchased. I wanted something like this and didn't mind that it was not a non-stick one that I normally use daily. But I end up oiling the pan well and have not had any issues with sticking foods on this pan. One major thing is that the stainless steel surface CAN burn, so mine has some permanent burn marks, but it's totally fine and makes me feel like a real chef when I use this! Love it. Very sturdy and beautifully made.5Really good pan!I've had a Cuisinart skillet like this in the past - and I ruined it by setting the heat too high. Read and follow the instructions (as I obviously did not)! Eggs would stick so badly I never could really clean it well. It always looked awful. If you don't crank the heat up too high, starting with and keeping a lower temp than you might think you should use, food will cook nicely without having to deal with the burned on food sticking to the bottom and sides. I'll take better care of this one and plan on keeping it for a good long while!5NopeAmazingly did not love this pan. I got the Vollrath professional instead with the triple-vented handle which is much more pan for the same money. This one has a heavy bottom but the sides seemed weirdly thin, like a single thickness of stamped metal. Going back.1Has chemical coatingI've had this pan for over a year, and each time I use it, I want to write a scathing review. I gave away all my non-stick cookware because I wanted to get away from harmful chemicals and plastic spatulas. So I went stainless steal. However, this pan had a label that warned to only use wooden or plastic utensils. What? It's stainless steal! None of my other stainless steal cookware has to be so coddled. It turns out that this pan has a chemical coating, which slightly changes the taste of foods, AND things stick to it! Worst of both worlds. I would have been better off to keep my non-stick cookware. I can't recommend it, as pretty as it is.2Does NOT Work on Induction RangeWhile the description says it's "induction ready", it does NOT work on my new GE induction range, so I am returning it. I thought perhaps the burner was faulty, but tested it with my other pans and they all work fine on that burner. I also tried it on the larger burners - same result - doesn't work. Back it goes."Featuring induction ready stainless steel and a pure aluminum encapsulated base for fast and even heating, frying and saut ing is simple."1Not good for eggs, too much oil neededThis is a beautiful pan, I really wanted to like it more but unfortunately, it does not cook eggs without using a lot of oil in the pan. If you are trying to cut down on your oils, this is not the pan for you. If you don't mind more oil than most things, then you'll be happy with this pan. I read the instructions and didn't overheat the pan and used olive oil in moderation, but found that scrambled eggs did better than trying to cook eggs over easy where the eggs did not turn well and burned to the bottom of the pan. I used the same amount of oil in my old Teflon pan that is beaten to heck and it worked great. Therefore, I have to say that I don't recommend this Cuisinart Stainless as an egg pan.3Love this pan
Oh I love this pan. I bought as a replacement to my current small frying pan. I love that it doesn't stick and that it heats up easily. I would highly recommend this pan to my family and friends.The pan is heavy and well constructed.Though heavy, it isn't off balance if i need to pick it up for some reason while cooking. The handle does get hot, which is expected as it is riveted onto the pan. (Just grab a handy pot holder or pick up one of those pan silicon covers) I believe it will hold up over time. It is well worth the price you pay! It cleans easily. I look forward to replacing the rest of my pots and pans- one at a time- with the rest of Cuisinart's line.
5Love itI love this little pan, just bought it and it is wonderful for frying a little pepper. Just remember to cook on low heat, which I discovered when I bought the 14" pan a few years ago. It is a learning curve to cook with stainless when I've used nonstick for so long, but I will never go back to nonstick again these pan are wonderful. I use bar keepers friend once in a while to keep them looking new. I would definitely recommend to any on who wants to try stainless instead of nonstick. You won't be sorry,they will last for a long time.5Was a great pan...until the outer stainless layer soon began coming off after only a couple of weeks.Originally - for about 5 weeks, I loved this 8" pan. It, along with the Chef's Classic 12" w/ helper handle, became my new go-tos. A little olive oil or butter over low to medium heat made for a nice omelette or sauce. (I never bother with non-stick/teflon anymore, since all of 'em - regardless of brand - loose their coating after a year or two of study use and have to be thrown away.)EDIT: Only 3 weeks later and with careful use 2 or 3 times a week, followed by equally careful proper washing - the new 8" pan began to spot in four places. By this, I mean the outer stainless steel cover layer is coming off in small spots, growing by about one every other use. When using stainless or cast iron, I always cook on low heat, first priming the pan with a tad of heat before adding oil or butter. So, the corroded spots are not from misuse. We've just barely passed the 30-day return/exchange window, so our only option is to just throw this one in the trash and look for a better made brand of stinless. Sad to see Cuisinart drop in quality. It used to be a rock solid cook's turn-to.If your pan begins to show even one or two dark spots on the stainless surface and you are within the (insufficient) 30-day window to return or exchange...DO SO immediately. The only way Cuisinart will take seriously this inexcusable quality lapse is if more consumers simply return the badly produced pans.1Decent pans, but maybe quality control issues.Like the cookware, but quality control might be an issue. I've ordered several pans in the Chef's Classic line now, and some of them have had mars or scratches in the finish. This particular one, however, had 3 small irregular dots in the bottom of the pan. Turns out these were some sort of defect in the finish rather than just some label gunk stuck to it as I had assumed.Seems to cook well and for the price it's ok, so long as it doesn't chip or get larger. I do like the even temperatures in the pan over my gas stove.3
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Cuisinart 722-20 Chef's Classic Stainless 8-Inch Open Skillet