(as of May 29, 2025 01:18:27 UTC – Details)
Cooks Standard Stainless Steel Frying Pan with Lid, is expertly crafted with a multi-ply clad design that combines durable stainless steel with an aluminum core for even and efficient heat distribution.
This versatile pan is perfect for stir-frying, sautéing, and searing, ensuring your meals are cooked to perfection every time. The included tempered glass lid with a stainless steel rim allows you to monitor your cooking while retaining moisture and flavor.
Its sleek silver finish not only adds a touch of elegance to your kitchen but also offers long-lasting durability. Compatible with a variety of stovetops, including gas, electric, and induction, this pan is dishwasher-safe for easy cleaning, making it an essential addition to any kitchen.
Multi Ply Clad: Stainless steel 8 inch fry pan with lid is made of 18/10 stainless steel and multi element aluminum core, which is resistant to high temperature, corrosion and not easy to deform
Even Heating: Multi ply clad structure ensures even heat distribution, this design ensures good thermal conductivity and heat preservation, making heating more even and cooking better
Ergonomic handle: Stainless steel frying pan equipped with tempered glass lids and steam vent that allow steam to escape for viewing food while cooking; Riveted stainless steel handle with air flow technology is durable, comfortable to hold and stays cool
Compatible with all Stovetops: Stainless steel pan suitable for induction, gas, electric, glass, ceramic, halogen, etc; Oven safe up to 500℉; Dishwasher safe, easy to clean
Enjoy Cooking: The 8 inch stainless steel frying pan suitble for stir-frying, sautéing, and searing; Cooks Standard wok stir fry pan is an ideal addition to any home kitchen
Customers say
Customers find this frying pan excellent for cooking, with one mentioning it makes great sears on meat. The pan is well-made with a solid handle, heats evenly, and stays cool to the touch, making it suitable for induction cooktops. They appreciate its value for money, perfect size for omelets and larger dishes for multiple people, and its weight, with one noting it feels just right in the hand. While some customers report no sticking issues, others mention food adhering to the surface.
AI-generated from the text of customer reviews
Lando2 Rodz –
Very nice quality
So far so good I have been using for a Month and work fine following the manufacturer instructions
Ad –
Good price and quality.
Good price and quality. I will buy from this brand again. It is a little more expensive than the others, but it is worth it because of the quality. I also like that I could get a pan with a steel lid.
own it –
The Only Food Grade Nonstick Pan Available
I’ve had it with “nonstick” frying pans – they’re always advertised as “long lasting”, “nontoxic” and “guaranteed not to stick”. Well, whatever. For me, never again. I just tossed my last “nonstick” frying pan in the trash (“green” pan, my a$$) and replaced it with my new Cooks Standard Multi-Ply Clad Stainless Steel frying pan.Before using for the first time, I watched multiple YT videos on how to fry eggs with a stainless steel pan because one can’t reasonably expect a tool to work properly if one doesn’t know how to use it. (I should note that I used my “green” pan properly, never subjecting it to more than moderate heat, using a plastic or silicon spatula; but of course it flaked anyway after two months’ use. Another $50 down the drain and PFAs, PTFEs- WHATEVER! – in my blood forever. Wee!)Most of the YT videos I watched are good, though some take 20+ minutes to provide at most 2 minutes worth of useful info. Also, some of them speak of “seasoning” the pan. Seasoning a cast iron or black steel pan *is* necessary, but not so much so for 18/10 stainless steel, at least with this pan. After unpackaging the pan, all I did was wash it w/ mild soap and a nonabrasive pad, dried it thoroughly, and went straight to the stove. Upon first use, my eggs “over easy” slid right out of the pan. True story.The key things I’ve gleened from YT and personal experience for making slippy fried eggs are:a) don’t scratch the cooking surface of the pan (treat the tool with respect)b) before first use, clean the pan with gentle soap and a nonabrasive pad or towel, dry thoroughlyc) don’t salt the food while in the pan (chemical reaction leads to pitting in the cooking surface)d) bring eggs to room temperature in advance (a cold egg immediately drops the temp of the cooking surface)e) heat the pan moderately slowly (allows the pan to heat evenly, avoids warping)r) never use heat beyond the halfway mark (I use at most a setting of 4 on a dial that goes to 10)g) confirm pan readiness using the water beading trick (YT for details)h) add a little butter or preferred oil to the pan (I use 1 tsp each butter & olive oil together)i) swirl the butter/oil enough to coat the cooking surface, let that heat up a minute or two (if too hot, butter will burn!)j) break the eggs into the pan and let them cook (egg whites will bubble underneath, showing that they’re not sticking)Once done cooking and the pan has cooled, clean the cooking surface with a wipe of a paper towel or wash with mild soap and nonabrasive towel and ry the cooking surface completely. Then wipe the cooking surface with a light coating of oil to prevent rust from developing.This pan, so far, is everything I need it to be.UPDATE 12/04/2020Using this plan at least three times a week and to date continues to perform very well. Still non-sticky when used properly.
Stephen Kilduff –
Cooks Standard Multi-Ply Clad Skillet versus Cuisinart MultiPly
This is a comparison between Cuisinart’s MultiClad 12″ skillet w/ cover and the similar Cooks Standard Multi-Ply Clad item. I’m neither an experienced cook nor a metallurgist so it’s pointless to talk about performance, besides I’m going to send one back so I can’t cook in both. I am, however, a tool collector so I have experience evaluating hunks of metal. If you have the time, very informative performance reviews can be found at centurylife.org and thesweethome.com. Both sources appear to be honest and professional. If you’re really concerned about performance stop reading this now and navigate to the All-Clad 41126 Stainless Steel Tri-Ply Bonded Dishwasher Safe Fry Pan with Lid / Cookware, 12-Inch, Silver – every tester loves it. Buy one less coffee a week for a year and it’s paid for!Price: at time of order, without special deals, the Cooks Standard was $9.00 less than the Cuisinart.Appearance: Cuisinart (CA) is shinier and more polished in more places; the logo is embossed or cast (CA) rather than printed (CS). There’s nothing wrong with the finish of the CS (my spouse said it was “pretty”) but the CA is clearly pretti-er.Size and Capacity: both measure 12.5″ at outer rim; CA interior at rim = 12.0, CS = 11.9; interior bottom CA = 9.9, CS = 9.5 (best guesses – impossible to measure exactly because of the curve where the bottom turns into sidewall); depth CA = 1.9, CS = 2.4. Yes, CS is a full half inch deeper than CA. It comfortably holds 3.5 quarts with a little room to spare. I didn’t measure capacity of the CA.Weight: CA, w/o lid = 3.6 lbs, w/lid 4.8; CS w/o = 3.3, w/ 4.6. For context, my standard 12″ Lodge cast iron weighs 7.4 lbs (no lid) and is 2.1″ deep.Handle and Cover: Cuisinart (CA) has a All-Clad-esque handle (but “flatter”) which I personally found hard to get comfortable with. It’s about an inch longer than the Cooks Standard which gives it better leverage, but the CS, to my hand (men’s L) is way more comfortable and “natural” feeling. I could learn to better use the CA handle but at age 64 I’ve got other priorities.The CA cover is more or less flat; the CS is a domed shape and can handle more stuff (mess o’ greens?) Both covers are about a 95% fit to the Lodge.PS #1: The printed logo on the Cooks Standard cover is much less obnoxious than I anticipated. In real world lighting conditions (my kitchen) it gets lost in the reflections off the stainless. I’m sure that I’ll stop seeing it after the second or third use.PS #2: Both are Made in China but that’s only half the story. I might be wrong but the Cooks Standard seems to be a generic product made by a producer who licenses it to a US distributor to sell under that distributor’s brand. I’m guessing that the Cuisinart, with its engraved logos and higher fit and finish, is made to Cuisinart’s exact specifications, possibly in a higher-end plant. Does this matter? Hard to say – you decide.
Emre Can –
Highly recommend
Nice pan , I use it almost 2 years. Still like new
DM –
The secret to making this non-stick is to get it hot. Youâll know youâre there when you splash a little bit of water and the water beads slide along the pan. Just donât heat it too hot though which is the maximum temp listed on the packaging. Then pour your oil.
lumturie –
Because the material is not good after the cooking the steel is not pure
Hobby hoarder –
Don’t skimp and get a clad base. The full clad design is well worth the little extra spend. Nice even and stable heat.
Cinzia –
Forse per la leggerezza e la mancata antiaderenza dovrei dare una stella in meno. L’idea è che più l’acciaio è pesante e più il fondo è spesso, e se antiaderente si cucina meglio.In realtà così è più maneggevole, scalda SUBITO, si lava comunque bene anche la leggera incrostatura da proteine, è immensamente capiente e il coperchio risulta utilissimo ed elegante. Non ho la possibilità di controllare se davvero consta di tre strati, ma voglio fidarmi.Acquisto approvato, peccato per i 40 giorni d’attesa…
Chris –
Tried it out last night for some old fashioned goulash. Worked perfectly. Have been looking for a well priced large steel skillet with cover for a while now but couldn’t find the right one. Most are nonstick varieties which I did not want. This is perfect for those one skillet suppers, it is very well made, heavy and strong enough to take some rough handling, the handle is secure and stays cool. For the price this is a great deal for a quality skillet that should last many years.