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(as of May 27, 2025 12:31:15 UTC – Details)
Cuisinart Chef’s Classic Stainless Cookware makes everyday cooking tasks a pleasure. Healthful, high-heat stir-frying requires minimal oil and sears foods to seal in flavor, texture and nutrients. Features: Induction-ready|Mirror finish. Classic looks professional performance.|Aluminum encapsulated base heats quickly and spreads heat evenly. Eliminates hot spots.|Flavor Lock Lid: Tightfitting cover seals in moisture and nutrients for healthier more flavorful results every time you cook.
EXCEPTIONAL DESIGN: enjoy mirror finish, classic look and professional performance. Aluminum encapsulated base heats quickly and spreads heat evenly– eliminating hot spots
PREMIUM COOKING: stainless steel cooking surface does not discolor, react with food or alter flavors. Measurement markings for ease of use, drip free pouring, and flavor lock lid
EXCEPTIONAL HANDLING: cool grip handles are solid stainless steel riveted handles that stay cool on the stove top and provide a safe a solid grip
CLEAN UP: dishwasher safe for an easy clean up
LIFETIME WARRANTY: Refer to user manual for troubleshooting steps and questions surrounding warranty policies – this product is BPA free
Customers say
Customers find this pan excellent for stir-fry cooking and appreciate its large size that accommodates large dishes and vegetables. They praise its heavy-duty construction with sturdy handles, easy cleaning, and consider it good value for money. The heat distribution receives mixed feedback – while some say it heats up quickly, others report it doesn’t heat well. The pan’s weight also draws mixed opinions, with some finding it light enough to lift with one hand while others consider it heavy.
AI-generated from the text of customer reviews
Backbutton –
Stir-fry’s differently–OK when used to it–light weight and huge.
Further Update: 3/19/2019 — updating to 5 stars.It is now my goto and favorite wok. I used it daily. I hardly ever use my Calphalon 13 inch SS wok or my Calphalon 12 inch hard-anodized wok anymore–every time I reach for one of the others, I change my mind and revert to this Cuisinart.This wok is big and light, and once gotten used to how it cooks, unbeatable. There certainly is something to be said about size–big is good. And weight–the Calphalons when loaded with food are hard to handle due to their weight. This Cuisinart is easy to maneuver full, or empty for cleaning.It is also easy to clean; just pre-soak in soapy water, dump and remove residue, and then use Bar Keeper’s Friend (BKF) with soft, non-scratch, side of sponge. I tend to wash it once with BKF and then again with dish soap. I always clean it to spotless like new condition. I do not use super high cooking heat on range–on my gas range, I have settings of High-6-5-4-3-2-1; the highest I ever use is the 5 setting for stir frying=a high medium heat.I am careful with the glass cover so I don’t crack it by hitting on something since it is a bit unwieldy.Overall, this is a great wok. I almost returned it when I first got it, and am so glad I didn’t.Further Update: 2/17/2018Amazon did couple of exchanges for me. One arrived with the disk on the bottom dented, and the other with the handles not aligned. Poor quality control and bad shipping.However, this pan is becoming my go to stir fry pan, and so I am upgrading to 5 stars from 4. It is light and that makes a difference when there is a lot of food–it is about one pound lighter than the Calphalon and that makes a big difference when tilting it with one hand to unload the food. And it is big–there’s something to be said about size–when I stir-fry a few lbs. of green leafy veggies at one time, this pan is big enough to take it all–just heap it on. The Calphalons, at 12 and 13 inches, although only 2 and 1 inch smaller in top diameter, are more cone-shaped and have smaller bottoms and thus do not hold as much–what I had previously said was a liability for the Cuisinart and a plus for the Calphalon is now the opposite.I have gotten used to and adapted to the required stir-frying style with this pan–parking the food in the middle rather than the sides–the opposite of the Calphalons.All in all, have gotten more pleased with this and selecting it over the two Calphalons most of the time, in daily use. (Note: I stir-fry a lot of green leafy Chinese vegetables.)>>>>Update:I asked others if their wok scratched as easily, since my has acquired many scratch marks and I was using a Calphalon nylon spoon to stir-fry. Many indicated that theirs did not scratch easily. Mine also makes a crackling sound as it first heats up. I called Cuisinart and asked if what I experienced was normal, the rep said no, and for me to mail it in and they would give me a new one–however, I have to pay for shipping. If I did a return to Amazon I do not need to pay for shipping. So I am undecided. I do like the pan, but it has its favorable and unfavorable features.Pros:It is big but lightweight; many say it is heavy but I think it is light for its size. I weighed it without the cover, it is 2 lbs. and 13 oz.. In comparison, a 13 inch Calphalon Stainless Contemporary is 3 lbs. 9 oz., and a 12 inch Calphalon Hard Anodized is 3 lbs. 5 oz. So relatively speaking this Cuisinart 14 is light.Because it is so big, the likelihood of spill out on stir-frying is less, and so is the splatter.Cons:Because it has the disk on bottom but the sides are not encapsulated, the sides of the pan get hotter than the bottom, making it opposite from a typical stir-fry pan, where the bottom is hotter than the sides, and one can park food on the sides. I am not used to this yet, and my stir-frying comes out uneven.The flat bottom is too big, and the food does not naturally slide down.>>>As mentioned, I have a Calphalon 12 inch Hard Anodized that I use for serious stir-frying, and I was looking for something bigger in SS for daily use that would generate low splatter. I subsequently bought a 13 inch Calphalon Contemporary SS. I like the Calphalon 13 inch 3-ply SS, it stir-fries like the 12 inch Hard Anodized, with a small flat area allowing the food to slide naturally. The only other 14 inch SS out there is the All-Clad, a 5 ply, which is probably real heavy in addition to expensive, although likely a good wok.I am keeping the Calphalon 13 inch SS, but on thinking about returning this Cuisinart, I am a bit reluctant–it does have its merits–namely the size and lightness. It is not a bad wok even if it stir-fries differently. It is cheap, and worth keeping around–if storage space is not an issue.>>>>>I have an Innovation 11 inch deep skillet that I was using as a daily stir-fry pan, and a 12 inch Calphalon Hard Anodized for serious stir-frying. Having moved from an electric stove to a gas stove, the hotter flame and heat of gas caused a lot of splattering with the 11 inch Innovation, requiring much post-cooking cleanup. Thus I looked for a bigger stir-fry pan, of at least 14 inches and in stainless steel for daily use, since I already have the 12 inch Calphalon (which is superb).I was skeptical about the 7-inch diameter sized flat bottom–too big a flat area–the Calphalon is only about 4 inches @ 12 inch, thus more slopping. The comments about the glass cover exploding was bothersome, and the cheap price was puzzling–cheap is cheap and one gets what one pays for. Some reviewers mentioned that it was light while others said it was heavy. An All-clad 14 inch is like $300–and it is super heavy. At this price, it is worth a try.When I received it, I was amazed at how light weight it was. My All-clad 8 inch is almost the same weight. The light weight was concerning at first, seemingly indicating it was deficient in materials. Upon using it, I appreciated the light weight because it would be unmanageable with a full load of food otherwise. However, the pan scratches easily even though I have only used Calphalon nylon utensils–don’t know why.I have been stir-frying for years and stir-frying with this pan is really different–not like with my two other pans–I have not figured it out yet–is it due to the use of lower heat (not high), or the larger diameter of the flat bottom, or the slope of the sides, or the heat distribution. I don’t feel like I am really stir-frying, more like boiling the food and it takes longer to cook. The Calphalon stir-frys much easier and naturally. I don’t know about this pan and have not come to a conclusion about the pan.
William I. Dube –
A Great PRICE Replaced my TURBO COOK PAN plus FREE SHIPPING
For less than the cost of dinner for four at KFC you can own this souper fry pan… Yes I spelled it souper so you don’t forget this is great for soups too.RE: TURBO COOK PAN REPLACEMENTYep, I am tossing out my Turbo Cook Pan, but keeping the steel steamer tray and maybe using the stainless steel lid… Jury is out on the lid as I now have three to choose from: Stainless Steel, Traditional WOK, and Glass. I love my Turbo Cook Pan; Nothing cooks better in a short period of time; however the main pan is non-stick aluminum and does not last. I don’t need to add aluminum or non-stick to my family’s diet.RE: STAINLESS STEELIt is great that this is a flat bottomed stainless steel pan. My prior review, which I lost, had a story about sticking stainless steel pans. I went into the importance of manufacturers instructions as with my other pans I finally figured learned why my food was sticking and better ways to clean up after cooking from reading the instructions. Cuisinart’s use and care guide covers has some interesting things to say regarding cooking with and cleaning this pan that you may want to review before using. (**I feel that many of the less than five star reviews may have been different if people had read the use and care guide first before using this pan.) Lastly, since this pan is to replace a non-stick pan I decided to put it to the test by frying tofu last night for making my hot curried tofu. There was some sticking, but as I was frying at a lower temperature when I cooked my veggies after the tofu all of the stuck food was released by the steam of the vegetables.RE: GLASS LIDMany people’s complaints about the glass lid are actually a feature of the lid. This pan was not designed for the traditional ultra high temperature WOK cooking. The glass lid will actually vapor seal to keep in veggie freshness. There is a right way to break the seal is in the use and care guide. So far I have not used the glass lid, but I intend to when I put this WOK to the task for making hot and sour soup.RE: PRICEI thought I had a great price when I purchased this pan a week ago from Amazon for $34.95 with super saver shipping included. At the time of this review you can get the same pan for $28.24 a full $6.71 less. If you are concerned about the glass lid as I was you could get this pan now and pick up a WOK lid at a thrift shop for a few bucks and still come out ahead.FYI: AMAZON’s Post-Order Price Match PolicyWith the exception of TVs, we do not offer post-order price matching when an item’s price drops after you buy it. Our prices regularly change, and the price you paid when your order shipped was the lowest price we were able to offer at the time. We consistently offer competitive prices on everything we carry because we know low prices are very important to our customers.RE: OTHER REVIEWSRead them all the good and the bad as you want to make an informed decision. Also, this is not a traditional high temperature wok, but if you are looking for one of those Amazon has one that looks good currently for $20.79 and $7.84. You also will have to get a WOK ring as this is round bottom, plus don’t think about it if you have a gas glass cook top as the heat will break your cook top. (Yes I am sure someone will say I’m wrong on this, but that is what my SEARS instructions said when I installed mine ten years ago… Glass could be tougher now)UPDATE: 7/16/11 I’ve used this pan for several dinners and large soups and it has performed remarkably on my gas cooktop. So far I have used this glass top only as a dust cover for when I’m not using the pan. I have been using both my old WOK top and Stainless Steel Turbo Cooker Dome top… The reason for this is: 1. they work great with this pan and 2. I’ve read in several reviews about shattered tops, even though I suspect improper use, I want to be sure I’ll be in the kitchen 100% of the time for my first couple glass top runs.CLEAN UP: After each use I fill the pan with water and let it soak while eating my meal. After that a green scrub pad makes short work of any food or stain on the inside of the pan.AGAIN THIS IS A GREAT PAN… DON’T DELAYnote: I have read reviews that state this is not an induction pan, if you require an induction pan you may decide to look elsewhere. There was no claim in the write-up of this pan being an induction pan. (I understand the use of a one star review when talking about a product that you are trying to help keep others from making the same mistake they did, knowing that it isn’t the manufacturers fault; for this reason Amazon needs a neutral star rating.)Update 6 September 2011: Since getting this pan I have used it five times a week. My glass top has been GREAT and no problems. Again HIGHLY recommend following instructions. Cleans like a dream. Makes more SOUP than than my Turbo-Cook pan ever did, and now I don’t have to worry about eating non-stick material. When frying it is easier to use a WOK ALUMINUM lid as it is lighter and you don’t have to worry about the glass lid.Update 20 May 2014: Burned my wok again walking away and forgetting that I had it on the stove for coffee water. I can not count the number of times that I have burned this great pot, but it is still flat as an ironing board on the bottom. Oh should you ever burn your wok too, just gently move it to an unlit burner and leave it alone until it cools before attempting to clean it.Update 1/17/2018: Yep burned again. Still flat as can be on the bottom. Great Pan. By the way I forgot to mention another appliance you don’t need after getting this wok… Your Crock Pot is no longer needed. I just put this on the stove with low heat for any crock pot recipe and will shorten the cooking time by half. (Rough times as you still have to be sure meat cooks.) And just like a crock the more times you lift the lid the more loss of cooking energy. Great pot for split pea soup. I toss a pound or two of dried split peas in the pot. Wash and drain a few times in the wok as to not dirty other pans. Then add water, onions, garlic, and my leftover ham bone from dinner. Put that on low heat and cook for several hours before tasting. After that spice to taste. YUM
Amazon Customer –
Only the base is triple ply so it only heats the bottom fast. On the other hand, it’s really light because of that. The wok is nice and wide so you can stir and toss things around with plenty of space. It’s also very easy to clean, if things stick because you didn’t season with oil prior to cooking then just throw some water on and heat it up to loosen the charred stuff. The lid is very like other people said but it’s solid.
Rhaz –
Love this wok. Itâs too large and heavy for tossing (in case you were wondering) but I have been using it for EVEYTHING. Enough space to cook 4-6 servings whenever I make pasta sauce for lasagna, fried rice, soup, etc. I have been very satisfied with this purchase.
Uno Mapoy –
I havenât used myself will update from my wifeâs feedback . Good material quality and strong handle looks great and it is huge
HL –
Looks and performs as advertised.
Adrián –
Muy buen producto, hasta ahora, tuve visitas y necesitaba cocinar para 7 y hasta 11 personas y todo cupo. Lo recomiendo.