Cuisinart 725-30D Chef’s Classic Stainless 12-Inch Everyday Pan with Dome Cover, Silver

First stainless experience is Good
Received yesterday, and it’s a good experience so farHeats up pretty quickly and appears not to have any heat spots, but distributes heat fairly evenlyClean up is surprisingly easyLooks greatIts a bit shallow but it works.So, so far so good. Coming from a non stick and I prefer the stainless plus I think I use less power

this is really a great pan
I got this pan on kind of an impulse, after seeing all of the positive reviews and the reasonable price. The short version of this review is that its good; very good.I should note, however, that given all of the positive reviews, you shouldn’t assume its just a magical pan (though it actually is) when you first get it.The truth is that the pan by itself is just mediocre, and it does require that you follow the tried and true steps to keeping your food from sticking to stainless steel cookware (just heat your pan up for a few minutes, and add cold oil, and when you add your proteins, make sure you don’t let them sit on the pan for the first 10-15 seconds of cooking, and you’ll be good to go). The pan itself is beautiful and shiny, but its not the most conductive pan, and the large size makes it so that you get cold spots around the edges. Also, because the pan is designed with a multi-layer bottom rather than being multi-ply, the sides won’t ever really heat up. These things, however, are irrelevant, because you’re not just buying a pan, you’re buying a pan AND an amazing lid.This pan’s forte is cooking large, saucy dishes. I’ve found that its my new favorite pan for saucy pastas, and the green curry i made in the pan last night was the best i’ve ever made. Because it is a big pan, you can fit all of the saucy goodness and vegetables and other things you’d like to fit, but because its shallow, it’ll get those sauces to a simmer very quickly (like i said, the center of the pan simmers while the outside stays cool, at least on my electric cooktop, but its still overall much faster than any pot). Because the pan doesn’t conduct heat all the way to the outsides, it requires a bit of stirring, but its not difficult, like gently folding your sauce in on itself.The real magic happens, though, when you move from the sauté and reducing your sauce to the part where you just want it to simmer. At this point, you might put the lid on, and some really great chemistry happens to make your dish come alive. Because of the lid’s shape, the steam rising from the dish gets redirected to the edges of the pan, and will get your whole dish simmering and melding flavors together while keeping your protein from drying out.The pan is really beautiful, and once you’re done cooking, you’ll probably just want to bring it right to the table, because it really does look that good.As far as cleanup goes, I’ve found that I end up deglazing the pan to make some type of sauce, so anything that was stuck when i started cooking is long gone by the time i’m done, and the slight discolorations that I’ve had from occasionally burning something in the pan (oops!) were taken care of with a little barkeeper’s friend, no sweat.This is a great pan, and its added a whole new level of flavor to my curries and pasta sauces. It feels like its going to last a long time in my kitchen!

Replaced my teflon skillet!
I bought this to replace my teflon large skillet which I used a lot for a family of four. My teflon pan developed a warp on the bottom that made it teeter on the stove top and the cooking was uneven. Although I really liked the teflon part of the pan, the single metal bottom was no match for the amount of use it got. I bought this stainless steel skillet because of the clad bottom even though I had my doubts that it would be as easy to use as a teflon coated one, but it turns out that I have not had an issue with sticking or scorching. You need to cook at a lower temperature with this pan. Do not crank up the heat to medium high and expect it to perform like teflon – you will burn your food, and have problems to clean your pan afterwards. Heat it up to just below medium and you will have a high temperature to cook fried foods (eggs are the exception here I still use teflon for eggs) without scorching. I typically cook food on 4 (on a scale of 0-9) in this pan and I have not had an issue – Also, to keep it shiny and new looking get yourself a product like Bar Keep powder.

Stainless steel, Tri-Ply is excellent .
I invested in Tri-Ply stainless steel cookware over 10 years ago. Best investment I’ve made.They still look like new and cook perfectly.There is a short learning curve but mostly just avoid high heat and clean with Bar Tenders friend

excellent pan for cooking everyday meals, easy to clean. Not too heavy but still has a good weight to it and it heats up evenly.

Pefect size with lid. If you use it correctly it works as well as nonstick but healthier. States to not use in the dishwasher but we have multiple times and it comes out fine.