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

It was unclear to me from the video that the top had a stainless cover, and not a transparent one. However, it is exactly the same size as the glass cover of the pan it replaced. Now we have two interchangeable covers. Otherwise it it great. We love the light weight and substantial (10 ") flat bottom. We find it very easy to clean. The two handles are much better than a single long handle. It works very well with our induction cook top.

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!

After dealing with those awful non-stick pans which litter the Good Wills and re-sale shops (there's a reason for that,) this large, deep, versatile pan is A KEEPER. Makes perfect bacon (and as an added bonus - the grease doesn't spatter all over the stove.) Makes perfect skillet lasagna, etc. The key is to let the empty pan heat up for 5 minutes on med-high. Then, turn the heat down to medium and add your oil (or bacon without oil obviously.) Let the oil heat up on medium for about 3 minutes and then add your food. Food does NOT stick. The fond build up is fabulous and the food comes out flavorful and perfectly cooked. I am SO DONE WITH THE TEFLON THING. To clean up this pan, let it cool off for about 20 minutes then soak it in hot soapy water in the sink for about 30 minutes. It cleans up like a dream. If you're picky about "the shiny" just use a product made for that sort of thing (Barkeepers Friend, etc.) Personally, I think pans are for cooking and I am not really too concerned if they look perfect. BUT, with that said, I am also a pot rack person and do appreciate pretty, shiny pans. By the way, I do own a beautiful set of the all-clad Cuisinart pots and pans (which have the aluminum-clad stainless steel all the way to the rims and not just a disk on the bottom of the pan,) but this pan, although it is not all clad, really is just as good for all intents and purposes. The domed lid is wonderful and also very pretty. You can't go wrong here for the price.

This Cuisinart Everyday Pan is absolutely stunning to look at, and the cooking results are amazing. The nice flat bottom makes it a perfect paella pan. I made paella in it the first night I got it, incredible to start on the stovetop and then to just put the whole pan in the oven. This thing is HUGE, but works wonderfully on my small electric burners. No need to use High temp on the stove, the pan distributes the heat so evenly that medium high is all you ever need. Clean up was quick and easy. I used wooden utensils and a soft sponge for cleanup to not scratch the surface, it is still so shiny! I have cooked in this pan every night this week, it truely is an everyday pan, I may clear out some room in my cabinet and get rid of some of my other frying pans and casseroles, this fantastic pan does it all!

Very thick and well made. Always warm it up with the lowest flame and slowly increase the heat. It is not non stick so one has to be mindful that it will feel and cook differently. It was easy to clean. I hope it lasts.The cover should have been glass material. I use another cover when using this pan.