Review on Cuisinart 726-38H Chef's Classic Stainless 14-Inch Stir-Fry Pan: Exceptional Quality with Helper Handle and Glass Cover by Tim Beckett

Further update: 03/19/2019 - upgraded to 5 stars. This is now my favorite wok. I used it daily. I almost never use my 13" Calphalon SS Wok or my 12" Calphalon Hard Anodized Wok again - every time I reach for one of the others I change my mind and go back to this Cuisinart. This wok is big and light, and once you get used to the way it cooks, you can't beat it. Of course there is something to be said about size - big is good. And weight - Calphalons have a hard time keeping up with food when they are laden with food because of their weight. This Cuisinart is easy to maneuver full or empty for cleaning. It's also easy to clean; Simply soak in soapy water, pour and wipe away residue, then use Bar Keeper's Friend (BKF) with the soft, non-scratching side of the sponge. I try to wash it once with BKF and then again with detergent. I always clean it in perfect condition, like new. I don't use ultra high heat on my stove - on my gas stove I have the settings High-6-5-4-3-2-1; The highest setting I've ever used is setting 5 for stir-fries = high medium heat. I'm careful with the glass lid so I don't break it by hitting it as it's a little bulky. All in all, this is a great wok. . I almost sent it back when I first received it and am very glad I didn't. Further update: 02/17/2018 Revain made some swaps for me. One arrived with a dented disc on the bottom and the other with misaligned buttons. Bad quality control and bad delivery. This pan is becoming my favorite pan though, so I'm upgrading it from 4 to 5 stars. It's light and makes a difference when there's a lot of food - it's about a pound lighter than Calphalon and makes a big difference. Value if you tip it with one hand to unload groceries. And it's big - there's something to be said for size - if I'm roasting a few pounds. leafy greens at once, this pan is big enough to accommodate them all - just stack them. The 12" and 13" Calfalons, although their top diameter is only 2" and 1" smaller, are more tapered and have a smaller bottom and therefore don't hold as much - what I said before is a downside for those Cuisinart and a plus because Calphalon is now the opposite. I've become accustomed to and adapted to the required agitation frying style in this pan - placing food in the center rather than the sides - the opposite of Calphalons. Overall they are happier with it and mostly prefer it to Calphalons in daily use. (Note: I sauté a lot of Chinese leafy greens.) >>>> Update: I've asked others if their wok scratchers scratch as easily as mine, and I used a Calphalon nylon spoon for stirring. roast meat. Many have stated that they are not easily scratched. Mine also crackles on the first warm up. I called Cuisinart and asked if what I was experiencing was ok, the rep said no and I have to send it in and they will give me a new one but I have to pay for shipping. If I ship back to Revain, I don't have to pay shipping costs. So I'm undecided. I like the pan, but it has its pros and cons. Pros: Big but light; A lot of people say it's heavy, but I think it's light for its size. Weighed without case, 2 kg. and 13 ounces. In comparison, a 13-inch stainless steel Calphalon Contemporary weighs 3 pounds. 9 oz. and the 12" hard-anodized Calphalon weighs 3 lbs. 5 oz. So this Cuisinart 14 is relatively light. Because it's so large, it sloshes less when frying, as does splatter. The sides of the pan get hotter than the bottom, causing them to Opposite of a typical skillet where the bottom is hotter than the sides and food can be placed on the sides I have not gotten used to this yet and my pan dish is getting uneven The flat bottom is too big and the food doesn't slide down naturally Way down.>>> As previously mentioned, I have a Calphalon 12" Hard Anodized that I use for serious searing and I was looking for something more in SS for everyday use that would generate less spatter. I subsequently bought a 13" Calphalon Contemporary SS. I love the 13" Tri-Ply SS Calphalon, it toasts the same as the 12" Hard Anodized with a slightly flat surface to allow the food to glide naturally. The only other 14" SS is the All-Clad, 5-ply, which is probably very heavy and expensive, but probably a good wok. I'm keeping the 13" SS Calphalon, but am considering returning this Cuisinart. I'm a bit reserved - it has its advantages - namely size and lightness. A good wok, even if fried differently. It's cheap and worth having on hand if storage isn't an issue. >>>>> I have an innovative 11" deep pan that I used as my daily frying pan and a 12" Calphalon Hard Anodized pan. for serious roasting. When switching from an electric range to a gas range, the hotter flame and high gas temperature caused the 11-inch innovation to spatter profusely, requiring thorough cleaning after cooking. So I looked for a large frying pan, at least 14" and stainless steel for everyday use as I already have a 12" Calphalon (which is excellent). I was skeptical about the 7 inch flat bottom. - Flat surface too big - Calphalon is only about 4" by 12", so it's more sloping. Comments about the exploding jar lid were annoying, and the low price was bewildering - cheap to eat cheap and everyone gets what they pay for. Some reviewers have mentioned it's easy while others have said it's hard. A 14-inch All-Clad costs about $300 and is very heavy. Worth a try for this price. When I got it I was amazed at how light it is. My All-Clad 8" weighs almost the same. The light weight was an issue at first, which seems to indicate a lack of materials. In use, I appreciated the light weight as it would otherwise be unwieldy with a full load of food. However scratches the pan easily even though I've only used Calphalon Nylon cookware - not sure why. I've been stir frying for years and the stirring in this pan is really different - not like my other two pans. -- I still have it haven't figured out - whether it's due to the use of the bottom heater (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'm actually deep frying, it's more like boiling Eating and cooking takes longer Calphalon roasts much easier and more natural I'm not familiar with this pan and haven't come to any conclusion about the pan.