Review on 🍳 Premium 16" Electric Skillet by Cucina Pro - Stainless Steel with Glass Lid for Effortless Cooking by Jared Barit

I originally gave this pan 4 stars because I was having trouble learning how to use it properly. I'm going up to 5 stars now after a while. Unfortunately, I grew up in the "Teflon" generation and always cooked in a non-stick pan. I switched to this stainless steel pan because I don't want to be exposed to dangerous chemicals. I tried one of the "ceramic" non-stick pans and after a few months it practically fell apart and the non-stick coating didn't hold up. This frying pan is bare metal, uncoated, so there are no toxic chemicals in it. I'm not a "foodie" and I've had a very hard time figuring out how to keep food from sticking. I couldn't get the "seasoning" to work, and when I cooked veggies in olive oil, they didn't stick to the pan very well. Sorry, I still have to cook everything in butter if I don't want it to stick, but I figured I could live with that. Actually I like the taste more and I'm not really worried about fat because I exercise a lot. I still use some olive oil, but I put some butter in the pan first. Not a perfect solution, but good enough. Other advantages of this pan: No toxic chemicals. The handles are firmly attached. The pan is huge. I think you could make enough roasts to feed a football team. The size is a bit of a disadvantage if you're cooking yourself, as it uses a lot of electricity and you only use a tiny part of the pan. But I couldn't find a smaller one without toxic coatings. The lid is transparent so you can see what's cooking, which is nice, but the lid is also glass, which is a slight disadvantage if you drop a lot of food. I definitely wouldn't want a plastic lid, but stainless steel would be nice. I cook everything without a lid. The lid looks very solid and stays intact, but I'm afraid it might fly off the table and break. I definitely recommend this pan.