Actually if you season stainless it is nonstick, just heat an 1/8th inch or about (not just damp, but enough that it takes a minute) high-smoke-point oil to smoke point, dump, wipe, and see how nonstick it gets. Of course soap will strip it again.

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Cuisinart 14-Inch Stir-Fry Pan, Helper Handle and Glass Cover, Chef's Classic Stainless Steel, 726-38H

Cuisinart 14-Inch Stir-Fry Pan, Helper Handle and Glass Cover, Chef's Classic Stainless Steel, 726-38H

Q: I really like to buy this but not sure if it can handle stir fry veggie in high heat, will this wok stick or burn?

This is the best wok, I use it everyday for Chinese stir fry of vegetables. I also have a 12 inch Calphalon Hard-Anodized Wok, and a 13 inch Calphalon Stainless Steel Wok. I don't even use them anymore, I always pick this one to use. This Cuisinart is big (14 inch), wide and light. It is not as sloped as the traditional Chinese Wok, and sides are hotter than bottom. I use less than medium on a gas range to stir fry--that's adequate. At too high heat if will stick and burn, but high heat is not necessary. It is easy to clean. When it sticks, soak with soapy water, and it comes off, and any residual is removed with Bar Keeper's Friend.

Q: what is the diameter of the heat contact area on the bottom of the pan? i have a flat cook top want to be sure that it will be a good fit.

I'm not sure but I have a flat cook top as well and it fits perfectly.

Q: love my pan. One problem, bar keeper is expensive 3 for $10.00. Could i use something else like baking soda or ajar or comet?? thanks

All my stainless steel fry pans I let pan cool on a cold burner sray white vinegar into the pan then sprinkle bakjng soda , and spray quick squirts of more vinegar onto the baking soda.Let it sit till I finish eating then take a rag or non- scratch pad cleans so fast , looks new .Then I dry it good .And very lightly oil it with paper towel.When I cook with it .set burner on high , lower heat warm pan ..Touch sides to see if warm.When warm put oil in it .Let oil get hot .When hot throw food in pan and keep on med heat.All my stainless steel pans are like non stick doing it that way.When something sticks transfer to a cool burner wait 2 mins then scrap food .then when loosened return to hot burner to finish cooking. Fried potatoes are hard to cook perfect in stainless steel so I bake fry my potatoes .I hope this helps you.

Product ID: 328480

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Details

Brand
Cuisinart
Material
Stainless
Special Feature
Manual
Color
Stainless
Capacity
14 Inches

✨Mirror finish

🔥Heats quickly

🧼Dishwasher safe

Description

Cook like a pro, clean like a breeze! 🍳

COOL GRIP HANDLES - Stay safe and stylish with riveted handles that remain cool during cooking.
LIFETIME WARRANTY - Cook with confidence knowing your investment is protected for life.
EFFORTLESS CLEANUP - Spend less time scrubbing and more time enjoying your meals with dishwasher-safe convenience.
EXCEPTIONAL DESIGN - Elevate your kitchen aesthetics with a mirror finish that impresses.
PREMIUM COOKING EXPERIENCE - Enjoy a non-reactive stainless steel surface that enhances flavors.

The Cuisinart 14-Inch Stir-Fry Pan combines exceptional design with professional performance. Featuring a mirror finish and an aluminum encapsulated base for even heating, this stainless steel pan is perfect for all stovetops, including induction. With cool grip handles and dishwasher-safe convenience, it ensures a seamless cooking experience backed by a lifetime warranty.

Specifications

Color	Stainless Steel
Is the item dishwasher safe?	Yes
Material Type	Stainless Steel
Has Nonstick Coating	Yes
Product Care Instructions	Oven Safe, Dishwasher Safe
Handle Material	Stainless Steel
Item Weight	1 Pounds
Capacity	14 Inches
Compatible Devices	Smooth Surface Induction, All Stovetop
Maximum Temperature	350 Degrees Fahrenheit
Is Oven Safe	Yes
Additional Features	Manual

Have a Question? See What Others Asked

season

I really like to buy this but not sure if it can handle stir fry veggie in high heat, will this wok stick or burn?

what is the diameter of the heat contact area on the bottom of the pan? i have a flat cook top want to be sure that it will be a good fit.

love my pan. One problem, bar keeper is expensive 3 for $10.00. Could i use something else like baking soda or ajar or comet?? thanks

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