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

I haven’t used myself will update from my wife’s feedback . Good material quality and strong handle looks great and it is huge

Love this wok. It’s too large and heavy for tossing (in case you were wondering) but I have been using it for EVEYTHING. Enough space to cook 4-6 servings whenever I make pasta sauce for lasagna, fried rice, soup, etc. I have been very satisfied with this purchase.

Excellent cookware - cooking with a work of pure and utter craftsmanship.

For less than the cost of dinner for four at KFC you can own this souper fry pan... Yes I spelled it souper so you don't forget this is great for soups too. RE: TURBO COOK PAN REPLACEMENT Yep, I am tossing out my Turbo Cook Pan, but keeping the steel steamer tray and maybe using the stainless steel lid... Jury is out on the lid as I now have three to choose from: Stainless Steel, Traditional WOK, and Glass. I love my Turbo Cook Pan; Nothing cooks better in a short period of time; however the main pan is non-stick aluminum and does not last. I don't need to add aluminum or non-stick to my family's diet. RE: STAINLESS STEEL It is great that this is a flat bottomed stainless steel pan. My prior review, which I lost, had a story about sticking stainless steel pans. I went into the importance of manufacturers instructions as with my other pans I finally figured learned why my food was sticking and better ways to clean up after cooking from reading the instructions. Cuisinart's use and care guide covers has some interesting things to say regarding cooking with and cleaning this pan that you may want to review before using. (**I feel that many of the less than five star reviews may have been different if people had read the use and care guide first before using this pan.) Lastly, since this pan is to replace a non-stick pan I decided to put it to the test by frying tofu last night for making my hot curried tofu. There was some sticking, but as I was frying at a lower temperature when I cooked my veggies after the tofu all of the stuck food was released by the steam of the vegetables. RE: GLASS LID Many people's complaints about the glass lid are actually a feature of the lid. This pan was not designed for the traditional ultra high temperature WOK cooking. The glass lid will actually vapor seal to keep in veggie freshness. There is a right way to break the seal is in the use and care guide. So far I have not used the glass lid, but I intend to when I put this WOK to the task for making hot and sour soup. RE: PRICE I thought I had a great price when I purchased this pan a week ago from Amazon for $34.95 with super saver shipping included. At the time of this review you can get the same pan for $28.24 a full $6.71 less. If you are concerned about the glass lid as I was you could get this pan now and pick up a WOK lid at a thrift shop for a few bucks and still come out ahead. FYI: AMAZON's Post-Order Price Match Policy With the exception of TVs, we do not offer post-order price matching when an item's price drops after you buy it. Our prices regularly change, and the price you paid when your order shipped was the lowest price we were able to offer at the time. We consistently offer competitive prices on everything we carry because we know low prices are very important to our customers. RE: OTHER REVIEWS Read them all the good and the bad as you want to make an informed decision. Also, this is not a traditional high temperature wok, but if you are looking for one of those Amazon has one that looks good currently for $20.79 and $7.84. You also will have to get a WOK ring as this is round bottom, plus don't think about it if you have a gas glass cook top as the heat will break your cook top. (Yes I am sure someone will say I'm wrong on this, but that is what my SEARS instructions said when I installed mine ten years ago... Glass could be tougher now) UPDATE: 7/16/11 I've used this pan for several dinners and large soups and it has performed remarkably on my gas cooktop. So far I have used this glass top only as a dust cover for when I'm not using the pan. I have been using both my old WOK top and Stainless Steel Turbo Cooker Dome top... The reason for this is: 1. they work great with this pan and 2. I've read in several reviews about shattered tops, even though I suspect improper use, I want to be sure I'll be in the kitchen 100% of the time for my first couple glass top runs. CLEAN UP: After each use I fill the pan with water and let it soak while eating my meal. After that a green scrub pad makes short work of any food or stain on the inside of the pan. AGAIN THIS IS A GREAT PAN... DON'T DELAY note: I have read reviews that state this is not an induction pan, if you require an induction pan you may decide to look elsewhere. There was no claim in the write-up of this pan being an induction pan. (I understand the use of a one star review when talking about a product that you are trying to help keep others from making the same mistake they did, knowing that it isn't the manufacturers fault; for this reason Amazon needs a neutral star rating.) Update 6 September 2011: Since getting this pan I have used it five times a week. My glass top has been GREAT and no problems. Again HIGHLY recommend following instructions. Cleans like a dream. Makes more SOUP than than my Turbo-Cook pan ever did, and now I don't have to worry about eating non-stick material. When frying it is easier to use a WOK ALUMINUM lid as it is lighter and you don't have to worry about the glass lid. Update 20 May 2014: Burned my wok again walking away and forgetting that I had it on the stove for coffee water. I can not count the number of times that I have burned this great pot, but it is still flat as an ironing board on the bottom. Oh should you ever burn your wok too, just gently move it to an unlit burner and leave it alone until it cools before attempting to clean it. Update 1/17/2018: Yep burned again. Still flat as can be on the bottom. Great Pan. By the way I forgot to mention another appliance you don't need after getting this wok... Your Crock Pot is no longer needed. I just put this on the stove with low heat for any crock pot recipe and will shorten the cooking time by half. (Rough times as you still have to be sure meat cooks.) And just like a crock the more times you lift the lid the more loss of cooking energy. Great pot for split pea soup. I toss a pound or two of dried split peas in the pot. Wash and drain a few times in the wok as to not dirty other pans. Then add water, onions, garlic, and my leftover ham bone from dinner. Put that on low heat and cook for several hours before tasting. After that spice to taste. YUM

I was about to spend well over $100 on a wok but bought this after YouTube channel "Wok With Tak" highly recommended it - and it seriously changed my life. I've always hated cooking with my parents' woks because it was just so cumbersome to use and clean but this is so lightweight I don't hesitate to pull it out! I did a quick seasoning like he recommends in his videos and even though I don't do it all the time, nothing sticks. The lip also somehow makes for a mess-free pour even though it looks like it wouldn't. What a dream! My favourite thing to make is actually spaghetti because you can just put the long pasta in, cover with cold water, and let it boil for however long it needs to without having to watch over it and stir it constantly to prevent sticking like in a normal pot! I then drain most of the water and pour the sauce right in the pan with the spaghetti to heat and finish cooking the pasta. The wide surface area helps to heat up the sauce faster, the little bit of pasta liquid makes it silky, and because you're cooking everything together, the pasta is evenly coated! I've even left cleaning out the sauce until the next day, expecting it to require soaking, scrubbing, and swearing, but it washed wonderfully right away. Some of the reviews rated it lower because it only heats up the bottom of the pan but that's actually a feature of woks! It's so that you can keep food carmelized but not burnt by moving the food around the cooler sides. Overall this is a life-changing pan and a must if you: 1) hate cooking and want to make everything in one pot (like me), or 2) if you love cooking and want to have a pan with a ton of versatility (like my partner), and 3) if you also hate doing dishes (like the both of us)!

Looks and performs as advertised.