Question 1

season

Accepted Answer

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.

Question 2

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?

Accepted Answer

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.

Question 3

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.

Accepted Answer

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

Question 4

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

Accepted Answer

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.

ASIN	B000ND3GQY
Additional Features	Manual
Best Sellers Rank	#21,952 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #149 in Skillets
Brand Name	Cuisinart
Capacity	14 Inches
Coating Description	Stainless Steel
Color	Stainless Steel
Compatible Devices	Smooth Surface Induction
Customer Reviews	4.5 4.5 out of 5 stars (5,119)
Global Trade Identification Number	00086279019349, 10086279019346
Handle Material	Stainless Steel
Has Nonstick Coating	No
Included Components	Lid, Pan
Is Oven Safe	Yes
Is the item dishwasher safe?	Yes
Item Type Name	Chef's-Classic-Stainless-Cookware-Collection
Item Weight	7.4 Pounds
Manufacturer	Cuisinart
Manufacturer Part Number	726-38H
Manufacturer Warranty Description	Limited Lifetime warranty
Material Type	Stainless Steel
Maximum Temperature	350 Degrees Fahrenheit
Metal Type	Stainless Steel, Aluminum
Model Name	726-38H
Model Number	726-38H
Product Care Instructions	Dishwasher Safe, Oven Safe
Shape	Round
UPC	086279019349
Unit Count	1.0 Count

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

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