--- product_id: 328480 title: "14-Inch Stir-Fry Pan, Helper Handle and Glass Cover, Chef's Classic Stainless Steel, 726-38H" brand: "cuisinart" price: "Β₯37334" currency: JPY in_stock: true reviews_count: 13 category: "Cuisinart" url: https://www.desertcart.jp/products/328480-14-inch-stir-fry-pan-helper-handle-and-glass-cover store_origin: JP region: Japan --- # Aluminum encapsulated base for rapid, even heating Dishwasher safe for effortless cleanup Premium stainless steel resists discoloration & flavor alteration 14-Inch Stir-Fry Pan, Helper Handle and Glass Cover, Chef's Classic Stainless Steel, 726-38H **Brand:** cuisinart **Price:** Β₯37334 **Availability:** βœ… In Stock ## Summary > 🍳 Elevate your stir-fry game with pro-level heat and effortless style! ## Quick Answers - **What is this?** 14-Inch Stir-Fry Pan, Helper Handle and Glass Cover, Chef's Classic Stainless Steel, 726-38H by cuisinart - **How much does it cost?** Β₯37334 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.jp](https://www.desertcart.jp/products/328480-14-inch-stir-fry-pan-helper-handle-and-glass-cover) ## Best For - cuisinart enthusiasts ## Why This Product - Trusted cuisinart brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - β€’ **Cool Grip Confidence:** Riveted stainless steel handles stay cool, ensuring safe, steady control during high-heat cooking - β€’ **Effortless Maintenance:** Dishwasher safe and BPA-free design means less time cleaning, more time impressing - β€’ **Flavor Lock Technology:** Tight-fitting glass lid seals in moisture and nutrients, elevating your culinary creations - β€’ **Precision Heat Mastery:** Aluminum encapsulated base eliminates hot spots for flawless stir-fry every time - β€’ **Lifetime Kitchen Partner:** Backed by a limited lifetime warranty, this pan is built to be your go-to for years of gourmet meals ## Overview The Cuisinart 14-Inch Stir-Fry Pan combines professional-grade stainless steel with an aluminum encapsulated base for rapid, even heating and no hot spots. Its cool-grip riveted handles and flavor-locking glass lid enhance safety and cooking results, while dishwasher-safe convenience and a limited lifetime warranty make it a durable, easy-care essential for any serious home chef. ## Description Cuisinart Chef's Classic Stainless Cookware makes everyday cooking tasks a pleasure. Healthful, high-heat stir-frying requires minimal oil and sears foods to seal in flavor, texture and nutrients. Features: Induction-ready|Mirror finish. Classic looks professional performance.|Aluminum encapsulated base heats quickly and spreads heat evenly. Eliminates hot spots.|Flavor Lock Lid: Tightfitting cover seals in moisture and nutrients for healthier more flavorful results every time you cook. Review: Stir-fry's differently--OK when used to it--light weight and huge. - Further Update: 3/19/2019 -- updating to 5 stars. It is now my goto and favorite wok. I used it daily. I hardly ever use my Calphalon 13 inch SS wok or my Calphalon 12 inch hard-anodized wok anymore--every time I reach for one of the others, I change my mind and revert to this Cuisinart. This wok is big and light, and once gotten used to how it cooks, unbeatable. There certainly is something to be said about size--big is good. And weight--the Calphalons when loaded with food are hard to handle due to their weight. This Cuisinart is easy to maneuver full, or empty for cleaning. It is also easy to clean; just pre-soak in soapy water, dump and remove residue, and then use Bar Keeper's Friend (BKF) with soft, non-scratch, side of sponge. I tend to wash it once with BKF and then again with dish soap. I always clean it to spotless like new condition. I do not use super high cooking heat on range--on my gas range, I have settings of High-6-5-4-3-2-1; the highest I ever use is the 5 setting for stir frying=a high medium heat. I am careful with the glass cover so I don't crack it by hitting on something since it is a bit unwieldy. Overall, this is a great wok. I almost returned it when I first got it, and am so glad I didn't. Further Update: 2/17/2018 desertcart did couple of exchanges for me. One arrived with the disk on the bottom dented, and the other with the handles not aligned. Poor quality control and bad shipping. However, this pan is becoming my go to stir fry pan, and so I am upgrading to 5 stars from 4. It is light and that makes a difference when there is a lot of food--it is about one pound lighter than the Calphalon and that makes a big difference when tilting it with one hand to unload the food. And it is big--there's something to be said about size--when I stir-fry a few lbs. of green leafy veggies at one time, this pan is big enough to take it all--just heap it on. The Calphalons, at 12 and 13 inches, although only 2 and 1 inch smaller in top diameter, are more cone-shaped and have smaller bottoms and thus do not hold as much--what I had previously said was a liability for the Cuisinart and a plus for the Calphalon is now the opposite. I have gotten used to and adapted to the required stir-frying style with this pan--parking the food in the middle rather than the sides--the opposite of the Calphalons. All in all, have gotten more pleased with this and selecting it over the two Calphalons most of the time, in daily use. (Note: I stir-fry a lot of green leafy Chinese vegetables.) >>>> Update: I asked others if their wok scratched as easily, since my has acquired many scratch marks and I was using a Calphalon nylon spoon to stir-fry. Many indicated that theirs did not scratch easily. Mine also makes a crackling sound as it first heats up. I called Cuisinart and asked if what I experienced was normal, the rep said no, and for me to mail it in and they would give me a new one--however, I have to pay for shipping. If I did a return to desertcart I do not need to pay for shipping. So I am undecided. I do like the pan, but it has its favorable and unfavorable features. Pros: It is big but lightweight; many say it is heavy but I think it is light for its size. I weighed it without the cover, it is 2 lbs. and 13 oz.. In comparison, a 13 inch Calphalon Stainless Contemporary is 3 lbs. 9 oz., and a 12 inch Calphalon Hard Anodized is 3 lbs. 5 oz. So relatively speaking this Cuisinart 14 is light. Because it is so big, the likelihood of spill out on stir-frying is less, and so is the splatter. Cons: Because it has the disk on bottom but the sides are not encapsulated, the sides of the pan get hotter than the bottom, making it opposite from a typical stir-fry pan, where the bottom is hotter than the sides, and one can park food on the sides. I am not used to this yet, and my stir-frying comes out uneven. The flat bottom is too big, and the food does not naturally slide down. >>> As mentioned, I have a Calphalon 12 inch Hard Anodized that I use for serious stir-frying, and I was looking for something bigger in SS for daily use that would generate low splatter. I subsequently bought a 13 inch Calphalon Contemporary SS. I like the Calphalon 13 inch 3-ply SS, it stir-fries like the 12 inch Hard Anodized, with a small flat area allowing the food to slide naturally. The only other 14 inch SS out there is the All-Clad, a 5 ply, which is probably real heavy in addition to expensive, although likely a good wok. I am keeping the Calphalon 13 inch SS, but on thinking about returning this Cuisinart, I am a bit reluctant--it does have its merits--namely the size and lightness. It is not a bad wok even if it stir-fries differently. It is cheap, and worth keeping around--if storage space is not an issue. >>>>> I have an Innovation 11 inch deep skillet that I was using as a daily stir-fry pan, and a 12 inch Calphalon Hard Anodized for serious stir-frying. Having moved from an electric stove to a gas stove, the hotter flame and heat of gas caused a lot of splattering with the 11 inch Innovation, requiring much post-cooking cleanup. Thus I looked for a bigger stir-fry pan, of at least 14 inches and in stainless steel for daily use, since I already have the 12 inch Calphalon (which is superb). I was skeptical about the 7-inch diameter sized flat bottom--too big a flat area--the Calphalon is only about 4 inches @ 12 inch, thus more slopping. The comments about the glass cover exploding was bothersome, and the cheap price was puzzling--cheap is cheap and one gets what one pays for. Some reviewers mentioned that it was light while others said it was heavy. An All-clad 14 inch is like $300--and it is super heavy. At this price, it is worth a try. When I received it, I was amazed at how light weight it was. My All-clad 8 inch is almost the same weight. The light weight was concerning at first, seemingly indicating it was deficient in materials. Upon using it, I appreciated the light weight because it would be unmanageable with a full load of food otherwise. However, the pan scratches easily even though I have only used Calphalon nylon utensils--don't know why. I have been stir-frying for years and stir-frying with this pan is really different--not like with my two other pans--I have not figured it out yet--is it due to the use of lower heat (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 am really stir-frying, more like boiling the food and it takes longer to cook. The Calphalon stir-frys much easier and naturally. I don't know about this pan and have not come to a conclusion about the pan. Review: Best wok you can find in US for electric range - To preface, I cook asian meals everyday and stir-fry at least two dishes a day. I've been through 3 woks the past 3 years. Carbon steel which rusted if you soaked it or didnt dry it immediately. I could not season it well at all with a flat top electric range. Tossed that out and decided to go with non-stick. Non-stick worked well until stuff stuck or burned to it. Then it was goodbye. Bought a second of the same kind trying to be more careful but the same thing happened. I decided to go with stainless steel because no matter how much it sticks, you can always get it out with Bar Keepers Friend, soaking or as a last resort; steel wool. Read all the reviews before getting it and noticed a lot say it does not heat up well enough, it sticks, it doesn't clean well, the lid is too heavy and the wok is too light, and to only use it on medium low heat to avoid burned or stuck food. I tried it on medium low heat and it had so little heat that I could touch the sides of the pan and it wast even warm to the touch. Stir-fry meals came out soggy. I finally decided to use it on high heat, which is how stir-fry is supposed to be cooked at and everything worked great. Nothing stuck. Keep in mind, with stir-fry, you are supposed to be cooking at blazing hot temperatures in very little time. Often a dish is cooked less than 5 minutes. From my experience with this wok/stir-fry pan, those that mention burnt food are not cooking stir-fry at the speed it should be done and are not stirring as often as they should. A stir-fry should never be left alone and always tossed around until it is done cooking. Whatever leftover food stains on the wok can be worked out with some soaking and Bar Keepers Friend. BKF also removes the rainbow stains and hard water stains. I do not use the lid. It is way too heavy and you don't need it with stir-fry. As for the wok being too light, that's generally how it should be as the method used during stir-fry is to lift the wok up with one hand and dish/scrape the food onto a place with the other. If it was too heavy, you wouldn't be able to do this. In summary, when using this wok: 1. Use it on high heat 2. Add oil, wait for it to heat up 3. Add food. Usually it goes onions/garlic/ginger first, then meat/vegetables, then sauces 5. Babysit the dish with constant tossing. If you must simmer, lower the heat. If you want a thicker sauce, add corn starch and water mixture. Babysit, babysit, babysit. 6. Dish out onto plate 7. Soak wok in water, immerse fully 8. If there's still food stains, use Bar Keepers Friend I'm happy with this purchase. It is definitely a good investment as are most stainless steel cookware. ## Features - EXCEPTIONAL DESIGN: enjoy mirror finish, classic look and professional performance. Aluminum encapsulated base heats quickly and spreads heat evenly– eliminating hot spots - PREMIUM COOKING: stainless steel cooking surface does not discolor, react with food or alter flavors. Measurement markings for ease of use, drip free pouring, and flavor lock lid - EXCEPTIONAL HANDLING: cool grip handles are solid stainless steel riveted handles that stay cool on the stove top and provide a safe a solid grip - CLEAN UP: dishwasher safe for an easy clean up - LIFETIME WARRANTY: Refer to user manual for troubleshooting steps and questions surrounding warranty policies – this product is BPA free ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | B000ND3GQY | | Additional Features | Manual | | Best Sellers Rank | #35,894 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #257 in Skillets | | Brand | Cuisinart | | Brand Name | Cuisinart | | Capacity | 14 inches | | Coating Description | Stainless Steel | | Color | Stainless Steel | | Compatible Devices | Smooth Surface Induction | | Customer Reviews | 4.5 out of 5 stars 5,120 Reviews | | Global Trade Identification Number | 00086279019349, 10086279019346 | | Handle Material | Stainless Steel | | Included Components | Lid, Pan | | 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 | Stainless Steel | | Material Type | Stainless Steel | | Maximum Temperature | 350 Β°F | | Metal Type | Stainless Steel, Aluminum | | Model Name | 726-38H | | Model Number | 726-38H | | Number of Items | 1 | | Number of Packs | 1 | | Product Care Instructions | Dishwasher Safe, Oven Safe | | Shape | Round | | Special Feature | Manual | | UPC | 086279019349 | | Unit Count | 1 Count | ## Product Details - **Brand:** Cuisinart - **Capacity:** 14 inches - **Color:** Stainless Steel - **Material:** Stainless Steel - **Special Feature:** Manual ## Images ![14-Inch Stir-Fry Pan, Helper Handle and Glass Cover, Chef's Classic Stainless Steel, 726-38H - Image 1](https://m.media-amazon.com/images/I/61PyBYwYXVL.jpg) ![14-Inch Stir-Fry Pan, Helper Handle and Glass Cover, Chef's Classic Stainless Steel, 726-38H - Image 2](https://m.media-amazon.com/images/I/71kW4gieAzL.jpg) ![14-Inch Stir-Fry Pan, Helper Handle and Glass Cover, Chef's Classic Stainless Steel, 726-38H - Image 3](https://m.media-amazon.com/images/I/61goY-hOtaL.jpg) ![14-Inch Stir-Fry Pan, Helper Handle and Glass Cover, Chef's Classic Stainless Steel, 726-38H - Image 4](https://m.media-amazon.com/images/I/81+Za3uJpfL.jpg) ![14-Inch Stir-Fry Pan, Helper Handle and Glass Cover, Chef's Classic Stainless Steel, 726-38H - Image 5](https://m.media-amazon.com/images/I/71it7aZwhYL.jpg) ## Questions & Answers **Q: season** A: 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. **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?** A: 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.** A: 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** A: 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. ## Customer Reviews ### ⭐⭐⭐⭐⭐ Stir-fry's differently--OK when used to it--light weight and huge. *by B***N on November 26, 2017* Further Update: 3/19/2019 -- updating to 5 stars. It is now my goto and favorite wok. I used it daily. I hardly ever use my Calphalon 13 inch SS wok or my Calphalon 12 inch hard-anodized wok anymore--every time I reach for one of the others, I change my mind and revert to this Cuisinart. This wok is big and light, and once gotten used to how it cooks, unbeatable. There certainly is something to be said about size--big is good. And weight--the Calphalons when loaded with food are hard to handle due to their weight. This Cuisinart is easy to maneuver full, or empty for cleaning. It is also easy to clean; just pre-soak in soapy water, dump and remove residue, and then use Bar Keeper's Friend (BKF) with soft, non-scratch, side of sponge. I tend to wash it once with BKF and then again with dish soap. I always clean it to spotless like new condition. I do not use super high cooking heat on range--on my gas range, I have settings of High-6-5-4-3-2-1; the highest I ever use is the 5 setting for stir frying=a high medium heat. I am careful with the glass cover so I don't crack it by hitting on something since it is a bit unwieldy. Overall, this is a great wok. I almost returned it when I first got it, and am so glad I didn't. Further Update: 2/17/2018 Amazon did couple of exchanges for me. One arrived with the disk on the bottom dented, and the other with the handles not aligned. Poor quality control and bad shipping. However, this pan is becoming my go to stir fry pan, and so I am upgrading to 5 stars from 4. It is light and that makes a difference when there is a lot of food--it is about one pound lighter than the Calphalon and that makes a big difference when tilting it with one hand to unload the food. And it is big--there's something to be said about size--when I stir-fry a few lbs. of green leafy veggies at one time, this pan is big enough to take it all--just heap it on. The Calphalons, at 12 and 13 inches, although only 2 and 1 inch smaller in top diameter, are more cone-shaped and have smaller bottoms and thus do not hold as much--what I had previously said was a liability for the Cuisinart and a plus for the Calphalon is now the opposite. I have gotten used to and adapted to the required stir-frying style with this pan--parking the food in the middle rather than the sides--the opposite of the Calphalons. All in all, have gotten more pleased with this and selecting it over the two Calphalons most of the time, in daily use. (Note: I stir-fry a lot of green leafy Chinese vegetables.) >>>> Update: I asked others if their wok scratched as easily, since my has acquired many scratch marks and I was using a Calphalon nylon spoon to stir-fry. Many indicated that theirs did not scratch easily. Mine also makes a crackling sound as it first heats up. I called Cuisinart and asked if what I experienced was normal, the rep said no, and for me to mail it in and they would give me a new one--however, I have to pay for shipping. If I did a return to Amazon I do not need to pay for shipping. So I am undecided. I do like the pan, but it has its favorable and unfavorable features. Pros: It is big but lightweight; many say it is heavy but I think it is light for its size. I weighed it without the cover, it is 2 lbs. and 13 oz.. In comparison, a 13 inch Calphalon Stainless Contemporary is 3 lbs. 9 oz., and a 12 inch Calphalon Hard Anodized is 3 lbs. 5 oz. So relatively speaking this Cuisinart 14 is light. Because it is so big, the likelihood of spill out on stir-frying is less, and so is the splatter. Cons: Because it has the disk on bottom but the sides are not encapsulated, the sides of the pan get hotter than the bottom, making it opposite from a typical stir-fry pan, where the bottom is hotter than the sides, and one can park food on the sides. I am not used to this yet, and my stir-frying comes out uneven. The flat bottom is too big, and the food does not naturally slide down. >>> As mentioned, I have a Calphalon 12 inch Hard Anodized that I use for serious stir-frying, and I was looking for something bigger in SS for daily use that would generate low splatter. I subsequently bought a 13 inch Calphalon Contemporary SS. I like the Calphalon 13 inch 3-ply SS, it stir-fries like the 12 inch Hard Anodized, with a small flat area allowing the food to slide naturally. The only other 14 inch SS out there is the All-Clad, a 5 ply, which is probably real heavy in addition to expensive, although likely a good wok. I am keeping the Calphalon 13 inch SS, but on thinking about returning this Cuisinart, I am a bit reluctant--it does have its merits--namely the size and lightness. It is not a bad wok even if it stir-fries differently. It is cheap, and worth keeping around--if storage space is not an issue. >>>>> I have an Innovation 11 inch deep skillet that I was using as a daily stir-fry pan, and a 12 inch Calphalon Hard Anodized for serious stir-frying. Having moved from an electric stove to a gas stove, the hotter flame and heat of gas caused a lot of splattering with the 11 inch Innovation, requiring much post-cooking cleanup. Thus I looked for a bigger stir-fry pan, of at least 14 inches and in stainless steel for daily use, since I already have the 12 inch Calphalon (which is superb). I was skeptical about the 7-inch diameter sized flat bottom--too big a flat area--the Calphalon is only about 4 inches @ 12 inch, thus more slopping. The comments about the glass cover exploding was bothersome, and the cheap price was puzzling--cheap is cheap and one gets what one pays for. Some reviewers mentioned that it was light while others said it was heavy. An All-clad 14 inch is like $300--and it is super heavy. At this price, it is worth a try. When I received it, I was amazed at how light weight it was. My All-clad 8 inch is almost the same weight. The light weight was concerning at first, seemingly indicating it was deficient in materials. Upon using it, I appreciated the light weight because it would be unmanageable with a full load of food otherwise. However, the pan scratches easily even though I have only used Calphalon nylon utensils--don't know why. I have been stir-frying for years and stir-frying with this pan is really different--not like with my two other pans--I have not figured it out yet--is it due to the use of lower heat (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 am really stir-frying, more like boiling the food and it takes longer to cook. The Calphalon stir-frys much easier and naturally. I don't know about this pan and have not come to a conclusion about the pan. ### ⭐⭐⭐⭐⭐ Best wok you can find in US for electric range *by R***E on May 1, 2012* To preface, I cook asian meals everyday and stir-fry at least two dishes a day. I've been through 3 woks the past 3 years. Carbon steel which rusted if you soaked it or didnt dry it immediately. I could not season it well at all with a flat top electric range. Tossed that out and decided to go with non-stick. Non-stick worked well until stuff stuck or burned to it. Then it was goodbye. Bought a second of the same kind trying to be more careful but the same thing happened. I decided to go with stainless steel because no matter how much it sticks, you can always get it out with Bar Keepers Friend, soaking or as a last resort; steel wool. Read all the reviews before getting it and noticed a lot say it does not heat up well enough, it sticks, it doesn't clean well, the lid is too heavy and the wok is too light, and to only use it on medium low heat to avoid burned or stuck food. I tried it on medium low heat and it had so little heat that I could touch the sides of the pan and it wast even warm to the touch. Stir-fry meals came out soggy. I finally decided to use it on high heat, which is how stir-fry is supposed to be cooked at and everything worked great. Nothing stuck. Keep in mind, with stir-fry, you are supposed to be cooking at blazing hot temperatures in very little time. Often a dish is cooked less than 5 minutes. From my experience with this wok/stir-fry pan, those that mention burnt food are not cooking stir-fry at the speed it should be done and are not stirring as often as they should. A stir-fry should never be left alone and always tossed around until it is done cooking. Whatever leftover food stains on the wok can be worked out with some soaking and Bar Keepers Friend. BKF also removes the rainbow stains and hard water stains. I do not use the lid. It is way too heavy and you don't need it with stir-fry. As for the wok being too light, that's generally how it should be as the method used during stir-fry is to lift the wok up with one hand and dish/scrape the food onto a place with the other. If it was too heavy, you wouldn't be able to do this. In summary, when using this wok: 1. Use it on high heat 2. Add oil, wait for it to heat up 3. Add food. Usually it goes onions/garlic/ginger first, then meat/vegetables, then sauces 5. Babysit the dish with constant tossing. If you must simmer, lower the heat. If you want a thicker sauce, add corn starch and water mixture. Babysit, babysit, babysit. 6. Dish out onto plate 7. Soak wok in water, immerse fully 8. If there's still food stains, use Bar Keepers Friend I'm happy with this purchase. It is definitely a good investment as are most stainless steel cookware. ### ⭐⭐⭐⭐⭐ Great Stainless Steel Wok *by L***A on February 4, 2011* I originally purchased the Joyce Chen nonstick wok but after only 2 months the coating started to bubble up and peel. My husband insisted on replacing it with a stainless steel wok. I wasn't too crazy about stainless steel cookware because of the bad reviews. My mom also used to own a stainless steel set and although it looked really good, I remember that food burnt and stuck onto the pans, especially onto the frying pan. But my husband said he'll pay for it so I agreed. This Cuisinart wok took my breath away when I took it out of the box... it was very shiny and beautiful. It's also huge! My last wok was 12 inches in diameter and this one's 14. The first meal I cooked in this wok was stir-fried ginger beef. As expected with stainless, crud formed on the bottom of the pan during the searing process so I just kept stirring the meat so it won't burn. Those cruds actually gave the beef great flavor and thickened the sauce. It came off as soon as the liquid was stirred in (it's called deglazing). Since then, I've cooked all sorts of Asian food in it (I'm Asian, by the way), including chow mein and rice noodles. As long as you don't leave the food unstirred on high heat nothing would burn. The trick with stainless steel cookware is to preheat the oil really well before throwing anything in. I heat the oil on medium (medium-high when I'm in a hurry) for about 3-4 minutes. These pots heat quick so I don't wait too long. For sauteing veggies I heat the oil for only about 2 minutes since veggies aren't prone to sticking. Anyway, once the oil is hot, I put the meat in and just let it sit until the sides turn opaque. I keep the heat on medium. I always watch Anne Burrell on Food network and she always says to not move the meat right after placing it in the oil as it will release itself anyway when it's ready. I only lower the heat after adding the liquid/sauce. I think the glass lid is great - no need to keep opening the lid to peek in. I've never had any problems with condensation dripping off the sides. There's also no need for a steam hole since this wok wasn't meant to function as a pressure cooker. Cleaning was also surprisingly easy. I soak the wok in water for at least half an hour before scrubbing it with regular dishwashing liquid. Now, after months of regular use, the bottom of the wok isn't as shiny as it used to be, but it is very clean - no burn marks or any discoloration. I guess the secret to getting the burnt bits off (as with any kind of surface) is soaking. My husband and I love this wok and it looks like it is going to last us several years. It is one of our best buys this year. ## Frequently Bought Together - Cuisinart 14-Inch Stir-Fry Pan, Helper Handle and Glass Cover, Chef's Classic Stainless Steel, 726-38H - Berglander Wok Spatula Set, Stainless Steel Kitchen Cooking Utensils - 17" Wok Tools: Spatula, Ladle, Skimmer --- ## Why Shop on Desertcart? - πŸ›’ **Trusted by 1.3+ Million Shoppers** β€” Serving international shoppers since 2016 - 🌍 **Shop Globally** β€” Access 737+ million products across 21 categories - πŸ’° **No Hidden Fees** β€” All customs, duties, and taxes included in the price - πŸ”„ **15-Day Free Returns** β€” Hassle-free returns (30 days for PRO members) - πŸ”’ **Secure Payments** β€” Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** β€” Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.jp/products/328480-14-inch-stir-fry-pan-helper-handle-and-glass-cover](https://www.desertcart.jp/products/328480-14-inch-stir-fry-pan-helper-handle-and-glass-cover) --- *Product available on Desertcart Japan* *Store origin: JP* *Last updated: 2026-08-31*