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.

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.

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.

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.

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Cook Like a Pro! 👨‍🍳 Elevate your kitchen experience with Cuisinart's classic stir-fry pan.

EASY CLEANUP - Dishwasher-safe design means more time enjoying and less time scrubbing.
EFFORTLESS HANDLING - Stay-cool riveted handle and helper handle for a secure grip.
CRYSTAL CLEAR VISION - See-through glass cover lets you monitor your masterpiece.
ELEVATE YOUR COOKING GAME - Crafted from premium stainless steel for durability and style.
VERSATILE COOKING COMPANION - Compatible with smooth surface induction for all your culinary needs.

The CUISINART726-38H Chef's Classic Stainless 14-Inch Stir-Fry Pan is designed for the modern chef, featuring a durable stainless steel construction with an encapsulated aluminum core for even heat distribution. Its stay-cool riveted handle and helper handle ensure a secure grip, while the see-through glass cover allows for easy monitoring of your cooking. This versatile pan is dishwasher-safe for quick cleanup and oven-safe up to 550 degrees F, making it a must-have for any kitchen.

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€ 205.15

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Brand	CUISINART
Model Number	726-38H
Color	Silver
Diameter	14 Inches
Capacity	14 Inches
Material	Stainless Steel
Compatible Models	Smooth Surface Induction
Special Features	Manual
Item Weight	454 g

CUISINART726-38H Chef's Classic Stainless 14-Inch Stir-Fry Pan with Helper Handle and Glass Cover

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