Cuisinart 422-30H Contour Stainless: A Roomy Skillet That Holds Up Well

So far so good, used a little over a month and the steel is high quality, and I have not noticed ANY difference in steel quality than that of my set that I still use from 2011. Those of you with water marks and color changes are not washing properly as well as using too much heat. All my pots and pans over the years have had too much heat put on them and as a result I get a few discolorations in the steel...but it looks cool. I have noticed no warping yet, which is a good sign considering how large this pan is, so the heat distribution is to standard. This pan is perfect for making a lb. of bacon, can nicely lay out the strips and flip them with ease due to the low set sides and the sheer surface area offered at 12 inches. Same with searing other meats such as a pork shoulder or loin before slow cooking. This pan like the set is high grade stainless steel, so it will not rust no matter how long you sit it in water or leave it with salt on it. However, they are a bit hard to clean if you happen to botch the cooking temp, since steel cookware requires very precise temps and oil use to maintain a "no stick" situation, the slightest mishap will result in caked on burnt up crap cemented to the steel...simply throw some water and a lot of dish soap in it and put it back on the burner till it boils, this will emulsify the crap and it will release MUCH easier than with a scrubber and other harsh chemical compounds. As for versatility you can make pancakes, crepes, omelettes VERY easily in this pan (with the right oil and temp of course). You can also cook a couple of large steaks in it should you not want to grill! Searing is quite easy due to how large and open it is, can grab the meat from any direction and turn/flip however you need without getting anywhere near the burner or a hot edge. So far I have cooked bacon, pancakes, pork chops, and Italian sausage in this pan over the last month. I will come back with an update in a few more months to see if more cooking will have yielded any negative aspects of the pan such as pockets of bad steel (which should have shown by now, but haven't). Picture's uploaded are with the pan and its 8 year old 10" cousin for comparison of what to expect of nearly a decade of use! Side note, I don't shine up my pans or use bar keepers friend...its just a damn steel pan, use it for cooking food, not your Pinterest account.