---
product_id: 999167
title: "735-24 Chef's Classic Stainless 3-Quart Chef's Pan with Cover"
brand: "cuisinart"
price: "₩168219"
currency: KRW
in_stock: true
reviews_count: 13
category: "Cuisinart"
url: https://www.desertcart.kr/products/999167-735-24-chefs-classic-stainless-3-quart-chefs-pan-cover
store_origin: KR
region: South Korea
---

# Mirror-finish stainless steel resists discoloration Aluminum encapsulated base for rapid, even heat Dishwasher safe for effortless cleanup 735-24 Chef's Classic Stainless 3-Quart Chef's Pan with Cover

**Brand:** cuisinart
**Price:** ₩168219
**Availability:** ✅ In Stock

## Summary

> 🍳 Elevate your culinary game with chef-grade precision and style!

## Quick Answers

- **What is this?** 735-24 Chef's Classic Stainless 3-Quart Chef's Pan with Cover by cuisinart
- **How much does it cost?** ₩168219 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.kr](https://www.desertcart.kr/products/999167-735-24-chefs-classic-stainless-3-quart-chefs-pan-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

- • **Effortless Maintenance:** Dishwasher safe and easy to clean—even burnt-on food wipes away with minimal effort.
- • **Flavor Lock Technology:** Innovative lid design seals in aromas and nutrients, enhancing every dish’s depth.
- • **Precision Heat Control:** Aluminum encapsulated base eliminates hot spots for perfectly even cooking every time.
- • **Built to Last a Lifetime:** Backed by a limited lifetime warranty, this pan is your forever kitchen companion.
- • **Sleek Professional Aesthetic:** Mirror-finish stainless steel offers timeless style that elevates any kitchen setup.

## Overview

The Cuisinart 735-24 Chef's Classic 3-Quart Stainless Steel Pan features a rapid-heating aluminum encapsulated base, a mirror-finish stainless steel surface that resists discoloration and flavor alteration, and a Flavor Lock lid to preserve aromas. Dishwasher safe and induction-ready, it combines professional performance with easy maintenance, all backed by a limited lifetime warranty.

## Description

From the manufacturer Savor the Good Life. Cuisinart brand is not limited to food processors. Plugged or unplugged, nobody covers the kitchen like Cuisinart. The company is a full-service culinary resource with a wide array of products, preferred by chefs and favored by consumers. Cookware - Cooking Pots And Pans Create amazing meals using our high-quality cookware. With a full range of sets, sauce pans, skillets, fry pans and more, cooking for your family or a crowd is accessible and elegant. No cooking task is too complex for these durable products. Savor the Good Life with Cuisinart's cookware! Bakeware and Baking Tools Cooking Knives and Kitchen Cutlery Kitchen Countertop Appliances

Review: Terrific pan for many uses, well thought out if you take time to learn to use it properly. - Cooking with this pan is not like using a light aluminum pan with vented lid, so take your time to adjust. The domed lid allows moisture to return to the food, down the sides, which helps reduce scorching and keeps nutrients and flavor in the food. This is not for high temperature cooking, as is the case with all stainless steel cookware. You can use much lower temps and the lid keeps the heat that would be lost out of a vent IN the pan. Remember to use a dishtowel or hotmitt to grab the handle, which is riveted and sturdy. This pan can do many things: you can do fast stir-fryups in it as well as single-pan dishes, remembering that the center bottom of the pan is hotter than the sides, which the flame should NEVER touch. Use the electric burner, if you don't have gas, that fits inside the diameter of the base disc and you'll avoid LOTS of problems, as with all base-disc cookware. Clean this pan VERY thoroughly: there is a machine oil coating on it you can't see or feel that will come off with dish soap, and then warm the pan, then get it fairly hot and THEN add some high-temp oil (canola is fine) and roll the oil inside the pan over the heat. Turn off the heat, continue to roll the oil to cover the entire inside, and then let it sit for a moment, get a paper towel, crumple it and wipe the hot oil out. Be careful to keep your fingers off the metal and oil. Leave a light film of oil behind, let the pan cool for a few minutes, rewipe with a fresh paper towel thoroughly and you're ready to cook: you've just pre-seasoned your pan and it won't give you the "first cook scorch" that others complain of. I've NEVER had that happen, and have been cooking for decades with many materials. As with any other material, you have to learn to treat and use it right and it will treat you right! My first dish was a flash-pan-fry: normally not a good first choice, but I wanted to see if it could do the job of a wok, and for the most part, it can. The graduation in temp up the sides is different than a traditional wok, which is also normally thin steel or iron, btw. The speed of this pan is excellent, and if you keep the food moving, you won't need much oil. The veggies came out very bright, hot and crisp, and I did not need to add liquid until the very end to make the sauce and turn the food in it. Very easy cleanup, too, even though this was a sweet/hot glaze type sauce. The sugars did not burn or scorch and the pan looked the same after the very easy cleanup (soak for a few minutes in hot water, use a nylon scrunch to clean and done). If you soak bare-metal pans that are seasoned properly in plain hot water, use a nylon scrubby/scrunch to clean, you'll never need soap, and oils will build up just enough to create a nonstick finish that is as good as teflon. In fact, after a dozen or so times, the metal will still be bright, not dirty, and you'll be able to do sliding fried eggs... on a pretty low temp. The key is to keep the food moving. That is SO important! To avoid spotting, try not to handle the exterior if your hands are oily, and always hand dry bright stainless pans in and out, unless you don't care about the spotting. Use a normal sponge on the exterior, a nylon scrunch if you spill over and must, and it will stay glossy. This pan has so far made soup, pasta sauces, boiled pasta, steamed (with a generic small insert), and pulled off a pretty decent risotto the first time I tried in it. It also made very good egg-foo-yung style small, thick omelettes. I don't eat meat, so I haven't tried that, but based on performance with with eggs, it should sear small cuts or cubed meats very nicely, allowing you to push done pieces to the cooler sides while the rest gets done. I have yet to dare to try doing a pan fry of tofu in it, though it did a shallow fry of tofu fine. Tofu is nature's stickum food: it sticks even to teflon coatings if you don't keep it moving and oiled. I'll let the pan season more and try. I'm not into sweets, but I suspect that this would handle making pan-style confections pretty well. I like it, and I can see this and the small chef's pan with a small fry becoming my most used pans for personal meals. It's not a substitute for a large saute or fry, and it's not quite a big dutch oven, because it's only 3 qt and frankly, shaped wrong for some of the dishes that work in a dutch oven, but for some stews or small pan roasts, I bet it will do a great job at a lower, less destructive temp, keeping food moister and brighter looking with more intact nutrition. For under $30, shipped, if you are a Prime member, it's a great pan, and for a decent sized family, might be worth having a couple of them! Oh, diameter is a very manageable 10", so it's not a stovetop hog!
Review: A solid workhorse tool that doesn't break the bank. - The budget alternative to Allclad? I dunno but it's damn good especially for the money. Much better than most of the lower price garbage on the market. This is a solid tool. I will buy more of their pans. Most of my cookware is old hard anodized aluminum, but since I got an induction burner, I need to go w/ ferrous metals. Oh....I really like the metal lid, rather than glass.

## Features

- Stainless Steel
- Mirror finish. Classic looks, professional performance.
- Aluminum encapsulated base heats quickly and spreads heat evenly. Eliminates hot spots.
- Cool Grip handle
- Flavor Lock lid
- Dishwasher safe.
- Lifetime warranty. Features: Induction-ready|Mirror finish. Classic looks professional performance.|Aluminum encapsulated base heats quickly and spreads heat evenly. Eliminates hot spots.|Stainless steel cooking surface does not discolor react with food or alter flavors|Measurement markings for ease of use|Drip-Free Pouring|Flavor Lock Lid|Dishwasher Safe|Lifetime Warranty

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B000E57BC6 |
| Best Sellers Rank | #58,673 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #52 in Sauté Pans #378 in Skillets |
| Brand | Cuisinart |
| Brand Name | Cuisinart |
| Capacity | 2.8 Liters |
| Coating Description | Stainless Steel |
| Color | 3-Quart |
| Customer Reviews | 4.4 out of 5 stars 982 Reviews |
| Finish Type | mirror_satin |
| Finish Types | mirror_satin |
| Global Trade Identification Number | 00086279013583, 10086279013580 |
| Heat Distribution | Even Heat Distribution |
| Included Components | 3-Quart Chef's Pan, 3-Quart Chef's Pan lid |
| Is Oven Safe | Yes |
| Is Suitable For Stovetop | Yes |
| Item Dimensions D x W x H | 17.17"D x 4.53"W x 10.28"H |
| Item Type Name | Chef's-Classic-Stainless-Cookware-Collection |
| Item Weight | 16 ounces |
| Manufacturer | Cuisinart |
| Manufacturer Part Number | 489676-735-24 |
| Manufacturer Warranty Description | Limited Lifetime Warranty |
| Material | Stainless Steel |
| Material Type | Stainless Steel |
| Model Number | 735-24 |
| Number of Packs | 1 |
| Pot Purpose | sautéing, stir-frying, sauce making |
| Product Dimensions | 17.17"D x 4.53"W x 10.28"H |
| Size | 3 Quarts |
| UPC | 086279013583 |
| Unit Count | 1.0 Count |

## Product Details

- **Brand:** Cuisinart
- **Capacity:** 2.8 Liters
- **Coating Description:** Stainless Steel
- **Color:** 3-Quart
- **Finish Type:** mirror_satin
- **Is Oven Safe:** Yes
- **Item Weight:** 1 Pounds
- **Manufacturer:** Cuisinart
- **Material:** Stainless Steel
- **Product Dimensions:** 17.17"D x 4.53"W x 10.28"H

## Images

![735-24 Chef's Classic Stainless 3-Quart Chef's Pan with Cover - Image 1](https://m.media-amazon.com/images/I/61A4zq8p8+L.jpg)
![735-24 Chef's Classic Stainless 3-Quart Chef's Pan with Cover - Image 2](https://m.media-amazon.com/images/I/519Npg9B7YL.jpg)
![735-24 Chef's Classic Stainless 3-Quart Chef's Pan with Cover - Image 3](https://m.media-amazon.com/images/I/41aUGWFJ9PL.jpg)

## Available Options

This product comes in different **Size** options.

## Questions & Answers

**Q: Is the bottom (inside) rounded? I'm looking for a saucier. Will this work?**
A: Yes, this is a classic saucier. It has a wide top, a more narrow base which is flat, and the classic rounded edges.

**Q: How heavy is it?**
A: These things are relative, but I would have to say it's kind of heavy.  It's 3 qt, so it's relatively large, and stainless steel.  Definitely heavier than any other sauce pan that I own, although much less heavy than a dutch oven.  It heats very evenly, though, and is very good for making small quantities of soup or large quantities of sauces.

**Q: How deep is this pan?**
A: It is about 3 1/2 inches deep to the top of the rim.  The top of the pan is not quite 10 inches across and the bottom tapers down to 7 inches across.

**Q: Does this stainless steel contain nickel?**
A: It very probably does.  Most stainless steel contains nickel.  But don't let that trouble you.  I actually have a nickel allergy, but I have never encountered any problems whatsoever from this pan.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Terrific pan for many uses, well thought out if you take time to learn to use it properly.
*by T***R on September 11, 2011*

Cooking with this pan is not like using a light aluminum pan with vented lid, so take your time to adjust. The domed lid allows moisture to return to the food, down the sides, which helps reduce scorching and keeps nutrients and flavor in the food. This is not for high temperature cooking, as is the case with all stainless steel cookware. You can use much lower temps and the lid keeps the heat that would be lost out of a vent IN the pan. Remember to use a dishtowel or hotmitt to grab the handle, which is riveted and sturdy. This pan can do many things: you can do fast stir-fryups in it as well as single-pan dishes, remembering that the center bottom of the pan is hotter than the sides, which the flame should NEVER touch. Use the electric burner, if you don't have gas, that fits inside the diameter of the base disc and you'll avoid LOTS of problems, as with all base-disc cookware. Clean this pan VERY thoroughly: there is a machine oil coating on it you can't see or feel that will come off with dish soap, and then warm the pan, then get it fairly hot and THEN add some high-temp oil (canola is fine) and roll the oil inside the pan over the heat. Turn off the heat, continue to roll the oil to cover the entire inside, and then let it sit for a moment, get a paper towel, crumple it and wipe the hot oil out. Be careful to keep your fingers off the metal and oil. Leave a light film of oil behind, let the pan cool for a few minutes, rewipe with a fresh paper towel thoroughly and you're ready to cook: you've just pre-seasoned your pan and it won't give you the "first cook scorch" that others complain of. I've NEVER had that happen, and have been cooking for decades with many materials. As with any other material, you have to learn to treat and use it right and it will treat you right! My first dish was a flash-pan-fry: normally not a good first choice, but I wanted to see if it could do the job of a wok, and for the most part, it can. The graduation in temp up the sides is different than a traditional wok, which is also normally thin steel or iron, btw. The speed of this pan is excellent, and if you keep the food moving, you won't need much oil. The veggies came out very bright, hot and crisp, and I did not need to add liquid until the very end to make the sauce and turn the food in it. Very easy cleanup, too, even though this was a sweet/hot glaze type sauce. The sugars did not burn or scorch and the pan looked the same after the very easy cleanup (soak for a few minutes in hot water, use a nylon scrunch to clean and done). If you soak bare-metal pans that are seasoned properly in plain hot water, use a nylon scrubby/scrunch to clean, you'll never need soap, and oils will build up just enough to create a nonstick finish that is as good as teflon. In fact, after a dozen or so times, the metal will still be bright, not dirty, and you'll be able to do sliding fried eggs... on a pretty low temp. The key is to keep the food moving. That is SO important! To avoid spotting, try not to handle the exterior if your hands are oily, and always hand dry bright stainless pans in and out, unless you don't care about the spotting. Use a normal sponge on the exterior, a nylon scrunch if you spill over and must, and it will stay glossy. This pan has so far made soup, pasta sauces, boiled pasta, steamed (with a generic small insert), and pulled off a pretty decent risotto the first time I tried in it. It also made very good egg-foo-yung style small, thick omelettes. I don't eat meat, so I haven't tried that, but based on performance with with eggs, it should sear small cuts or cubed meats very nicely, allowing you to push done pieces to the cooler sides while the rest gets done. I have yet to dare to try doing a pan fry of tofu in it, though it did a shallow fry of tofu fine. Tofu is nature's stickum food: it sticks even to teflon coatings if you don't keep it moving and oiled. I'll let the pan season more and try. I'm not into sweets, but I suspect that this would handle making pan-style confections pretty well. I like it, and I can see this and the small chef's pan with a small fry becoming my most used pans for personal meals. It's not a substitute for a large saute or fry, and it's not quite a big dutch oven, because it's only 3 qt and frankly, shaped wrong for some of the dishes that work in a dutch oven, but for some stews or small pan roasts, I bet it will do a great job at a lower, less destructive temp, keeping food moister and brighter looking with more intact nutrition. For under $30, shipped, if you are a Prime member, it's a great pan, and for a decent sized family, might be worth having a couple of them! Oh, diameter is a very manageable 10", so it's not a stovetop hog!

### ⭐⭐⭐⭐⭐ A solid workhorse tool that doesn't break the bank.
*by D***O on May 2, 2026*

The budget alternative to Allclad? I dunno but it's damn good especially for the money. Much better than most of the lower price garbage on the market. This is a solid tool. I will buy more of their pans. Most of my cookware is old hard anodized aluminum, but since I got an induction burner, I need to go w/ ferrous metals. Oh....I really like the metal lid, rather than glass.

### ⭐⭐⭐⭐ Perfect size sauce pan.
*by R***E on January 23, 2026*

This 3qt reduction sauce pan is perfect for making my favorite sauce. Very good quality stainless. The pan heats fast and evenly. Easy to clean.

## Frequently Bought Together

- Cuisinart 735-24 Chef's Classic Stainless 3-Quart Chef's Pan with Cover
- Cuisinart 1.5 Quart Saucepan w/Cover, Chef's Classic Stainless Steel Cookware Collection, 719-16
- Cuisinart 735-16OP Chef's Classic Stainless 1-Quart Pour Saucier,Silver

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*Product available on Desertcart South Korea*
*Store origin: KR*
*Last updated: 2026-05-25*