My Great Jones Stainless Steel Cookware Review After 25 Meals

Great Jones stainless steel cookware has been on my radar for years. The pans have no chemical coating and are 100% PFAS-free. Instead, the Great Jones Deep Cut features fully clad, multi-ply stainless-steel construction with an aluminum core designed to distribute heat evenly. This alone was enough to pique my interest. Ever since I ditched nonstick pans completely in 2013, because PTFE coatings can break down when severely overheated and release fumes known to cause temporary flu-like symptoms, I have tried many different non-toxic cookware brands and materials. All-Clad, Caraway, Demeyere, Made In,  you name it, I have cooked in it.

Because uncoated stainless steel pans are not inherently nonstick like cast iron, I pay close attention to heat distribution, temperature control, food release, and cleanup. On paper, the 10.25-inch Great Jones Deep Cut pan looked very promising. Its deep, roomy shape works for everything from searing and sautéing to sauces and one-pan meals. The rivet-free interior also leaves fewer crevices for grease and food residue to collect. It works on every type of stovetop, including induction, while its stainless-steel construction should tolerate high heat, metal utensils, and years of regular use.

For this Great Jones stainless steel pan review, I cooked 25 meals in the Deep Cut, including fried and scrambled eggs, steak, salmon, caramelized onions, creamy pasta, tomato-based sauces, sautéed vegetables, and one-pan dinners. Some foods released beautifully, while others revealed exactly how carefully you need to manage the heat. So here is how the Deep Cut performed and whether I think it justifies its $125 price tag. 

This post contains affiliate links. As an Amazon Associate, we may earn a small commission from qualifying purchases at no extra cost to you. One or more products were given as a free sample, with no obligation to test, review, or publish content about it. Learn More>

About The Great Jones Brand

Great Jones is a women-run, New York–based cookware and bakeware company focused on practical kitchen tools with bold colors and distinctive designs. The brand’s name pays tribute to Judith Jones, the editor who championed influential cooks and writers including Julia Child, Edna Lewis, and James Beard. It is also a reference to Great Jones Street in New York City. The company carries several types of display-worthy, non-toxic cookware rather than specializing in one material:

• Fully clad stainless steel: Deep Cut, Saucy, and Big Deal
• Ceramic-coated skillets: Small Fry and Large Fry
• Enameled cast iron: The Dutchess and Dutch Baby
• Cast-iron skillet: King Sear
• Coated bakeware: Holy Sheet, Little Sheet, Breadwinner, Patty Cake and Stud Muffin
• Ceramic stoneware: Hot Dish, Little Hottie and Sweetie Pie
• Kitchen accessories: Lids, mixing bowls, baking mats, utensils, measuring tools, cutting boards and an olive-oil dispenser
• Small appliances: Great Jones also sells electric kettles produced through its collaboration with Fellow

The brand’s best-known products include The Dutchess, its colorful 6.75-quart enameled cast-iron Dutch oven, and Holy Sheet, its coated half-sheet baking pan. Great Jones’ current Most Popular collection also includes Dutch Baby, Hot Dish, Little Hottie, Little Sheet and several bakeware bundles. The Deep Cut remains one of the brand’s signature stainless-steel pieces, combining the sloped sides of a skillet with the depth of a sauté pan.

Great Jones designs its products in New York but does not manufacture everything in the United States. The company states that its products are made across China, Vietnam, Taiwan, India, and the U.S., with the country of origin varying by item. Retail listings identify the Deep Cut specifically as made in China. 

Where Can You Buy Great Jones Cookware?

The best place to buy Great Jones cookware is directly from the official Great Jones website. It carries the brand’s complete selection and frequently runs promotions, bundles, and seasonal discounts on Dutch ovens, stainless-steel cookware, ceramic-coated frying pans, and sheet pans.

You can also find select products through the Great Jones Amazon Storefront. However, Amazon may not carry every size, color or collection, so compare the price and confirm that the seller is Great Jones or an authorized retailer before purchasing.

What Is the Great Jones Deep Cut Pan?

The Great Jones Deep Cut is a multipurpose hybrid between a skillet and a deep sauté pan from the Precious Metals line. Although it has the sloped sides of a skillet for flipping and tossing food, it is deep enough to contain sauces, braises, and one-pan meals with less splashing. Its 3-quart capacity makes it particularly useful for everyday cooking rather than large-batch recipes.

The pan measures 10.25 inches in diameter, 20 inches from end to end, and 4.5 inches tall with the lid attached. It weighs 4 pounds with the lid, so it is substantial without being exceptionally heavy.  

The Deep Cut has fully clad construction: an aluminum core is sealed between layers of nonreactive stainless steel and continues up the sides rather than sitting only beneath the base. Consequently, the conductive aluminum helps spread heat across the entire cooking surface, while food touches only uncoated stainless steel. Notably, the handle is welded to the pan; therefore, there are no interior rivets, screws, or seams where grease and food residue can collect.

It is compatible with gas, electric, and induction stovetops as well as ovens up to 500°F. Like every other Great Jones stainless steel cookware, the pan is dishwasher-friendly, although hand-washing may help preserve its polished appearance.  

As of September 2026, the Deep Cut has a regular price of $125, but Great Jones frequently runs promotions. It includes a 30-day trial and is covered by a three-year limited warranty against defects in materials, construction, or workmanship. But keep in mind that cosmetic scratches, stains, discoloration, normal wear, and damage caused by overheating or improper use are excluded from that warranty.

Features:

• Best for: Searing, sautéing, sauces, pasta and one-pan meals
• Cooking surface: Uncoated stainless steel with no PTFE-based nonstick coating
• Construction: Fully clad stainless steel with an enclosed aluminum core
• Capacity: 3 quarts
• Size: 10.25 inches in diameter
• Weight: 4 pounds with the lid
• Compatibility: Gas, electric, ceramic glass and induction
• Oven-safe: Up to 500°F
• Price: $125
• Warranty: Three-year limited warranty

Related Article: Non-Toxic Pressure Cooker

Is the Great Jones Deep Cut Non-Toxic?

Yes, the Great Jones Deep Cut pan is non-toxic. The food-contact surface is stainless steel with no applied ceramic or PTFE-based nonstick coating. Great Jones also describes its cookware as PFAS-free and states that its manufacturing process does not intentionally add PTFE or PFOA.  

Although the pan contains aluminum, it forms the heat-conductive core sealed between the interior and exterior layers of stainless steel. Therefore, the aluminum does not directly touch food during normal use. The core also continues up the sides, helping distribute heat more evenly without requiring an exposed aluminum cooking surface.

Great Jones’ materials disclosure confirms that the stainless steel contains iron, chromium, nickel, aluminum, manganese, and phosphorus. That’s true for most stainless steel tools and appliances, including ice cube trays, mixing bowls, and measuring spoons. Nickel improves corrosion resistance; however, people with a diagnosed nickel allergy or systemic nickel sensitivity may prefer nickel-free stainless steel, cast iron, carbon steel, or glass cookware. Research has found that stainless steel can release small amounts of nickel and chromium, particularly when the pan is new or when acidic foods are cooked for extended periods. Nonetheless, a study using common cooking conditions found the released amounts were generally below known allergy-triggering thresholds, although highly sensitive individuals may react at lower personal thresholds. 

For most cooks, stainless steel cookware remains a practical choice for searing, high-temperature cooking, and preparing acidic foods such as tomato sauce. Unlike PTFE-coated cookware, it has no synthetic nonstick layer that can deteriorate with overheating or scratching. It is also more resistant to acidic ingredients than bare aluminum or unseasoned cast iron. Still, I would avoid storing acidic leftovers in the pan for long periods and follow Great Jones’ care instructions, particularly during its first few uses.

How I Tested the Great Jones Stainless Steel Pan

For this Great Jones stainless steel pan review, I tested the Great Jones Deep Cut over 30, cooking 25 complete meals. I used it on my induction stovetop for everything from fried and scrambled eggs to salmon, steak, caramelized onions, creamy pasta, tomato-based sauces, sautéed vegetables, and one-pan dinners.  

• Preheating speed: I timed how long the empty pan took to reach cooking temperature over medium heat. I also noted when the oil began to shimmer and whether the pan required a long warm-up before food could be added without sticking.
• Heat distribution: I watched how evenly eggs, onions, vegetables, and proteins browned across the center and outer edges. Uneven browning, isolated burnt areas, or ingredients cooking noticeably faster in one spot would indicate hot spots.
• Temperature responsiveness: I monitored how quickly the Deep Cut reacted when I raised or lowered the burner. This was particularly important when switching from searing to gentle cooking or reducing a sauce from a boil to a controlled simmer.
• Searing and browning: I cooked steak, salmon, and other proteins to see whether the pan produced an even golden-brown crust. I also looked for the development of fond, the browned pieces left on the surface that can be deglazed into a pan sauce.
• Food release: I recorded whether foods released naturally once properly browned or remained firmly stuck to the surface. Because stainless steel pans are not inherently nonstick, I used consistent preheating, extra-virgin olive oil, and cooking temperatures to make the comparison fair.
• Performance with delicate foods: Fried eggs, scrambled eggs, and salmon helped me determine how much technique and added fat the pan required. I paid particular attention to sticking, tearing during flipping, and the amount of residue left behind.
• Simmering and moisture retention: I prepared tomato-based sauces, creamy pasta, and other liquid-heavy dishes to check whether the pan maintained a steady simmer without scorching. When using the lid, I also monitored how well it contained steam and prevented sauces from reducing too quickly.
• Pouring and tossing: The Great Jones Deep Cut pan has high, sloped sides, so I tested whether I could toss onions and vegetables without spilling them. I also checked how cleanly I could pour sauces and whether liquid dripped down the exterior.
• Handle comfort and stability: I lifted and moved the pan both empty and full to assess its balance, grip and wrist comfort. Additionally, I checked whether the welded handle remained secure and how hot it became during longer stovetop and oven use.
• Stovetop-to-oven performance: For suitable recipes, I transferred the pan directly from the stovetop to the oven. I looked for warping, uneven finishing, and any practical difficulties caused by its weight, long handle, or hot lid.
• Cleaning: After every meal, I noted whether Attitude soap and a soft, plastic-free sponge were enough or whether the pan required soaking or a dedicated stainless-steel cleaner. I paid particular attention to cooked-on egg, oily residue, tomato sauce, and the fond left after searing.
• Staining, scratching and warping: Throughout the testing period, I inspected the interior and exterior for rainbow discoloration, cloudy marks, oil stains, scratches and changes in the pan’s shape. I also placed it on a flat surface to check whether the base remained level. 

For everyday cooking, I used wooden utensils and extra-virgin olive oil produced from our own olive trees. Great Jones’ care instructions advise against using metal utensils, so I followed that recommendation throughout testing. Consequently, my scratch-resistance observations reflect normal use with wood, not repeated contact with metal utensils.

Without further ado, let’s get into my super honest Great Jones stainless steel cookware review.

My Great Jones Stainless Steel Cookware Review

Unboxing and First Impressions 

The Great Jones Deep Cut arrived at my doorstep on August 10th, just a few days after the order was placed. It arrived in a cardboard box, neatly packed to help prevent scratches during shipping. As you can see from my photos, the polished stainless-steel surface looked genuinely impressive straight out of the box. It was so reflective that I could clearly see myself in it (almost like looking into a mirror), which is something I had never encountered with a pan before.

Although I loved the mirror-like finish, I immediately suspected that water spots and fingerprints would become more noticeable after washing and drying it. That is not a performance issue, of course, but it matters if you want your cookware to maintain its pristine appearance.

The pan also felt substantial in my hands. It weighs 4 pounds with the lid, roughly the same as a full two-liter bottle of soda or a small laptop. I did not find it excessively heavy, especially for a fully clad stainless-steel pan with a lid. However, older adults and people with arthritis, carpal tunnel syndrome, wrist pain, or limited grip strength may find it more difficult to lift and maneuver, particularly when it is full of food.

Overall, the Great Jones stainless steel pan made a beautiful first impression. The polished surface, warm-toned handles, and detailed engravings inside the pan, on the lid, and across the base give it a more distinctive and premium appearance than most stainless-steel cookware I have tested.

How I Preheat the Stainless Steel Pan

Proper preheating is the key to preventing food from sticking to the Great Jones stainless steel pan. However, you do not need to “activate” the Leidenfrost effect or permanently transform stainless steel into a nonstick surface. The gliding-water-droplet test simply indicates that the pan is hot enough for a vapor layer to form beneath the water. It does not create a coating, and that temperature may be too high for delicate foods such as eggs.

The common explanation that heat “opens the microscopic pores” in stainless steel is also oversimplified. Food release depends on several factors, including surface temperature, moisture, cooking fat and the interaction between food proteins and the metal.

1. Begin With a Clean, Dry Pan

Place the empty Deep Cut on the burner before adding oil or butter. Make sure the interior is completely dry, since water left in the pan can splatter when it contacts hot oil.

2. Preheat It Gradually

Set the burner to low or medium heat and let the pan warm gradually for approximately two to three minutes. I started at 4 and gradually upped the temperature to 8. The exact time will depend on your stove, burner size, and chosen temperature. Because the Deep Cut is fully clad, its aluminum core distributes heat through the base and sides; therefore, high heat is rarely necessary.

3. Use the Water-Droplet Test 

Add one or two small drops of water to the dry pan:

• If the water sits and slowly bubbles, the pan is still too cool.
• If it sizzles and disappears almost immediately, allow the pan to preheat a little longer.
• If the water forms a rounded bead that glides across the surface, the pan has reached the Leidenfrost range and is hot enough for searing.

The effect occurs because a thin layer of water vapor lifts the droplet away from the hot metal. However, there is no single “perfect” Leidenfrost temperature: it varies with the pan’s surface, heating conditions and droplet size.  

4. Adjust the Heat for the Food

A gliding water bead indicates a good starting point for steak, chicken and other foods that benefit from strong searing. However, it can indicate more heat than you need for eggs, butter or delicate fish. For these foods, lower the burner and allow the pan to cool slightly before adding your cooking fat.

5. Add Oil or Butter

Add enough oil to create a thin, even layer across the cooking surface. I use extra-virgin olive oil from our own olive trees and swirl it around the base. Wait until the oil looks fluid and lightly shimmering, but do not let it smoke. If using butter, it should melt and foam gently rather than immediately burn.

The heated fat creates a temporary barrier between the food and stainless steel, improving food release. Nevertheless, it does not turn the pan into genuine nonstick cookware.

6. Add Dry Food and Let It Release Naturally

Pat meat or fish dry before placing it in the pan, since surface moisture interferes with browning and can increase sticking. Once the food touches the hot surface, avoid moving it immediately. Steak, chicken, and salmon will usually release more easily after a browned crust has formed; if you have to pull forcefully, the food may simply need more time. For eggs, I use lower heat and slightly more fat.  

My Steak Test for Searing and Heat Retention

On the first day of testing, I used the Great Jones Deep Cut to cook steak for my husband and me. I gradually preheated the empty pan over medium heat until a small drop of water formed a bead and moved across the surface. I then wiped away the water, added a thin layer of extra-virgin olive oil, and placed the steak in the pan once the oil began to shimmer.

There was no obvious drop in temperature after I added the steak. The stainless steel pan continued sizzling steadily, which was a promising sign of good heat retention. I left the meat undisturbed until it released naturally, allowing an evenly browned crust to form rather than repeatedly moving it around.

Once both sides were seared, I lowered the heat and added a cube of butter. The Deep Cut provided enough room to tilt the pan, collect the melted butter and meat juices, and spoon them repeatedly over the steak without making a mess. A flavorful layer of browned fond also formed across the bottom without immediately burning, giving me the option to deglaze the pan for a sauce.

We prefer our steak cooked to medium-well, and, as you can see from my photo, it turned out beautifully: evenly browned outside, juicy inside and cooked to our preferred level of doneness. Overall, the Deep Cut performed particularly well during this high-heat test, maintaining its temperature and producing the type of crust I expect from good stainless-steel cookware.

My Salmon Test for Browning and Food Release

I cook salmon regularly, usually once a week with sweet potatoes or rice, so this was an important everyday test. Salmon can be tricky to cook in stainless steel because its delicate flesh can tear and the skin may bond to the surface if the pan is too cold, the fish is wet, or you attempt to flip it before a crust has formed.

I preheated the Deep Cut gradually over medium heat, added extra-virgin olive oil, and waited for it to shimmer before adding the salmon. Once the outside had browned, the fish released naturally and was easy to flip without breaking apart. Neither the skin nor the flesh stuck to the bottom of the pan.

The browning was close to perfect, and the salmon cooked evenly throughout without becoming overdone around the edges. I was also able to lower the temperature easily after the initial sear, which helped the center cook gently while preserving moisture. Although there was some normal oil splatter, the Deep Cut’s high sides contained it better than a shallow skillet would.

After the pan had cooled, the remaining oil and cooking juices came away fairly easily with warm water, dish soap, and a soft sponge. Overall, the salmon test demonstrated excellent food release, even cooking, and responsive temperature control.

My Caramelized-Onion Test for Heat Distribution and Hot Spots

For me, caramelized onions are one of the best ways to reveal a pan’s hot spots. I love adding them to burgers, but they are notoriously difficult to cook perfectly because they require steady low-to-medium heat and frequent stirring over a relatively long period.

If one area of the pan runs significantly hotter than the rest, some onions will burn, char, or blacken before their natural sugars have time to brown and develop that soft, jammy texture. In the Deep Cut, however, the onions softened and browned with impressive consistency across the cooking surface. As you can see from my photo, their final color was largely even, suggesting that the aluminum core distributed heat effectively across the base.

Only a few small pieces became scorched, which I consider a good result for caramelized onions rather than evidence of a major hot spot. The pan also developed a light layer of flavorful brown fond without leaving large burnt patches behind. Overall, this test demonstrated controlled low-to-medium heating, consistent browning, and very few noticeably overheated areas.

My Creamy Pasta and Sauce Test for Capacity and Stirring Room

We love pasta in this house, especially Mushroom Alfredo—our own variation made with heavy cream, butter, Parmesan cheese, and mushrooms. This recipe allowed me to test the Deep Cut’s 3-quart capacity, high sides, and ability to move from sautéing over higher heat to gently reducing a dairy-based sauce.

I started by heating extra-virgin olive oil and melting butter over medium-high heat. I then added the sliced mushrooms, left them undisturbed for three to four minutes to encourage browning, and sautéed them with the onions. Once they were ready, I lowered the temperature before adding the cream and Parmesan.

The sauce simmered and reduced evenly without catching or scorching around the edges. There was more than enough room to stir the mushrooms, onions and sauce before adding the cooked pasta. I added a little reserved boiling pasta water to loosen the sauce and help it reach the creamy consistency I wanted; this was part of adjusting the recipe rather than correcting uneven reduction.

Finally, the Deep Cut’s sloped sides gave me enough room to toss the pasta through the sauce without ingredients spilling onto the stovetop. Its depth also made stirring and serving noticeably easier than it would have been in a shallow skillet. Overall, the pan had plenty of capacity for the recipe and handled sautéing, sauce reduction, tossing, and serving in one vessel.

My Omelette Test for Heat Control and Sticking

I usually have scrambled eggs, an omelette, or fried eggs for breakfast, so testing the Deep Cut with eggs was essential. For this meal, I made a bacon omelette and served it with avocado slices and cottage cheese on the side.

Eggs leave very little room for error. Their different proteins begin setting at relatively low temperatures, and a soft omelette can quickly turn dry and rubbery if the pan becomes too hot. Therefore, I kept the Deep Cut over medium to medium-low heat and reduced the temperature before adding the eggs. I also removed the omelette just before it appeared completely finished, allowing the pan’s residual heat to set the remaining soft areas.

As you can see from my photo, the omelette turned out beautifully, with a tender texture and evenly cooked center. It released well enough to fold and transfer without falling apart, although a thin layer of egg residue remained on the stainless-steel surface. This was expected, since the Deep Cut is uncoated and eggs are among the most challenging foods to cook in stainless steel.

For cleanup, I added hot water once the pan had cooled slightly and left it to soak for five minutes. I then added dish soap and gently scrubbed it with a soft sponge, which removed all the remaining egg without requiring a harsh cleaner. Overall, lowering the heat made a noticeable difference: it protected the omelette’s texture, limited sticking, and prevented the residue from burning onto the pan.

My Tomato-Sauce Test for Acidic Ingredients and Simmering

For my next pasta dish, I made a simple tomato sauce using tomatoes picked directly from our garden. Tomato sauce is a useful test for stainless steel because it is acidic, requires steady simmering, and can leave stains or lingering odors in some cookware materials.

I began by heating two tablespoons of our extra-virgin olive oil over medium heat. I added two to three minced garlic cloves and sautéed them for approximately one minute, watching closely to ensure the garlic became fragrant without browning or scorching. Next, I added the crushed garden tomatoes, which immediately lowered the pan’s temperature.

Once the sauce reached a lively simmer, I reduced the heat to medium-low and left it uncovered for approximately 8 to 10 minutes, stirring occasionally. The Great Jonese stainless steel pan maintained a consistent simmer across the surface, allowing the tomatoes to thicken evenly without catching around the edges. Finally, I turned off the heat and stirred in torn fresh basil and another drizzle of olive oil for a glossy finish.

Despite the acidity and strong color of the tomatoes, the stainless-steel interior did not retain any visible staining after washing. No tomato, garlic, or basil odors remained, either. The sauce also tasted clean, with no noticeable metallic flavor. Overall, the Deep Cut handled acidic ingredients well and provided the steady, controllable heat required for a quick tomato sauce.

My Fried-Egg Test: Does Food Stick?

For our Sunday breakfast, I made pancakes topped with fried eggs and sausages. Fried eggs are deceptively difficult to cook because the white and yolk are chemically different structures that set at different temperatures. The white needs enough heat to become completely opaque, while the yolk must remain cooler if you want it soft and runny. Stainless steel adds another challenge: egg proteins can bond quickly to the uncoated surface if the pan is too cool, too hot, or insufficiently greased.

I gradually preheated the Deep Cut over medium heat. Once a small water droplet moved across the surface, I wiped the pan dry, lowered the burner to medium-low, and added extra-virgin olive oil. I swirled the fat across the entire cooking surface and allowed it to warm without smoking before cracking in the egg.

The egg released cleanly but needed gentle encouragement when I slid a spatula underneath it. The white cooked through while the yolk remained jammy exactly as I wanted it. The edges developed a crisp, lacy browning. A thin layer of egg residue remained on the stainless steel afterward.

After the Great Jones Deep Cut pan cooled, I added hot water and allowed it to soak for 10 minutes. The remaining egg wiped away easily with soap and a soft sponge.

Handle, Weight and Everyday Usability

At 4 pounds with the lid, the Great Jones Deep Cut feels relatively heavy, although it is still noticeably lighter than most cast-iron skillets. The weight gives it a substantial, durable feel without making it uncomfortable for me to use. Its balance is excellent both empty and full, and I could lift and move it with one hand without the pan tipping forward or straining my wrist.

Great Jones’ long handle remained cool throughout my stovetop tests, regardless of how long I cooked. Its contoured shape also felt comfortable and stable in my hand. Although the polished finish looks as if it could become slippery, I did not have trouble maintaining my grip during normal use. Naturally, I would avoid holding it with wet or oily hands.

The helper handle is useful when moving a full pan or taking it out of the oven. However, because it sits close to the hot stainless-steel cooking surface, I do not usually grab it during stovetop cooking. It can also become hot over prolonged high heat, so I would use a dry oven mitt whenever necessary. The long handle will also become hot in the oven.

The sloped sides made it easy to transfer food with a spatula, spoon, or tongs. Pouring sauces was manageable because the pan remained well balanced, although it does not have a dedicated pouring spout. When the pan is completely full, using both handles is the safer option.

In terms of storage, the Deep Cut is comparable to a standard long-handled pan. However, its 20-inch overall length and deep shape require a reasonable amount of cabinet space. The lid is not flat or designed for stacking, so it occupies more room than space-saving cookware with stackable lids. This is not unusual, but it is worth considering if you have a small kitchen or crowded cabinets.

Is the Rivet-Free Interior Better?

In everyday use, the rivet-free interior was one of my favorite design features of the Great Jones Deep Cut. The cooking surface is completely smooth, so I could stir sauces, toss pasta, and scrape up fond without maneuvering a utensil around raised rivet heads. This was particularly useful when caramelizing onions and preparing thicker sauces, since ingredients could be moved evenly across the entire surface.

The smooth interior also made cleanup faster. Food, oil, and sauce had no small edges or crevices to collect around, so I could wipe the pan in continuous strokes with a sponge. Riveted cookware is not inherently unhygienic when cleaned properly; however, residue can accumulate around the rivet heads and require more detailed scrubbing.

After 25 meals, the welded handle still felt solid and secure, with no noticeable flexing, looseness, or movement when I lifted the pan. Nevertheless, this testing period cannot demonstrate how the weld will perform after many years of use. Based on my experience so far, however, the rivet-free construction offers a genuinely smoother cooking and cleaning experience rather than being purely an aesthetic detail.

Does the Great Jones Deep Cut Heat Evenly?

After cooking 25 meals in the Great Jones Deep Cut, I did not identify any persistent central or edge hot spots. This was most noticeable during the caramelized-onion test: the onions softened and browned consistently across the cooking surface, with only a few small scorched pieces. Likewise, the salmon developed close-to-even browning and cooked uniformly throughout.

The pan also retained heat well. When I added steak, there was no obvious temperature drop. The steady sizzling continued, and the meat developed an even crust with flavorful fond underneath. At medium-high heat, the Deep Cut performed particularly well for browning mushrooms, searing proteins, and beginning sauces.

Temperature adjustments were fairly responsive, too. When I reduced the burner from medium-high to medium-low, the pan settled into a controlled simmer without sauces catching around the edges. Lowering the heat also improved my omelette’s texture and limited sticking, although the substantial construction means the pan does not cool instantly.

At lower temperatures, the Deep Cut maintained the steady heat needed for caramelized onions and tomato sauce. Medium heat worked well for most everyday sautéing, while medium-high produced the strongest searing and browning. I rarely found full high heat necessary.

The aluminum core extends through the base and up the sides, and my cooking results suggest that the sides heated effectively rather than remaining noticeably cooler. Sauces reduced consistently, and ingredients around the perimeter did not repeatedly appear undercooked.

Overall, the Great Jones Deep Cut distributed and retained heat impressively during real-world cooking. My assessment is based on how 25 meals cooked, but I found no obvious hot spot that repeatedly burned food in the same location.

Is the Great Jones Stainless Steel Cookware Actually Nonstick?

No, the Great Jones Deep Cut is not a nonstick pan, and the brand does not claim that it is. Its cooking surface is uncoated stainless steel, so food release depends heavily on proper preheating, temperature control, sufficient cooking fat, and allowing food to brown before attempting to move it.

During my testing, steak and salmon released most easily. Once a crust had formed, I could flip both without pulling or tearing, while mushrooms, onions, and sauces also cooked without becoming firmly stuck. Eggs were more challenging. My omelette released well enough to fold and serve, but it left a thin layer of residue behind that required a five-minute soak.

The surface itself did not become permanently more nonstick over time. Instead, my results improved as I became more familiar with the pan’s temperature and learned when to lower the heat. In particular, medium to medium-low heat worked better for eggs, whereas medium-high heat produced better release and browning with steak and salmon.

I would not replace this pan with coated nonstick cookware because the Deep Cut handled nearly everything I cooked in it. However, I would still keep a well-seasoned cast-iron or carbon-steel pan available for particularly delicate foods or mornings when I want to cook eggs with less oil and minimal cleanup. Ultimately, the Deep Cut offers good food release for stainless steel, but it should not be expected to behave like a genuinely nonstick pan.

How Easy Is the Great Jones Deep Cut to Clean?

For everyday cleaning, the Great Jones Deep Cut was relatively straightforward. Once the pan cooled, I washed it by hand using warm water, gentle dish soap and a soft, nonabrasive sponge. Most oil, sauce, and cooking juices wiped away without much effort, and the rivet-free interior left no small crevices requiring extra attention.

Stuck-on food required slightly more work. After cooking the omelette, for example, a thin layer of egg remained on the surface. I filled the cooled pan with hot water, left it to soak for approximately five minutes, and then washed it with soap and a soft sponge. The residue came away without aggressive scrubbing. Similarly, the fond and juices left after searing steak and salmon were fairly easy to remove once softened with water.

I did not notice lasting stains or odors after cooking tomato sauce. I also avoided substantial polymerized-oil buildup, the sticky brown film that can form when cooking oil repeatedly overheats and bonds to the metal. If this type of residue develops, ordinary dish soap may not be enough; baking soda or a stainless-steel cleaner may be necessary.

My biggest cleaning issue was cosmetic. Because the Deep Cut has such a reflective, mirror-like finish, water spots, cloudy patches, and fingerprints become visible very quickly. White water spots are generally mineral deposits, including calcium and magnesium, left behind when tap water evaporates. Rainbow-colored swirls are different: they are a thin oxide layer, often called heat tint, that forms when stainless steel is heated. Although stronger heat can make the colors more noticeable, their appearance does not necessarily mean the pan was dangerously overheated.

Fortunately, both types of discoloration are cosmetic and do not affect cooking performance. Drying the pan immediately with a soft towel helped reduce water spots. For more persistent marks, Great Jones recommends boiling water with a pinch of baking soda, rinsing and then boiling a solution of one part vinegar to three parts water. Bar Keepers Friend can be used for particularly stubborn stainless-steel stains.

Great Jones lists the Deep Cut as dishwasher-safe, although the company recommends hand-washing it. I washed mine by hand throughout testing, so I cannot comment on how repeated dishwasher cycles might affect its polished finish. Overall, food residue was rarely difficult to remove; keeping the mirror finish free from visible water marks required more effort than the actual cleaning.

Great Jones’ Deep Cut Pan Durability After 25 Meals

After cooking 25 meals in the Great Jones Deep Cut, I found no scratches on either the cooking surface or the lid. I also noticed no permanent discoloration; although temporary water spots occasionally appeared on the mirror-like finish, they disappeared after cleaning and did not alter the stainless steel.

The pan showed no signs of warping and still sat completely flat on my stovetop. Its cooking surface remained smooth and unchanged, with no pitting, rough areas or noticeable decline in food release. The welded handle also felt just as stable as it did when I first unboxed the pan, with no loosening, flexing or movement.

I used wooden utensils throughout testing because Great Jones recommends avoiding metal utensils to help keep the cookware scratch-free. Therefore, I cannot evaluate how the finish would withstand repeated contact with metal spatulas, whisks or spoons.

So far, there is no exterior wear worth reporting. However, 25 meals can only demonstrate short-term durability—not how the pan will look or perform after years of regular use. I plan to return to this review in a few months with an update on scratching, staining, handle stability, and overall wear.

Is the Great Jones Deep Cut Worth the Price?

At its regular price of $125, I think the Great Jones Deep Cut offers good value for someone who wants one attractive, multipurpose stainless-steel pan. Its fully clad construction produced even browning, maintained its temperature when I added steak, and responded well when I lowered the heat for sauces and eggs. The 3-quart capacity and hybrid shape also allowed me to sear, sauté, simmer, braise, and prepare one-pan pasta dishes without reaching for several different pans.

The included stainless-steel lid adds to its value, as does the rivet-free interior. After 25 meals, the pan still sat completely flat and showed no scratches, permanent discoloration, warping or handle movement. However, this only demonstrates short-term durability, so I will update this review after several more months of use.

Its polished finish and detailed engravings make the Deep Cut more distinctive than most traditional stainless-steel sauté pans. Nevertheless, some of the price clearly reflects its design. Water spots appear easily on the mirror-like surface, and the three-year warranty is relatively short compared with the limited lifetime warranties offered with several competing pans.

How Its Price Compares

Pan	Approximate price	Capacity	Lid included
Great Jones Deep Cut	$125	3 qt	Yes
Tramontina Signature Tri-Ply Deep Sauté Pan	$84.95	3 qt	Yes
Misen Stainless Steel Sauté Pan	Around $139	3 qt	Yes
Made In Stainless Clad Sauté Pan	$199 regular; often $159.99 on sale	3.5 qt	Yes
All-Clad D3 Sauté Pan	Around $180	3 qt	Yes

The Deep Cut costs more than the comparable Tramontina, whereas it is generally less expensive than the All-Clad and Made In pans. Misen sits in a similar price range. However, price alone does not establish which pan performs best: the competing models differ in construction, shape, cooking area, handle design, and warranty coverage.

Given how often I cook eggs, salmon, steak, pasta, and sautéed vegetables, I expect to use the Deep Cut several times per week. Ultimately, I think it is worth $125 if you value its hybrid shape, rivet-free interior, included lid, and unusually beautiful design. If your priority is the lowest price or the longest warranty, however, Tramontina or one of the lifetime-warranty alternatives may provide stronger value.

Related Article: Non-Toxic Glass Air Fryers

Great Jones Stainless Steel Cookware FAQs

Is the Great Jones Deep Cut PFAS-free?

Great Jones describes the Deep Cut as PFAS-free. Because its cooking surface is uncoated stainless steel, it does not rely on a fluoropolymer nonstick coating. However, this is a manufacturer claim, and Great Jones does not publish independent PFAS test results on the product page.

Does the Great Jones Deep Cut contain PTFE or Teflon?

No PTFE-based coating is applied to the Deep Cut’s cooking surface. Teflon is a brand name commonly associated with PTFE, so the pan contains no Teflon-style nonstick coating. Great Jones states that its cookware is designed without intentionally added PTFE and PFOA.

Is aluminum exposed to food?

No—the aluminum core is enclosed between the interior and exterior layers of stainless steel. Therefore, food touches stainless steel rather than bare aluminum during normal use. If the pan ever becomes deeply gouged or damaged enough to expose its core, it should be replaced.

Does food stick to the Great Jones Deep Cut?

Food can stick because the Deep Cut is uncoated stainless steel, not a nonstick pan. Release depends on preheating, temperature, cooking fat and allowing food to brown before moving it. In my tests, steak and salmon released cleanly, whereas eggs left more residue.

Can you cook eggs in it?

Yes, you can cook fried eggs, scrambled eggs and omelettes in the Deep Cut. Medium to medium-low heat, sufficient oil or butter and careful preheating produce the best results. Nevertheless, eggs may leave some residue and will not release as effortlessly as they would from coated nonstick or well-seasoned cookware.

Is it induction-compatible?

Yes, the Deep Cut is compatible with induction cooktops. It can also be used on gas, electric and ceramic-glass stovetops. Make sure the burner closely matches the pan’s base diameter for the most even heating.

Can it go in the oven?

Yes, Great Jones lists the Deep Cut as oven-safe up to 500°F. Its stainless-steel lid can also be used for covered oven cooking. The handles become hot in the oven, so always use dry oven mitts when removing it.

Is it dishwasher-safe?

Yes, the Deep Cut is dishwasher-safe, although Great Jones recommends hand-washing. A soft sponge and gentle dish soap help protect its polished appearance. Drying it immediately also reduces visible water spots.

Can you use metal utensils?

Great Jones recommends wooden or silicone utensils to keep the stainless steel scratch-free. Metal utensils would not destroy a synthetic coating because the Deep Cut has none, but they can leave cosmetic scratches on its polished surface. I followed the manufacturer’s guidance and did not test it with metal utensils.

Does the handle get hot?

The long handle remained cool during my stovetop tests, even during longer cooking sessions. However, the handle will become hot when the pan is placed in the oven. The helper handle, lid handle and areas closest to the cooking surface may also heat up, so use a potholder whenever necessary.

How much does the Great Jones Deep Cut hold?

The Deep Cut has a 3-quart capacity. It measures 10.25 inches in diameter, 20 inches from end to end and 4.5 inches tall with the lid. The pan and lid weigh 4 pounds when empty.

Is the Great Jones Deep Cut made in the USA?

No—the Great Jones Deep Cut is manufactured in China, although Great Jones is a New York-based company. The brand manufactures its broader collection in China, Vietnam, Taiwan, India and the United States. Retail listings identify China as the Deep Cut’s country of origin.

How does it compare with All-Clad?

Both the Deep Cut and the comparable All-Clad D3 use fully clad stainless-steel construction with a heat-conductive aluminum core. However, the Deep Cut combines deep, sloped sides with a rivet-free welded handle, whereas the All-Clad D3 sauté pan has straighter sides and visible interior rivets. Great Jones is generally less expensive, but its three-year warranty is considerably shorter than All-Clad’s limited lifetime warranty.

Is it suitable for acidic foods?

Yes, stainless steel is generally suitable for tomato sauce, citrus, vinegar, and other acidic ingredients. Unlike bare aluminum or unseasoned cast iron, it is relatively nonreactive and should not noticeably alter the food’s flavor. However, stainless steel can release trace nickel and chromium—particularly when it is new or used for long acidic cooking—so highly nickel-sensitive individuals may prefer another material.

For more safe cookware choices, you can check out my favorite non-toxic Dutch ovens and PFAS-free loaf pans. If you also do lots of microwave cooking, have a look at the best Non-Toxic Microwaves Without Prop 65 warnings, along with the safest plastic-free microwave steamers and covers.  Finally, you can store your meals in one of the many non-toxic food storage containers I’ve reviewed.

My Great Jones Stainless Steel Cookware Review Final Verdict 

After cooking 25 meals in the Great Jones Deep Cut, my most important finding is that its fully clad construction delivers impressively even and controllable heat. I noticed no significant central or edge hot spots, and the pan moved smoothly between high-heat searing, gentle simmering, and delicate egg cookery.

Steak and salmon were its strongest tests. The Deep Cut retained its temperature after I added the steak, produced an even crust, and developed flavorful fond without scorching. Salmon also browned evenly and released cleanly without tearing or sticking. Sauces, caramelized onions, and creamy pasta benefited from its deep, sloped sides and generous stirring room.

Its greatest weakness is that it still requires proper stainless-steel technique, particularly with eggs. Careful preheating, sufficient fat, and temperature control are essential, and some egg residue may remain. The mirror finish also shows water spots quickly, while its 4-pound weight may be uncomfortable for people with limited hand or wrist strength.

Nevertheless, the Deep Cut has earned a permanent place in my kitchen. It can replace a traditional skillet and small sauté pan for many everyday meals, and its rivet-free interior makes it particularly pleasant to cook with and clean. I would recommend it to anyone looking to move away from coated nonstick cookware without giving up strong searing, even heating, or versatility.

Sure, it is not the cheapest stainless-steel pan or the closest thing to nonstick, but it is a beautiful, capable everyday pan that I expect to use several times per week. You can buy it directly from the official Great Jones website or through the Great Jones Amazon Storefront.