Most helpful client reviews
572 of 577 humans found the following review helpful.
Well thought out and well executed design
By R. P. Poletti
This is the set you want. Why? Here are a great deal of reasons. Some are regarding Stainless steel cookware in general, but all implement distinctively to this set.
o Stainless steel is sanitary. You may get them perfectly clean very easily. (Commercial feed processors are often required to use stainless steel for closely everything that comes in contact with food.)
o Stainless steel cleans up closely as effortlessly non-stick cookware. You do clean it differently, however.
o These pans have an aluminum core wrapped on both sides by stainless steel. Stainless steel does not transmit heat quickly but aluminum does. Aluminum is soft and dents easily, stainless steel is hard and strong. This means you get the toughness of stainless steel with the even heat distribution of aluminum.
o Even heat distribution and rapid heating allows you use lower heat setting therefore saving energy and reducing the probability of burning food.
o Handles stay reasonably cool, better than most cookware I have used.
o Dishwasher safe, different from most non-stick pans.
o Oven-safe. Like to grill that steak then broil it to get it tender? Or you need to bake that stuffing then keep it warm? Use one pan!
o Pans are a little bottom heavy. They will not tip as effortlessly as lighter weight pans, even empty or with a huge spoon hanging off one side.
o Pans are well balanced and not too heavy. Want to flip those pancakes or toss those grilled onions, these pans give you fine control. They have been magnificent for each use I have put them through.
o Lids are interchangeable and fit well! The lids even fit the skillets which is outstanding if you are making grilled sandwiches. Note that lids may seem loose, exceptionally when pans are cold. Remember that as pans get hot, their shape may change. Also, you do not want a perfective seal as you may make a bomb just by boiling water. Thus the lids need a little room to vent steam as well as accommodate changes in the shape of the pan.
If you have a gas range, consider using a flame deflector. This is good counsel for ANY type of cookware.
Personally, I have owned the high quality non-stick stuff as well as stainless steel cookware. The non-stick stuff is rather over-rated, it does not clean up any more without apparent effort than the stainless pans. None of my non-stick Analon and Caliphon stuff has lasted more than six or eight years. The only stainless steel pot I ever had I got from my mother back in 1979. It is in great condition and looks like I purchased it last month.
Unfortunately, galore researches not long ago have linked some of the binding agents in non-stick cookware to cancer, so perhaps, to be safe, keep away from the complex chemical treatments of the non-stick stuff and go for simple stainless steel.
544 of 549 people found the following review helpful.
You may recompense more, but you can’t buy better!
By Happy as a steamed Clam!
For those of you giving careful consideration to upgrading your cookware to professional grade stainless steel, look no further.
I’ve owned this 12 piece set for over a year, and can’t offer sufficient praise. It still looks brand new (use Barkeepers Friend to clean it). It heats evenly and quickly, retains heat for a long time, sears and browns well without burning, handles comfortably, cleans up effortlessly and looks great! I’m fortunate sufficient to have assorted dissimilar types of cookware to compare. My cookware includes: All-Clad, JC Penny Elite (5 ply Copper Core), Chefmate tri-ply, Hard Anodized non-stick and Cuisinart Tri-Ply Copper.
In my opinion, the All-Clad Stainless Steel line is much overated. Its great cookware, but has no rolled edges for easy pouring without making a mess, and I prefer the handles on just regarding any other brand. All-Clad’s materials and construction are the same as the other premium lines, with the exception of the rolled edges. Incidentally, staunch supporters of All-Clad make inferences of inferiority when speaking of other brands such as Cuisinart, stating “its made in China”. I have two All-Clad pans hanging on the pot rack right now, one made in China, and the other made in Indonesia. Most of their line is made in the USA, but premium cookware made overseas (including galore of their own lines)is not inferior!
The Chefmate Tri-Ply in direct comparison to the Cuisinart cooks and handles regarding the same with a slight edge in cleaning ease. The Chefmate has a true mirror finished interior, but overall isn’t as heavy duty. The Stainless Steel lids are also a lighter gauge. Its been discontinued.
The JC Penny Cooks Elite 5 ply Copper Core is fantastic cookware, and the equivalent of the All-Clad Copper Core in each way except the handle. The handle of the Elite is far superior to All-Clad’s. In comparison to the Cuisinart, it is very comparable in performance, but rather a bit heavier. Its introductory price was with regards to 2-3 times the cost of the Cuisinart. It too has been discontinued.
The Hard Anodized non-stick cookware is fine, commodious to use, even heating, and now relegated to camping. It doesn’t brown foods like Stainless Steel does. The non-stick fininsh WILL wear off, and render the cookware more or less useless with daily use.
The Cuisinart Copper Tri-Ply is fantastic and genuinely the only challenger for the Multiclad. It looks fantastic, cooks fantastic and gives you an ever so tiny vantage in temperature control over the Multiclad. The pots and pans are the same configuration as the Multiclad, even though with an outer layer of Copper rather of Stainless Steel. The handles are dissimilar as well, but both styles of handles are cool to the touch and comfortable to hold. I receive pleasure from the Copper and don’t mind the few minutes it takes to polish, but if you don’t want Copper and the extra effort, the Stainless is perfect. I only use the Copper when preparing special dishes for company or when I need distinguishing trait pans such as Sauciers for Risoto or sauces. Otherwise, I rely on the Multiclad for daily use.
Incidentally, I have no afilliation with any of the above cookware brands. I am in the feed service industry (restaurant design and build) and have the chance to speak with a good deal of chefs. You’d be very astonished by how numerous of them use Cuisinart Multiclad or Copper tri-ply at home. I’d say it is a 50-50 split amid All-Clad and Cuisinart for their home use.
With so numerous high end brands after your hard earned dollar, you may buy similar quality and performance, but there is no better value than Cuisinart Multiclad. It’s heirloom quality and will be your last cookware purchase.
Update:
I reviewed this cookware set galore time ago, and thought it suitable to write an update. I’ve been reading through all the reviews that have been written since my initial review, and everyone seems to say “as good as All-Clad”.
I DISAGREE!
Cuisinart Multi Clad isn’t as good as All Clad; IT’S BETTER! I have both All Clad and Cuisinart as well as other brands of high end cookware including Tri Ply, Five Ply Copper Core, Copper etc. Here are my reasons for announce publicly or officially Cuisinart the winner:
o Rolled edges on the Cuisinart eliminate dribbling down the side of the pan as experienced with the All Clad. All Clad top of the line Copper Core does have rolled edges as well, but their stainless line that directly competes with the Cuisinart does not. In every day use this makes a big difference.
o The Cuisinart handles are far superior to the All Clad. The Cuisinart stay cool sufficient to touch without pot holders, and their ergonomic shape and angle are very comfortable when shaking, flipping, tossing and moving the pans. The All Clad handle is thrust up at a sharp angle which is more or less awkward, and the handle itself is uncomfortable.
0 The Cuisinart may be employed on induction ranges. The former Multi Clad line wasn’t designed for induction ranges, but the Multi Clad Pro is and hence no more vantage to All Clad in this respect.
0 The Cuisinart line cleans up posing no difficulty than All Clad. I’ve cooked eggs in both All Clad and Cuisinart pans using the same prep and cooking mediums. In fact, I’ve cooked one egg per pan using the same burner without altering the gas flow. Eggs stuck more or less in the All Clad, and not at all in the Cuisinart. The Cuisinart’s interior is somewhat more highly polished than All Clad, and I suspect this to be the reason. I was competent to repeat the same results with skin-on chicken, fish and other troublesome foods. Deglazing and clean up is just posing no difficulty with the Cuisinart.
o Some All Clad pieces don’t come with lids! You have to buy a lid as an option. I have closely each piece of Cuisinart, and each came with a lid (skillets are the exception).
o Cost. Cost isn’t the only element here. However, if two merchandise carry out also and will last nearly forever, why pay way more for one based on brand prejudice? The product that performs the best ought to be the clear winner no matter of price. Therefore, Cuisinart wins outright, and the fact that the entire 12 piece set costs less than most All Clad single pieces makes it a remarkable value.
In conclusion, Cuisinart has better design and construction, both ergonomically and practically (rolled edges and handles), requiring little effort clean up and maintenance, and out performs All Clad.
179 of 179 persons found the following review helpful.
Ah, the joy of cooking…
By The Writer Bee
…with the right pot.
When I was checking into buying more high-quality cookware a few years ago, I was altogether sold on AllClad, but then a friend of mine whose occupation at the time was to test kitchen cookware (if you may believe that!) told me I must check out Cuisinart’s MultiClad line instead. Turns out it’s had the same features (and add-ons) as the AllClad I was so in love with (stainless steel wrapped around an aluminum core), but without the major price tag that comes with the “AllClad” name.
So I got the Cuisinart line and perfectly have loved it ever since – I’ve even been adding to my collection each year or so.
As far as comparing it to nonstick cookware…well, I still have numerous nonstick pieces, but I don’t use them much – a little bit of Pam Cooking Spray, and I haven’t had any trouble. It also comes with great cleaning instructions…in fact, mine still look closely new even altho they’re a few years old.
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Update – September 2010… I just wanted to add that I’ve had this set for almost 10 years of heavy use now and still love them. When I follow the cleaning instructions, they look new. I’m still adding to my collection and highly recommend.
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