The kitchens of France were the inspiration behind the elegant Cuisinart MultiClad Pro Stainless Cookware collection. Cuisinart has included everything you need in this spectacular 12-piece set to perfectly perform all the basic cooking tasks, large or small. From reheating a single portion of soup to preparing appetizers, entrées and side dishes for the entire family, you?ll find every tool you need in this deluxe set. The line features an updated handle design for a more distinguished look. The new handles provide a modern and professional style while maintaining a comfortable and controlled grip. Features: Set includes|1.5 Quart saucepan with cover (|MCP19-16N)|3 Quart saucepan with cover (|MCP193-18N)|3.5 Quart sauté pan with helper handle and cover (|MCP33-24HN)|8 Quart stockpot with cover (|MCP66-24N)|8″ skillet (|MCP22-20N)|10″ skillet (|MCP22-24N)|20cm steamer insert with cover (MCP116-20N)|Professional Triple Ply Construction features a core of pure aluminum and a brushed stainless exterior.|Heat Surround™ Technology allows for even heat distribution along the bottom and sidewalls of the cookware.|Cool Grip™ Handle Solid stainless steel riveted handle stays cool on the stovetop.|Drip-Free Pouring Rim Tightfitting cover seals in moisture and nutrients for healthier more flavorful results every time you cook.
| Asin | B009JXPS6U |
|---|---|
| Dimensions | 24.2 x 14.2 x 10.7 inches |
| Weight | 26 pounds |
| Manufacturer | Cuisinart |
OC Doc –
Bought this set to replace a thirteen year-old set of Cuisinart Everyday Stainless, which I passed down to an employee who is just starting a household and who had no kitchen furnishings whatsoever. The 2001 version of Everyday Stainless was steel with a mirror finish, and a very thin steel/copper/steel disk attached at the bottom—nothing as sturdy as today’s Chef’s Choice line with its very thick, encapsulated aluminum/steel disks. That said, they held up very well, the exterior mirror finishes were still stunning, and the interiors still spot free—thanks to Barkeepers Friend. The only major negative were the rolled, hollow handles which got hot during cooking and which often required the use of mitts to handle the pan.
Given that I was upgrading, I was willing to spend in the area of $250-300 and was hoping for clad cookware. All-Clad at $700-900 for a full set was out of the question. I did consider the 10 piece French Tri-ply set, which is made in France, which was priced about $50 more than MultiClad Pro. However, that set had only one saucepan and yet two frying pans—since I use saucepans more frequently than frying pans, I’d prefer more saucepans and fewer frying pans. There is a larger French Tri-ply set, with extra saucepans and a pasta insert for the stockpot, but it was priced up in the low $400s.
In addition, there was the issue of the exterior finish. French Tri-Ply (and also Chef’s Choice) has a mirror finish, whereas MultiClad Pro has a brushed finish. My existing pans (Everyday Stainless, 2001 version) had a mirror finish which, while attractive, took extra time to maintain because they would “show” hard water spots. One couldn’t set them on a dish drainer to dry, the exterior had to be hand dried right away to avoid spots. In addition, some of them had been dropped on to a ceramic tile floor, which caused dents and scratches. Since MultiClad Pro offered the brushed exterior, which I figured would not “show” water spots, and since the construction of the two sets was virtually identical otherwise, I went with MultiClad Pro. In addition, the larger French Tri-Ply set was $150 more than this set, and the smaller French Tri-Ply set, while only $50 more, would have required me to buy additional saucepans, thereby increasing the cost of building a set comparable in scope to the 12 piece MultiClad Pro set.
Heat conductivity is wonderful, noticeably better than the old pans, and also better than the few Chef’s Choice pieces (sauteé pan, wok) that I bought several years ago to augment the original stainless steel set. I’m already a pro at cooking on stainless, just start out low heat and gradually increase it, and don’t forget Pam or olive oil spray or other nonstick product to reduce sticking. The pans clean up beautifully, and emerge spotless from the dishwasher. I now realize I enjoy the brushed finish more than a mirror finish, since I no longer have to fuss about removing all water spots from a mirror exterior. The brushed interior is also easier to maintain than a shiny interior.
This is of course a matter of taste. Some folks who hang their cookware from a rack in the kitchen might perhaps want a showier look with a mirror finish, but I stow mine in a base cabinet and don’t need to “show” a shiny finish. I’m more concerned with cooking performance and ease of clean up. For those who want a shiny finish, perhaps invest in the French Tri-Ply line, but I’m delighted with this set and am sure it will be my “last” set. Bonus: there are many additional pieces in the line if you wish to augment your collection. I already have the Chef’s choice 5 qt sauteé and wok, and see no reason to replace them, but someone without such pieces can choose from a lot of additional pieces to build one’s collection. They also offer a “casserole”, which is basically the sauteé pan with two helper handles and no long handle. This is perfect for dishes which you start on the stove top but finish in the oven: the lack of the long handle helps you fit it in the oven, and otherwise the pan is the same as a sauteé.
Amazon Customer –
First, I like that the pot lids fit the two frying pans perfectly. After a few uses, I noticed that one frying pan’s handle was subtly askew, like a broken nose. After noticing that, I couldn’t stop focusing on that manufacturing imperfection. I called their customer support and she immediately asked for my address and had a replacement on its way. She stated that they have a lifetime warranty. That won me over, as now I’m confident that if they warp due to no fault of my own, I’ll be covered. (I read a well known online review group that said the pans had a tendency to warp, but Cuisinart’s warranty service has put me at ease assuming I don’t do anything stupid, such as dumping a hot pan into a sink of water. )
The pans seems to cook just fine and I am happy with their performance. My stainless steel experience is minimal as most of my previous cooking experience has been with cast iron and carbon steel. The tri-ply does spread that heat out much better and more quickly than CI or CS, but SS requires more oil than a well seasoned CI or CS. Either way, all three types clean up well.
As far as style, they are polished on the inside and the last centimeter on the upper outer edge. The bottom and most of the sides are brushed. The lids are polished. At least when they are brand new, the mirror like reflection the Cuisinart insides is very attractive. They are very pretty and I almost didn’t want to risk spoiling the pretty pans by actually cooking in them. With baking soda, vinegar, some elbow grease, and towel drying, I’m able to keep the pans shiny and nice looking. I have a 12 inch frying pan from the Brazilian brand and that’s brushed on the inside and polished on the outside and brushed on the outside bottom. Neither style is better, just different. Compared to the Brazilian pan, the Cuisinart seems to be a bit heavier in construction, but hard to definitely say since I’m comparing a 12″ of the other company to smaller frying pans from Cuisinart. I have no real preference between one company’s rounded handles vs. Cuisinart’s flatter style.
Overall, I think the pans are a great value, especially when bought during the November discount season. I don’t think my cooking would be any better with one of the more expensive brands and I’m not going to freak out as these pans gather the inevitable scratches over the years or get abused by my kids. Sometimes there’s good mental value to owning something functional, but not fashionable so I won’t be inclined to be worried over it like I (imagine) I’d be with a new luxury car.
I wish the Cuisinart were not made in China, but at least Cuisinart is American owned, unlike Al…ad which is now owned by a French conglomerate. Still, I’d prefer something not made in a country that we at political odds with, so the made in Brazil pans are attractive in that sense.
Chicago Rhino –
I could not be happier with this set and the multi-clad product line in general. I spent a lot of time researching the different brands and their product lines and what to look for in cookware. I replaced a set of the all-aluminum Calphalon that were so ‘hot’ in the 90’s (pun intended) but were completely destroyed and, as a result, I barely used them. Then we renovated our kitchen and I found myself compelled to cook.
I decided on stainless early (i.e. dishwasher safe, durable, cooktop-oven-table flexibility, no toxic coatings, etc.) and figured I would eventually pick up cast iron and non-stick pans for their more specific benefits. I also read that 18/10 stainless steel is the best. I am a ‘research first, then buy quality’ type and am willing to spend more for what I believe to be a more value-added product. The Cuisinart Chef’s Classic line was my baseline because it fit the above requirements and was a great price. Then I started researching in earnest.
I discovered that an aluminum and/or copper core that went up the entire side of the pot/pan would be an improvement over one with the conductive metal in the bottom only, which is how the Chef’s Classic line is made. I felt that this was worth the additional cost (and I was right).
My manufacturer search started with what many believe is the gold standard, All-Clad. It’s an excellent product but in the end I couldn’t justify spending the equivalent of a down payment on a car on a set of cookware. Calphalon was next and, although less expensive, they are still a lot of money. The Cuisinart multi-clad cookware line kept coming up as an alternative so I dove into researching the positives and negatives. I couldn’t find any other than that they are made in China so I dove in.
In short this cookware is amazing and has me cooking things I never thought I would try otherwise. As with anything, there is a (very) small learning curve using this cookware. I have a gas cooktop and here is what I learned. You will find all of these ‘lessons learned’ in other reviews and although they may be academic to many, I had to learn them for myself.
1. You will not have to use anything hotter than medium-low to medium unless you are boiling water. For that, medium-high is plenty hot. The pans are tremendous at heating evenly and retain heat in the entire pot/pan; cooking the food on all sides.
2. When you boil water, don’t put salt the cold water. Wait until it boils. Salt will make pits in the surface (this set of pots escaped this mistake, but my old stainless steel pot from Ik*a suffered my ignorance)
3. Use a pan that’s sized for the food you are cooking. It helps control how much oil you use, makes it easier to manipulate the food in the pan and it will cook the food faster. Bigger isn’t better.
4. Warm the pan on your cooktop without anything in it for a few minutes then flick some water droplets in it. If they skate across the surface like mercury it’s ready for the oil/butter.
5. Use just enough oil to coat the bottom and the sides an inch or so, so you can use them while you are cooking.
6. The oil is ready for food when it starts to ‘ripple’. If it starts to ripple really fast and/or starts to smoke, turn down the heat. Less is definitely more here. At this point you have basically created a non-stick surface on the skillet’s almost semi-polished finish. Pork chops, fried eggs, etc. slide around without scalding and make cleanup a breeze. I would rather add an extra 120 calories to a dish that serves four using a tablespoon of olive oil than have flakes of Teflon in my food. 40 calories is not a savings in my book, and I have to watch what I eat. I also have no desire to treat cookware with kid gloves. I did that for 17 years with the Calphalon I replaced.
7. These pans do not need to be ‘seasoned’ by baking them in the oven or on the cooktop with a high heat oil. Please, please, please know this is not necessary. I did it and found my brand new, sparkling pans covered in what only can be described as a coat of inpenetrable motor oil. Up the sides, on the handles, everywhere. I thought they were ruined. Which leads me to my research on cleanup.
8. 95% of the time dishwashing liquid and water when the pan is still a bit warm will clean it right up. Sometimes just a little warm water does the trick and the small bit of oil left on the pan makes it a little more non-stick for the next time. Cameo stainless steel cleaner and Bar Keeper’s Friend are amazing for thick layers of tough burned on food. They also remove scorch marks on the bottom from the burners being too hot. Serious scrubbing with these made my brand new pans look new again. Amazingly, no surfaces were harmed during that workout.
9. Rainbow hues and water scales (we have scaly water in Chicago) disappear with some distilled vinegar. I hear club soda does the trick too, but I use that for cocktails.
Finally, I did supplement this set with the 5 ½ qt. casserole (MCP55-30N) as I needed a larger pan. I read a review here that the casserole and saute pans are the same except the saute pan has a handle as opposed to two grips. She was right and it does make it easier to use, cleanup and store. I also won’t bother buying non-stick and cast iron pans, since I’ve mastered using this cookware. This cookware has made me a much better cook and made the whole cooking process easier.
Amazon Customer Bren –
I chose this set mostly because of the reviews and from looking at what All-Clad’s product/price was compared to Cuisinart’s. There is no way I could be any happier with a stainless steel set of cookware! The product is hefty without being heavyweight, balanced in hand, heats very quickly, uses less than half of heat setting to what I use on cast iron or all aluminum.
1. Used the 2 quart pan and steamer to do green beans. Brought the water to boil on 6, (you could do this on 4 if you give it another minute or so) added beans, reduced heat to 1 for 20 minutes…perfect! Clean up…there was a little cloudiness in the steamer, used vingar and it cleared right up, the pot had the slight water mark, I used vingar but it did not clear up, used Cerama Bryte (my stovetop cleaner) and it removed it wonderfully.
2. Used the 10 in fry pan to sautee onions. I used 3 T of olive oil and let heat on #4 for couple of minutes until I could see the oil movement, added onions. Reduced heat to 3 to cook. There was residue stuck to pan but instant removal with soap and water! No cloudness in pan.
3.In 1 1/2 quart pan boiled potatotes. Cooked on 1 again after using 4 to bring to boil.The usual ring around the pan and cloudness in pan. Washed with soap and water then used Cerama Bryte to remove water ring and haze. Barkeepers or vingar both left some ring residue. The Cerama Bryte will remove….you can see the sliver haze on the paper towel when you use the CB. CB works great on the ceramic stovetop when foam won’t remove as long as the spot is not deep burned, then I have to use Barkeeper’s Friend and it does the job!
4. Used the small fry pan to scramble eggs. Used 2T corn oil on #4 when oil started to bubble poured in eggs, turned down heat to 3 and scrambled. Geeze I had to look to see if it was coated with telflon!! They did not stick and slide right out of the pan. I am using a new GE ceramic top stove to do this, so some burners on other models could not be as hot and need to be set on 4 or whatever to do actual cooking. Main thing is HEAT THE PAN before you put the food in to cook. Do not over heat either or it will grab spots and stick. I did read not to heat to hot or pan could warp. Also do not heat pan very long while empty.
5.Used the deep fry pan to cook smothered steak…yum!! Again brought heat up to #6 with 1/4 cup of oil. Rolled steak in flour and seasoned, placed in pan and reduced heat to 3 or 4 and browned side well then flipped over using silicone spatula and did same to other side, be sure it’s well browned before trying to flip or coating will stick to pan, now add 2 cups or more of water and let simmer with lid on at lowest setting (just so there is a slight boil) and cook for an hour or until tender. Add more water as needed and thicken if desired with flour in water, then add to pan. Pour over hot Pillsbury biscuits (frozen kind) and chow down. Clean up was a breeze again. Soap and water and for some reason no cloudness…..maybe because the heat was turned down low and stayed low!? Do not use metal utensils unless you don’t mind scratches. Note: I do the All American Cooking so these have and will get a work out!!
AND to think I HATED stainless steel all these years! I always cooked on a coil stove and everything stuck tight! I spent some time reading reviews on how ever one was cooking so knew what to do and it worked! Can only say buy these if you want a great set of cookware and a price that is great. All-Clad is just unreal on their prices (not knocking their product just if you have more money than you know what to do with buy) and the reviews are no better than for this set and this product is made the SAME as the high price All-Clad….and these are all clad (meaning they have the aluminum core on bottom and sides. Just be sure to check the weight of the set you are buying, that will let you know what quality you are getting. These are 21.7 lbs, with the shipping weight being 28.2 lbs. Weights on the box! Amazon also listed the weights.
Received in good packing condition and fast shipping service. Love Amazon!
Allison Hoft –
I had to unexpectedly purchase a new pot set when we moved into a house with an induction stove top. I had used my other set of pots for over 20 years and was sad to part with them. I chose this set because I wanted to avoid the chemicals that come from nonstick pans and it said that this set would work with induction. The pots are very heavy and I have been pleased with the quality. I have been so impressed with them. I use them everyday. They wash well, have even cooking, and I like the sizes that come with the set.
Carl –
I decided to wait for a while to write this review as I wanted to use them for at least a few weeks prior to rating and reviewing. Keep in mind this is my first set of stainless steel cookware I’ve ever used so I can’t really compare them to other stainless steel sets. I’ve only used numerous types/styles of non-stick sets. Teflon, ceramic, "green pan", copper chef, etc. (I’ve never actually BOUGHT a set of cookware until I bought these, all of the others have been gifts of some sort).
I was trying to decide between these or a set that Calphalon were heavily discounting at the time (a set with copper on the outside, stainless on the inside, aluminum core), but out of all the comparisons and other reviews, I chose these instead mainly because the copper would most likely tarnish and get unevenly ugly. Also America’s Test Kitchen tested sauce pans. The winner being All-clad of course was WELL out of my price range. Their next recommendation though was the Cuisinart Multiclad unlimited, and I figured those should perform similar to these.
Pros
Stainless steel – with care will last a lifetime and more
Heats very evenly and quickly
The tapered rim really does make pouring MUCH easier and practically drip free (I always have a paper towel handy regardless)
Cooked eggs without sticking (yeah, you read that right)
Cooking is much more predictable
Cons
The cookware do "stain" but can be removed
Must be very diligent with proper preheating and not overheating
Parts of the cookware is a high mirror polish (more on why I put this as a con later)
Could be sensitive to temperature shock (but then again, MOST if not all cookware is)
First, I’ll tackle the cons
"Stains" can occur on the cooking surface, especially if you get some stuck food (some food sticking is normal, it’s called fond, don’t be discouraged by it). After giving it a good soap and water bath with a plastic scrub sponge I’ve noticed light colored "whitish" marks on the cookware. Honestly this isn’t a problem, but it does trigger my OCD to want the pans to look clean. Nothing a little Bon Ami/Bar Keepers Friend can’t fix. Just don’t really recommend doing this often as these are minor abrasives. This leads me to…
Mirror like finish in spots. I honestly wish all of the surface had the brushed look to it. Once you use Bon Ami/Bar Keepers friend on the upper parts of the cooking surface or elsewhere, you’ll get swirl marks. This is just once again my OCD of wanting to keep my brand new set looking brand new. They WILL scratch and get swirls and other stuff. But the mirror finish only makes it that much worse. It obviously won’t change the performance of the cookware.
Preheating/overheating. These pans can heat up QUICK (ymmv depending on your stove type, mine is electric with exposed element), even on medium. Because of this you really need to make sure you aren’t overheating the pan while preheating. Overheat can/will lead to badly stuck/burned food. This is going to be typical of pretty much any multiclad/all clad stainless steel cookware. If you don’t like this, stick with hard anodized or something of the sort.
Temperature shock. Honestly this should go without saying, but really the last thing you want to do is go from cooking to putting this under cold water. I’ve seen reviews (from pros using this specific cookware) where they have done this and the pan was fine. But really, you seriously run the risk of warping ANY cookware doing this. Just…..don’t do it.
Time for the pros
Stainless steel – Really, there’s not much to say here. Because the outer and inner surfaces are stainless steel, as long as you’re not abusing the pans, they’ll last forever. There isn’t a non-stick surface that slowly turns turns into a reason for throwing it out.
Heats evenly/quickly – The fact that these have an aluminum core sandwiched by stainless steel really helps these pans heat up quick and even. I’ve made frittata and numerous other things and get a pretty consistent cook throughout the entire thing (it would help if my stove top were more level but there’s little I can do about that without replacing the entire top, the whole stove is level).
Tapered rim – I’ve poured out sauces, soups bacon grease, etc. It all pours out really easy and smooth. I can’t 100% comment on it being drip free as I always have a paper towel or something handy to wipe the edge. Force of habit.
Cooked eggs without sticking – Yeah I’ve read numerous reviews saying that eggs stick like crazy to these. It’s the one thing that made me wait 2 weeks prior to even think about cooking eggs, let alone over easy eggs on these. I can safely say that eggs swirl around on these pans just as good as any perfectly new non-stick pan. Granted you need to make sure you heat the pan just right and prep it. I haven’t tried putting eggs in with JUST butter yet but I would imagine it would work. Usually I’ll put a about an 1/8th of a teaspoon of canola oil in the pre heated pan and use a paper towel to cover the surface and the sides, let it sit for a few seconds, then put a little butter in the bottom. I have yet to have any eggs stick at all. In fact, I threw out my old 8" non-stick I kept around specifically for eggs.
Cooking predictable – Because the pans heat evenly and they’re super conductive, cooking because so much more predictable and you use much less heat. On my old pans, I’d usually cook most things on medium high. I’ve found medium with these has been equivalent. Polenta, rice, etc all cook really nicely because you can just set the heat to low and just let it go. At first I was a bit worried about the lids not being see through (as I’ve always had glass lids) but now I’ve come to not care.
All in all every single time I cook with this cookware, I always find myself saying "I Love these pans!!!". I have yet to have food "stick" to them. At least to the point where it’s destroying the food. The only thing I haven’t tried are fish and pancakes, but I would imagine pancakes would stick regardless. If you’re having a problem with all your food sticking, you’re doing it wrong. You’re most likely over heating the pan. Watch some youtube vids about proper use of stainless steel cookware and you should be able to figure it out.
MaryKay –
I bought this set to replace a Scanpan set that I paid $650 for 12 years ago. Even before the “nonstick” inside surface started coming off the most-used saucepans, I hated that set. It was NEVER nonstick, and the glass lids weighed a ton. My husband never liked the Scanpan to begin with, and he now does most of the cooking. But he dislikes buying new stuff even more. So when I surprised him with this Cuisinart MCP set for his birthday last week, he asked “don’t we already have pots and pans?” He also thinks health concerns about nonstick coatings are BS.
Before this purchase, I read all the various reviews here on SS cookware and looked at the local Kohl’s selection to get an idea of features I liked and didn’t. They didn’t carry MCP, but the Chef’s Classic line looked great, so I figured MCP would be even better. Though All-Clad would be within our budget, I never want to spend that kind of money again after the Scanpan disaster.
When I unpacked the Cuisinart box I was so thrilled with all the pieces of this set and the fact that all pans have covers that fit them and don’t take up a whole drawer. In the past week I have used all the pieces, and they perform flawlessly if used according to the instruction sheet and all the great feedback in these reviews. Everything I’ve sauteed has been PERFECTION, no burning. Cleans up like a DREAM with a short soak in warm water and a little Dawn — I can’t believe I don’t have to do battle with the spinach saucepan. With the “nonstick” Scanpan, it was a major deal to clean off spinach even AFTER soaking. But that spinach was no match for the MCP 1.5 quart saucepan after a short soak! I’ve used Barkeepers Friend for Cookware as needed, and it works great too.
We use a Kitchenaid professional gas cooktop and have had no problem controlling the heat. Definitely need a lot less heat for everything, so our propane bill will decrease. Water for pasta boils much faster. I couldn’t believe that the handles stay cool, but they do. The only one that doesn’t is the “helper” handle on the saute pan. I would also recommend having a potholder handy for lifting the lid on any boiling pot.
I love this set so much that I’ve already added the 6-quart stockpot and the 5.5 quart saute pan.
After 10 years of cooking burnout, I’m really excited to cook again, thanks to this Cuisinart MCP cookware. I even enjoy cleaning and shining it by hand after every use. (We’ve never used the dishwasher for cookware). Like other reviewers, I find myself leaving it out on the cooktop for awhile because it looks so beautiful. Highly recommend this set — you won’t be disappointed. This may be the best value for any dollar I’ve ever spent — and as former department store buyer, I was trained to be a professional shopper!
UPDATE: After a few weeks of use, I got up the courage to make an omelet in the 8″ skillet. I put about a half tablespoon of butter in the hot pan, let it melt, then added my eggs and cheese. Beautiful result – but an omelet so slippery I needed two spatulas to flip it! When done, it slid out of the pan. Talk about non-stick! All that’s left in the pan is unburned butter residue. If you’re like me and are not afraid of a little fat, you will have no trouble cooking eggs in these skillets. I continue to be amazed at the performance of this cookware.
Rebecca Kessl –
We decided to purchase this set to replace our flaking non-stick Revere set we received as a wedding present almost 15 years ago. The box was well-packed and nothing was broken. Everything we received looked fine. The instructions were in English and everything was straight forward for anyone with an average IQ.
Appearance: The interior of the pots gleam, but the exterior is not highly polished. This was not a problem for us as we read some reviews and knew what to expect. The pots are attractive, but they do not gleam like high-end All-clad pots. We have ours hung up on a rack with the interior facing where people can see and the back of the pans against the wall.
Weight and Balance: If you are used to aluminum pans, these will feel a bit heavy. The ergonomics of the handle are above average, which gives the pots a nice feel in your hands. The large stock pot can get pretty heavy, especially when filled.
Set composition and construction: Everything but the steamer insert is very well constructed. You may not like the rivets that stick out when it comes to food, but those are what make the pans so substantial. The steamer insert is fine, but it is clearly made of lesser quality than the other pieces. The lids all fit tightly and I am amazed at how little they let out. I actually have to adjust for some recipes to allow for more venting to get a good reduction while using less cooking gas. The big cook pan and stock pots get the most use. They are fantastic. We use the frying pans, but with our growing family, they are usually used to cook accompaniments to dishes instead of a main dish. I kind of wish the steamer fit the large stock pot, but I knew what I was getting. From a pots and pans perspective, I think the only other things we use regularly not included with the set are a wok (which stainless steel is NOT ideal), dutch oven, cast iron skillet, cookie sheet, pizza pan, and a good decent quality disposable non-stick 12 inch frying pan. No real complaints here.
Cooking performance: We are coming off of using mostly non-stick pans and a cast iron pan. Searing performance was better than an aluminum non-stick pan, but inferior to cast iron. Hubby says All-Clad sear better, but they seem to do a good job if you do not need an intense sear. They are good for 85% of the cooking we do since we do not eat a lot of red meat.
Learning curve: If you are used to using non-stick pans, there is a learning curve to using these pans. We are not chefs and no one would mistake us for gourmets, although one of us is a pretty good cook. Anyhow, the biggest thing is getting used to heat adjustment. Of course, you need preheat your pan. You also need to be familiar with how hot the setting is for your range. Most midrange ranges have a power burner. I would say use extra caution on these. Having a thermometer helps, but we find ourselves forgetting to use them. Therefore, we wind up getting burned on stuff or vaporized oil every once in a while. What can I say? We are not chefs. After a few months, we pretty much use heavy searing like steaks, roasts, and burgers for cast iron. We will typically sear chicken or seafood in the these pots. We have been able to cook eggs. I get everything stuck and husband seems to be able to not make a mess. He told me that I either need to turn down the heat if I cook with butter or extra virgin olive oil or change my timing. Frankly, I think it is easier to stick with a non-stick pan for things like eggs, flaky fish, and other pain in the rear items. We will just buy a cheapo set and replace once a year instead of using our non-stick pans until they flake. Other things I had to learn was not to immerse hot pans in water, how to determine heat of the pan, how to preheat a pan properly, how much is too much heat, how to set my temperature correctly, and smoke points of oils we use. It may sound like a lot, but it is pretty much like learning how to not be a bad cook.
Cleaning: For pots and pans, a good soak with a small touch of soap seems to work wonders. That includes things like stuck on rice, day old mac and cheese, and various other messes. For hardcore messes like burned on oil residue or scorched food, Barkeepers Friend and a non-aggressive scotch brite pad works well. A small sprinkle, a little water, and some patient light scrubbing is all it takes to return everything back to like new condition. I use soap and water after Barkeepers Friend to prevent any possible residue poisoning. We do usually put our pans in the dishwasher. They do get water spots (we do not use a rinse aid) if we do. Every few washes, we wash them by hand to return them to like new appearance.
Durability: These should hold up for life assuming they are not abused. If they get scuzzy, just polish them up.
Value: Two bills seem to be the price to pay for low end on these, although we paid a bit more on Amazon. You essentially get 8.75/10 of the cooking performance of an All-clad set with half the looks. This is a pretty complete, high quality set.
Cons: They are not non-stick crappy pans so there is a learning curve. To look and perform the best, they should be washed by hand. You cannot just throw them hot into cold water. They will get scuzzy if you wash them only in the dishwasher. You cannot cook an egg without some sort of lubricant like oil or water without them sticking. Other stick foods like sticky rice and pancakes also require adequate amounts of oil or butter. The pans say the are made in China despite what Amazon has on their site. These do not replace all pans. The rivets on the pan can trap food and be annoying to clean since they are not ground flush.
Pros: You get a high quality set of pans. You get an almost complete set of pans that distribute heat evenly and cook beautifully. You get to escape the potential poisons that come with non-stick pans while learning to become a better cook. You can get these pans cleaner than a non-stick pan. You get almost everything you need to cook diverse and healthy meals for your family.
Lisa –
I’ve agonized over which pots and pans to purchase. If they’re taken care of, they’ll last you a lifetime. I grew up admiring Martha Stewart and Julia Child. I enjoy watching Ina Garten (Barefoot Contessa.) My favorite dishes to make are chicken and mango fajitas with orange and lime, my Aunt’s lasagna recipe with beef and Italian sausage and four cheeses. I’ve been known to make gyros from scratch, baklava for holidays.
I contemplated copper cookware, but I couldn’t afford the Mauviel copper sets made in France. I have always loved 18/10 stainless. 18/0 hasn’t much weight to it. I didn’t want hard anodized cookware, or porcelain ceramic. I didn’t want something inexpensive. Lagostina seemed it might be a great second choice. I went to Bed, Bath & Beyond simply to look at the Lagostina. For $2K, Mauviel copper cookware has a base of 2.5 mm thick. For $399.00, Lagsotina’s copper set is 2.3 mm thick. I also examined the Lagostina stainless steel for $199.00 on sale. The lids seemed to wobble on the cookware. An annoyance I couldn’t live with. Copper is a fabulous conductor of heat and it’s beautiful. However, it cannot be placed in the dishwasher, it discolors with a bluish green patina, and must be polished with Wright’s copper cream or Bar Keepers Friend, or a fresh lemon and salt to restore original color. Too much upkeep for me for everyday use.
I felt stainless steel is the way to go. Non stick is only nice if you don’t cook with E.V. olive oil, or any fats. Through researching, Martha Stewart said,; ‘ALL CLAD; is the greatest cookware on the planet, and it’s American made.’ if that’s important to you. I looked at All Clad at Bed Bath& Beyond. Oh, it was lovely! The heaviest cookware. I picked up some Cuisinart MCP and held it in my hand. I was seriously impressed. I researched the weight of each of the pieces, because that matters. If you want cheap, go to Walmart. I’m not trying to knock Walmart. Martha Stewart said, “Buy what you can afford.” Amazon Prime had this priced normally at $670.00 suggested retail. This entire set of Cuisinart Multi Clad Pro, 12 piece stainless steel cookware for $205.00 without sales tax. I was SOLD. It arrived in early 2018, I was thrilled! USPS delivered it to my doorstep. I couldn’t even pick up the box as it’s very heavy. I scooted it across the foyer, through the living room, right into my kitchen and parked it in front of my stove. I’m in love. This stuff is AMAZING!! Here’s another thing that sold me quickly. I believe this is oven proof to 500 or 550 degrees. It pours nicely directly from the pieces themselves. Brilliantly designed. Remember, after FOUR years, mine still looks like the day it arrived. Bar Keepers Friend powdered cleanser/polish is your best friend. (Wear gloves.)
For the weirdos who don’t know how to cook, if it sticks, you’re doing it wrong. I had my 10″ MCP pan on medium to cook pancakes this morning, and even on medium, it was a tad too hot for pancakes. This MCP conducts heat beautifully. I’m not using metal scouring pads on this cookware. I want it to stay beautiful. I have a green nylon scouring pad, and a stiff dishwashing brush. I want my cookware to look beautiful always, and it’s dishwasher safe. I am looking forward to using the steamer insert to steam fresh veggies! The stock pot in this set is eight quarts, very ample for a pot of chicken soup or clam chowder from scratch. I love the eight inch pan, it will be great for omelettes! I sautéed chicken last night, made rice, and broccoli. This cookware set is perfect!!!! Buy what you can afford.
(Hint fo the day: You do NOT need oil to warm up a tortilla. Place a circular piece of parchment paper in your pan. It works like charm.)
Johnston –
I’ve been looking for a stainless steel set for awhile now, and was hestitant to buy anything not non-stick. I am health-minded so I’ve been trying to use ‘healthy’ ceramic-coated, porcelain-coated cast iron, etc., but everything has left me dissapointed. ‘Healthy’ versions of non-stick lose their non-stick after awhile, and for me cast iron is too heavy and hard to clean. I originally didn’t want stainless steel because I love the convenience/easy clean up of non-stick. BUT I was tired of non-stick pans losing their coating and looking ugly after awhile. Still, my favorite skillets to cook with are porcelain-coated cast iron (Le Creuset or Cusinart), but they are so expensive and almost impossible to find a full set of pots and pans.
All this to say, I am very impressed by this Cuisinart Multiclad set. I’ve been using them daily for over a week now, and have got a good feel for how they perform and clean up (I’m an avid cook, and make breakfast and dinner at home almost every day). I only use silicone/plastic utensils so I don’t scratch them (scratches aren’t terribly noticable anyway, but I want these to last). I make sure to keep them on medium or low heat only, and so far they maintain heat enough that I don’t need it on high. They cook well, evenly and quickly. Things do stick (like eggs and anything starchy like potatoes), but clean up has been a breeze!! I add water to the pans/pots after cooking and leave them on the stove. Easy. By the time they’re cooled and ready to be cleaned, I can easily scrub off stuck-on food from the bottom of the pans with minimal effort. I use a pampered chef hard nylon scrapper to gently scrape bits off the bottom, and then a non-abrasive sponge (rough side, and then regular side) to clean. They clean up like brand new! (Minus the water spots, lol). (I used a steel wool scrubber on one of the pans and it left tiny scratches throughout-not too noticable, but 😐 ) I’ve use bar-keepers friend once since I’ve got them a week ago because there was slight discoloration (normal for stainless steel) on the bottom of a couple of the pans. It took the discoloration away and they look brand new. I wouldn’t use bar-keepers friend with every washing because I’m sure it’s somewhat harsh on the pans and the chemicals are terrible for you. But if you want to keep your pans looking brand new, it’s a must have! There was nothing I could have done to keep my non-stick pans looking brand new once they lost their coating. The thing I love about SS is there is no unhealthy coating to worry about flaking off in food! I cook with ghee, butter and avocado oil spray and while things do still stick after cooking for awhile (not right away if you’re using an oil), clean up is easy enough that it doesn’t bother me enough to go back to non-stick. I am sticking with these pans! Lids are also great, and there’s a lid that fits for every pan (multiple pans use the same lid size). This is a great price for a set that is comparable to an All-Clad. Would recommend!