Have any of you considered the multi-ply set from Cooks Standard and Tramontina? If so, what made you choose Cuisinart? I'm having trouble deciding!
1575158
what did you decide? I am debating both now and would be interested to hear what you chose.....
1575159
I needed the set I purchased from Cuisinart and went with them. I feel both Tramontina and Cuisinart are good but after using the Cuisinart I have given away my Tramontina and other makers pots and pans and use the Cuisinart. Your milage may vary.
1575160
I know that this question is old, but I bought the Tramontina which is a good set, but the frustrating part is that when I pour stuff it spills. I am going to try to return it and get this set, but if I am not unable to I am happy enough with the Tramontina. (I cook a lot of soups and tea etc...)
1575161
I chose Cuisinart because the lids seem to seal better and I am more familiar with that brand name. In the reviews, a lot of people compared Cuisinart to the more expensive All Clad cookware.
1575162
Never heard of those brands. I chose Cuisinart because I've had 2 food processors that were good and I took a chance on their name. For the most part I'm happy with my choice, saucepans are good but everything sticks to the frying pans. Not sure if this is typical of SS. I had heard they weren't supposed to stick if heated enough but no matter what I try, everything sticks so I hardly use the frying pans. They are sturdy and heavy, though. Good luck.
1575163
PurpleDragon, eggs won't stick when frying if you spray first with a cooking spray that contains lethicin. I do that, put the eggs in, then add butter for flavor. Doesn't work when scrambling, though. America's Test Kitchen loves stainless but also has some nonsticks on hand for such occasions.
1575164
The Price was my determining factor. Cuisinart is a good brand. The pans work very well on my flat top range, I am very pleased for most of my cooking. But...Frying eggs is a mess. Never had this problem with my ages old revere ware...but this set...no matter what the eggs stick in the fry pans.
1636441
I own both an advanced 3.5 qt pot and three nouvelle skillets. Both have the hard annodized surface which is very nice and durable (even though they say you can use metal utensils I stick with wood, plasitc or silicone). The nouvelle has the multi-metal multi-layered bottoms which distrubute heat very evenly as well as are less likely to warp which was a big concern for me. The nouvelle pans also have the flush rivets for the handles which are a very nice feature as well. I would do the same as I did and buy the nouvelle skillets and go with the advanced for the pots. Hope this helps.
314687
I own the steamer and it's terrific. Not 3 ply and doesn't need to be. You only need 3-ply for good heat distribution for pans on a stovetop or burner... a steamer sits above boiling water. No worries about burning.
188272
I actually have one of each and prefer the handle of the Mauviel but really like the French Cuisinart ... so, basically, I like them both!
806037
I couple of years ago, I bought the Cuisinart GreenGourmet GG22-30 12". About 4 months ago, food started sticking so bad, I had to get another frying pan, which wasn't a Cuisinart. Purchased the GreenPan, which we are very happy with.
1846362
I love my Cuisinart with the choice of different blades. I do find that I only use a few of them the most however. But, maybe you cook more than I do.
845680
Cuisinart's classic line (which I believe this item belongs to) has an encapsulated aluminum disc in the bottom of each pan while the tri ply (multi pro line) has encapsulated aluminum throughout the bottom and sides of pans.
371256
The short answer is, yes. Go to "onlycookware.com" to read all about The Cuisinart multiclad pro cookware. The ladies at "only cookware" think that it is the best, and not just for the money. This is good stuff.
894720
I love Cuisinart pots and pans. I have the old style Cuisinart that's over 20 years old that have a rolled lip and compared it to the new French pieces and have not noticed any difference in pouring liquids from the pans. I am very satisfied and happy with my purchase and performance of the Cuisinart French classic tri ply pans. Love, love, love!
1453791
I'm sorry, but I can't recall. I dumped the machine when I moved to the UK, and we bought a Cusinart with built-in compressor, and it is wonderful! If your budget extends to it, I'd get a Cuisinart.
1777533
Since I don't own this pan anymore I would be hesitant to say. You could probably send an e-mail to AllClad and ask them. Give specific model #s so they don't confuse it with the 5-Ply skillet. Sorry
1946992
I don't know if all of their cookware is three ply. Here's the link to the All-Clad website: http://www.all-clad.com/ I'm sure you'll find the answer there!
1792107
You are so kind to respond. The pans look terrific! I'm considering them for my niece who is setting up a household while she attends graduate school. I'm in charge of making her kitchen wonderful to keep her on-track to graduation. I think these are perfect. Thank you.
371255
I have several pirces of the Cuisinart Multi Clad and a couple of All Clad and as far as I am concerned they are both the same in quality and cooking properties. They are both about the same in both weight and manufacturing quality. I would highly recommended these given that they are at least 50% less than the All Clad.
1270517
The main difference is that it is "multiclad" or "ply"which means its polished stainless steel with an aluminum core for the faster heating and even heat distribution. It's also heavy duty, thicker and stronger...most all of my cookware is clad stainless (All Clad & Cuisinart) Regular stainless does not have a core and will not have the same cooking advantages and may not last as long.
338489
I just bought a Cuisinart Elite 14 FP yesterday. I will post my feedback once I put it to the test. I also subscribe to Consumer Reports and Cuisinart rated #1 on food processors.
830710
I had a Black & Decker 7-cup food processor before, so I really can't comment on the 13 cup Kitchen Aid one. I really like the Cuisinart 14-cup. I haven't tried dough yet, but I've made chicken salad, sorbet, and hamburger (from very lean tenderloin beef), and it was very good for that. Unfortunately, for slicing vegetables, it's no better than my old Black and Decker: stuff tends to slide sideways and get caught between the metal plate and the lid. You really have to have the feeder tube stuffed tightly, and large, harder things like potatoes and big carrots work better than cucumbers or softer things. I had a Black & Decker 7-cup food processor before, so I really can't comment on the 13 cup Kitchen Aid one. I really like the Cuisinart 14-cup. I haven't tried dough yet, but I've made chicken salad, sorbet, and hamburger (from very lean tenderloin beef), and it was very good for that. Unfortunately, for slicing vegetables, it's no better than my old Black and Decker: stuff tends to slide sideways and get caught between the metal plate and the lid. You really have to have the feeder tube stuffed tightly, and large, harder things like potatoes and big carrots work better than cucumbers or... » Read More I had a Black & Decker 7-cup food processor before, so I really can't comment on the 13 cup Kitchen Aid one. I really like the Cuisinart 14-cup. I haven't tried dough yet, but I've made chicken salad, sorbet, and hamburger (from very lean tenderloin beef), and it was very good for that. Unfortunately, for slicing vegetables, it's no better than my old Black and Decker: stuff tends to slide sideways and get caught between the metal plate and the lid. You really have to have the feeder tube stuffed tightly, and large, harder things like potatoes and big carrots work better than cucumbers or softer things. « Show Less