Cuisinart 12-Piece MultiClad Pro Triple Ply Stainless Stainless Steel Pots and Pans Set, Cookware Set Compatible with Induction, Electric, Gas Cooktops, Cool Grip Handles, Oven Safe to 500°F, Silver

I cook for a larger crowd regularly, and I had come to the point of needing a few extra pieces to complement my All-Clad d5 set. However, I was not prepared to pay All-Clad prices a second time round... so I decided to go for this set, which was less for the set than the All-Clad stockpot alone. To be honest, I only realized that there was a 7 piece set after receiving this one, and maybe that was lucky, as I would have ordered the smaller set had I seen it before... but now I am happy to have the 12 set. So, comparing the two sets... - Yes, the All-Clad is better quality. Sturdier, heavier, easier to clean. But, the difference is small, and at this stage, I am not sure it's $600 better. - Once you learn how to cook with stainless steel, both sets perform beautifully. For everyday cooking, I am not seeing much difference between the two. - The Cuisinart one still cleans nicely, even though it might take a bit more soaking for burned-on food. It reacts very nicely to Bar Keeper's friend for more difficult stains. - The shiny inside surface makes me nervous for scratches, but no evidence of such yet. I am sure they will eventually appear, but, honestly, I don't care as much. - The lids are much lighter than the All-Clad ones. Not sure that it matters though. - Compared to my other set, this one seems to have less surface and more height, making it more appropriate if I am cooking smaller quantities - I find myself reaching for it if I am cooking for 1 or 2 people. - It's beautiful. Happy to see it hanging on my rack. The different sizes are the main reason I am happy I ended up buying the 12 piece set, as it gives me more flexibility in choosing the appropriate size for the job at hand. I would think that the Cuisinart version is possibly better than the All-Clad if you are routinely cooking for 1-2 people; the All-Clad may be better if cooking for 3-4. Not that either set couldn't handle any amount of people in that range. For myself, I see that I am reaching for what I thought was going to be my backup set more often than I thought I would. And, even though I can tell the All-Clad is better quality, the difference is not such that would impact my day-to-day cooking. Of course, longevity (my All-Clad set is close to 10 years old with no signs of wear) remains to be seen.

I am so impressed. High quality, tri-ply, and the perfect amount and size of pans. If you need a step-up from your starter set or you are looking for a starter set that will last you 20 years, this is it. This set also has the rivets in the handles where they meet the pan (not welds but rivets) and that is important to know for endurance. If you are thinking that the price is too good to be true know that these are authentic Cuisinart pans and the craftsmanship and heaviness of the pans left me no doubt that they are exactly as described. For those of you who have not cooked with stainless pans before, use low heat, put oil in pan AFTER it is a bit heated up and then add your food. Research and review videos online about using stainless steel to cook in. These are not not-stick pans so you have to use them differently but you can get the exact same results and minimal cleanup, if you research how to use stainless steel pans for cooking. Using anything above medium heat in these pans, will cause scorching and food sticking. Also, don't move your food or flip it right away once you put it in the pan, give it some time to gel and congeal and that will also prevent sticking and the food falling apart when you flip it. For example, to cook an egg, heat the pan on low to medium heat for 2 minutes, then add a bit of butter or oil, give that a bit of time to heat up but do not let it smoke (if it smokes, it is too hot!). Then add your egg, let the egg sit for a while before flipping it or moving it or scrambling it. You need to let the egg congeal a bit on the bottom so it will not stick to the pan when you move or flip it. This will be trial and error but eventually, you will know when to flip it or scramble it. If you move or scramble it to soon, it will stick to the bottom of the pan and it will fall apart and the pan will be more difficult to clean. When you are done using the pan, do not put it into the sink in cold or hot water. You will ruin your pan. Instead, let the pan sit on the stove with the heat off for a while. Then pour some warm or hot water into the pan and let it soak. This will make it very easy to clean, Also, if you have residue in the pan after a normal cleaning, use Bar Keepers friend to scrub away the residue. This has worked for me 100% of the time with all stainless cookware I have ever used, including these pans. If you ever have a really really bad scalding stain in the pan, use Bar Keepers friend and a crushed up bit of regular aluminum foil. Then use the foil like a scrub pad and it will remove anything left in the pan (aluminum is softer than steel so it won't ruin your pan but test it first on the bottom on your pan just in case you are skeptical it will work on your set...I take no responsibility for this technique working on all stainless steel pans but I have never had it fail on any of mine and I have never scratched or ruined a pan using this technique on the pans I own or have owned). I once bought an old stainless pan at a thrift store that was charred and black inside and out. Using this technique, I restored it to almost new. It does work but it can be a bit so be patient with it and rest if you get tired or conscript a family member to help. LOL. Three are videos online as to how to season stainless steel pans for cooking as well but I have never found this necessary. This is NOT the same as seasoning cast iron so do not use THAT technique on these pans. You can look those videos up as to how to season a stainless pan to make it more non-stick yourself and decide if you want to do that. Yes, you can sear steaks and meat and anything else in this pan just don't turn that burner up to High like you do with other cookware. What is very important to know about stainless is that using high heat is never going to be necessary and is almost always counterproductive to both the cooking of the food and the cleanup and the preservation of the pan. You may or may not know your stove very well and how the different controls impact the burner/flame but that is very important in cooking overall and very important to using stainless for cooking. My point is, that if you are not used to cooking with stainless pans that are not non-stick, you will have a bit of a learning curve so do not assume that what temp you used on your stove in the past to cook on your previous cookware, will work as well on these pans. Experiment and plan to spend a bit more time initially in using these pans to see what works and what doesn't when you are cooking your favorite foods. I found that it took me a bit more time on lower heat to cook things initially until I was able to determine the right setting on my burner as well as how long it took for the pan to heat up before I added the oil and then how long it took before the oil was perfect temp before I added the food. Once I got used to all those variable, my time spent cooking was always consistent and I never had to think about it again when I went to use my stainless pans. These pans are going to last decades and will be heavily used by my family and me. I will be buying more of these pans in the future to round out this very well thought out set of 12.

I bought this set along with a few additional pieces back in 2009. This set has held up wonderfully. I cook a lot, a whole lot! I’ve cooked countless meals for my family (including 2 hungry boy teens, husband, friends and family) with this cookware. It performs fantastic! Food does not stick and it’s easy to clean. It holds temperature perfectly. When my college age son, who is in grad school wanted a good set of pots and pans this year for Christmas, I was amazed this was still available! The exact same set was for sale in 2025. He was excited to get such a great set! I feel it will truly last him a lifetime. I also like that I can give him some of the extra pieces I bought years ago to match. .The exact set. That says a lot about the quality and popularity! These pots have been thrown into the cabinet and not pampered. No dents. No defects. Still work perfectly after all these years. My daughter in law cleaned them up really nice (bottoms of all pans get discolored over time). They looked like brand new. Light scratches inside from years of cooking but that doesn’t affect the performance. I don’t baby my pans. They are workhorses in my kitchen. If these seem a little expensive, keep watching the price or wait until Prime Days/Black Friday. I’m just thrilled they still make this set and I could gift a new set to my son! I will probably be gifting another set to my other son next year. Great job Cuisinart! 10/10 A+++

Vale muito a pena... Construção das panelas é bem robusto e o material é top

As expected, the item arrived as posted

Hermosos, excelentes en todos los aspectos

Firstly, I’ve given this cookware set a 5 out of 5 based on ‘best value’ not ‘best quality’. Secondly, I place considerably more trust in reviews from America's Test Kitchen (ATK) / CenturyLife.Org than most user reviews. Similarly, I expect readers of this review to treat it on a ‘for information only’ basis. In a nut-shell the Cuisinart MCP-12N Multiclad Pro Stainless Steel 12 x piece cookware set is a Chinese made equivalent of the USA made 3D All-Clad range. A great comparison review was written by CentryLife. The only addition I can make to their review is that the sides of the Cuisinart fry pans/skillets are noticeably steeper than that or the All-Clad, as seen in the picture (All-Clad 3D left / Cuisinart right). As noted in the ATK review of 12” skillets, these steeper sides may be detrimental under some circumstances. These two fry pans are comparable in almost every other respect, aside from cost. The Cuisinart Multiclad Pro saucepans do show watermarks more than the All-Clad, these can be removed with Barkeepers Friend. The entire 12 x piece Cuisinart MCP-12N set was only $20 more than my 1 x Demeyere Proline Frying Pan, so my expectations are adjusted accordingly. I believe the performance gap between Demeyere and All-Clad is significantly more than the gap between All-Clad and Cuisinart. High quality workhorse skillets can be purchased at a later date, if required. The Cuisinart set is worth it for the saucepans and stockpot alone, the skillets are an entry point bonus.

The Cuisinart MCP-12N Multiclad Pro cookware set was carefully packaged and delivered quickly. The pots and pans feel heavy and sturdy, indicating great quality. I haven’t used them yet, but my first impression is very positive. Thanks to the seller for the careful shipping!