Price: $299.95
(as of Nov 01, 2024 08:11:10 UTC - Details)

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.
SET INCLUDES: 1.5 Quart saucepan with cover, 3 Quart saucepan with cover, 3.5 Quart sauté pan with helper handle and cover, 8 Quart stockpot with cover, 8" skillet, 10" skillet, 20cm steamer insert with cover
DURABLE DESIGN: Elegant and contemporary, the professional Triple Ply Construction features a core of pure aluminum and a handsome brushed stainless finish. Heat Surround Technology allows for even heat distribution along the bottom and sidewalls of the cookware. Cookware also features Cool Grip handles secured with stainless steel rivets, self-basting and tight-fitting lids
COOKING AND CLEANING: Polished cooking surface does not discolor, react with food or alter flavors. Tight-fitting stainless steel covers seal in food's natural juices and nutrients for healthier, more flavorful results. Cookware and covers are dishwasher safe
OVEN SAFE: Oven safe up to 550 degrees F with rims tapered for a drip-free pouring experience. Suitable for use with induction cook tops as well
COMMITMENT TO QUALITY: Inspired by the great French kitchens, Cuisinart began making professional cookware almost 30 years ago. Constructed of the finest materials available to perfectly perform all the classic cooking techniques, Cuisinart cookware continues a long tradition of excellence. Our commitment to quality and innovation continues with our MultiClad Pro Stainless cookware, designed to meet the demands of gourmet chefs everywhere
Reviewer: Chicago Rhino
Rating: 5.0 out of 5 stars
Title: Quality, Durability and Price Point - You Can't Go Wrong
Review: 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.

Reviewer: Robby
Rating: 5.0 out of 5 stars
Title: Beautiful Set!
Review: I wanted to get rid of nonstick coated pans and go stainless. I also didn’t want to spend $1000 on a new set. These pans are GORGEOUS! If you’re new to stainless steel pans I recommend watching a couple tips and tricks videos about cooking cleaning stainless steel cookware. With a couple of adjustments to how I used to cook with nonstick pans I am cooking better than ever! Steaks and chicken are cooked to perfection with the perfect crust. The pans are heavy and well made. Cleaning requires a little more effort but that is true of any stainless pans. These pans have inspired me to cook again!

Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: Good warranty support
Review: 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.

Reviewer: Ana R.
Rating: 5.0 out of 5 stars
Title:
Review: Me ha funcionado perfecto, primero la dejo calentar a fuego alto unos minutitos sin poner ningún alimento, hago la prueba de la gota de agua y cuando está lista empiezo a cocinar, no sé me pega nada, si creo que algún alimento puede pegarse, rocío un poco de aceite en spray. Después de lavarla la seco para evitar manchas.Vi en YouTube como curarlas antes de su primer uso.Creo que no le piden nada a la marca carísima. Su material es pesado, resistente, los mangos no se calientan.Todos en mi casa estamos encantados.

Reviewer: Michael Lever
Rating: 5.0 out of 5 stars
Title:
Review: These have replaced all of my other pots and pans, I love not being concerned about Teflon. It took me a bit of practice to get good with stainless steel pans, but now that I understand the water droplet technique and getting them to temp before putting oil in, they're perfect.

Reviewer: Mark
Rating: 5.0 out of 5 stars
Title:
Review: 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.

Reviewer: Kat
Rating: 5.0 out of 5 stars
Title:
Review: I bought the 12 piece set, been using it for months now and am thoroughly pleased with the performance. I use the 2 saucepans a TON. Multiple times a day, every day, on high heat and they still look brand new. I also use the saute pan and stockpot often and those perform beautifully as well. I'm not sure about the skillets because I rarely use them. Very happy with the quality for this price point.

Reviewer: Gonedith
Rating: 5.0 out of 5 stars
Title:
Review: Es una excelente batería, considerando que el Teflon y cualquier recubrimiento hacen daño si no se cuidan adecuadamente. Con el acero inoxidable no hay ningún riesgo. Me gusta que es muy bonita y hasta los guisados se pueden servir en una mesa de buffet en las mismas cacerolas porque luce mucho el color plateado. Los contras son principalmente que la comida se pega si no se sabe utilizar la cantidad de flama adecuada y/o aceite. Adicional, quedan algunas manchas blancas/opacas por dentro después de lavarlas. En general la recomiendo si te preocupa la salud y seguridad para cocinar. Entregada en tiempo y forma. Precio excelente. Adicional a esta batería conviene tener uno o dos sartenes con recubrimiento para cocinar ciertos alimentos.