It won’t last forever and won’t perform nearly as well as other more expensive brands, but it gets the job done. Not all Cuisinart pans have imperfections, but there’s enough evidence of it that it’s worth considering. All collections are oven-safe , and many are also induction-compatible.
Speaking of cookware, we have checked out some quality items over the years, and some that have not been so good. Since then, the brand has expanded its offerings to include blenders, coffee makers, mixers (see my in-depth review), kitchen knives, and, of course, cookware. The stainless steel cookware is prone to staining, discoloration, and pitting.
If you’re cooking something large, like a ribeye steak, it may not fit in the 10-inch skillet. Instead, you may be forced to use the 3.5-quart sauté pan—it works perfectly fine, but it has higher sides than what you’d normally use for steak. The Cuisinart Multiclad Pro Cookware Set has been designed to make cooking convenient and easy. The set has a tapered rim which makes pouring more manageable and prevents any spills. As the collection is made from stainless steel, it can withstand high temperatures. The stainless steel lids are oven-safe up to 500°F, and the glass lids are oven-safe up to 350°F.
Check out this quick guide to see a breakdown of the oven-safe temperatures for each Cuisinart collection. The non-stick surfaces are coated with either a PTFE-based or ceramic material. Most Cuisinart cookware is made in China, except for the Cuisinart French Classic Tri-Ply collection, which, as its name suggests, is made in France.
But, the Professional Series is too similar to the Chef’s Classic stainless steel cookware to be worth the higher price tag. Instead, skip it and go for their higher-end Multiclad Pro stainless. The same enthusiasm and creativity cooks put into every dish they make, we put into every piece of cookware we make. We never compromise on quality or settle for good enough performance.
After recording the results of the heat conduction test, I poured out the boiling water and set each pan aside on a countertop. Five minutes later, I pressed the palm of my hand on the cooking surface to test its heat retention. First, I poured two cups of cold water into the Professional Series 12-inch fry pan. I placed the pan on a gas burner on high heat and set a stopwatch to measure how long it took for the water to boil. If you’re looking to get the best performance from a stainless steel set, go with a fully-clad option like Cuisinart Multiclad Pro . If you want stainless steel at a lower price, opt for an impact-bonded option like Cuisinart Professional Series.
The saucepan includes a helper handle at the side, so you find no trouble moving it around. With clear lids, you can see the cooking process without removing it. Cuisinart offers multiple cookware collections made of stainless steel, aluminum, hard-anodized aluminum, and copper.
Most Cuisinart cookware sets cost between $100-$300, though the most comprehensive sets, as well as options made with copper, will run higher. The Professional Series collection comes with oven-safe (up to 350°F) tempered glass lids trimmed in stainless steel. The Chef’s Classic and Professional Series look good, but the Multiclad Pro line is a cut above.
This configuration helps the bottom of the pan heat quickly and evenly. But, since the sides are only a single layer of stainless steel, heat won’t transfer up the sides very well. Aluminum encapsulated base heats quickly and spreads heat evenly. She particularly loves all types of fusion cooking, mixing the best of different food cultures to make interesting and unique dishes. Our editors independently research, test, and recommend the best products; you can learn more about ourreview process here.
There’s a misconception that if you buy a very expensive stainless steel pan it should be nonstick. But, stainless steel is simply not non-stick, cuisinart soup maker no matter how much it costs. The full tri-ply construction also means there’s a seamless transition from the bottom to the sides of each pot.