Review: Cuisinart Stainless Steel Cookware
Filed in archive Reviews on October 25, 2005
Late last year, I realized it was time to retire my pots and pans from their daily rotation. The mixed set of pieces I acquired over the years had served me well but they were clearly past their prime. After researching many different styles and brands of cookware, I purchased a set of Chef's Classic Stainless Cookware by Cuisinart.
• 8 inch skillet
• 10-inch skillets
• 1-1/2 quart covered saucepan
• 3 quart covered saucepan
• 3-1/2 quart sauté pan
• 8 quart covered stockpot
After using the set for about eight months now, I think I've put it through every test imaginable. Since the instruction booklet said these pots and pans could take it, I've used them for freezing, baking, frying, sautéing and broiling. On the stovetop, each pan and skillet cooks evenly, with no hot spots. The lids fit snugly and their handles remain cool except when exposed to prolonged high temperatures. The riveted pot and pan handles are sturdy and easy to grip. The stockpot, with its aluminum core is functional and deep yet lightweight. Despite long stretches in the freezer and oven, there has been no warping or discoloration whatsoever.
Since my cookware hangs from a pot rack in my kitchen, appearance is important to me. The mirror finish on all the pieces has remained bright and lustrous despite almost daily trips through my dishwasher.
The only difficulty I have had with this cookware occurred when I inadvertently burned rice in one of the saucepans (not a regular occurrence, I assure you!). Following Cuisinart's recommendation, I simmered a tablespoon of dishwasher detergent in the pan to loosen the residue but, despite repeated attempts, so far it has not worked. The stubborn stain poses no problem to the performance of the pan, I just don't care for the way it looks.
Overall, I am quite happy with Cuisinart's Classic Stainless Cookware set and look forward to supplementing it with future purchases from their product line. I would heartily recommend this set to anyone ready to purchase stainless steel cookware.
Tags: Cuisinart cookware
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Rating: 8.00 out of 3 vote(s) cast.
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My problem is I have had this set for about four months now, and when doing the dishes today, I notice what appears to be a series of small bumps in the cooking surface of the frying pan. Anyone know about this?
Cooking with Stainless Steel gives you benefits you just don't get from the other styles of cookware that are available on the market today. Being able to brown foods, pulling the flavors of the proteins, and sugars, your not just cooking the food your changing the compounds to bring out true flavors. The French call this process the "Fond", the first step in pulling all the flavors that we want from our foods. Deglazing the pan is the next step, pulling all those flavors you've just created together, by adding liquids to the pan to loosen all those cooked on nuggets stuck on the pan. By doing this we get the pan sauces that will begin to add even more flavor to all your dishes.
Cleaning is as easy as any non stick, or ceramic cookware. After the browning, deglazing of your pans you've taken all the stuck on foods that might be considered difficult to clean away, resulting in a job that can be easily handled by some minor elbow grease, and rubbing. Non stick cookware really doesn't compare in my opinion, because what you gain if anything with the ease of cleanup, you lose in not being able to pull out the true flavors from the foods.
Disadvantages of Stainless Steel, for me I haven't really come across any that would dissuade me from buying, or using it. While with a non stick pan you really can't brown foods to pull out those flavor producing sugars and proteins. If your cooking some really sticky foods then naturally a non stick pan is what you would want to use. Ceramic cookware has its advantages, but also disadvantages, like not being able to sear foods, then bringing it to a slow simmer. Ceramic cookware is slow to heat and change temperatures, which can result in burning foods because it holds the heat so much longer.
There are uses for all the different types of cookware available to us these days, but for the versatility of Stainless Steel I really don't feel there is a comparison. Being able to use on the stove top, or in the oven, or saving for your leftover dinners by placing in the refrigerator. Stainless Steel Cookware is the best choice for all modern kitchens.
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