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Feb 15, 2009 09:37 AM

CIA Cookware?

We got samples a couple of weeks ago. I did like the baking sheet but Doughmakers is hard to beat. I'm kind of underwhelmed with the handle design, much like All Clad's and uncomfortable for me. Next strike against it for me are the riviets inside the pan to attach the uncomfortable handles.

Have any of you used it? If so what is your opinion of the stuff?

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  1. Just curious -- why are rivets a problem?

    5 Replies
    1. re: MikeB3542

      Food collecting around them and being more difficult to clean well.

      1. re: Candy


        Good info. I saw these on the internet, but have not used or even held them. The materials and layering seems impressive. How did they cook aside from the handles being uncomfy?

        1. re: dcole

          I've not had a chance to cook with them yet. We will all take a shot at them in turn. BTW they are made in China, as most everything is lately.

      2. re: MikeB3542

        just love the all clad grill pan, best purchase ever

      3. Wondering, Candy, or anyone else, if you ever got around to trying these out. I've been in the market for a 3 qt. saucier for a long time and this looks like an awfully good deal:

        Was consider Mauviel, but that's nearly a hundred bucks more. Not sure I can justify that. (And one reason I still haven't gotten around to buying one.


        The one negative I read about the CIA Master's Collection is that the lips aren't curved so they can be difficult to pour from. That could be a pretty strong negative--especially for a saucier.

        Any thoughts?

        3 Replies
        1. re: JoanN

          I have a couple of the CIA pans and I find them to perform very well. I have been very pleased with my purchase.

          1. re: JoanN

            Hi, Joan
            I am also looking a 3qt saucier. I own 1-qt All-Clad saucier, which has no poring lips or curved edge. While it does not bother me much as 1-qt is small amount anyway, I really want to have a pouring feature for my 3-qt.

            I use 1-qt to warm up milk or to make small amout of vegetable cooking, for which pouring is not that important, but I will use 3-qt for reducing liquid to make sauces.

            1. re: hobbybaker

              Well, this seemed like too good a deal to pass up, so I just went ahead and ordered it. The inside rivets on my All-Clad sauteuse don't bother me, and a couple of reviewers (on Amazon, I think) said they found the handle more comfortable than the All-Clad. I won't have a chance to put it through it's paces until at least the end of this month, but will come back and report once I do.

              In the meantime, I'd like to continue to hear from anyone who might have experience with this particular pan.

          2. The original comment has been removed
            1. Are we talking about the CIA Master 7-ply cookware with copper core? They look good, but I have never tried them.

              10 Replies
              1. re: Chemicalkinetics

                That's what I'm talking about, and assumed that's what the OP was talking about originally.

                1. re: JoanN


                  Take one for the team. Buy one, test it and report to us. :P

                  1. re: Chemicalkinetics

                    The CIA Masters Collection 7 ply is what I have and use all the time. It works really well.

                    1. re: Sargent


                      Thanks. I don't have one and probably will not get the entire set, but I will definitely consider getting a saute pan. I hope they also sold individually. Again, thanks.

                      1. re: Chemicalkinetics

                        They do sell separately. I hope you enjoy the pan. (I have the 1 qt sauce pot and love that too... so many uses.)

                        1. re: Sargent

                          Yep, you are right. There are the 8" and 12" CIA saute pans on However, the CIA saute pan looks more like the All-Clad frying pan.

                          CIA saute pan:


                          All-Clad saute pan:


                          All-Clad frying pan


                    2. re: Chemicalkinetics

                      The resurrection of this threads reminds me. I did. Take one for the team, that is. I bought the CIA Master 7-ply 3-quart saucier more than a year ago and although I haven't used it a great deal, I love it when I do. It heats so evenly (and holds temperatures well, from a very slow to a brisk simmer) and molds perfectly to my balloon whisk. It's heavy, especially when fairly full. But I'm used to slinging around good-sized cast-iron skillets, so that doesn't bother me particularly. And I have no difficulty pouring with it--even without the pour spouts or curved lip. The handle can be a bit awkward. It's comfortable, but when the pan is full I need to grab the handle very close to the pan for leverage. That hasn't been a problem for me, though. I just got used to it. Very happy puppy, here. If I were in the market for more stainless cookware, I'd definitely consider another piece.

                      1. re: JoanN

                        "It heats so evenly (and holds temperatures well, from a very slow to a brisk simmer) "


                        Great to hear. It sounds like you were able to bring it in pieces as opposite to a set. Where or how did you buy it?

                        1. re: Chemicalkinetics

                          If I recall correctly, I bought it at Amazon, mainly for the free shipping. The prices were pretty much the same across the board. And, yes. You can buy pieces; no need to buy a set. The saucier came with a lid.

                          ETA: Rethinking this. I think maybe the CIA had some kind of a special deal. Just don't remember now. Taking a quick look, prices seem the same *now,* but I note that above I said "too good a deal to pass up." Just can't remember what that deal might have been.

                        2. re: JoanN

                          I have a 12" skillet, and it's definitely on the heavy side compared to 3 ply stainless / aluminum cookware, but the cookware is solid, well made, and seems to distribute heat well. The handle, at least on the 12" skillet, is a bit on the large and angled side, which is nice in some ways, but makes it hard to fit in the oven, and also makes it hard to fit with the rest of my cookware, some of it comparably sized in other ways.

                  2. I recently purchased the CIA 7 ply saucier in the 2 qt. size as a vehicle to make risotto for two. For that task it is ideal. I would say it is on par with other top brands such as Demeyere, All-Clad, and Viking. Of course, my experience is with one specialty pan and not the entire line of cookware. BTW, like Viking, I think the handle is intended to be held close to the pan (with a towel) while the forearm supports the weight when lifting. There are rivets, which presents a tiny cleaning challenge. Anyone obsessive about that should look at the Sitram Catering line, I suppose.