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Any experience with Cuisinox, citychef.ca?

So I'm Canadian and trying to fill out a few pieces of my kitchen set. I need a few saucepans and maybe a small, non-stick frying pan and that's about it. I've priced out a few Paderno pieces at Overstock.com, but the shipping is fairly high, so I've been doing a bit more hunting.

http://citychef.ca/xcart/customer/pag...

The cuisinox stuff is a bit tempting, but I have no experience with it, and reviews are pretty scarce. I have a Paderno frying pan right now, which I quite like, which is why I went for that again out of the gate, but I'm not going to turn my nose up at other brands if they're honestly good.

Viking Professional, Le Creuset and Mauviel all have obviously excellent reputations, but they cost enough or are packed into high-priced sets to the point where paying the extra shipping for the Paderno stuff would actually be worth it.

Any advice? Anyone ever shopped through citychef.ca?

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  1. I bought an All-American pressure canner from them. Free shipping (UPS). Fast delivery and no problems whatsoever.
    They are just a touch more expensive than some other places, but when you factor in the free shipping, they are cheaper.

    1. Personally, I don't think you need to invest a whole lot in sauce pans, but others might think otherwise. I use saucepans mostly for heating up soup and making oatmeal and so forth, and you don't need a disk on the bottom or sandwiched aluminum to do that. On the other hand, I use sitram and all clad frying and saute pans, where heat conductivity is more crucial. My sauce pans are circulon and farberware, as well as a couple of le creusets. Instead of a non-stick frying pan, I use seasoned cast iron, which works reasonably well. If you want to go the non-stick route, you don't have to spend a lot of money either.

      1 Reply
      1. re: chuckl

        I would say, that if you are making sauces, it is useful to have a good sauce pan. I've recently been making some white sauces (bechamel, veloute, etc.) from Mastering the Art of French Cooking, and she always calls for a heavy duty sauce pan - I use my Sitram for that.

      2. I know someone that has Cuisinox Elite skillets and sauce pans. It is very good cookware, comparable in quality to All-Clad, except it has more comfortable handles and pouring lips on the saucepans. This person has had it for 10 years, uses it regularly, stuffs it in the dishwasher sometimes, and it still looks like new.

        I prefer Cuisinox Elite over Cuisinart Multiclad which I have used because it seems thicker and more durable with a nicer finish. I also prefer it over Calphalon One that I own because it is easier to clean and care for. Calphalon One might be better to cook in because of its higher conductivity and high tech infused surface, especially for searing and browning, but IME the difference is subtle at best.

        I don't have any experience with citychef, but can heartily recommend Cuisinox Elite.

        1 Reply
        1. re: BruceMcK

          Ditto word-for-word what BruceMcK said about Cuisinox. I own both Cuisinox Elite and All-Clad (3-ply) cookware (sauteuse, saucepans, stock pots, etc.) and find them to be comparable in performance and quality. The significant difference between the two brands is Cuisinox's better price points.

        2. I found a Cuisinox broucher at http://www.cuisinox.com/pdf/en/EliteB... that appears to be very informative.

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