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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.

          1. We have a number of Cuisnox Elite products - a saucepan, Dutch oven, non-stick skillet and a a sauté pan, and a double-walled coffee press.

            Although they are made in China, we are very happy with all of them. Excellent heat distribution and retention. Strong build quality - heavy but manoeverable. The handles are pretty comfortable. The Dutch oven is excellent for sauces and stews. The saucepan is miles beyond my previous saucepans (one tri-ply, one disc-bottomed) and does a quick reheat or soup in no time flat. The coffee press holds temperature very well, and doesn't smash like a glass press if it slides from the counter. The coffee press has a number of very good reviews on Amazon.

            I didn't use City Chef. Consiglio's (Toronto - http://www.consiglioskitchenware.com/...) and Cuisibella (Montreal - http://cuisibella.com/) both have better pricing and relatively low free-shipping minimums. Slice and Sear (http://www.sliceandsear.com/) has a great price on the 11 piece set but few individual pieces. Generally I'm not a fan of sets but at 350$ it's almost worth it. There are other online retailers that sell Cuisinox but prices generally aren't as good as those at Consiglio's or Cuisibella. There is also a seller on eBay that offers Cuisnox seconds and demo pieces at prices well-below the most discounted on-line retailers, if you're willing to deal with imperfections or a piece that's been mildly used.

            As long as it's Cuisinox Elite, go for it. Don't bother going for the Gourmet line - we had one of their stainless steel fry pans and it did not stand out, ending up in the basement and eventually at Value Village - with a bit of saving and some internet hunting you can find an Elite line equivalent for not too much more. Ignore the Deluxe and Electra lines as well.

            (I know this is an old thread, but a while back I was looking for some reviews of Cuisinox pans and couldn't find much other than this thread - so I thought I'd post my experience in case it helps others.)

            1 Reply
            1. re: jeff316

              Second this. I have two Cuisinox Elite saucepans--2 qt. and 4 qt. They are sturdy and nicely designed. The interiors have useful volume markings and the 4 qt. has a helper handle that comes in handy for carrying the pot safely. The quality is similar to All-Clad, with more comfortable handles. Also, Cuisinox is the only manufacturer I know of that offers both metal and glass lids for their pots and pans. The default is metal (what I have), but, if someone prefers glass, it's available.

              Although Cuisinox isn't a well known brand in the US, Americans can purchase it through this website:
              http://www.inoxkitchenware.com

            2. I know this is an old thread but I too am comparing pots and pans. I have a choice between cuisinox, tramontina, henckel tru-clad and lagostina. Anyone can account for these brands?

              1 Reply
              1. re: chiqchiq

                I've handled the Cuisinox Elite, didn't like the handles. They were a bit skinny for comfort. But otherwise it appeared to be a good solid pan.

                I've cooked on the Tramontina clad stuff and didn't like it, either. Every time I used it, quite literally EVERY time, the base turned deep blue, which usually happens to my Calphalon Tri-Ply only when I dry heat it on high heat. Call me crazy, but I worried it signified inferior steel so returned the pan.