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Dec 27, 2009 05:32 PM

Cuisinart Chef's Classic Stainless vs. Multiclad Pro

Hi there,
I'm in the process of trying to buy a set of nice pans without spending All-Clad prices. Both the Cuisinart Chef's Classic and Multiclad Pro seem like good options. Does the fact that the Chef's Classic is not clad really make that much of a difference in cooking/quality? Are there any other options out there that I should look at?
Thanks so much!

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  1. I own neither of Cuisinart, but my first set ( lasted 8 years )was very simlar with chef's classic, which was SS and had the thick botom disk and thin side.

    I had no major problems from saucepans and stockpots but I had a hard time with the fry-pan. As the side was thinner than the bottom, the lower part of the side, connetcted to the bottom heated up more than the bottom probably , which made almost EVERYTHINK sticked to the side.

    Back then, I was an occasional cooker and not so devoted to home cooking. That is why it lasted about 8 years, I guess. Now I have replaced most of my cookware with All-Clad SS and some Le Creuset. I am really happy as it won't need to look for cookware anymore in my life as both of them are excellent. All-Clad SS is magnetic SS, that is usable even on induction stove.

    It all depends on your budget and your stage of life, but if I were you, I would not spend any money on the chef's classic, except a big stockpot, which is used for quite simple tasks, such as stock making and past boilng. Before making up my mind with All-Clad SS, I consider multiclad Pro, Try-ply sainless lines of Le Creuset, Try-pry stainless of Sur La Table as well.

    Le Creuset will have a sale of stainless lines next month and Sur La Table has on-going sale for their SS, too, which might be good candidates for you. I am not 100% sure the induction capability of Multiclad pro and Sur La Table, but LC stainless line is induction capable.

    I was not interested in MC2 or LTD of All-Clad, which were deeply discounted, as they are not induction capable. I have potential relocations outside of the US in the future. That is why it is importat for me to have a cookware, which can be used almost all over the world.

    1. Cscrouch,

      This bring up a very interesting and controversial point. Basically, you are comparing a full triply set vs a disc bottom set. Some believe a disc bottom is all that you need for an even cooking. Others vouch for full multiply which goes up to the sides. I would advise for two more things to think about. First, do you really need a set. It maybe better to have different material for different cookware, for instance, you may want cast iron skillet, enameled dutch oven, carbon steel wok, ... . Even if you want a set, do you really need a 13-piece set, can you get by with a 8 piece set, for example.

      The other thing to also consider is the hard anodized aluminum clad with stainless steel like the Cuisinart Multiclad Unlimited:

      As you can see this set is cheaper than the Cuisinart Multiclad Stinaless

      The Cuisinart Multiclad Unlimited (anodized aluminum with stainless) will provide you the most even heating surface of the three because it has the thickest aluminum layers. The catch is that the anodized surface will eventually get discolored or scratched up.

      Needless to say, there are tons of other brands to look at too. I think Calphalon offers some nice selection as well. They are more expensive.