Help Choosing Cookware - Calphalon Tri-Ply vs. Cusinart Multiclad
I am shopping for a new cookware set.
Spent a lot of time researching and so far narrowed it down to Calphalon Tri-ply or Cuisinart Multiclad.
I do have some All Clad pieces, but don't care for the handles or the straight edged sides.
Appreciate any input!!
I have several A-C stainless and D5 brushed stainless pieces (ranging from stock pots to saucepans to sauciers) and a whole Cuisinart Multiclad Pro set. I definitely prefer the Cuisinart handles over A-C, especially on the stockpot and casserole styles--it is so much easier to hold the handles with oven mitts. I don't mind A-C handles on saucepans or other long-handled styles.
Yes, the Cuisinart flared rims are kind of weirdly sharp. Like when you are washing a stockpot you have to be careful not to get your fingers caught between the handle and the rim because it would really hurt. Having said that, I was washing an A-C D5 brushed stainless stockpot today and I must say the flared rim was not that much different in feeling kind of sharp. (I just went to my kitchen and compared rims and yes the Cuisinart rim is quite sharp--the A-C pot rim is one degree better.)
I can't say I've noticed a big difference in performance between the A-C and Cuisinart stainless triply. Perhaps the A-C stainless cleans up a tad easier, but nothing significant. I do think the Cuisinart Multiclad pots are heavier than A-C, in comparing same style and size pans. The Cuisinart lids do seem flimsy compared to the A-C lids, but it has never been an issue for me. I did look at the Calphalon set you mention, but I personally do not like glass lids so that was why I chose Cuisinart.
Overall, my Cuisinart set performs just fine and for $300 for a12 piece set you really cannot go wrong! I don't know if I covet A-C because of its looks or the idea that more expensive is somehow better... I have filled in the gaps in my kitchen with A-C specialty pots like sauciers, a sauteuse, and a rondeau. I do also like the fact that A-C is made in America. I try very hard to keep things very healthy for my kids and I don't love the idea of cooking in pots that are made in China.
Finally, you may want to take a look at the A-C D5 brushed stainless line if you want the pouring rims. Or, if you can afford it, consider the new stainless D5 line at Williams Sonoma with the new, improved handles and pouring rims.
On thing about the Cuisinart Multiclad edges/rims that I didn't like was that even though they are flared out a bit, I didn't like the feel of the rims. They were kind of sharp -- not 'cutting' sharp but a weird edgy sharp. I wish they had rounded them off.
I do like the Cuisinart handles better than All-Clad's tough.
"Cuisinart handles better than All-Clad's tough"
Do you mean All-Clad or Calphalon triply? Many people have complaints of All-Clad handles. I own a Calphalon triply and its handle is more curved than the Cuisianart one:
Yeah, I agree that the Cuisinart Multiclad cookware edge/rims is not as large and smooth as that of Calphalon triply cookware.
Hey, didn't you get some awesome sharpening stones? :) Here is your chance.
Raplum had mentiond the all-clad handles, and I agree that they aren't that great. Both Cuisinart and Calphalon are more comfortable IMO.
I have the MC2 and I like it a lot. Except for the handles, I like it better than the Cuisinart.
As for the stones, I did just get in the Beston 500, so tempt me. I've already thought of putting an edge on my bench scrapper.
The two lines you mentioned are very similar. Both triply all the way up to the rim with stainless steel-aluminum-stainless steel. Both have flared rims, V shape rieveted handle. Here are some differences.
Cuisinart Pro Multiclad line has:
slightly higher oven temperature tolerance (because of the cover)
brushed exterior and mirror interior.
Calphalon Tri-ply line has:
tempered glass covers
slightly lower oven temperature tolerance
Mirror exterior and brushed interior.
Either line is good. You may also want to consider Calphalon contemporary stainless and Tramontina triply:
The Calphalon triply lids can be slightly difficult to clean throughly. I own the Calphalon triply. It does not bother me a lot, but if it does, then the Cuisinart Multiclad, Calphalon Comtemporary Stainless, Tramontina Triply are all great alternatives.
I'm trying to make of habit of suggesting that anyone buying cookware these days make sure that it's induction-capable. Induction cooktops are gaining in popularity and seem to some of us to be the wave of the near future. Non-magnetic cookware won't work on them. Almost everyone is making a compatible line now and I encourage you to use that as one of your prerequisites. Cookware will last from close to forever to forever. You won't want to wind up with unuseable stuff if you go the induction route someday