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Jan 31, 2011 09:35 PM

Cuisinart Multiclad or Chef's Classic

Hi all,

I'm debating between the Cuisinart Multiclad and Chef's Classic line. I know the difference between the 2 lines (triply disc vs. clad) but do you think the Multiclad is REALLY that much better than the Chef's Classic? I have a gas range by the way (if that makes a difference). Any input?


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  1. If you're serious about cooking I wouldn't get the Chef's Classic. It's lightweight and won't hold up. Cooks Illustrated or Consumer Reports tested it, I forget which, and it crumpled up when they stress tested it. Go with the MultiClad Pro. There's also a higher end line from Cuisinart that's 3 ply too and made in France. Has a better weight. You're best bet is trying to find the older version of the Le Creuset tri ply. They changed the design on it and were clearing out the original. Call the LC outlets. That's seriously good stuff. They were also discounting the Marcus Sameulson cookware that's also great quality.

    1. I think you will get a lot of different responses, so I like to reframe the questions for other posters. There are two parts of your questions which need to be addressed. First, is "full triply" better than "disc bottom" in general? Second, is Cuisinart's full triply better than Cuisinart's disc bottom?

      I think for the first question, the answer is a mix. Disc bottom cookware is not inherently worse than triply cookware for many tasks. There are good disc bottom coowkare, but companies usually pay more attentions for full triply cookware, so on average full triply cookware are probably a bit higher in quality.

      As for the second question, the more specific question, I agree with blondelle.

      3 Replies
      1. re: Chemicalkinetics

        Well, do you think it's worth double to tripple the price for triply clad than disc bottom?

        1. re: boobmoose

          If you're really concerned about price, scour HomeGoods/TJMaxx/Marshalls and Tuesday Morning for discounted pieces. Good luck finding MultiClad there as I've only seen Chef's Classic.

          Since price now seems to be a concern, you may want to expand your views outside the Cuisinart world (and be prepared!). Tramontina has a fabulous triply set that used to be available at WalMart for about $150. I got it on clearance for $100 (not that I needed any *more* pans).

          It pays to shop well.

          1. re: Dee S

            I, too, have looked at Home Goods type places and can only find CC there as well. Both the CC and MC are in my budget. Of course, I like the price of CC better but am willing to pay more for the MC if it really outperforms the CC (I cook daily so it will get a lot of good use).

      2. Actually, you don't indicate the construction of either line so I'm commenting solely on the stainless steel line. Both Multiclad and Chef's Classic offer an anodized aluminum option (generally non-stick); I have one piece of Chef's Classic anodized aluminum.

        I have pieces of both and find they perform well for the tasks I use. I'd recommend both but must state Multiclad works better for higher heat applications. For lowe heat applications such as simmers, the Chef's Classic is fine. Using higher heat with a disc bottom causes heat spots on the pan sides, which may not work for your task. The BTU output of your gas range makes a difference as well. I have a high output (15,000 BTU+) range and adjust the heat accordingly.

        The overall construction of both lines is solid. I have frying pans and sauce pans in Multiclad; saute pans and stock pots in Chef's Classic. I pretty much grab the size I need for what I'm cooking and don't really play the lines against each other.

        Let me know if you need more information. I'm an admitted cookware junkie and have waaaaaay too many pieces/brands/constructions to mention.

        4 Replies
        1. re: Dee S

          Agree with Dee. Only one piece I would consider from CC stainless is a stockpot. I would never go with CC for a fry-pan or a staute pan - had enough sticking/burning problems with a disc bottom fry-pan before going to fully clad - especially around the area where underneath disc and side meet.

          1. re: hobbybaker

            I thought the multiclad would be better for stockpot cooking since the triply (heating) goes up the sides?

            1. re: boobmoose

              Not really. I have three types of stock pots in various sizes; anodized aluminum, triply clad and disc bottom. They all perform well, with no front runner. When making stock (or soup, gumbo, chili, etc), the cooking is low and slow. The most important part is maintaining a consistent temperature. Oddly enough, my largest stock pot is a disc bottom (Chef's Classic) and it gets the most use.

              1. re: boobmoose

                If you intend to use the stock pot for long slow cooking like stew or even searing meat in it on top and use it in the oven for finish, fully clad is better. However, I do all those with my LC, so my expectation to the stockpot is just for chicken stock and boiling pasta. For that I don't need a fully clad pot. I happend to have two All-Clad stock pot. One is from set and the other is just for $50. If I didn't have those, I would just pick up CC for my simple appllications. So the choice dependes on what other large pot(s) you have or not and what your plan to cook with the stock pot..

                If your intend to go with a set and the budget allows to go with a set of multiclad pro, I would go with the set.

          2. My son-in-law bought the multiclad for my daughter several years ago and we have all benefitted! The surround heat permits lower temps with quicker cooking, less burning.