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Calphalon Tri Ply vs Cuisinart MultiClad Pro

cookinmum Oct 7, 2011 04:38 PM

I am also remodeling and switching to induction. I want to purchase a quality long lasting versatile set of cookware but I do not want to spend the money on All Clad or the more expensive lines noted in the other posting. I have narrowed my choice down to one of these two SS sets. I am looking for good performance and durability (I hate when handles weaken over time...) The difference in price of Calphalon and Cuisinart is not the issue. I would classify myself as a very good cook to excellent cook (not expert or gourmet).

I see comparisons of each to All Clad, but not to each other. Any thoughts. Thank you for any insight.

  1. b
    blondelle Oct 7, 2011 06:39 PM

    I don't see how you can consider a set with glass lids to be durable. I would prefer the Multiclad. A while ago they had the Le Creuset tri-ply stainless at good prices as they changed the design a bit. It was a nice set and good quality. You can read loads of reviews on both sets on amazon.com.

    4 Replies
    1. re: blondelle
      cookinmum Oct 7, 2011 07:22 PM

      good thought. Although I could replace them. Hopefully they wouldn't break frequently.???

      1. re: cookinmum
        knet Oct 8, 2011 07:18 AM

        I don't know if it makes a difference to you but the Calphalon tri-ply is not induction ready (unless it's changed since I bought the everyday pan) and Cuisinart is induction ready. Agree with blondelle on the glass lids - that's a detracting factor for me in the Calphalon.

        1. re: knet
          Chemicalkinetics Oct 8, 2011 07:31 AM

          It got changed. Now the Calphalon triply line is induction capable:

          " Dishwasher safe
          Induction capable
          Oven & broiler safe
          Stay-cool handles"


          "..For use on gas, electric, halogen, ceramic and induction stove tops, and oven and broiler safe. "


          1. re: knet
            Nutmegger1 May 20, 2012 12:21 PM

            Calphalon tri-ply is now induction capable. Turn the piece over. If it is induction capable it will have a symbol on the bottom. Mine do, but some stores may have old inventory.

      2. h
        hopeh Oct 7, 2011 06:05 PM

        I've always thought it's better to buy individual pieces from a variety of manufacturers than to buy any set of any brand. Here's an example of what I have:

        One Le Creuset ductch oven
        One All-Clad Copper Core Dutch oven
        Two Calphalon saucepans
        One basic cast iron skillet, 10"
        One All-Clad stainless skillet, 12"
        One Calphalon non-stick skillet, 12"

        and more. I used a variety of place to get recommendations, such as here, Cook's Illustrated on line, Consumer Reports, friends, family, and so forth. I figure the CI subscription was worth its weight in gold because it saved me the kind of mistakes I was making when I made "blind" purchases.

        I don't have experience with Cuisinart's cookware, so can't help you there. I like Calphalon a lot, except for the Simply Calphalon non-stick. It's just awful, and I stay away from that line altogether. Other lines of Calphalon have been no problem for me.

        1 Reply
        1. re: hopeh
          cookinmum Oct 7, 2011 07:21 PM

          Thank you. I do plan on keeping the cast iron I have. I have a classic 10" and 12 " skillet, a dutch oven and a griddle. I love them all. The dutch oven was my husbands grandmothers and it is great. However, for my everyday cooking I like a lighter weight fare. I imagine I will still use the skillets frequently. I had been afraid they might scratch the surface of the cooktop, but then I just read, that I could place a cloth or paper on the surface to protect it while cooking. Very cool.

        2. Chemicalkinetics Oct 7, 2011 05:54 PM

          To be honest, I think these two are on the same par in term of quality. So looks for the details and see which better fits you.

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