Stainless steel riveted handles for cool & comfortable grip
Chef’s Classic™ Stainless Steel 11-Piece Cookware Set
Aluminum encapsulated bases
Tempered, break-resistant glass lids
MultiClad Pro™ Tri-Ply Stainless Steel 12-piece Cookware Set
Triple-ply stainless steel with aluminum core
Snug stainless steel lids
Heat Surround Technology provides consistent, even heat distribution along the base and side walls of cookware
French Classic Tri-Ply Stainless Steel 10-Piece Cookware Set
Stainless steel lids
Triple-ply stainless steel
Pure aluminum core layer
Lids dishwasher and oven safe to 350 degrees
Heat surround technology provides consistent, even heat distribution along the base and side walls of cookware
Made in France to the highest professional grade standards
These products are available at a tremendous discount due to damages of the packaging. The merchandise has been reviewed and is first quality covered under Cuisinart’s Warranty.
What’s Included?
Your choice of:
1x Cuisinart 11 Pc. Chef’s Stainless Set (Good)
$18.49 for a professional quality 8" pan at GFS. I love 'em for everything that I don’t cook with my Big Lots or garage sale cast iron pans, and I don’t feel guilty when I throw them away after a few years. They might not be loved by reviewers, but when people who cook professionally use the heck out of them, I’m okay that.
The sales pitch on this one actually convinced me. This is the perfect excuse to finally get rid of those handful of lingering piece of shit pots and pans with plastic handles and scratched nonstick coating I still have left over from college but never got around to upgrading. Vive la difference
These sets always frustrate me - I have a couple pieces already of each kind, and I really really really like the glass lids, which only come with the “good” set, and I really really really like the double handled sauce pans that come with the other sets but have SS lids.
A good thing about CSA is the lids and pan sizes are consistent so you can mix and match, but I can’t afford to buy two sets.
The lids on the “Multiclad Pro” and the “French Classic” look like they would have me hauling out the carbide bits and coolant to bore vent holes in them, because they appear to be of the snug-fit-inside type that can easily lead to a complete conversion of the water in the pot to steam in an explosive manner. No thanks. Been there, done that, narrowly avoided the massive second-degree burns that would have resulted from just being near the stove when it blew.
@werehatrack I have one of the SS lid pans from Cuisinart, and the seal is not tight enough that you’d risk having a stove-top IED, so you can safely steam food without having to pry the lid off the ceiling.
Just for the uninitiated: Yes, you can live without nonstick pans. Two things that made all the difference for me (and wish I’d known years ago) are (a) knowing that steel/iron is slightly porous which means you should preheat the pan slightly and add a touch of oil before any other cooking to get a less-sticky cooking experience, and (b) when you’re all done, a little splash of water will deglaze all the burned-on shit, which you can scrape into your compost or trash to get it ready for light cleaning either by hand or machine. Oh, and bar-keeper’s friend will take off the outline of those burgers or pork chops in the bottom of the pan. Simple stuff, man. Would have saved me three decades of ingesting little particles of scraped-shitty-nonstick-pan debris.
@blaadnort really, the only thing that is better to cook in nonstick pans is eggs. Everything else cooks better in stainless steel because there isn’t a gap between the metal and the food. Eggs aren’t fussy about that and tend to be messy… So save non sticks for eggs and only eggs.
That great flavor that comes from browning food is the result of the Maillard reaction. When food browns and some of it sticks to the bottom of the pan, that’s called “fond,” and it’s highly valued by chefs because it’s pure flavor. Add a little liquid to “deglaze” the fond from the pan, and you have a super-flavorful sauce.
(If your food is burning to the bottom of the pan instead of browning, you’re using too much heat and/or too little oil/fat.)
If you’re using nonstick cookware to brown most foods, you’re losing all that flavor from the fond.
@sillyheathen Why? All these years, and there’s still no evidence that British cuisine exists. One would think they would welcome the introduction of flavor into their existence…?
PS
feed your Englishman Brit cuisine for a few days. Then, he either won’t be alive or won’t be sentient. Or will be begging for mercy.
So order anything French you would like.
Besides, don’t all Brits think of France (the country and the culture) as being a sort of expensive, cultured, v high-quality and high-class, snotty extension of the local Brit service industry?
If you are from the British isles:
Want good weather w reasonable sunshine? Want lovely mountains, gorgeous beaches, fine wine and food, haute coutúre, and a chance to feel superior to the continent and its culture?
All those items can be purchased in France. (The last item is, technically, available at no charge.)
@blaadnort@f00l@sillyheathen there are lots of great traditional English cuisine. The stereotypes in America about bad English food started with GI Joes visiting Britain during heavy rationing during WWII and the years after WWII when getting some foods imported were hard, there was a bit of a lost generation.
@andymand@blaadnort@f00l@sillyheathen well Britain was interfering all over the world for centuries so has been importing and eating food from all over the world for years…Brits have been eating curries and asian or African inspired cuisine for centuries… “Chicken Tikka Masala” for example originated in Britain and is a British take on the Indian curry. It’s actually the most commonly eaten non fast food restaurant meal in the world.
But, if you want to stay with strictly locally grown fare there are lots of good pastry based dishes/pies which are great. British pastry dishes are normally made with the flakey crispy multilayered puff pastry rather than the more solid single layer pastry you find in the US
Cornish Pasties. Steak and Potato pie or steak and onion pies. Pork Pies. Sausage Rolls (think good quality savory sausage meat wrapped in flakey puff pastry.
Then there are the Flans which is the British take on quiche (not like Mexican Flans… The a is pronounced as an a not an o). Flans tend to be more meat based than the French quiches. Salmon flan is amazing if you like seafood.
Speaking of the French, as anglophones call the French “frogs” the French call the British Rosbif, or roast beef because of the traditional British dish of roast beef served with all roasted vegetables. Nothing is more British than an oven roasted meat served with oil or butter glazed roast veggies. If one dish is the traditional British dish it is this.
Often made with a bread called “Yorkshire pudding” which is not a pudding but a bread… The recipe is essentially the same as pancakes but is baked instead of fried and raises up like a loaf. Usually baked under the roast to catch the meat drippings for extra flavor. One variation called “toad in the hole” is baked with sausage directly in it.
The French also call white sauce “the English Sauce” because a lot of British sauces are dairy based… You’ll find a lot of traditional dishes with light creamy cheese sauces.
What America calls Shepherd’s pie is actually really Cottage Pie. True Shepherd’s pie is actually made with lamb (hence Shepherd) which is a much more flavourful meat although some people do have reservations about eating. Lamb and mint sauce another.
Then there is fish and chips (which is actually a lot better than what you find in America. The batter is crispier and flakier than the style here.)
I mean could go on forever… A thousand different breads and bread roll type creations and all sorts of deserts. It’s an old country with lots of regional diversity. No one eats tough boiled meat as is characterized by stereotype.
Now, bad food from pubs and restaurants is a fair criticism. Traditionally, Britain’s hospitality industry is abysmal at best … but get a home cooked meal from someone’s Grandma and it’s a different story.
Oh, and I’ll end with an amusing one… lasagna.
The earliest recipes for Lasagna comes from Britain… They predate Columbus in the new world and the European discovery of tomatoes, so it’s very different from what the Italians have popularized… The earliest lasgnas were various cheese,onions, veggies and seasoning between layers of flat pasta. (Yeah, modern lasagna is better)
@andymand@blaadnort@f00l@OnionSoup I’m not sure what any of what I said has to do with English cuisine. He’d only be cross because he’s a Yorkshire lad and they’re “frugal”. He’d be mad if I spent money.
And they actually do have good food there. Braised lamb shank with roast veggies, pork and apple pie from a proper pie shop, full English breakfast, Yorkshire puddings, pasties, shepherds pie, toad in the hole, curry houses galore etc. it’s sad that Americans think their food is bad. Id say I’ve had worse meals in the states than I ever did when I lived there. Every country/place has its fair share of rubbish food.
Black pudding is top of my wtf list (essentially made of congealed blood).
The Cornwall region gave the world the scone which is good, but they also invented the Stargazer Pie. Essentially a fish pie cooked with the whole intact fish inside it with the heads poking up out of the pastry. I can’t eat a pie that looks back at me when I eat it.
@andymand@blaadnort@f00l@OnionSoup yeah stargazer is not my favorite for sure. There are lots of influences from way back in Roman Saxon Celtic times. If you think about stargazer and pickled fish etc., this is still heavily based in colder Nordic regions. I know growing up in south Louisiana, I grew up trying all sorts of food that most people would think is weird or strange. It’s more to do with what you grew up with. Americans think it’s strange that other cultures eat cats, dogs, insects etc but we eat cows which Hindus consider sacred. Ultimately food is about survival. It’s just nice that we’ve evolved to make it taste amazing. Well some of it anyway
@andymand@blaadnort@f00l@OnionSoup@sillyheathen
When I was a kid the only Japanese food most people in the US knew was “sookieyaky” and maybe teriyaki. If I said my mother was Japanese they’d say "Euw, do you eat raw fish? And seaweed?!"
Is the only difference between the 12 piece and French 10 piece (in terms of quality, not quantity) is that the 12 is “imported” and the 10 is made in France? I am assuming “imported” means made in China.
@goldnectar I think that is the Euphemism we have all become used to. It is sad that they know they dont want to say China, so they use “Imported” making it sound vague and and possibly exotic.
But France, oh, of course we will say where it’s imported from.
I just invested in some quality ss pans and sauciers and have been very happy. As someone else mentioned- I decided I didn’t want to continue ingesting forever-polymers. As long as you take some time to read up and watch a couple videos on how to use them, you’ll find that they cook and clean up much better than non-stick, and will last forever. I’ve had two of my mother’s stainless steel stock pots from the set she got when she married 40 years ago, and they are still fantastic.
If you’ve never had a set of “triple ply” cookware, you should leap on the “better” or “best” versions of this deal.
Your grandma’s cheap cookware may have been simply a thin layer of stainless steel, possibly with a copper wash on the bottom (old RevereWare, for example). The thing is, stainless steel actually sucks at conducting heat. Those old pots get hot spots and burn food easily.
Modern cheap pots often have a disk of copper or aluminum attached to the bottom to help spread the heat. These are somewhat better, but the sides are still stainless steel. The disks can also separate from the pot, causing hot spots.
“Triple ply” pots are made from a sandwich of three layers: an aluminum core layer with stainless on the inside and outside. The aluminum layer conducts heat evenly through the whole pot, even up the sides. It makes a big difference.
(Why not just make the whole thing out of aluminum? Aluminum reacts with acidic foods and with automatic dishwasher detergent. Cladding it with stainless steel solves those problems.)
The “better” and “best” sets have other very desirable features:
The lids and the handles are metal, which means they can be used in the oven up to 500°F, unlike glass lids and plastic handles. (Don’t worry, the handles don’t conduct enough heat to burn you when used on the stovetop.)
The handles are attached using rivets, not screws, so they’ll never loosen up or fall off.
If I didn’t already have a full set of All-Clad, I’d be all over this deal.
@rlux “better” is a better choice anyway. I have some already and like them a lot. Not All-Clad, but not All-Clad price either. Since only one in this set is a duplicate I pulled the trigger. They will replace ancient pans which really should have been tossed years ago. One down note is that these tri-ply pans can warp if you run up the heat. Warped pans and modern glass or induction ranges don’t go together.
So, when the nonstick coating fails on these that I bought almost two years ago, (it hasn’t started failing) like your write up says it will, how good is the Lifetime Warranty?
@chienfou yuppers, I have shared them. Best they can do is just offer a refund. What my wife really needs is a new set!! barely any of ours are induction ready eeek
Specs
All Models
Chef’s Classic™ Stainless Steel 11-Piece Cookware Set
MultiClad Pro™ Tri-Ply Stainless Steel 12-piece Cookware Set
French Classic Tri-Ply Stainless Steel 10-Piece Cookware Set
These products are available at a tremendous discount due to damages of the packaging. The merchandise has been reviewed and is first quality covered under Cuisinart’s Warranty.
What’s Included?
Your choice of:
1x Cuisinart 11 Pc. Chef’s Stainless Set (Good)
1x Cuisinart® Multiclad Pro 12-Pc Triple-Ply Cookware (Better)
1x Cuisinart® French Classic 10-Pc Triple Ply Stainless Set (Best)
Price Comparison
Good: $169.95 Chef’s Classic at Crate & Barrel
Better: $299.95 MultiClad Pro at Crate & Barrel
Best: $399.95 French Classic at Crate & Barrel
Warranty
Cuisinart Lifetime After Product Registration
Estimated Delivery
Thursday, Aug 4 - Monday, Aug 8
I hope this deal pans out.
Does this come with a chef?
@OnionSoup Sure -
Why don’t they just put it in new packaging and sell it full price?
@awk Buy three and give it a try!
@awk shhh. Don’t give Meh ideas.
$18.49 for a professional quality 8" pan at GFS. I love 'em for everything that I don’t cook with my Big Lots or garage sale cast iron pans, and I don’t feel guilty when I throw them away after a few years. They might not be loved by reviewers, but when people who cook professionally use the heck out of them, I’m okay that.
@fuzzmanmatt what store is GFS?
@fuzzmanmatt @k4evryng
The Grippy Fingers Store
@IAMIS @k4evryng Nice. Gordon Food Service
The sales pitch on this one actually convinced me. This is the perfect excuse to finally get rid of those handful of lingering piece of shit pots and pans with plastic handles and scratched nonstick coating I still have left over from college but never got around to upgrading. Vive la difference
How well does this cook sock puppets and plush monsters? Mehizens want to know?
/image Jennifer Lawrence yeah right
But if the boxes are… opaque, you know, like a box, how would you know?!??!
These sets always frustrate me - I have a couple pieces already of each kind, and I really really really like the glass lids, which only come with the “good” set, and I really really really like the double handled sauce pans that come with the other sets but have SS lids.
A good thing about CSA is the lids and pan sizes are consistent so you can mix and match, but I can’t afford to buy two sets.
/giphy sigh
The lids on the “Multiclad Pro” and the “French Classic” look like they would have me hauling out the carbide bits and coolant to bore vent holes in them, because they appear to be of the snug-fit-inside type that can easily lead to a complete conversion of the water in the pot to steam in an explosive manner. No thanks. Been there, done that, narrowly avoided the massive second-degree burns that would have resulted from just being near the stove when it blew.
@werehatrack I have one of the SS lid pans from Cuisinart, and the seal is not tight enough that you’d risk having a stove-top IED, so you can safely steam food without having to pry the lid off the ceiling.
@werehatrack had the multiclad for years. the lids aren’t tight at all. Get the water to a boil, they’ll be clanking and venting
@rubbercarp
Good.
But fortunately for me, I don’t need any new cookware right now.
@werehatrack Somehow, somewhere, we came to own some of these https://tovolo.com/product/silicone-lid-lifters-sheep_set-of-3-2/ which create said steam escape route.
Just for the uninitiated: Yes, you can live without nonstick pans. Two things that made all the difference for me (and wish I’d known years ago) are (a) knowing that steel/iron is slightly porous which means you should preheat the pan slightly and add a touch of oil before any other cooking to get a less-sticky cooking experience, and (b) when you’re all done, a little splash of water will deglaze all the burned-on shit, which you can scrape into your compost or trash to get it ready for light cleaning either by hand or machine. Oh, and bar-keeper’s friend will take off the outline of those burgers or pork chops in the bottom of the pan. Simple stuff, man. Would have saved me three decades of ingesting little particles of scraped-shitty-nonstick-pan debris.
@blaadnort I’ve always considered stainless steel. along with ceramic glazing, to be the top two inventions that enabled modern civilization.
@blaadnort really, the only thing that is better to cook in nonstick pans is eggs. Everything else cooks better in stainless steel because there isn’t a gap between the metal and the food. Eggs aren’t fussy about that and tend to be messy… So save non sticks for eggs and only eggs.
That great flavor that comes from browning food is the result of the Maillard reaction. When food browns and some of it sticks to the bottom of the pan, that’s called “fond,” and it’s highly valued by chefs because it’s pure flavor. Add a little liquid to “deglaze” the fond from the pan, and you have a super-flavorful sauce.
(If your food is burning to the bottom of the pan instead of browning, you’re using too much heat and/or too little oil/fat.)
If you’re using nonstick cookware to brown most foods, you’re losing all that flavor from the fond.
@macwhiz
Fond= French word for bottom.
Are these stick pans?
I’ve had the “better” set for many years and they’re real good. If you don’t own a good cookware, buy this!
I want to buy the French set but the Englishman would drag me out to the murdershed. They’re so lovely though!
@sillyheathen Why? All these years, and there’s still no evidence that British cuisine exists. One would think they would welcome the introduction of flavor into their existence…?
@blaadnort @sillyheathen who needs flavor, when you have grease.
@blaadnort @sillyheathen
I thought that all the Brits either went to the pub, or else took the bullet train to France, 3x a day, for meals.
Surely no one eats trad British cooking.
@sillyheathen
PS
feed your Englishman Brit cuisine for a few days. Then, he either won’t be alive or won’t be sentient. Or will be begging for mercy.
So order anything French you would like.
Besides, don’t all Brits think of France (the country and the culture) as being a sort of expensive, cultured, v high-quality and high-class, snotty extension of the local Brit service industry?
If you are from the British isles:
Want good weather w reasonable sunshine? Want lovely mountains, gorgeous beaches, fine wine and food, haute coutúre, and a chance to feel superior to the continent and its culture?
All those items can be purchased in France. (The last item is, technically, available at no charge.)
@blaadnort @f00l @sillyheathen there are lots of great traditional English cuisine. The stereotypes in America about bad English food started with GI Joes visiting Britain during heavy rationing during WWII and the years after WWII when getting some foods imported were hard, there was a bit of a lost generation.
@blaadnort @f00l @OnionSoup @sillyheathen
What are some examples?
@andymand @blaadnort @f00l @sillyheathen well Britain was interfering all over the world for centuries so has been importing and eating food from all over the world for years…Brits have been eating curries and asian or African inspired cuisine for centuries… “Chicken Tikka Masala” for example originated in Britain and is a British take on the Indian curry. It’s actually the most commonly eaten non fast food restaurant meal in the world.
But, if you want to stay with strictly locally grown fare there are lots of good pastry based dishes/pies which are great. British pastry dishes are normally made with the flakey crispy multilayered puff pastry rather than the more solid single layer pastry you find in the US
Cornish Pasties. Steak and Potato pie or steak and onion pies. Pork Pies. Sausage Rolls (think good quality savory sausage meat wrapped in flakey puff pastry.
Then there are the Flans which is the British take on quiche (not like Mexican Flans… The a is pronounced as an a not an o). Flans tend to be more meat based than the French quiches. Salmon flan is amazing if you like seafood.
Speaking of the French, as anglophones call the French “frogs” the French call the British Rosbif, or roast beef because of the traditional British dish of roast beef served with all roasted vegetables. Nothing is more British than an oven roasted meat served with oil or butter glazed roast veggies. If one dish is the traditional British dish it is this.
Often made with a bread called “Yorkshire pudding” which is not a pudding but a bread… The recipe is essentially the same as pancakes but is baked instead of fried and raises up like a loaf. Usually baked under the roast to catch the meat drippings for extra flavor. One variation called “toad in the hole” is baked with sausage directly in it.
The French also call white sauce “the English Sauce” because a lot of British sauces are dairy based… You’ll find a lot of traditional dishes with light creamy cheese sauces.
What America calls Shepherd’s pie is actually really Cottage Pie. True Shepherd’s pie is actually made with lamb (hence Shepherd) which is a much more flavourful meat although some people do have reservations about eating. Lamb and mint sauce another.
Then there is fish and chips (which is actually a lot better than what you find in America. The batter is crispier and flakier than the style here.)
I mean could go on forever… A thousand different breads and bread roll type creations and all sorts of deserts. It’s an old country with lots of regional diversity. No one eats tough boiled meat as is characterized by stereotype.
Now, bad food from pubs and restaurants is a fair criticism. Traditionally, Britain’s hospitality industry is abysmal at best … but get a home cooked meal from someone’s Grandma and it’s a different story.
Oh, and I’ll end with an amusing one… lasagna.
The earliest recipes for Lasagna comes from Britain… They predate Columbus in the new world and the European discovery of tomatoes, so it’s very different from what the Italians have popularized… The earliest lasgnas were various cheese,onions, veggies and seasoning between layers of flat pasta. (Yeah, modern lasagna is better)
@andymand @blaadnort @f00l @OnionSoup I’m not sure what any of what I said has to do with English cuisine.
He’d only be cross because he’s a Yorkshire lad and they’re “frugal”. He’d be mad if I spent money.
And they actually do have good food there. Braised lamb shank with roast veggies, pork and apple pie from a proper pie shop, full English breakfast, Yorkshire puddings, pasties, shepherds pie, toad in the hole, curry houses galore etc. it’s sad that Americans think their food is bad. Id say I’ve had worse meals in the states than I ever did when I lived there. Every country/place has its fair share of rubbish food.
@blaadnort @f00l @OnionSoup @sillyheathen
Thank you for the cuisine education, OnionSoup! I’ve long thought that every culture has its veg + meat in bread (or bread-like container) meal!
So true, sillyheathen!
@andymand @blaadnort @f00l @sillyheathen oh yeah, definitely stuff there that I wouldn’t touch… But most people there wouldn’t either.
Black pudding is top of my wtf list (essentially made of congealed blood).
The Cornwall region gave the world the scone which is good, but they also invented the Stargazer Pie. Essentially a fish pie cooked with the whole intact fish inside it with the heads poking up out of the pastry. I can’t eat a pie that looks back at me when I eat it.
There are some questionable foods for sure.
@andymand @blaadnort @f00l @OnionSoup yeah stargazer is not my favorite for sure. There are lots of influences from way back in Roman Saxon Celtic times. If you think about stargazer and pickled fish etc., this is still heavily based in colder Nordic regions. I know growing up in south Louisiana, I grew up trying all sorts of food that most people would think is weird or strange. It’s more to do with what you grew up with. Americans think it’s strange that other cultures eat cats, dogs, insects etc but we eat cows which Hindus consider sacred. Ultimately food is about survival. It’s just nice that we’ve evolved to make it taste amazing. Well some of it anyway
@andymand @blaadnort @OnionSoup @sillyheathen
I was just funnin’. Making a shallow overworked joke about the Brits and the French, both of which have some ancestral responsibility for me.
So, really, my idiotic jokes are all their fault.
@andymand @blaadnort @f00l @OnionSoup @sillyheathen
When I was a kid the only Japanese food most people in the US knew was “sookieyaky” and maybe teriyaki. If I said my mother was Japanese they’d say "Euw, do you eat raw fish? And seaweed?!"
@Kyeh
Sister’s married name is Achey … she always said she was gonna name her kids Suki and Terry.
@chienfou Oh, that’s funny!
But she didn’t, I hope?
@Kyeh
nope… she didn’t go there!
but it makes me think of this:
** wow!** Just fiound out this song was not written by Johhny. It was written by Shel Silverstein (yes… THAT Shel Silverstiein!)
@chienfou
Haha! I didn’t know that either; that’s great.
Now, if the pots n pan were damaged but the box was pristine I would be a buyer.
The sauce pans on the French set look rounded enough on the bottom to be sauciers. That’s really handy.
Is the only difference between the 12 piece and French 10 piece (in terms of quality, not quantity) is that the 12 is “imported” and the 10 is made in France? I am assuming “imported” means made in China.
@goldnectar I think that is the Euphemism we have all become used to. It is sad that they know they dont want to say China, so they use “Imported” making it sound vague and and possibly exotic.
But France, oh, of course we will say where it’s imported from.
disclaimer: I ordered the France set this AM.
Our experience has been that well-rounded bottoms are always <quite> saucy… {ducking}
@Dr_Jim Saucier or Saucy—Yay!
I just invested in some quality ss pans and sauciers and have been very happy. As someone else mentioned- I decided I didn’t want to continue ingesting forever-polymers. As long as you take some time to read up and watch a couple videos on how to use them, you’ll find that they cook and clean up much better than non-stick, and will last forever. I’ve had two of my mother’s stainless steel stock pots from the set she got when she married 40 years ago, and they are still fantastic.
If you’ve never had a set of “triple ply” cookware, you should leap on the “better” or “best” versions of this deal.
Your grandma’s cheap cookware may have been simply a thin layer of stainless steel, possibly with a copper wash on the bottom (old RevereWare, for example). The thing is, stainless steel actually sucks at conducting heat. Those old pots get hot spots and burn food easily.
Modern cheap pots often have a disk of copper or aluminum attached to the bottom to help spread the heat. These are somewhat better, but the sides are still stainless steel. The disks can also separate from the pot, causing hot spots.
“Triple ply” pots are made from a sandwich of three layers: an aluminum core layer with stainless on the inside and outside. The aluminum layer conducts heat evenly through the whole pot, even up the sides. It makes a big difference.
(Why not just make the whole thing out of aluminum? Aluminum reacts with acidic foods and with automatic dishwasher detergent. Cladding it with stainless steel solves those problems.)
The “better” and “best” sets have other very desirable features:
If I didn’t already have a full set of All-Clad, I’d be all over this deal.
@macwhiz Nitpick: Lids are only ok up to 350.
My guess is that temps above that can cause the rivets to loosen.
@clutchdude @macwhiz
The mid set says 500. The french set is 350.
Damnit, “best” already sold out. Is “better” worth it?
@rlux “better” is a better choice anyway. I have some already and like them a lot. Not All-Clad, but not All-Clad price either. Since only one in this set is a duplicate I pulled the trigger. They will replace ancient pans which really should have been tossed years ago. One down note is that these tri-ply pans can warp if you run up the heat. Warped pans and modern glass or induction ranges don’t go together.
@Lighter alrighty then!
/giphy harmless-breakable-music
@Lighter @rlux FYI, all, the “better” is now sold-out also. So only “good” is left,
but at least that’s better than whatever is… oh, wait there’s nothing lower than “good”
Kind of like how the Starbucks marketing people made the smallest tiny coffee cup the “tall.”
@Lighter @pmarin @rlux
Hah, right. I refuse to use their terminology at Starbux; I order “small” or “medium.” (Such a rebel.)
So, when the nonstick coating fails on these that I bought almost two years ago, (it hasn’t started failing) like your write up says it will, how good is the Lifetime Warranty?
Well bugger. I guess it really wasn’t meant to be.
Meh, cuisinart isn’t exactly that great. Their damaged box price should be the minimum retail price. I do own a set though.
I don’t like damaged boxes!
Since you are selling these-less good stuff for the IRKs.
Mine are already here. What’s something good to make in them to try them out?
Just received my order, the box was slightly damaged as advertised, with extra packing tape to hold it reasonably together.
Problem is my set definitely looks used, one pot had full on burn/flame marks on the bottom. Anyone else?
@sportykev
pics to customer service might help resolve this.
@chienfou yuppers, I have shared them. Best they can do is just offer a refund. What my wife really needs is a new set!! barely any of ours are induction ready eeek
@sportykev
given the circumstances that’s pretty decent of them.