Cuisinart12 Piece Cookware Set, MultiClad Pro Triple Ply, Silver, MCP-12N

My wife and I both love to cook and we needed a new set of stainless cookware. I read the other reviews on this set and even asked questions using the comment fields. One of the best reviews was provided by "Some Average Guy" and really helped a lot. Yet, I went out and bought the Martha Stewart tri-ply professional set on sale at Macy's thinking it might be as good as the All Clad set it looked like. I was never sure it was an 18/10 quality stainless. After using the saute pan, as directed,on only medium or low heat only a few times, the saute pan warped and was no longer flat on our glass cooktop. That Martha Stewart set went back to Macy's right away! We then ordered this Cuisinart MCP-12N set and have been using it a lot (including several dinner parties) for over 2 months now. This set is great! We love it! It is18/10 stainless, heats quickly, cleans easily (read the directions!), is a good weight - heavy enough to be of good quality and durability and yet light enough to use every day - and it looks great. If you're worried about foods sticking with stainless - I remember the old PBS 'Frugal Gourmet' shows where Chef Jeff Smith would say "Hot pan, cold oil, foods won't stick." So always heat your pans for a few minutes on medium and let them come up to temperature, then add your oil or butter, let it get hot and then your food. The food won't stick. I agree with some of the other reviewers - if your worried about frying eggs, buy one non-stick pan and use that for your eggs. (We have a 10" Circulon we use for that.) We've now added the MCP 6 quart sauce pan to our set when it was on sale, to use for cooking pasta. We are now waiting for the 5.5 quart casserole to go on sale. This is the kind of cookware that can last a lifetime. Great investment! You won't be sorry if you either get this set for yourself or give it as a gift to someone you love!

So if your going back and forth on which pot set you should get, let me help you, THIS ONE!I had debated over getting this pot set or the Legend pot set, like you are doing now if your reading this, and serious about cooking and your cookware.After consulting with 2 ai's ans reading reviews, I pulled the trigger and bought it, and it is one of thee best purchases I have made this year. First off they look beautiful. I used to put my pots away after cleaning, but now they sit on my stove like antrophy achievement unlocked for cooking and leveling up my cookware altogether. I really don't have any cons. They do show discoloration, but that's just par for the course of using stainless steel. These pots inspire me to cook. And the stove to oven ability takes my cooking to another level. Sear salmon then put I under the broiler from the stove check ✔ easy to clean check ✔ weighed and not to heavy and the handles feel good as well check again!So basically stop going back and forth, for this quality at this price point, it can't be be beat. I never post photos on here, but I wanted to show you how your new pot setup looks.These are also perfect if your shooting cooking videos.Have fun chef!!!P.S DO NOT USE STAINLESS STEEL COOKING UTENSILS THEY WILL SCRATCH THE POT SURFACE. STICK TO WOOD OR NONSTICK UTENSILS.

My landlord recently replaced my stove from one of the old coil electric one to an induction stove. It’s now time for a new set of pots and pans. I had planed on getting separate pieces. Then I found this set on sale (black friday). It pretty much has everything I want with out excess (12 piece set). A stock pot, two sauce pans and a few fry pans. This is my first time using induction, lets hope I don't warp any of the pans.Alright, about the set. It has an 8 quart stock pot, 1.5 and 3 quart sauce pans, an 8” and 10” skillets, the saute pan and steamer. They heat evenly with good responsiveness. Simmered some water in each of the pots and pans. The saute pan, because of the strait up walls, gives a similar cooking area as a 12” skillet. So it doubles up as both. The steamer is nice but unnecessary.The fry pans are heavier then my carbon steel (by far) and lighter then my iron. All the pieces seem to be extremely well made and beefy, including the lids. The handles are welded on with out rivets. They seem to be held on very well. I am sure if I put one in a bench vice I could eventually break it. But it wont be easy.We get 5 lids to 6 pans, well 7 including the steamer insert. There are different size lids but they all fit multiple pots. The lids fit slightly loose but once heated up then seal well.The volume in the sauce pans and stock pot. They hold exactly what their listed for, filled to very very tippy top. The lids are recessed down inside the pots about 3/8th inch.I’ve read a lot of reviews here before getting these. There are a lot of people complaining about eggs sticking. And being difficult to clean because of stuck no stuff. I’ve been cooking most of my life. Here’s the thing and I admit it took me a while to figure this out. Seasoned Iron and carbon steel are none stick but not so good with acidic food. Stainless steel sticks and doesn't care about acidic food. Sticking is a good thing. You cook your food and then make a pan sauce with the fond. Making the pan sauce dissolves the stuck on stuff. After making it, your pan will be relatively clean only needing a rinse and your food will have a tasty sauce. Like magic. Pan sauces really is the magic of stainless steel. Try it.