Customer Reviews:
Showing reviews 1-5 of 12
 A real alternative to All-Clad May 7, 2007
Caramalizer (New York, NY United States)
20 out of 20 found this review helpful
I've cooked with, burned bone dry, and cleaned regular All-Clad almost daily for years so I am pretty familiar with its performance. I'm happy to report that this first Multiclad of mine performs similarly: boils quicker than regular pots with minimal hot spots, and cleans easily. [...]
Instead of going cheap or being a complete All-Clad copy cat, Cuisinart decided to throw in some improvements:
- Longer side and lid handles for cooler handling
- Brushed finish on exterior that goes about 3/4 of the way up hides scuffs
- Impeccable finish. Can't say the same for an All-Clad sauté pan which I payed full price for :(
- Better quality stainless steel? Maybe I just got a good batch, but the luster seems to suggest higher chrome content
Great offering Cuisinart! Keep up the quality and continue to be cost competitive vs. All-Clad and I will be back to supplement my cookware collection with Multiclad individual pieces. And BTW, this 6 quart is indispensable if you are cooking for 3-4 people.
Great quality for a reasonable price November 9, 2007
B. C. Specht (Greensburg, PA United States)
13 out of 13 found this review helpful
I have a number of pieces of Cuisinart Multiclad Pro Stainless cookware and I really love each one. I only wish I learned of this cookware before buying an entire set of another brand. You can't beat this line of cookware for quality and performance at a reasonable price. Like most of the multiclad cookware, it is stainless steel on the outside and inside of the pot or pan with a layer of heat-conducting aluminum sandwiched in between for excellent heat conductivity all across the bottom and all the way up the sides of the vessel. I think the quality of the Cuisinart Multiclad Pro Stainless cookware is on a par with the oh-so-pricey All Clad cookware. It heats quickly and evenly with no hot spots or scorching. You don't need to gun up your burners to their highest settings. With only medium-high heat, you can create beautifully browned meats, fish, caramelized onions, mushrooms, etc. Turn the heat low and create smooth, perfect bechemel or other sauces with no worry of scorching. This cookware will do it all just as well as All Clad and it won't break the bank. My only complaint about it is that the sauce and stock pots and the 3-quart saute pan are a little smaller than their claimed size. This 6-Quart Saucepot with Cover, for instance, only holds 5 1/2 quarts measured to the rim. But, if that 1/2 quart difference isn't a problem, then this is an excellent, highly usable and versatile pot for doing soups, stews, braising, cooking sauces, pasta or any number of cooking tasks. The handles are generously sized and firmly attached. The pot has a convenient curved pouring lip so hot liquids won't run down the outside of the pot when you are trying to pour pasta into a colander or bubbling hot soups into a serving bowl. The lid fits snugly onto the pot to help hold in moisture while simmering or braising. The pot can go right from the stove top into the oven because it is all stainless steel on the outside. I preheat my pans over medium heat for 3 minutes before adding cooking oil (and a little butter) and then I add the food to be browned. Clean-up is easy. Deglaze any stuck-on bits of food or let it soak with some water before washing in hot, sudsy water. Use some Bartenders Friend cleanser for stainless steel to keep these pans looking like knew.
Cuisinart Multiclad Pro Stainless 6-Quart Saucepot January 20, 2007
J. A. Anderson
13 out of 14 found this review helpful
An outstanding piece of kitchen cookware. It looks and performs exactly like All Clad for about 1/4 the price. It cooks exceptionally well AT MUCH LOWER TEMPERATURES THAN YOU ARE ACCUSTOM TO. Because of the aluminum center/core, there is very uniform heat throughout the pot, including the sides. The handles can get hot (because they are close to the body of the pot) while boiling with a gas stove, but otherwise are non-hot pad cool.
Don't believe the reviews about hard to clean, food sticks etc. It is &*(%. In my opinion these reviewers don't know how to use the cookware properly. If you are brazing/browning, use a small shot of Pam (I have tried al types of oils, but this works best) and make sure that the temperature ~ 25% less than normal. Also, Bar Keepers Friend, as recommended in the users manual, is perfect for making the inner and outer surfaces shine. It is non-abrasive.
This pot is the perfect size for soups, large quantities of sauces, and roasts. It is more manageable than the 8 Q one that comes with the Cuisinart Multiclad Pro set. I use it more often than the larger pot.
Fantastic product and great value. I bought it for 1/2 price on Amazon in December 2006.
My Workhorse Pot September 30, 2007
J. Fuchs (Los Angeles, CA United States)
5 out of 5 found this review helpful
Most of my pots are from Cusinart's multiclad line. I also have a couple of AllClad pots and find the performance to be exactly the same as they are constructed the same way. I do, however, prefer my Cuisinart pots as they are more attractive and way less expensive. I also have an old, cheap stockpot which I can use as a backup, but the Cuisinart heats so evently I can even use it on an unevenly tilted stove without the items in the hotter part of the pan burning. I use this pot for every recipe that requires a stockpot, large sauce pan or dutch oven -- it fits perfectly in the oven and the handles are very easy to grasp when hot. The lid is snug. It's just a great, versatile pot. As for cleaning, the Cusinart multiclad pots are no harder to clean than AllClad pots. I usually soak mine in hot, soapy water when I'm through using them. For really stubborn stuck-on food, heat a small quanity of dish powder dissolved in water and simmer it on the stove for awhile. The food will come right off.
Better cuisinart ! August 23, 2007
Cynthia A. Marcinik
5 out of 5 found this review helpful
When I cooked two batches of the same recipe in my old cuisinart pot and the new multi-clad I could see the difference in performance. They are the same size but the multi-clad cooked faster and more evenly. I didn't have to stir the food as often and it was done sooner.Ultimately the dishes were the same. The multi-clad has a nice weight to it without being too heavy and cleaned up easily like my bottom clad stainless. For both types it is better to put food into a heated pan to prevent sticking. Cindy in PA
Showing reviews 1-5 of 12
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