Cuisinart 12 Piece MultiClad Pro Cookware Set
Set Lowest Price Alert
×
Notify me, when price drops
Set Alert for Product: Cuisinart 12 Piece Cookware Set, MultiClad Pro Triple Ply, Silver, MCP-12N - $299.95
walmart.com
Amazon.com
bestbuy.com
Price history
×
| Price history for Cuisinart 12 Piece Cookware Set, MultiClad Pro Triple Ply, Silver, MCP-12N | |
|---|---|
|
Latest updates:
|
|
Last Amazon price update was: October 27, 2024 05:04
×
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com (Amazon.in, Amazon.co.uk, Amazon.de, etc) at the time of purchase will apply to the purchase of this product.
Cuisinart 12 Piece MultiClad Pro Cookware Set
$299.95
Cuisinart 12 Piece MultiClad Pro Cookware Set Price comparison
Cuisinart 12 Piece MultiClad Pro Cookware Set Price History
Price History for Cuisinart MultiClad Pro 12 Piece Stainless Steel Cookware Set
Statistics
| Current Price | $258.88 | September 20, 2024 |
| Highest Price | $258.88 | September 20, 2024 |
| Lowest Price | $258.88 | September 20, 2024 |
Since September 20, 2024
Last price changes
| $258.88 | September 20, 2024 |
Cuisinart 12 Piece MultiClad Pro Cookware Set Description
- SET INCLUDES: 1.5 Quart saucepan with cover, 3 Quart saucepan with cover, 3.5 Quart sauté pan with helper handle and cover, 8 Quart stockpot with cover, 8″ skillet, 10″ skillet, 20cm steamer insert with cover
- DURABLE DESIGN: Elegant and contemporary, the professional Triple Ply Construction features a core of pure aluminum and a handsome brushed stainless finish. Heat Surround Technology allows for even heat distribution along the bottom and sidewalls of the cookware. Cookware also features Cool Grip handles secured with stainless steel rivets, self-basting and tight-fitting lids
- COOKING AND CLEANING: Polished cooking surface does not discolor, react with food or alter flavors. Tight-fitting stainless steel covers seal in food’s natural juices and nutrients for healthier, more flavorful results. Cookware and covers are dishwasher safe
- OVEN SAFE: Oven safe up to 550 degrees F with rims tapered for a drip-free pouring experience. Suitable for use with induction cook tops as well
- COMMITMENT TO QUALITY: Inspired by the great French kitchens, Cuisinart began making professional cookware almost 30 years ago. Constructed of the finest materials available to perfectly perform all the classic cooking techniques, Cuisinart cookware continues a long tradition of excellence. Our commitment to quality and innovation continues with our MultiClad Pro Stainless cookware, designed to meet the demands of gourmet chefs everywhere
Cuisinart 12 Piece MultiClad Pro Cookware Set Specification
Specification: Cuisinart 12 Piece MultiClad Pro Cookware Set
|
Cuisinart 12 Piece MultiClad Pro Cookware Set Reviews (7)
7 reviews for Cuisinart 12 Piece MultiClad Pro Cookware Set
Show all
Most Helpful
Highest Rating
Lowest Rating
Only logged in customers who have purchased this product may leave a review.
Mark –
Funciona muy bien, la gente que se queja porque se pegan las cosas, es porque no lo sabe usar, debe ser a fuego medio y siempre usar aceite ya que no son de teflon. Me gusta que el fondo está integrado en una sola pieza lo cual lo hace duradero las tapas también son de acero. Si lo recomiendo.
Mark –
Excellent cooking set
At the proper temperature is non stick and maintains the heat really well
Easy to clean as well
Michael Lever –
Es una excelente batería, considerando que el Teflon y cualquier recubrimiento hacen daño si no se cuidan adecuadamente. Con el acero inoxidable no hay ningún riesgo. Me gusta que es muy bonita y hasta los guisados se pueden servir en una mesa de buffet en las mismas cacerolas porque luce mucho el color plateado. Los contras son principalmente que la comida se pega si no se sabe utilizar la cantidad de flama adecuada y/o aceite. Adicional, quedan algunas manchas blancas/opacas por dentro después de lavarlas. En general la recomiendo si te preocupa la salud y seguridad para cocinar. Entregada en tiempo y forma. Precio excelente. Adicional a esta batería conviene tener uno o dos sartenes con recubrimiento para cocinar ciertos alimentos.
Lisa –
These have replaced all of my other pots and pans, I love not being concerned about Teflon. It took me a bit of practice to get good with stainless steel pans, but now that I understand the water droplet technique and getting them to temp before putting oil in, they’re perfect.
Gonedith –
Firstly, I’ve given this cookware set a 5 out of 5 based on ‘best value’ not ‘best quality’. Secondly, I place considerably more trust in reviews from America’s Test Kitchen (ATK) / CenturyLife.Org than most user reviews. Similarly, I expect readers of this review to treat it on a ‘for information only’ basis. In a nut-shell the Cuisinart MCP-12N Multiclad Pro Stainless Steel 12 x piece cookware set is a Chinese made equivalent of the USA made 3D All-Clad range. A great comparison review was written by CentryLife. The only addition I can make to their review is that the sides of the Cuisinart fry pans/skillets are noticeably steeper than that or the All-Clad, as seen in the picture (All-Clad 3D left / Cuisinart right). As noted in the ATK review of 12” skillets, these steeper sides may be detrimental under some circumstances. These two fry pans are comparable in almost every other respect, aside from cost. The Cuisinart Multiclad Pro saucepans do show watermarks more than the All-Clad, these can be removed with Barkeepers Friend. The entire 12 x piece Cuisinart MCP-12N set was only $20 more than my 1 x Demeyere Proline Frying Pan, so my expectations are adjusted accordingly. I believe the performance gap between Demeyere and All-Clad is significantly more than the gap between All-Clad and Cuisinart. High quality workhorse skillets can be purchased at a later date, if required. The Cuisinart set is worth it for the saucepans and stockpot alone, the skillets are an entry point bonus.
Chicago Rhino –
I could not be happier with this set and the multi-clad product line in general. I spent a lot of time researching the different brands and their product lines and what to look for in cookware. I replaced a set of the all-aluminum Calphalon that were so ‘hot’ in the 90’s (pun intended) but were completely destroyed and, as a result, I barely used them. Then we renovated our kitchen and I found myself compelled to cook.
I decided on stainless early (i.e. dishwasher safe, durable, cooktop-oven-table flexibility, no toxic coatings, etc.) and figured I would eventually pick up cast iron and non-stick pans for their more specific benefits. I also read that 18/10 stainless steel is the best. I am a ‘research first, then buy quality’ type and am willing to spend more for what I believe to be a more value-added product. The Cuisinart Chef’s Classic line was my baseline because it fit the above requirements and was a great price. Then I started researching in earnest.
I discovered that an aluminum and/or copper core that went up the entire side of the pot/pan would be an improvement over one with the conductive metal in the bottom only, which is how the Chef’s Classic line is made. I felt that this was worth the additional cost (and I was right).
My manufacturer search started with what many believe is the gold standard, All-Clad. It’s an excellent product but in the end I couldn’t justify spending the equivalent of a down payment on a car on a set of cookware. Calphalon was next and, although less expensive, they are still a lot of money. The Cuisinart multi-clad cookware line kept coming up as an alternative so I dove into researching the positives and negatives. I couldn’t find any other than that they are made in China so I dove in.
In short this cookware is amazing and has me cooking things I never thought I would try otherwise. As with anything, there is a (very) small learning curve using this cookware. I have a gas cooktop and here is what I learned. You will find all of these ‘lessons learned’ in other reviews and although they may be academic to many, I had to learn them for myself.
1. You will not have to use anything hotter than medium-low to medium unless you are boiling water. For that, medium-high is plenty hot. The pans are tremendous at heating evenly and retain heat in the entire pot/pan; cooking the food on all sides.
2. When you boil water, don’t put salt the cold water. Wait until it boils. Salt will make pits in the surface (this set of pots escaped this mistake, but my old stainless steel pot from Ik*a suffered my ignorance)
3. Use a pan that’s sized for the food you are cooking. It helps control how much oil you use, makes it easier to manipulate the food in the pan and it will cook the food faster. Bigger isn’t better.
4. Warm the pan on your cooktop without anything in it for a few minutes then flick some water droplets in it. If they skate across the surface like mercury it’s ready for the oil/butter.
5. Use just enough oil to coat the bottom and the sides an inch or so, so you can use them while you are cooking.
6. The oil is ready for food when it starts to ‘ripple’. If it starts to ripple really fast and/or starts to smoke, turn down the heat. Less is definitely more here. At this point you have basically created a non-stick surface on the skillet’s almost semi-polished finish. Pork chops, fried eggs, etc. slide around without scalding and make cleanup a breeze. I would rather add an extra 120 calories to a dish that serves four using a tablespoon of olive oil than have flakes of Teflon in my food. 40 calories is not a savings in my book, and I have to watch what I eat. I also have no desire to treat cookware with kid gloves. I did that for 17 years with the Calphalon I replaced.
7. These pans do not need to be ‘seasoned’ by baking them in the oven or on the cooktop with a high heat oil. Please, please, please know this is not necessary. I did it and found my brand new, sparkling pans covered in what only can be described as a coat of inpenetrable motor oil. Up the sides, on the handles, everywhere. I thought they were ruined. Which leads me to my research on cleanup.
8. 95% of the time dishwashing liquid and water when the pan is still a bit warm will clean it right up. Sometimes just a little warm water does the trick and the small bit of oil left on the pan makes it a little more non-stick for the next time. Cameo stainless steel cleaner and Bar Keeper’s Friend are amazing for thick layers of tough burned on food. They also remove scorch marks on the bottom from the burners being too hot. Serious scrubbing with these made my brand new pans look new again. Amazingly, no surfaces were harmed during that workout.
9. Rainbow hues and water scales (we have scaly water in Chicago) disappear with some distilled vinegar. I hear club soda does the trick too, but I use that for cocktails.
Finally, I did supplement this set with the 5 ½ qt. casserole (MCP55-30N) as I needed a larger pan. I read a review here that the casserole and saute pans are the same except the saute pan has a handle as opposed to two grips. She was right and it does make it easier to use, cleanup and store. I also won’t bother buying non-stick and cast iron pans, since I’ve mastered using this cookware. This cookware has made me a much better cook and made the whole cooking process easier.
Lisa –
I’ve agonized over which pots and pans to purchase. If they’re taken care of, they’ll last you a lifetime. I grew up admiring Martha Stewart and Julia Child. I enjoy watching Ina Garten (Barefoot Contessa.) My favorite dishes to make are chicken and mango fajitas with orange and lime, my Aunt’s lasagna recipe with beef and Italian sausage and four cheeses. I’ve been known to make gyros from scratch, baklava for holidays.
I contemplated copper cookware, but I couldn’t afford the Mauviel copper sets made in France. I have always loved 18/10 stainless. 18/0 hasn’t much weight to it. I didn’t want hard anodized cookware, or porcelain ceramic. I didn’t want something inexpensive. Lagostina seemed it might be a great second choice. I went to Bed, Bath & Beyond simply to look at the Lagostina. For $2K, Mauviel copper cookware has a base of 2.5 mm thick. For $399.00, Lagsotina’s copper set is 2.3 mm thick. I also examined the Lagostina stainless steel for $199.00 on sale. The lids seemed to wobble on the cookware. An annoyance I couldn’t live with. Copper is a fabulous conductor of heat and it’s beautiful. However, it cannot be placed in the dishwasher, it discolors with a bluish green patina, and must be polished with Wright’s copper cream or Bar Keepers Friend, or a fresh lemon and salt to restore original color. Too much upkeep for me for everyday use.
I felt stainless steel is the way to go. Non stick is only nice if you don’t cook with E.V. olive oil, or any fats. Through researching, Martha Stewart said,; ‘ALL CLAD; is the greatest cookware on the planet, and it’s American made.’ if that’s important to you. I looked at All Clad at Bed Bath& Beyond. Oh, it was lovely! The heaviest cookware. I picked up some Cuisinart MCP and held it in my hand. I was seriously impressed. I researched the weight of each of the pieces, because that matters. If you want cheap, go to Walmart. I’m not trying to knock Walmart. Martha Stewart said, “Buy what you can afford.” Amazon Prime had this priced normally at $670.00 suggested retail. This entire set of Cuisinart Multi Clad Pro, 12 piece stainless steel cookware for $205.00 without sales tax. I was SOLD. It arrived in early 2018, I was thrilled! USPS delivered it to my doorstep. I couldn’t even pick up the box as it’s very heavy. I scooted it across the foyer, through the living room, right into my kitchen and parked it in front of my stove. I’m in love. This stuff is AMAZING!! Here’s another thing that sold me quickly. I believe this is oven proof to 500 or 550 degrees. It pours nicely directly from the pieces themselves. Brilliantly designed. Remember, after FOUR years, mine still looks like the day it arrived. Bar Keepers Friend powdered cleanser/polish is your best friend. (Wear gloves.)
For the weirdos who don’t know how to cook, if it sticks, you’re doing it wrong. I had my 10″ MCP pan on medium to cook pancakes this morning, and even on medium, it was a tad too hot for pancakes. This MCP conducts heat beautifully. I’m not using metal scouring pads on this cookware. I want it to stay beautiful. I have a green nylon scouring pad, and a stiff dishwashing brush. I want my cookware to look beautiful always, and it’s dishwasher safe. I am looking forward to using the steamer insert to steam fresh veggies! The stock pot in this set is eight quarts, very ample for a pot of chicken soup or clam chowder from scratch. I love the eight inch pan, it will be great for omelettes! I sautéed chicken last night, made rice, and broccoli. This cookware set is perfect!!!! Buy what you can afford.
(Hint fo the day: You do NOT need oil to warm up a tortilla. Place a circular piece of parchment paper in your pan. It works like charm.)