French Classic Tri-Ply Stainless 10-Piece Cookware Set, Silver

We absolutely love our 13 pc set. I am writing this review after a month of everyday use, and 2 large Holiday meals, (Thanksgiving and Christmas.) I now feel that I can give an honest review and not a first impression opinion. Out of the box we were very impressed with the quailty and appearance of the cookware. It is very well made and extremely heavy. If you have trouble lifting heavy objects this may not be ideal for you. The heat distribution is amazing. We have a samsung electric glass top range. The cookware heats up quickly and evenly, with no hot spots, or sticking, with the exception of fried eggs. Still have not mastered that skill. We cook on medium heat as directed and have had no issues. Clean up is a snap! We were concerned as we had previously owned T-fal and Paula Deen teflon cookware. I made peanut brittle in our brand new saucepan and there was no sticking or scorching, it was amazing. I have made pasta, homemade noodles, and soups, gravys, and countless other dishes with zero sticking or scorching except those pesky eggs. If you follow the cleaning instrucions you will not have any problems. I do recommend Bar Keepers Friend Soft Cleanser, it is a must! With just regular hand washing, as we do not own a dishwasher, our cookware had some small white spots on the cooking surface and mild discoloration. But if we use the BKF it restores the original luster. We feel that this is a great value for the price. I have purchased several additional pieces. 12 inch skillet with helper handle, 12 inch fry pan with helper handle, 10 inch teflon skillet, 3 qt saucepan, 4 qt saucepan, 5.5 qt saute pan. I am 48 yrs old and I am confident that this cookware will out live me. It is more expensive than the cookware we have purchased in the past. But I feel that this is an investment, and will save us money in the long run. We have been married 22 yrs and have purchased 4 or 5 sets of teflon cookware that did not stand the test of time. I am confident we consumed teflon in the past and feel that cooking in stainless steel is a healthier option for our family. And our food is more flavorful and more appealing visually cooked in these pans. Now we can actually make pan sauces and gravys as we have fond in our pans that just does not happen with teflon. I purchased the teflon skillet for eggs only as we have not perfected the fried egg in our stainless skillets. If you are on the fence, just go ahead and purchase it, we love ours.

First we inherit our mother’s or grandmother’s Revere Ware copper bottomed cookware. And it is wonderful. Until we realize that the stoves we use are not capable of a true simmer flame like the Chambers or O’Keefe and Merritt gas stoves they used. So, just as we begin to discover French cooking, we begin burning sauces because the Revere Ware heats so easily and quickly. So, we struggle to afford that GORGEOUS Le Creuset porcelain coated cast iron cookware. We finally get it. And it is wonderful. Until we realize that caring for it really is a bit of a pain, and guess what, cast iron, regardless the color, is heavy. Very heavy. Extremely heavy. Not that it’s not a good workout, but it can slow you down in the kitchen while you cook. “Grab that pan and a spatula, and let’s eat!? Oh, wait, I can’t hold that pan over the plates with only one hand. Maybe I can . . .” Then. . . “I know, I know, it was your mother’s china and I just dropped a 15 pound, 12” fry pan on it, I know, I know. . .” So then you’re thinking, let’s try that Revere Ware again. Nope, still burning, ‘cause I still don’t have a decent stove. Why? There are no decent stoves until you get to the $7,000 dual fuel Wolf. So then your try out that new Le Creuset stainless steel, tri ply cookware. And it’s pretty good. Cooks well, not too heavy, but the pan lid handle gets REALLY hot, and the pan handles will burn the heck out of you, as well, so grab that pot holder. So, finally, you get a new stove (yes, miracles to happen), it's better, and an excuse to shop for better pans, the perfect pans. So, let the shopping and research and tactile testing begin! And it did. For just less than 13 months. I held All Clad, Viking, Le Creuset, Cuisinart— all of them. I held them, I hefted them with one hand and and with two hands. I mimed cooking with them, sliding them about the store shelves, my imaginary cooktop. I put smaller pans into the larger ones to check the weight, and (more importantly) how did that handle feel in my hands with the weight in the pan? Did it hurt my hand? Was it easy to hold and control? I read countless reviews, all the major sites, researched where they are made, how they are made. And I discovered, “Oh, wow, they are making FIVE-ply stainless steel pans. Gotta check that out.” Amazing! Except, that it isn’t. According to the engineers and scientists who examined and tested the theory and the thermodynamics, anything more than 3 layers is a waste of time and MONEY. The five ply is no better than the three ply, and way more expensive. Thank you, All Clad, for finding yet another way to monetize excess! And, the reason I’m writing this, is that I found that the Cuisinart French Classic tri ply stainless cookware hit all the marks, including PRICE. Did I mention that price was important? Well, maybe not price, but value for price certainly is important. I'm not rich, but I’m willing to pay a bit for the tool I need and want if the value is equal to that price. The high dollar cookware, that formula doesn't work. It’s impressive to have it sitting on your stove, your friends are impressed at how much you spent, and you’re part of the elite club that will spend 2-3 times more than you need to get the most “in” name brand. But is that the point? “Did you at least get a t-shirt with that? Oh, you didn’t, but you got a generous payment plan? Good, you’ll need it.” A pan is a tool. You use it to make something. It works for you or it doesn’t. You like its looks, or you don’t. But it shouldn’t be a status symbol. It’s a tool. This Cuisinart set is gorgeous. Classic French lines. The handles feel great. Finely wrought, well finished, and the indentation for your thumb is perfect. THAT’S how to hold a heavy pan. The grooved handles of All Clad and so many others (all copying All Clad) are just plain uncomfortable to most hands if the pan has any weight in it. The groove is there to solve their problems of heat reduction, not to feel good in your hand. Think about it— smooth rounded surface you control with a thumb indentation (Cuisinart) or two relatively narrow ridges of steel gouging into your hand (All Clad). I have cooked with at least one of these Cuisinart pans (usually 3 or 4 of them) every day since they arrived (almost 2 months ago), and not a problem or fault yet. Fry pan tipping? “Well, darling, are you gonna just scoot it round on the stove or actually put something in it? You know, to cook? ‘Cause if you do, it for sure won’t tip. See, the weight in the pan, the food, will keep it from tipping.” Mine won't tip even when empty unless I thump the end of the handle. And I'm too busy to spend much time thumping pans. Warping? Nope, not a bit of it. Pitting? Haven’t seen it. I have since bought three more pans to round out my 10 piece set. Couldn’t be happier. My beloved cast iron Le Creuset of 25 years? Holding down shelves in the basement. My stainless steel Le Creuset? Mixed in with the Cuisinart. But if there is a choice as I cook, I go for the Cuisinart every time. Weighs less than the Le Creuset stainless, handles stay cooler, and it cooks better. The French Classic pieces have been around a while, so prices fluctuate. Keep a watch on them, and you can make a good deal. Great pans, great price, great design, great aesthetics, great tools, great warranty— Cuisinart French Classic Tri-Ply Stainless cookware!

This is an excellent quality frying pan ! I am very impressed with how well it holds the heat I will buy more of this series pan

very solid make.....bit heavy though....great product...brilliant quality

I did a boiling water test against my old cookware and I was extremely happy, until I tried to move the pot. The short pot handles and basically useless and the long ones are also very hot about 2 inches away from the pot. Do not recommend to those who might grab a handle expecting it to be cool.

There is only one line of Cuisinart still made in France, the Classic tri-ply line. I'm sure they oversee their Chinese made lines very well, but I was excited to see this line on Amazon. They have a limited lifetime guarantee but I believe it is only for US and Canada residents, nevertheless its an assurance of quality, even if we can't activate it here in Australia. This is an 18cm inner diameter, 12 cm deep, 3 quart (2.84 litre) very solid saucepan with lid (yes it is heavy but well balanced with the handles, you can the control I have flipping it around in the video) and a double boiler insert also 18cm diameter, max depth 12cm at base of inner conical nadir. Total height (as they nest) of 18cm. The lid fits both the pan and the double boiler. There is a warning to beware of vacuum seal when using - that is how precisely it is made. I was after a saucepan this volume as I'm progressively retiring out an old stainless steel set and just rebuying items I need for dishes I can't do in the instant pot and air fryer -so the French made double boiler included clinched it for me. Double boilers are for making sensitive sauces like hollandaise and other emulsions like cheese sauces and for custard and tempering chocolate and many dessert type sauces, even infusing oils, that you need indirect heat to get right. You can always jimmy one up yourself with a glass bowl and a saucepan if you're prepared to wrangle it and risk your bowl and produce. The well designed handles on these are just right for a more clumsy person like me. It says it is dishwasher suitable but I find stainless steel keeps its appearance better with handwashing (and wiping dry). Another thing about stainless steel people don't seem to know, gauging from the comments I have seen, is to only add salt after the water is boiling to avoid pitting. Of course med high is as hot as you should take stainless steel on the stove top too, which is why a well made pan is important so you get good heat distribution and never need it higher than that. In the oven you can take it to 260 degrees Celsius/ 500 Fahrenheit. . Expensive, but it's something you can always pass down when you head off to the old people's home in decades to come EDIT: prices vary widely, the one I bought was from Amazon au, make sure you check the rrp .

It’s slightly larger than expected but that’s ok. Quality is great! I’m super happy with my purchase.