September 30, 2020

Some Cuisinart Multiclad Pro Stainless-Steel 2-Quart Saucepan with Cover Comparisons

This is a cuisinart cookware review of Cuisinart Multiclad Pro Stainless-Steel 2-Quart Saucepan with Cover. I hope you find it helpful…

  • 2-quart saucepan made of 18/10 stainless steel with solid aluminum core
  • Cast-stainless-steel handle stays cool to the touch and comes riveted for strength
  • Secure-fitting stainless-steel lid helps trap heat, moisture, and nutrients
  • Dishwasher-safe; oven-safe up to 550 degrees F; broiler-safe
  • Measures approximately 14 by 8 by 5 inches; limited lifetime warranty

No other piece of cookeware performs with the versatility of the Cuisinart MultiClad Pro Stainless saucepan. Whether you’re preparing a delicate hollandaise sauce, steaming savory wild rice or simmering a hearty soup, no other piece of cookware offers more reliable results. Features: Stainless steel for professional results – 18/10 stainless cooking surface does not discolor, react with food or alter flavors Cool Grip Handle – solid stainless steel, riveted Drip-free pouring rim Tight-fitting co Click toRead the original review here…

List Price: $ 85.00

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2 thoughts on “Some Cuisinart Multiclad Pro Stainless-Steel 2-Quart Saucepan with Cover Comparisons

  1. 115 of 116 people found the following review helpful:
    5.0 out of 5 stars
    Better than All-Clad, and here’s why, December 6, 2008
    By 
    The Vinocat “tech toy addict and chef” (San Rafael, California United States) –

    Amazon Verified Purchase(What’s this?)

    I’m a self-confessed cookware junkie and professionally-trained home chef. I have at least 60 or so different pots and pans, and actually use most of them regularly. I’ve been biased toward Calphalon Anodized (not non-stick) for nearly 20 years, and still love the line. I got into Calphalon Tri-Ply, which is superb, but thought I’d try this pan to see if the value was there.

    IMHO, Calphalon Tri-Ply, Cuisinart Multiclad, and KitchenAid Clad all have far surpassed All-Clad for various reasons. Basically, All-Clad hasn’t changed its design in ages, and has missed out on a number of very real improvements.

    To Wit: the rolled lip that eliminates pouring drips and runs of liquid down the outside of the pan. A simple improvement, but a huge one for simplifying clean-up later, and for whatever surface you rest the pan on. So far, I think Calphalon has the best lids — glass, deep draw, and very nicely fitting. This Cuisinart pan’s top fits acceptably well, but it’s probably the weak link. As for strengths, this pan weighs in as heavy or heavier than either the All-Clad or Calphalon offerings of similar size, so that’s a big win for heat dispersion and uniformity (All-Clad has become really thin over the years!). Unlike the KitchenAid, the exterior is matte finished except for the top 1/2 inch or so. This helps to ensure that the pan will look good despite real-world use. The shape is nice — not too tall and narrow, so it works well on a small burner.

    Finally there is the handle. This doesn’t have the cool-V design of the Calphalon, but it stays pretty cool anyway. I have a major problem with All-Clad handles, which are extremely uncomfortable for me, the way I lift pans (I have very strong arms and wrists, so I usually lift pans overhand, unlike many who go underhand to get the extra muscle leverage). Lifting overhand, the All-Clad handles dig into my palm in a very uncomfortable way. These Cuisinart (and Calphalon and KitchenAid) handles do not.

    4.5 stars overall; 1/2 star docked for the lid being less than perfect (but still as good as all the competition except Calphalon).

    UPDATE: Feb 18, 2009: I’ve compared the Cuisinart Multiclad Pro and All-Clad Stainless pans side by side, and if anything, the Cuisinarts are heavier duty, certainly not meaningfully lighter! The All-Clad LTD pans (some of them) do appear to be thicker/heavier than their stainless counterparts, but then we’re comparing apples and oranges, and in any event it’s pretty much gilding the lily to go much thicker than they are already. The pouring lip on the Cuisinarts is a huge in-use advantage as well (far less messy). On the whole, the Multiclad Pro line is an incredible bargain. Search my reviews for other comments about these vis-a-vis Calphalon etc.

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  2. 57 of 60 people found the following review helpful:
    3.0 out of 5 stars
    A Watched Pot Never Boils, So Watch This Pot, June 28, 2008
    By 
    dbphoenix (Phoenix, AZ United States) –

    I thought I would love this pan. And I do love the multi-clad. And the handle’s fine, along with the rivets.

    The problem is the lid.

    For some reason, the Pro and stainless Chef’s lines use a lid that just sits on top of the pot rather than utilize the lid they provide for the non-stick Chef’s line, one that has an underrim on it and is seated within the pan (like the Calphalon lids; and, like the Calphalon lids, the non-stick Chef’s line lids are glass). The end result is that if and when the contents begin to boil, the steam begins to boil over, even if the contents themselves do not (and if it’s anywhere near full, the contents boil over as well; either way, you have a mess). Therefore, unless you watch it like a hawk, or leave the lid off, the 1 1/2qt pan becomes, practically, a 1qt pan, and you may as well get the 2qt if you want 1 1/2qts capacity. Or go with the non-stick Chef’s line. Or Calphalon (which, unfortunately, is nearly three times the price).

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