Cookware Brands Reviews

I found the Emerilware teakettle on E-bay for $55.00. I still have not received the teakettle from Amazon.com and would like to either cancel my order,or get the teakettle at the E-bay rate. Thanks!

Great design. Very good craftsmanship, except that the handle almost fell off after five months of use. Luckily there is a lifetime warranty!

My wife recently bought the Emeril All Clad set pending my approval. She knows that I'm a stickler for quality and was resistant to get rid of the commercial grade cookware we bought 20 years ago. I own several All Clad pieces, but was skeptical when I saw Emeril's name on the set. My experience with celebrity chef cookware is that they are of lesser quality than the standard lines. It became clear as soon as we unpacked this set that nothing could be further from the truth. If anything the handles on the Emerilware were more ergonomic than stardard All Clad cookware. The set is beautiful, robust and distributes heat wonderfully. It's very easy to clean and the non stick finish is high grade. For the price (came with pot rack)it can't be beat as a starter set, upgrade or replacement.

Have used this cookware for several days now, and it is definetely worth buying. I took advantage of the reduced prices, and glad I did. The cookware heats up fast and evenly, a joy to use.

I purchased this cookware about two months ago and am very pleased with them. In fact, I like them so much that I am currently purchasing the 5.5 Quart and 3.5 quart saute pans.
The pans heat quickly and evenly (low heat levels are really enough to cook any food).
I have found that these pans naturally resist food from sticking. I have a non-stick pan that I used to use quite a bit but now I use the Multiclad pans to make fried eggs, hash browns, etc. Simply heat the pan, add a bit of oil (I use a wadded papertowel to spead the oil evenly over the hot pan), and your ready to go.
The pans also clean up easily with a little Barkeepers Friend and water.
These pans have exceeded my expectations and are really a great value!

I was motivated to write this review because someone complained that the material is almost half the rthickness of All clad or Calphalon pans. That infuriated me, as it is quite simply not even close to the truth.

I own and use more kitchen pans than many commercial establishments. My kitchen is the most used room in the house, and it also gets the best budget slice. When I first decided to upgrade to top quality kitchen gear, I started with All Clad. It was an obvious choice. Since then, I have had pots from most of the big brands added to my collection, including a bunch from Calphalon. They are all great cooking tools, but Cuisinart has become my favorite of the group.

I don't have a micrometer here (I will report real measurements soon though), but there is no way on God's green earth that the Cuisinart pans are significantly thinner than All Clad. Comparing the thickness to a hard anodized aluminum pan is like comparing apples to oranges, as an all aluminum pan has to be cast fairly thick to maintain structural integrity. Even then, they can't take the abuse that a multi clad pan could take.

Here are the facts as I see them; Cusinart pans are built at least as well as All Clad. Cuisinart pans have better handles (use them and you will see what I mean). Cuisinart pots and pans all have nicely tapered rims that make pouring/transferring a breeze. All Clad straight edged pots and pans used to wear me out. Cuisinart pans have a nicer finish than the others as well.

I don't care how much money you are willing to spend, you can get more of a better product with the Cuisinart line. I have come to enjoy the pleasures of cooking with copper lately. Once again, All Clad, Cuisinart, and Calphalon are the top contenders in this class. I bought an All Clad 8" Copper Chef skillet because Cuisinart doesn't offer one, and it is a good pan. On the other hand, I bought 7 other Cuisinart copper classic pots and pans, and think that they have just a little higher standard of design, construction, and finish to place them at the top of the list no matter what the price.

As with the Multi Clad line, buying Cuisinart copper will not only stock your kitchen with the best of the top brands, but you can get almost twice the pot for the money. I have a Calphalon 10" copper skillet, and it is built to the same high standard as All Clad or Cuisinart copper, but it has no where near the level of polish (both inside and out) that the Cuisinart has. Maybe that's because the Calphalon is made in China, and the Cuisinart is made in Korea. In any event, the Cuisinart reeks of quality.

By the way, there is not one degree of difference between All Clad, Cuisinart, and Calphalon multi clad pans in terms of maximum oven temp. For someone to say that an All Clad pan is more at home at 500 degrees than a Cuisinart is just plain silly, and is little more than the basis for an urban legend.

OK, that's my vent. Among the three brands listed, you can spend a whole lot more for personal reasons, but you can't buy better than Cuisinart Multi Clad or Copper Classic.

By the way, if you are looking for great knives at bargain prices, I think the Calphalon line is the best kept secret of the industry. Their comtemporary line is superb. There are still a few German knives that are unique, and worthwhile, but buy one or two Calphalon knives to test and see what I mean....

I recently purchased several Cuisinart MultiClad pans. The first was the 12 1/2" skillet from our local Linen's & Things. I made the purchase because it was stainless and made well. Also, it was 50% off. It did not come with a lid so I came to Amazon.com for a lid. I ended up purchasing a Multiclad 12 1/2" braisier because it came with a lid and was cheaper than buying a lid from cuisinart directly. After using the pans several times I decided that I would purchase a 10-in and 8-in skillet as well. None of the skillets come with lids, so I purchased(from Amazon.com)Farberware stainless lids in the same sizes. They fit good and have come in handy in preventing splatter. Even though the Farberware lids fit, I wish that they were Cuisinart lids because the lid that came with the braisier pan can be put in the oven above 350 degrees(the limitation on the Farberware lids).

I have Farberware sauce pans and like them very much, but I like the Cuisinart skillets are much much better than the Farberware skillets.

The Cuisinart pans clean up great in the dishwasher as well. Although, the directions say that all you have to do is add hot water and some dishwashing liquid and let sit. I have done this as well and it works too.

I have also used the pans in the oven to warm up soft tortillas for fajaitas and it works good for that too. Remember that the handles get HOT. I mean hot even after sitting on the counter for 15 mintes, you could burn yourself if you don't use hot pads.

All in all, I would highly recommend the Multiclad line to anyone who wants value at a great price. These are pans that will last quite a while and not need replacing anytime soon.

this is the 1st pan of without nonstick i have for omelettes. just made my one. i did use some oil spray (though i will try w/o it next time) and it was the best omelette ever. perfectly even all around. i cannot lay sufficient praise here. i will buy
this brand next time - no need for the nonstick type (i hear health related worries).

...

This is the second multiclad piece I have purchased. There is no doubt in my mind that I should have gotten a complete set. This pan will not burn an egg unless you try very hard to do so. The egg slides around the pan throughout cooking. In the multiclad windsor pan I have, even thick cream soups refuse to scorch. Cleaneup, therefore, is a quick swish. The structure of the pan is rock solid and it is beautiful. Combined with affordable price, who needs All-Clad?

This is not for frying egg.
It sticks egg when I cook, but cook a bowl of soup is good.
Caution! Hot handle and not easy to hold.

I have been cooking for a long time and know how to care for a pan. I have a flat electric cooktop. I have had this pan for 2 months and have taken good care of it, heating and washing. The bottom of the pan warped. I'm not happy and will be returning it. If I had a conventional gas range, perhaps the flat bottom would not be an issue. It's going back.

I suppose anything can happen, but the only way I can see to warp the bottom of this pan is if you heated it up really hot and then plunged it in the sink without letting it cool down to room temperature. But like I say, anything can happen and everybody gets a lemon once in awhile. I bought this against my better judgment, thinking I would hate it, because I really wanted the Calphalon Stainless Steel Tri-Ply to go with the rest of my cookware; but $100 is just too much to pay for a frying pan. So I tryed the Cuisinart since I had bought the 5 quart shallow sauce/saute pan and I like it a lot. I got it and immeidately tested it so I could send it back right away when it didn't perform up to snuff. Guess what? This skillet is a dream. It heats quickly and evenly all the way to the edge of the pan. Within seconds of something sizzling in the middle it's also sizzling around the edges. Now, like everything else--cookware, knives, car tools--you need to use it for the things it's intended for. It's not for eggs unless you're frying eggs to feed the Prussian army. Soup, I don't think so. But browning meat, frying eggplant or chicken or chops: perfect. In a pan like this you WANT things to stick to the bottom (it'll come off clean as a whistle with soap (never use lemony soap; it stains)and warm water--once it's in the sink) because you want to use the brown residue (sans grease) to make sauces and gravies. To deglaze or degrease, you take out the meat, skim off the fat leaving the meat's natural juices, add some hot water and a little wine and simmer away while stirring and voila: gravy/meat sauce. The pan heats up quickly, too, as you want a skillet to. It doesn't take a long time and end up poaching things. This is a pan for frying, browning, braising and it's a honey. A great deal for the money.