You might know Cuisinart for their various other cooking products including waffle makers, processors and cutlery. It’s a fair assumption that their cookware is of the same popularity.
I was surprised to see a company classify a steamer (sometimes called a strainer) as “cookware”, but for all the times of I’ve seen spaghetti in there it makes sense. While some people may have been hoping for a dutch oven or a larger than normal stock pot, Cuisinart provides us the Multiclad 12-Piece Set and something new to try out to hopefully diversify the meals we create.
What’s in the Set?
- 1½ Qt. Sauce pan plus lid
- 3 qt Sauce pan plus lid
- 3 qt Saute pan plus lid
- 8 qt Stockpot plus lid
- 10in Open Skillet
- 8in Open Skillet
- 20 cm Steamer plus lid (3qt cover)
The stainless steel lids fit tight and snug below the edges of the cookware for maximum retain the most heat. The benefit of stainless steel lids is that if steam pressure gets too high, the pressure pushes the lid to the side just enough for steam to seep through.
Glass is actually heavier than stainless steel. Most glass lids have an arching construction anyway, making them difficult to move except by your own hand.
The steamer even comes with a lid to keep steam from escaping out the top—keeping it down below and around the food you have inside.
Sets of this size usually include a larger stock pot or dutch oven as the “ultimate” item in the set. At least for me, I don’t really use my stock pot nearly as much as the skillets and sauce pans. However, a steamer could really come in handy especially in my house. I only have a plastic strainer that’s not designed to fit in any pots and is more for cleaning and transferring purposes. I decided recently that I should put just a little more time and effort into diversifying my meals.
It seems I spoke too soon when I mentioned in another review that it was pretty uncommon to see cookware with bonded stainless steel and aluminum. If you read our review on All-Clad’s anodized cookware, you’ll notice that the stainless steel is bonded to the bottom of the aluminum in order to prevent warping.
Cuisinart’s multiclad cookware takes a different approach—stainless steel on the interior and anodized aluminum on the exterior. The aluminum optimizes heat conductivity and durability while the stainless steel provides a smooth and clean surface to cook on.
Here’s a video that Cuisinart put together on how best to use this cookware:
Some people call it a steamer, but you’ll hear “strainer” tossed around here and there. Whatever the name may be to you, Cuisinart is one of the few companies to include it in their sets. By themselves, steamers aren’t generally expensive. They range anywhere from $20-$50 or slightly more.
Between you and I, my preference is usually for glass lids, which are slightly better insulators. However, I don’t mind using stainless steel lids if I have to. Glass lids make it easier to check the status of your food. I know I’m not the only one whose nearly forgotten the last time I checked my food when using stainless steel!
On a smaller note, most glass lids have small vents to relieve steam pressure. This design doesn’t usually result in too much heat and steam loss, but it does cause people to wonder about overall heat retention.
I honestly haven’t encountered cookware of this construction before, but Cuisinart has an excellent reputation alongside this particular set. If you’re not already aware, the aluminum exterior allows for safe use on induction stoves. This could have been a problem if the cookware was entirely stainless steel.
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