Which cookware is better Cuisinartâs new French Classic Stainless Cookware 3 ply or Maviul 5ply cook ware sets?
188271
Sorry, but I'm not familiar with the Maviul cookware. I do love the French classic line of Cuisinart however.
188272
I actually have one of each and prefer the handle of the Mauviel but really like the French Cuisinart ... so, basically, I like them both!
188273
I can only comment on the Cuisinart French Classic 3 ply items. I have been using for over a year and the performance has been excellent. The clean up has been easy and as such have retained their near 'as new' look. The handles are well designed and firmly fixed. I would purchase these items again. Recommended!
934724
Tia - Both All Clad and Cook's Standard have layers of aluminum between the stainless steel layers, both on the bottom as well as up the sides. Aluminum helps conduct heat faster and more evenly than solid stainless steel, allowing the cookware to heat up faster and cooks food more efficiently. As others have found, you can keep heat at lower setting with this set, as a result. I used these for about 2 months and still consider it to be the absolute #1 bargain in top-quality cookware. Why spend 4x as much just for a name?
1471974
This set is higher quality, as the machining and finishing is much better then the alpine set. We are using the solo set as our cook pots on a 3 month RV trip. They are performing outstanding.
268334
The only thing I know is that according to the cuisinart website you cannot use metal utensils with the multi-clad pro line. Also the set comes with smaller size pans that aren't applicable to daily use for a family. The classic is supposed to be lighter in weight and supposedly doesn't conduct great as evenly. But I do not have personal experience with these pans to give you my opinion.
1690484
I don't have the triple-ply. But I can tell you that I absolutely love the set I bought. It heats fast and evenly and it's not too heavy for me to handle. Please be sure to use Barkeeper's Friend as recommended. It does a marvelous job of keeping the pots and pans looking like new.
880870
I've grown up using cast iron cookware...remember my grandmother and great-grandmother using nothing but cast iron on the old wood stoves... I'd recommend the 7qt - especially if you plan on only buying one size... SOOO many more options for dinner - and one can NEVER have too much fried chicken, right ?? ;-)
1270517
The main difference is that it is "multiclad" or "ply"which means its polished stainless steel with an aluminum core for the faster heating and even heat distribution. It's also heavy duty, thicker and stronger...most all of my cookware is clad stainless (All Clad & Cuisinart) Regular stainless does not have a core and will not have the same cooking advantages and may not last as long.
1690482
This is only a wild guess, but I imagine it's the labor that goes into the finish. I bought the less expensive for my husband last Christmas (he loves to cook) and have been very satisfied. We use Barkeeper's Friend to polish it up now and then and it looks great. He has a few pieces of the more expensive type, but other than a small difference in weight, I can't tell any difference in the cooking ability. If you are a real gourmet chef, you probably won't be happy with any but the most expensive cookware. However, if you are like most of us, the less expensive will serve you well for many years. :)
949394
I had to toss my old copper-bottomed Revere Ware (warped, which I didn't notice on a non-glass top stove), and my grandmother's cast iron cookware (uneven on the outside). I now have a Cuisinart stainless steel set (copper in-between stainless), and use the Circulon Contempo pans for things like eggs (or when I just want an easy clean-up). They both work (the concentric ridges are inside the pan, not outside), with the Circulon being easier to clean, but slower to warm up, and Cuisinart being much more elegant to cook with. I have had the Circulon pans for about three years, with light use - they don't have a scratch on the, to my surprise (I don't use metal utensils with them, and I usually use a little oil).
136438
I'm afraid I can't answer your question. Here's the info that described the product when I purchased it as a gift: All-Clad Stainless Steel 3-Ply Bonded Dishwasher Safe Sauce Pan with Lid Cookware, Silver ; *3-Ply bonded construction *Dishwasher-safe; Hand-washing recommended *Exterior compatible on all induction as well as traditional cooktops. I will tell you, though, that the buyer was thrilled!
1121103
The Best Stainless Steel Flatware GradeEither 18/10 or 18/8 flatware is best. Both are made from the same base material, grade 304 steel; 18/10 is something of a marketing trick and should not cost any more than 18/8. Grades such as 18/0 and 13/0 will have a less durable shine and less rust-resistance.
805386
They have a durable heft that is not cumbersome even to one with Arthritis like myself. I gave my daughter a set that I had before that was way too heavy for me to use and wash. She loves those and I LOVE these. This is the most beautiful set of cookware I have had the pleasure of using.
159427
I tried both. I actually bought the cuisinart first but found the quality not so good. I ordered the fager and my DH likes it much better. The cleanup is a lot easier (the lid is easier to clean and the gasket to reinstall) and it browns meat before cooking. Another great feature is being able to cook in it. If things seems like they are not cooking you can just use brown and it cooks as if it were a pot on the stove. Love the fager!!!
1861696
I have the multi-clad set. I believe the difference is that the aluminum core extends up the sides of the pan with the multi-clad, whereas the chef's Classic has aluminum only on the bottom. Multi-clad pros: more even heating. Cons: higher price and heavy. Hope that helps.
1917977
don't know - they are tri ply stainless. you could go to cuisinart website and see what they say in thier item descriptions.
1012043
Hi Keith, All "claded" ply- 3, 5, or the new 7 in stainless and MC2, along with copper core, and copper cookware is made in Canonsburg, Pennsylvania. In other words, any item that has been cladded all the way from top to bottom, is USA made. If any item is a clad bottom ONLY- does not go all the way up the pot or pan, like the one pictured, it is made in China. The "B3" anodized is also made in China as it is not clad all the way. Hope this helps.
1129837
Ditto Jeanene's answer... This is the best cookware I've ever had and clean-up is a breeze!