Was looking to purchase a stainless steel pot and pan set for a while . Saw your video on the Cuisinart chefs classic 11 piece set . Thank you for the video.😇I did purchase this set Afterwards and I absolutely love it💕
I asked for a nice cookware set for Christmas many years ago so my wife and I, and family would have a good set. We have been using this set (Cuisinart) for around 15 years, and it’s still like new. An excellent value. I’m sure one of my children will be using this after we’re gone.
Because of your review, we put this on our wedding registry and are so excited to cook with these beautiful pots & pans. Thanks for the suggestion and review, Dennis!
Thank you so much! I’m just now beginning to learn how to cook and wanted to get my first cookware set but was quickly discouraged and overwhelmed after looking at the crazy variety of products and not knowing what was best not to mention some reviews absolutely loving and standing by products and others having horrendous horror stories of them like melting into their stovetops😳 so this was super informative came off very genuine and I appreciate including the cons portion I’ll def be ordering this set thank you bunches!!!!💜
Thanks for this video!! Thankfully the aluminum base isn’t visible. It’s actually encapsulated around the stainless steel at the bottom of the pan. Stainless steel on top, aluminum, and the stainless steel ( the part that will be touching the burner will be the steel). The aluminum layered inside the bottom. I learned that from the box it came with. It was not easy to find that info online. I was hoping aluminum wasn’t touching my glass induction stove incase of scratching.
Hi Dennis! Watching this review from 2 years ago has still valid answers to my worries when searching for the best cookware. Thank you! Keep 'em coming! But one question I would like to ask if this can be used on induction stoves? I appreciate it. More power man!
Hey dude, I absolutely love your channel. Traditional cooking, whole foods, traditional methods of preparing foods. You are so knowledgable on the reasons why we prepare foods in such a way, the bestest of whichever ingredient selected, you are brilliant. I see you love raw milk which is so exciting. Please continue to make more videos on cooking, your last video was 5 months ago now. Please keep going, ive subbed and got the notification bell on!
Thanks! I am brilliant… and humble… and busy. We just had baby number two. We’re taking a break to work on another project, but more videos will come eventually. 😁
My friends have the multiclad set, and it is very nice as well. Just a couple differences: 1. the multiclad set is a bit heavier weight, so the heat distribution and resilience will be slightly better. 2. while the chef’s classic has glass lids so you can see your food while it is cooking, the multiclad has metal lids that are more oven-safe and potentially more durable (although I’ve dropped my glass lids on the floor several times without problem). Otherwise, they’re pretty similar. Hope that helps!
I would love to see a video on how to prevent sticking on pans that aren't non-stick. I'm a college student considering what pans to buy, and I'm also an environmental studies major so I know just how bad those Teflon/non-stick pans are on human health. But I also suck at cooking, so some advice would be great! If possible, it would be awesome if you reply to this comments with some of that info!
Look it up on YT. There's a lot of chefs out there that show how to keep stuff from sticking. Also, there's a few techniques where you actually sear the steak or whatever and let it stick and then take out the meat and pour something into that pan to shock it and the stuck on stuff comes off and is used in the sauce. It's not completely clean, but way better and worth the effort imo because I don't have to buy new pans every 3 or 4 years because the non-stick died.
Maybe you have done a video about "using stainless properly". I will check your other videos. I am looking for a new set and stainless looks more and more like it will be my choice. I am tired of the non-stick wearing out.
Superb video brother! I’ve had an old revere set for years but wanted to upgrade. Same banded lids. Do all the cuisinart lids have a vent hole? Also, I’ve always used a Brillo pad to clean the insides of my set. Will this remove the convenient measurement marks on the cuisinart? Thanks again for sharing your knowledge. Peace and blessings 🙏
I use steel-wool pads to clean my pans and there is no problem with the measuring marks coming off. All of the lids in this set have vent holes, but I’m not sure about the lids for other Cuisinart sets.
Loved your Review man! Thorough and concise, i'm having quite the trouble deciding between this chefs classic or the multiclad pro ones, I guess i like they multiclad more But can You tell any difference?
My friend has the multiclad pro set, and you are correct that the two sets are very similar! The biggest differences are that: 1. the multiclad has metal lids whereas the chef’s classic has glass lids; 2. the multiclad has a brushed finish whereas the chef’s classic has a mirror finish; and 3. I believe the multiclad has heftier walls and weighs a little more (which would explain why it costs more). Hope that helps. Also I’m sure you’ll be happy with either set; my friend and I both really enjoy our Cuisinart cookware.
I absolutely LOVE your content. Thank you. Can you do a video grass fed beef vs pasture raised beef? Also any suggestions on recommended farms such Seven Sons farms to get our meat from if no local farms are accessible?
Great information! Have your views on these changed in the last few months? Also, chemicals are literally what make our food taste good (and make it worth eating), so chemical free cooking would literally not me cooking. I get what you mean though. What do you do to keep the food from sticking? Just put some butter in it like you showed?
Going on 3 years of using them every day and still love them. Chemicals actually distract from food’s natural, complex flavors. If you learn how to use natural seasonings properly, you’ll never go back. Yes, we use either butter or lard to keep things from sticking. However, there are times when cooking burgers, steak, etc. that a little bit of sticking actually gives it a good sear and is desirable.
Could you do a video explaining the difference between the fats in raw milk and pasturised milk? I herd raw milk fat is metabolised better or somthing like that . Cheers
I know these are cheaper because of the construction technique, but are these worth buying? I’m considering a set with a small Teflon skillet included. I know there’s a learning curve with stainless too.
Hey Dennis! I have a question unrelated to this video, but I thought I'd ask. What are your thoughts on raw a1 milk vs raw a2? I'm reading a2 is better, but isnt raw milk in general healthy? I'm wondering what your thoughts are on this and what you drink. Thank you!
Great question! I touch upon the topic of A1 vs A2 milk in this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ndDqTQ08wss.html. But here’s the short of it: raw milk always has benefits, but there are some conditions that can reduce those benefits or cause other side-effects. A1 milk will be fine for some people, but many if not most people will experience an increase of mucous production as a side-effect of drinking A1 milk. In my opinion, it’s not a reason to stop drinking milk if that’s all you have access too; but A2 milk is a better option.
I generally use a spatula to scrape the excess food off, then I soak it in water for at least an hour, then I use a rag or steel-wool scrubber if it’s still being stubborn.
Funny you should mention it though… we did attempt to publish a video last month that apparently was deemed misinformation and removed from the platform!
You're right about the user errors on cookware reviews. The vast numbers of people who don't know how to properly use cookware of any kind is mind boggling. I'm happy with the few pieces of Cuisinart chefs classic that I do have. I've cooked off and on for a living for years. I prefer heavy bottomed pans with the disc than the clad. My large set is one that I put together from Belgique, Cusinart and whatever from the restaurant store. After 30+ years its still in great shape.
i know this video has been around awhile but the chemical nonstick pan stuff is basically a myth. most non stick pans are just fine and great for casual cooks to daily use as it doesnt require proper temp control and oil usage. but personally im with you stainless all the way!
These are horrible I hate them I literally just threw them away they stick to everything now that I think about it I could have returned them under warranty but yeah they suck
