The impact-bonded base of this set by Calphalon provides fast, even heating while the long handles are designed to be ergonomic and to provide a secure grip, even when the pan is full of hot food. The handles are double-riveted so you can securely transport your pans to and from the stove. There are fill lines inside the pan, so you can add a precise amount of liquid or food without pulling out measuring cups. The covers have straining holes that line up with the pour spouts, so you can drain your noodles or vegetables without hunting for a strainer.
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If you encounter problems with this cookware under normal household use, contact Tramontina for a replacement. Cast iron is heavy, reactive to acidic food, and more difficult to maintain. But we recommend that you have at least one cast-iron skillet in your kitchen because it’s such a versatile pan. You can use it for everything from roasting a whole chicken to baking cornbread.
We like that the pans heat evenly without hot spots and how easy the nonstick layer makes for cleaning up. Though simple, these pots and and pans are well-designed, with silicone handles that stay cool to the touch on the stove, and snug-fitting lids that effectively trap steam and moisture. Whatever you decide, a full cookware set should always include an eight-inch skillet, a ten-inch skillet, two sauce pans, a three-quart sauté pan, and a stock pot with around a six-quart capacity .
If you’re comparing Cuisinart’s products with other top makers of stainless steel cookware, you can easily spend 5x as much to buy a restaurant-quality product. All-Clad, for example, makes a series of copper core pans that will set you back almost $2k. My recommendation would be to start with a frying pan, stockpot, and saucepan, which are the most essential pieces of stainless steel cookware in my kitchen.