Cuisinart Multiclad Pro stainless steel cookware review

Last year, we got a new set of cookware!

We had been using various pieces of non-stick and stainless steel cookware that had been purchased at garage sales, and through our years of marriage (7 years today!) the non-stick pieces had worn out, leaving me with just a few pieces of usable cookware -- two sauce pans (the largest being 2 quarts) and two skillets (both warped) and my cast iron skillet.

So finally, new cookware was more than just a want; it was a necessity for our growing family. Joshua is always great about researching big purchases, and he spent several weeks reading everything he could find online about different cookware sets!

When he finally came to me with his conclusions, he suggested we buy this Cuisinart Multiclad Pro Stainless Steel 12-piece set. I did some reading of my own, and then did something I don't normally do: suggested we spend even more money and get the 17-piece version of that same set.

Having grown up with 5 younger siblings, I saw my mom reach for her larger pans almost daily. I already could fill a 6-quart stock pot with soup easily, especially since we frequently had dinner guests.

We looked at the price of buying a couple additional larger pots to supplement the 12-piece set, but of course, the larger pots were the more expensive ones and quickly would have raised the price up and beyond the price of buying everything together in the 17-piece set.

After much prayerful thought (since it was a large purchase and a once-in-a-lifetime purchase!) we ordered the 17-piece set. The prices of their cookware sets fluctuate, so be sure to watch for a sale price or special offers (particularly on the 12-piece or fewer sets). Our set came with a 3-piece set of Cuisinart stainless steel mixing bowls and 2 wooden Cuisinart trivets, along with free shipping.

The very heavy box arrived on our doorstep and I could hardly believe my eyes as I pulled out piece after piece of beautiful, heavy, shiny cookware. All those big pans and lids completely filled up our kitchen table! It looks like a lot more in person than in the pictures online. I was in joyful shock and could hardly believe what I was seeing was real! This cookware just didn't look like it belonged in my humble little kitchen, that's for sure! :)

After I washed everything, I got busy using it. And I love it. Seriously, cooking with the Cuisinart Multiclad feels so luxurious!

As with everything in life, there are pros and cons. We've had our cookware for 8 months now and have been very satisfied with it. I use it multiple times each day, and feel I can honestly recommend it to others. :)

Have any of you had experience with either this Cuisinart Multiclad or All-Clad? I'd love to hear your thoughts! :)

Things I love about my Cuisinart Multiclad Pro Stainless Steel cookware:

1. As the name indicates, this cookware is "multiclad" meaning that in between two layers of stainless steel is a layer of aluminum, which conducts heat better than stainless steel alone.

Nicer cookware frequently features this design on the bottom of the pans, but what makes Cuisinart Multiclad Pro special is that the aluminum core extends all the way up the sides of the pans. This means that when you heat something on the stove-top in one of these pans, the heat surrounds the food rather than just drifting from the bottom up.

All-Clad is a famous brand of cookware that has this same feature (the aluminum core on the sides as well as bottom) but All-Clad is quite a bit more expensive than this Cuisinart line. The Cuisinart Multiclad Pro cookware functions comparably to All-Clad, for a much more affordable price tag. (I haven't cooked with All-Clad but I have looked at it in person and it does feel/look very similar to the Cuisinart Multiclad I have.)

2. Due to the multiclad construction of these pans, they heat things quickly and evenly. I do find myself using a lower heat setting on the stove with these pans, and they're heavy enough to hold some heat while sauteeing.

3. The interior of the pans is smooth and shiny (but not a true mirror finish; the lids do have a mirror finish) and cleans easily. I have cooked down chili, fried veggies, boiled pasta, everything -- and these pans clean almost as easily as non-stick, with just a rag and soapy warm water.

One exception seems to be fried or scrambled eggs; if the right temperature and the right amount of oil is used, my scrambled eggs will fall from the skillet like it's non-stick. If the temp isn't just right when the eggs are added, they will stick, and when that happens I just soak the skillet for 5-10 minutes before cleaning (again, with just a rag and warm soapy water).

4. There are plenty of lids in my set, and they are also interchangeable on some items, meaning that I have lids that will fit everything, including both 8" and 10" skillets. This is so handy!

5. Speaking of lids, they are also air-tight; if you leave a lid on a hot pan and it starts to cool, the lid will completely seal. (Re-heat slightly to get lid off!) The lids have a great design that allows them to drip condensation easily into the pans if you wish, or not.

6. These pans are designed so that they all pour very easily with no drips. This is a huge plus in my opinion, since I frequently pour from my pans!

7. Since we got the 17-piece set, I have enough large pans. (And I put them ALL to use last fall when I was doing tomatoes!!) I use the stock pots frequently, as I expected.

What I didn't really expect was how much I'd like the big saute pan that came in the 17-piece set. I often had to use a 6-quart stock pot for sauteeing larger amounts of things, since a skillet was nowhere nearly big enough. This saute pan is huge, seriously huge, and I no longer have to worry about overflowing a skillet!

8. These pans are heavy, but not as thick as I expected. At first glance I thought perhaps they would burn things and not work as well as I had anticipated. I was definitely wrong! :)

9. The handles on the pans stay cool during cooking. Another big positive is that the handles are all riveted to the pans, rather than welded. This means that they aren't going to come off, as welds sometimes break.

10. These pans are all metal and are oven-safe.

Now, for the things I don't like so well. :)

1. The riveted handles (#9 above) is a plus, but it presents the slight difficulty of cleaning around the rivets on the inside of the pan. If food is sticking around the round rivets, I have to make sure I really wipe them rather than just brushing my dish cloth around the inside of the pan.

I've gotten used to this and hardly notice it now, but I hadn't expected it the first time I used them. :)

2. The handles on the lids get hot. Gotta use a potholder, unless you have calloused hands and for some reason like to get burned (like me). But even I used potholders for the lids when we were canning tomatoes. :)

3. The lids don't stack well at all. The raised handles are part of the reason for this, and also the fact that the lids, when turned upside down, don't really cradle in the pans like some other cookware I've seem/used. If you have a pot rack to hang this cookware, great! I don't have a place to hang a pot rack, so I have my pans and lids all carefully stowed into a cupboard. The pans do stack somewhat; I'm just saying they aren't made to be stacked, so they don't have the stackability that some pans do. ;)

4. Made in China.

You can read many reviews on if you're interested in what others have to say about this cookware! :)

Have any of you had experience with either this Cuisinart Multiclad or All-Clad? I'd love to hear your thoughts! :)

Click here for my tips on cooking with stainless steel! I've even discovered how to cook scrambled eggs in stainless steel with NO sticking -- it's amazing and easy!

Full Disclosure: I wrote this review to share some of our research and experience with this cookware. All links are to through my affiliate. If you want to order cookware through my affiliate links, go right ahead, but please know I am not trying to convince anyone to purchase exactly what we decided on for our family. :)


I have All Clad cookware, because we registered for it when we got married and got a lot of gift cards that we used for what we didn't get. Also, the year we got married Williams-Sonoma ran tons of specials on All Clad where certain pans were only $10! So for example, the small frying pan and small sauce pan were $10 each at different times, and I think there were some others. It is great to cook with and holds up very well.

It looks like the Cuisinart is very similar and half the price so what a good deal you got!

Our anniversary is also today, March 12. We've been married 4 years. Congratulations on 7 years and we hope you have a wonderful anniversary.

Thanks for the thorough review. We're not looking for cookware right now, but I enjoyed the balanced review.
I once heard a wedding consultant on a TV show talk about registering for cookware. Her advice was to register for individual pieces rather than a set because most people find they use some pieces quite heavily and other pieces rarely or not at all. I don't know how the cost compares, but for someone putting together a registry where they don't have to pay, it made sense.

I have the small set of these pans and love them!! I received them as a Christmas gift 2 years ago, and then got the larger skillet this year. I love the large skillet and use it frequently! I agree w/ you review, those are the only neg. I have encountered too. Now, I want the saute pan : )

Hi Tammy,

Your Cuisinart set looks beautiful! Isn't a good set of pans such a luxury? They are wonderful to cook with.

10 years ago I got a medium sized set of Revere pans. It came with a large dutch oven and 3 small/medium sauce pans a double boiler and a steamer. They still look nearly new and have performed beautifully for me all this time. They will be going strong 10 years from now!

I have a few cast iron pieces; I just love to use those too, but oh, are they heavy!

Take Care,


We actually have Calphalon pans. We were blessed with them when we registered and thought they were somewhere between All-Clad and Cuisinart. I worked at Williams-Sonoma for awhile, so I was very picky about our pans. I love them! I have never regretted the stainless steel option- so much healthier as well as a more long term investment. I, too, have the rivet problem as well as the lid stacking issue. I guess nothing this side of heaven is perfect!


Relatives have been trying to talk us into a set of Swiss Diamond pans for quite a while now (but they're quite pricey). I'm glad you like yours!

Are the Cuisinart pans dishwasher safe? We put our pots and pans in the dishwasher.

They are dishwasher safe, but can get scratched in the dishwasher (like anything -- glasses, plates, etc.!) so I hand-wash. Just my preference, since small scratches don't affect performance. :)

I have the 12-piece set. They cook very well and I'm not fussy about staining. However, they don't stack well as mentioned and obviously stacking problems will scratch that mirror finish. The main problem for me is the dishwasher - the outside rivets on all of the pans and lids have oxidised to a crusty white, which makes me suspect that an inferior metal has been used on the outside, as the inside rivets remain shiny. I think that the very drastic price reductions for this product might reflect these problems. I'm busy, I cook a lot and always use the dishwasher for everything that is labelled "dishwasher safe" as the above is. I'm not going to stand at a sink polishing pots. Just hope those outside rivets hold out!

HAPPY ANNIVERSARY!!!I hope you have a very nice evening together.

I also have this set, although closer to the 12-piece. Mine includes a few different pieces, but it was purchased over five years ago, so they may have made a few changes. I LOVE it. Five years later and it's still as great as when I first got is as a wedding present.

I clean mine in the dishwasher all the time too, which takes away the disadvantage of cleaning the handles. I've talked two other people into the same set. I think for the money, it's definitely the best set out there. My husband even bought me the 16-quart stockpot for Christmas, which is fantastic for huge crowds, or making a double boiler with your 8-quart. In fact, mine is in use right now making yogurt. If you ever need a really large stockpot, it's wonderful.

I got Emeril Stainless pots and pans set for Christmas and overall really like them. They are harder than I thought they would be to clean but I am getting the hang of it. I think I was cooking at too high of a heat for them. Also, a friend told me to clean then w/ vinegar to get rid of stains. I had blueish stains that I couldn't get off the bottoms of the inside. (again I think from high heat) It worked like a charm!

I have had stainless steel for years... the only problem, they came with glass lids. I have broken 2 lids so far, ( I opened the cubboard and the lid was Shattered)No idea why they broke, so the all metal lids should serve you well. You should look at cooking stores near you, I know some carry lid racks, that
you can either hang or sit in the cabinet and just hold the lids.
My husband got me a LeCreuset stock pot a couple of years ago... and I LOVE IT!... it is the best...


I recently bought the Cuisinart Multiclad and love them. I bought individual pieces (1.5qt, 3 qt, 4qt and 6qt) since I'll be buying the Le Creuset skillets based on a NY Times review. Just wish the 4 qt saucepan had a helper handle. The MultiClad seems very similar to the All Clad at a fraction of the price. It's heavy duty and heats up really fast over a medium flame. The Bar Keeper's Friend is great for removing stains.

I also scored a major bargain yesterday--an All Clad MC2 4 qt saute pan for $45 from Marshall's Home Goods. The exterior bottom was a bit scratched up (which will happen anyway) so it was an excellent deal--be on the lookout at Marshall's/Home Goods--sometimes TJ Maxx as well.

Thanks for taking the time to review these so thoroughly ! I am hoping to be able to find the 12 pc set at a great price and convince my husband that they are worth the money :-) Do you wear a head covering because of 1st Cor. 11:5 ? Michele

Are these pots as heavy as the All-Clad equivalent?

I have not cooked with the All-Clad equivalent cookware, but after looking at/handling All-Clad in a local kitchen store, I would say it felt very similar to my Cuisinart Multiclad Pro cookware.

Thank you for a very thorough review. I had pretty much decided on Calphalon Tri-Ply because I had a similar set for years that I gave to my mother when I didn't have room for my set and my partner's set, too. Now that I'm back out on my own and shopping for cookware, I was going back. Then I saw Cuisinart has a similar product (with metal lids though), I became very interested. At first I was really sad about the metal lids, but then I thought, "well that's just stupid. Glass lids get covered in condensation and you can't really see into them anyway and you still have to take the lid off, so metal lids are fine." I noticed the link to the 17piece set on amazon doesn't work anymore, and search doesn't yield the set, so I'm purchasing the 12-piece set Friday when my direct deposit hits. Thank you again so much. I will rest easier with this purchase. Oh, and I'm getting the 5.5 qt sautee pan, too.

Hi! I just bought my set of Cuisinart Multiclad Pro just yesterday! I washed them and already used three of them. They are beautiful and the quality is great (just what I was looking for!). Can you tell me where you bought the 17-piece set? Thank you!

We bought our 17-piece Cuisinart Multiclad cookware from (it came with free shipping and two free gifts -- Cuisinart brand stainless steel mixing bowls [3] and wooden trivets).

However, has a good price on the 12-piece set IF you watch for the price to go down! It fluctuates a lot. Waiting for a great price on the 12-piece set and then buying a couple extra pieces as needed on could be an even better way to go...

i just got my new set of multiclad today. can't wait to use it. i have a question about the airtight lids. do they get airtight as you cook, or as the cool. they definately are not airtight when not in use.

The cookware lids are not airtight while cooking (i.e. these pans are not pressure cookers!). :)

I also have several pieces of the Cuisinart MultiClad Pro cookware. I have all four sizes of sauce pans (1.5,2,3 & 4qt), both size saute pans (3.5 & 5.5 qt), all three stock pots (6qt, 8qt and 12qt), both size casseroles (3.5 & 5.5qt) and all six skillets---------the all stainless ones and the nonstick ones in 8", 10" & 12". I guess I have every one they make. I also have the Chef's Classic non-stick hard anodized saute pans and a couple of the same sauce pans for when I need non-stick surfaces in pans other than skillets. Anyway, I love these pans and they function beautifully. I have had only one issue....................the bottom of my MultiClad 5.5qt saute pan warped and refused to sit flat on my stovetop after only three uses. I contacted Cuisinart directly about the issue and they replaced the pan with no questions asked. It must have been an issue with that particular pan, because I have had no problems with any of the other pans and the replacement Cuisinart sent me hasn't warped. I'm not complaining about the pan in this case............I'm commending Cuisinart's customer service and how they stand behind their products. I was already a satisfied Cuisinart customer. They made me a loyal one.

Two tips about Cuisinart pans...............look at the number on the bottom of the pans. the last two digits refer to the size of the pan and all of the lids from pans with the same last two digits are interchangeable. The skillets don't come with lids, but the lids from the saute pans will fit the skillets (the lid from the 3.5 qt. fits the 10" skillet and the lid from the 5.5qt. fits the 12" skillet) and the lid from the 3 & 4 qt. sauce pans will fit the 8" skillet.

Also, to clean the insides of your pans use Bar Keeper's Firend. Sometimes there will be some discoloration after you wash your pans and they dry. While there is nothing wrong with this, it bothers me and I don't like to see it. A little Bar Keeper's Friend and a sponge on the inside of the pan and it is polished to a like new finish again. Do not use this outside or on the top of the lids. It resurfaces the insides, but it will scratch the mirror polish on outside of the lids.

Hi, I have been looking for "healthy" cookware, ie without chemicals in the coating and was going to get Swiss Diamond when I read a "fraud" alert about it, now I don't know what to do and am confused between All Clad and now the Cuisinart. My daughter swears by All Clad but has the coated one. I think all those chemical and toxins in our cookward, food, and air, have increased our cancer numbers.

I'm afraid if I get stainless i'll just burn the pans; if i get nonstick, i'll be afraic of the coating. Do you know anything about Swiss Diamond, and why I should buy Cuisinart over All Clad, if I'm willing to spend the money, is it that much a better product?
Thank you.........

I have not heard of Swiss Diamond cookware before and cannot advise on that.

If you invest in high-quality stainless steel cookware, you should be able to easily cook without any scorching. The cheap, inferior-quality stainless steel cookware burns easily, but high-quality cookware like the Cuisinart Multi-Clad or All Clad (multi-ply cookware) work wonderfully!

All Clad is more expensive than Cuisinart for equivalent products. Cuisinart makes cheaper lines of cookware than the one in this review, which is the Cuisinart Multiclad Pro line of cookware. All Clad cookware that is tri-ply like this Cuisinart Multiclad cookware is much more expensive!

We haven't regretted our cookware choice or the money invested; we feel safe using it, it's easy to use, and it's a product we use multiple times every day -- so it was worth it to us to get the whole set! :)

I just saw your review on this cookware. I also have this set, but much smaller. I'm not sure of the amount because I received it as a gift, but I do have the big saute pan. I haven't used them much because we are living on base and our stove is nasty, but the few times I have used them have been awesome. I made homemade mac and cheese yesterday and used the saute pan with no problems. I also made a bacon and tomato linguini and made the entire thing in the saute pan, even boiling the noodles! I can't wait until we move back "home" and I can use them all the time.

Tammy, Thank you for all your tips on the stainless steel cookware. I was ready to throw away my anodized caphalon pot after the linings started to flake apart. I was torn between all clad and cuisinart. The cuisinart multiclad did received rave rating and reviews from consumers. The price was great for the set. But then there is all clad...... So after many nights reading up every internet link I can find on all clad vs cuisinart, I decided to go with all clad. Here are a few reasons why.
I took the advise of many people and not buy the entire set. Just purchase a couple of the pan that I really need and use daily. I went through my cabinet and looked at what i use the most. My stir fry carbon steel wok since I cook soooooo much chinese food. The 4 1/2 quart sauce pan. The 2 1/2 quart sauce pan. 3 1/2 quart chef pan, and the stock pot for soup. My anodized caphalon skillets both the 10, 12 inches are still in pretty good shape since I only use them for cooking eggs. Because there was a home sale at macy, and their 15% off coupon did not restrict all clad like they usually do, I purchased the 11" french skillet with the lid for $76, and the 3 1/2 quart sauce pan for $93. These are pretty amazing price for all clad so I am very happy. Later on I will expand the collection either from macy's sales event or from since they have second quality all clad for good price as well.
I agree that there is a few more things I like about the cuisinart multiclad when I compared them side by side. The handles on the cuisinart feels much better, especially with my small hand. The handle on the all clad does seem to "cut" into the palm a bit. I also like the fact that all of cuisinart's cookware have inscriptions on the bottom. Where as all clad have none, I guess I would have to keep track of what pots I purchase. There were no difference in weight when I held them both together.

Thanks Tammy for the detailed review. I am going to buy the 5.5 Qt Saute Pan.

Here's the biggest difference between the 2:
Cuisinart=Made in China

All Clad=Made in USA!!!

I'd rather spend more & get a product made in the U.S. Otherwise, my All Clad pots & pans are the best investment I've made in some time.

After much research i decided to go ahead and purchase the full line of Cuisinart multi-clad pro. I have had it 7 months now. I can tell you i am VERY hard to completly please, however that said, i LOVE these pots/pans and feel i made wise investment. Before buying i went to bed bath beyond and they had all clad on the shelf. I got to hold it and check it out, personnely i thought the handles felt sharp. The handles on my cuisinarts are perfect, i like where you can rest your thumb in the u-shape of the handle, it provides better balance when the pot/pan is full and heavy. They are HEAVY, not at all cheap, they did not skimp on quality, the bottoms are thick and perfectly flat, they do NOT move while cooking.
They do not stick it you follow the simply cooking rule of heating your pan FIRST with oil/butter BEFORE putting in the food as the metal contracts and expands with heat, grabbing the food and causing it to stick if put in a cold pan.
If they add new pieces to this line i will the first in line with my credit card.

I received a set of multi-clad stainless steel a few years ago as a Christmas gift from my parents. I had been cooking with aluminum and my mom wanted to make sure that my cookware was safe. I have grown to love stainless steel over the years, although it took me some time to get used to cooking with it. I have a tendency to be an impatient soul sometime when I am cooking and I like using higher temperatures. Needless to say I scorched quite a few things when I first started using stainless steel. :-)

I got into canning and preserving a couple of years ago and now I couldn't function without my stainless steel. Aluminum and other types of cookware can react with vinegar when you are canning and so stainless steel is now the only thing I will use.

Great post! Thank you so much!

Hi Tammy,

I'm curious, how do you still like your Cuisinart Multiclad pro cookware?

I'm considering purchasing the 6 qt as our current old 3 qt (other brand) just is not large enough for rice or oatmeal (for 8). thanks

Yes, I LOVE the Cuisinart Multiclad Pro cookware! We've had it for about 3 years now and use it daily. I love how it cooks!! And it is easy to clean. I use nylon or wooden utensils so my cookware has very few scratches (cosmetic, as scratches would not affect the performance) even through heavy use. (There are some scratches on the bottoms from my electric burners, but the inside of the pans looks brand new!) Every 6-12 months or so, I clean the pans with Bar Keepers Friend cookware cleanser/polish (it's a powder) and it takes off any stains inside and makes them shiny-new! :)

Anyway... yeah, I really love this cookware!! :)

My wife moved to Texas to be closer to the kids and grandkids (if I could sell the house up here I would be able to move down there too) and she took most of the cookware. I bought the 12 piece Multiclad set. I really like them with one small issue. The area between the handle and the lip of the pot/pan is diffcult to clean. Certainly not a deal breaker but an inconvenience none the less. When my wife came up to visit she liked them as well, bought her a set to replace the hodge-podge assortment she had. Now when we do get to live in the same house we will either have a large set or give one set to one of the kids.

I have to admit that your post was one that help push me over into buying a S/S set over a cheaper nonstick set. So far I am not disappointed.

I think my fingers must be small enough to push the dish cloth between the top of the handles and the rim of the pans. I have had to use a plastic brush in that spot a few times when there was something stuck right around where the handle attaches, though.

I also use a brush occasionally on the rivets where the handles attach to the pans or lids. I'm paranoid about the possibility of anything being left in the cracks! ;)

I'm glad you're enjoying the cookware! It should last a lifetime! :)

Just saw your review. Thank you for posting such and concise and complete review from a users' standpoint. I couldn't bare to spend the $$$ for an All-Clad set of pots and pans -- (even after 40 years!!).
I saw a cookware review on TV's America's Test Kitchens - regarding multi-clad cookware. They compared the best, (All Clad) to about 8 other brands, and recommended a best buy brand that I never heard of - Tramontina - they said that it performed as well as All Clad - but at about 1/4 of the price (only at Walmart). I took a chance purchased the larger set for $250 and have also purchased additional pieces to fill in my set.
You are soooo right - "Multiclad" pots is the way to go!!! And to keep them clean and shiny, I used "Bar Keeper's Assistant" stainless steel cleaner.

I am looking at the cuisinart cookware and I am very confused.

Can you tell me exactly what yours is called so I can order the same thing.

I see the following:

- Cuisinart MCU-12 MultiClad Unlimited Dishwasher Safe 12-Piece Cookware Set
- Cuisinart Multiclad Pro Tri-Ply Stainless Steel Cookware, 12 Piece Set

I know that there is the French Classis line which is more expensive and the Green line of Tri-ply which I don't want.

I had the Cuisinart MCP-12 MultiClad Pro Stainless Steel 12-Piece Cookware Set in my shopping bag but then saw the Cuisinart Multiclad Pro Tri-Ply Stainless Steel Cookware, 12 Piece Set. The one that has tri-ply in its name is more expensive but it is also from Macys and the one I was ordering was from Amazon. I want to make sure I get tri-ply if it is different from Multiclad but the descriptions don't seem to say that there is a difference. Since you did so much research, do you happen to remember if you ran into this and what you concluded?

Did you also conclude that the French classic line was not worth the extra money. i couldn't really see a difference except that the outside was shiny stainless and the Multiclad Pro was brushed stainless (and I prefer brushed).

Thanks for your help. This is the problem with online shopping, they don't always call things by the same name.

Mary Beth

Hi Tammy,

Thank you for such a great review. I submitted this question (or so I thought) but I don't see it here so I must have done something wrong.

I am going to buy the cuisinart 12 piece set (couldn't even find the 17 piece on line but I think that 12 is OK for me right now). The only problem that i have is that i see two different names and I'm not sure that they are the same. One is about $100 more than the other but that could just be the difference is store prices because they were found on different websites.

So I am wondering if you could confirm the product that you purchased.

Here are the two names that I found:
- Cuisinart Multiclad Pro Tri-Ply Stainless Steel Cookware, 12 Piece Set (more expensive one and is on Macy's website.
- Cuisinart MCP-12 MultiClad Pro Stainless Steel 12-Piece Cookware Set (from Amazon website)

If there is a difference between Tri-Ply and Multiclad, so you know what the difference is? The pieces are the same and the pictures look close enough but it is material of which they are made that is important to me.

I know that Cuisinart another line called "Cuisinart FCT-10 French Classic Tri-Ply Stainless 10-Piece Cookware Set" and this is different and more expensive. Although when I compared the MultiClad Pro and the French Classic on Cuisinart's website, the French Classic didn't seem to be that different.

But I am more concerned about the two above. Did you run into this issues when you were researching?

Thanks for any insight you can provide.

Mary Beth

Hi, Mary Beth!

It's been several years, and Joshua was the one who did all the research, but I do know that the listing for "Cuisinart MCP-12 MultiClad Pro Stainless Steel 12-Piece Cookware Set" says it is "tri-ply" in the description of the product (just not the name of the product). So my best guess is that those two names (one with "MCP" and one with "tri-ply" in the names) are for the same product...

I wonder if the letter-abbreviations like MCP-12 and FCT-10 are just shortened "names" for the sets -- but it seems redundant to say "Cuisinart MCP-12 MultiClad Pro Stainless Steel 12-Piece Cookware Set" with two "twelves" in the name... ?? :)

I read through the description of the French Classic cookware on Amazon... and I can't figure out what is different about it (aside from the price!) from what we have...?! :)

Would it be possible for you to call Cuisinart and ask them your specific questions about the cookware names? :)

I think that you are right and that they are the same thing. I just wish they would call them the same thing! I actually went to the cuisinart site and compared the multiclad pro and the french one and it seems that the french one is more limited on use in the oven and has a shiny exterior vs. a brushed exterior that it says the multiclad pro have. The style is also a tad bit different and in my opinion a little nicer but not worth the extra money.

Thanks so much for taking the time to respond to my question.

Mary Beth

I have been trying to decide if the french classic is worth the extra cost. The biggest difference (as far as I can tell) is that the french line is actually manufactured in France vs multiclad which is manufactured in China.

Then of course there is the high-polished stainless of the french vs the brushed stainless of the multiclad. The different handle design, too (French is cast ss and multiclad is "cool grip" ss). Also the oven temp stuff. I also noticed that the French line specifies that stainless utensils may be used while the multiclad does not-- though the specs say stainless utensils are fine but will likely scratch the cookware.

If you discover any other differences I would love to be kept informed!! I'm looking to make the plunge into new cookware in a month or so!

I am also curious about how these two compare! I am leaning heavily toward the French Classic line (I so want that Dutch oven), but what is the difference between highly-polished and brushed? Is one going to scratch or stain more easily?


Regarding the product you bought, I tried clicking on the link mentioned on your page, but it doesn't seem to work. I found the link for the 12 piece set -

But, I couldn't find the one that you bought (17 piece).

Is it this one?...

If yes, then it isn't Multi-Clad Pro Stainless Steel? Is it the same as the 12 piece MCP set?

Please reply.


Thanks for you information. This was a great read. I'm in the market for new pots and pans and I'm leaning towards these.

I need to go check out your other recipes. I saw you made soft pretzels. My family loves those and we just recently made them into "bites" instead of twists, which was much easier for the kids to help with.

I was very heavily leaning towards getting this set, however, recent reviews on amazon have suggested it is not longer made of 18/10 stainless steel. Some reviewers also talked about spots that would form and not come out no matter what cleaner was used, even Bar Keepers Friend!

I ended up settling on an 18/10 stainless set from Costco because of the price and amazing return policy if I ever had a problem with the quality of them. I would have also gone with the Cuisinart French Classic set if the price had been more competitive with the Costco set. Though the Costco set is not clad, it has a very thick copper sandwich base and I have been very satisfied with the set so far.

In regards to the use of 18/10 stainless steel: according to the Cuisinart website, it looks like the exterior surface is a different type of stainless steel and not 18/10. This is to allow for induction cooking. The cooking surface, however, still remains 18/10. All Clad does not use 18/10 stainless steel on the exterior either to allow for induction cooking as 18/10 steel is not magnetic and does not work with induction cooktops.

Your advice on cooking the eggs was great so I was hoping you would give me some advice on cooking pancakes. I added coconut oil first heated it up then poured in my pancake batter and it stuck severely, I cleaned out the pan added olive oil and tried again--stuck bad, not as bad but bad, cleaned the pan and tried again this time with butter--big mess :-( I ended up making my family pancakes in an old iron skillet I had. Will you please help me ? I have the same exact Cuisinart cookware you have but the 17 piece set. Thank you so much for your time. Have a great day :-)

I own All Clad

Just saw the Cuisinart FCT ( French Made ) line at Home Goods. Very similar to All Clad but more comfortable handles. The sidewll of the sauce pan is 80-90% the thickness of All Clad and similar "no" lip on the top of the pan for ease of pouring. FCT is very very nice and I would be happy to own and am looking to purchase another set but have no perspective if the MCP from China is as thick as the FCT

Tramonitina, 60% thickness of All Clad and returned to Walmart before even using.

I mostly get All-Clad for one reason: when I turn over the pan, I see "Made in USA" or "Handcrafted in the USA" (avoid Emerilware if you are wanting USA". I just loved seeing that. I also tend to get Made in France for enameled cast-iron (I am unaware of any place that makes those in the USA).

So many issues with child labor and pollution in China and I can afford to pay the premium right now for something that will last me 20 years or more, plus I'm not buying an entire set at once. I bounce a lot between Macy's, Bed Bath and Beyond, and Williams-Sonoma.

I would agree with you that other brands may perform similarly, though. Also, the All-Clad can be nearly twice as much as other brands when on sale.

If you want to get a few pots/pans that are at that quality and save some money, consider a trip to TJ Maxx/Marhalls and/or Ross. I would consider paying cash there since TJ Maxx and Marshalls have had bad problems with credit card hacking. This will especially let you buy 1-2 in the set before plunking down the cash for a whole set.

Tammy, thanks for the information in this blog. I'm researching Cuisinart cookware collections, and I'm torn between The MultiClad Pro that you have, and the newer French Classic collection. The main differences I can see are handle designs, brushed vs. shiny exterior, and (of course) made in China vs. France. I am leaning towards the French version but wanted to know if you are still happy with your MultiClad set and if you would buy French if you had to choose again. Thanks!

Add new comment

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.

User login

Subscribe for free recipes, menu plans, and kitchen tips!