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.
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. 😁
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!
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.
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?
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
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.
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.
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.
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!
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 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.
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.
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.
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.
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: th-cam.com/video/ndDqTQ08wss/w-d-xo.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 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
By the way… the set I display in the video is about 2 years old and still looks great, despite almost daily use of some of the pieces.
Thanks for the update :)
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💕
hey Dennis i read a review on amazon stating that the rivets are are cheap and may cause heavy metal to leak in the food is this true?
There 129' $ now on sale amazon
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!!!!💜
Glad to be of help! If you have any questions about cooking I have a Q&A Show you can write in to! Good luck!
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.
Nice! Thanks for sharing.
I recently found out how non stick pans have teflon and can cause liver disease/cancer I am definitely getting these ! thank you sm !
Glad to help!
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. 😁
I have a similar Cuisinart set that is over 20 years old. It still performs as good as it did when I bought it.
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!
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.
I’m glad Kermit the frog is still finding work
such an amazing and well paced review!!!
Perfect review!(getting a set) i had aluminum non stick before-chem city .Also it had glass lids and yep a pain to clean the gap out.
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?
All the information is so valuable. Thanks for sharing 🎉
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
Thank you so much. done with non-stick coated cookware.
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.
I haven’t done one yet, but that’s a good suggestion!
Do you think this will help me cook better? I kid I kid…great video ❤
Love this cookware set 😍
Hi thanks for the graphic review! I just got one more question… can I put the lid in the oven to?
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.
How do you clean them? 😮
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.
should I always use oil in my Cuisinart and if so, which is best?
where'd this guy go? did the large multinational food corporations disappear him?
Still here! Just had another baby… so we’ve been busy. 😂
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!
I just bought a set of these. I got sick of my wife’s old set of pans.
budget aside, would you recommend the multiclad set or the chef's set? i cant tell the difference between the two
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!
@@DennisfromScratch thank you! That should help with my decision
Get claded cookware. It heats way better.
Thank you, this is very helpful.
I got the 17 piece set. Are they nonstick???
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.
I love them. We’ve been using them everyday for the past 2.5 years and there are no signs of wear or damage at all!
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.
Isn’t aluminum bad tho???u said the bottom was
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.
What kind of sponges or things do you use to help keep them clean when things do stick after cooking?
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.
thank you for this
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: th-cam.com/video/ndDqTQ08wss/w-d-xo.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.
@@DennisfromScratch thank you for your response! :)
use the steamer all the time for "boiled" eggs!
That’s a great idea!
If I have a gas stove will that make any difference when using these?
Not at all!
First!!
😉😁hehe
Does this set have the aluminum attached to the bottom of the pans?
The aluminum is the disk on the bottom of the pan, but it's encased in a layer of stainless steel.
@Bryan Langley’s comment is accurate to my knowledge as well.
Is it 3 ply?
The bottoms are 3-ply: there’s a layer of steel, then aluminum, then steel again. The aluminum is not exposed.
The price is 240 dollars now 😢
Just brought a set on Amazon for $136.00. I'm sitting by the door now.
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!
Definitely not a myth
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What a sad state of affairs, that Kermit has relegated himself to cookware videos...how the mighty have fallen.
And who’s here watching him?
The pans can also be used to make some tasty “french fried frog legs on a bright green bun!”
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
Ever heard of a period? Or user error, perhaps?
The pans I personally use because I promote them and get a lot of kickbacks from the company and Amazon ..... shameful