143 of 146 people found the following review helpful
on November 3, 2003
I recently purchased this 12qt stockpot with a pasta insert and cover, and I couldn't be more pleased. The pot is beautifully made, with very confortable handles (another reviewer noted the finger grips -- a nice touch) and the lid fits perfectly.
I used it for the first time to cook 2 chickens and make stock. Both chickens fit easily in the pot, yet allowed enough space for adequate water. It was very easy to bring the pot to a boil and then reduce to a very slow simmer, just a bubble or two breaking the surface. I used the simmer burner on my gas stove, and for the first time was able to maintain a simmer with the lid tightly on. With my old stockpot (large enough for only one chicken) even with the simmer burner at the lowest setting I could not maintain a simmer with the lid tightly on the pot.
The pasta insert made it a breeze to remove the chickens when they were cooked, and reduce the stock while I picked the meat off the bones and returned the bones to the pot in the insert to cook longer, more fully flavoring the broth. Removing the insert removed the bones and other parts, making straining the stock a simple one-step process. This same process with the pasta insert will make blanching vegetables from the garden MUCH easier and faster, and I'm looking forward to freezing the veggies from next summer's garden.
The pot is weighty and solid, yet With a full pot of water I can still lift and carry it, which I could never manage with an All-Clad 12qt stockpot.
I like this pot so much I just today ordered the Chef's Classic 7 piece set with bonus 2 1/2 qt sautee pan. I can hardly wait to have a lobster feed and sacrifice some of Maine's finest lobsters in this pot, served with sides cooked up in pots from my new set. I highly reccomend this stockpot and this cookware line.
79 of 80 people found the following review helpful
on May 12, 2006
No I don't need the huge several gallon type pot that I use to use when my family was at home, but this is just the right size to fit and boil corn, asparagus, and the chicken for soup or stew.
The handles are very comfortable and they really DON'T get hot. It, along with my other very small Cuisinart Chef pot are the only items I can ever recall that got a comment from my husband saying.. Whatever you paid for this it was worth it.
And he doesn't cook.. just puts the food away.
Cleans up well and I don't have to worry about scratching some coating or other.
I like it. It is very functional and nice looking..can't beat that.
45 of 46 people found the following review helpful
I inherited my mother's old white enamel pot, first used by my grandmother and then by my mother, for many a family meal of meatballs, bragiole, sausage, pork and more, all stewed in her fabulous spaghetti sauce (or as we I-talians call it, "gravy.")
The pot and I grew up together, and I'd like to think I've survived a little better than the pot! It's dinged and dented, but worse, the bottom of the enamel has started to wear. It was time to get a new pot.
I've been a big fan of all Cuisinart products, and I absolutely adore their cookware. Nothing is better for the price (esp. if you shop, as I did, on Amazon.) I measured this pot, and the dimensions were close to the revered family sauce pot, so I took the plunge.
Well, this baby is great. We make huge amounts of meatballs, etc. (all plunked in the sauce pot),and this vessel takes all the meatballs, all the bragiole, and the rest without overflow. The heat is even and thorough - no hot spots, so no burned gravy in the bottom of the pot. Cleans like a dream, and looks great in my newly remodeled kitchen.
I'd highly recommend it, esp. at this price - you'd only get a better deal if Cuisiniart paid you to take it!
Meanwhile, in our home, the sainted porcelain pot has been retired and put away lovingly in honor of the family matriarchs. But at least with this Cuisinart gem, my recipes are Old World, but my cookware is 21st century!
37 of 37 people found the following review helpful
on November 3, 2003
As the others have said, this is a well made and attractive piece of cookware. The aluminum disc in the bottom provides for very even heat distribution. The heavy stainless steel construction helps to retain heat in the pot rather than sending it out into the room. I was able to maintain a low simmer for over six hours with my electric stove near its lowest possible setting. I'm very pleased with the performance of this pot.
If you happen to get a defective one like one of the other reviewers, you should be able to return it to any reputable store that sells this item, even if you don't have a receipt. The pamphlet that came with it specifically mentioned that you could do this in California and I can't help but think the big chains that carry Cuisinart would do the same thing no matter where you are.
45 of 47 people found the following review helpful
on November 28, 2011
When I added this to my wish list I read many of the reviews and I didn't believe the ones that said it discolors when you wash it. I received this for a birthday and after the fist run through the dishwasher the lid had big splotches of rusty-looking discoloration that would not come off.
I'm sad about the product being as bad as the negative reviews said. I have two other Cuisinart pots of similar grade and they have held up beautifully for years. I guess they just aren't making them like they used to.
175 of 201 people found the following review helpful
on February 23, 2006
This review is very similar to one I wrote for another item in the Classic line, because the flaws I mention are endemic to the design of this particular series.
These pots come with a cover that seals if desired (using steam to form the seal). That's a plus, for further cooking process while the burner is off.
Another plus is that it heats evenly, and stays very warm even after sitting away from the burner for a while. (Five stars for this feature.)
The quality of the material is great and the pot is easy to clean in that it is made of stainless steel.
I do definitely like the weight of these Cuisinart pots; regardless of which line they're from. The Classic line is a bit heavier than the Everyday line. The Classic has a thicker bottom. (Another five star feature.)
But, it does have its flaws. The negatives have to do with the rivets, which are large to the point of absurdity. The rivets on a one and a half-quart saucepan, are the same size as those on this eight-quart stockpot. I was raised with riveted pots, and the rivets were never an intrusion back then. They were flatter and smaller, and they held just fine.
A very large, sturdy rivet makes sense with cookware that is designed to hold extreme weight. This pot simply isn't that big.
The rivets on the cover make it more difficult to clean because they stick up. The way they're attached on the outside of the cover is sloppy, and unnecessarily bulky. The outer fasteners holding the cover's rivets, catch on sponges and cloths, and irritate me no end.
In the case of this pot, one of the rivets leaks. Not only is it annoying, but it raises questions in my mind regarding sanitation. If it can leak, it means that small amounts of liquidy foods can plant themselves between the rivets and the interior side of the pot. That's not good.
Unless the level you're filling the pot is to be fairly low, the ingredients will probably have contact with the rivets. In the case of a stockpot, boiling at some point is usual, and contact is then, most likely inevitable.
I rarely use this pot. It doesn't hold a candle to the five quart Cuisinart stockpot I bought here. THAT pot is a dream. See the next paragraph for my rave (between the asterisks) about it.
This is not a cruel and unusual complaint, but a statement of fact. I am surprised that a company like Cuisinart would be so careless in design. *Another item, from a different line of theirs, the Everyday line, is the best pot I've ever owned, and that includes my Le Creuset ware. * See my review of that item for comparison, if desired.
Knowing what I do about this item, I would not buy it again. I got it here on special for under $30.00. A bargain price to be sure. But it sits in a cupboard untouched, because I simply hate the way it's made.
The handles get very hot. The handles on both the saucepot of this line, and the stockpot of the Everyday line DO NOT get hot.
I'm a cook of the old school. I always use potholders, no matter what kind of handles there are on cookware. Just a habit of mine, but it's a good one to cultivate.
There is one case where I will/do use this pot, and that is for making thick, dried bean recipes. It's very well made in terms of material weight/thickness, and the composition of the bottom, which is almost as good as cast iron, such as you, have with Le Cruset. For the purpose of slow cooking as with many dried bean recipes, it's fine.
If this pot were available in the Cuisinart Everyday line, I'd jump on it like greased lightning, and give this one to the Salvation Army thrift store.
As a postscript to this comment, I must say that these pots are covered by a good warranty, and if it were not so much of a hassle for me to return the pot that leaks, I'm sure I'd get another one from Cuisinart with no problem. If I had paid more for it than I did, I would go to the trouble of returning it. I do perceive Cuisinart to be a very reputable company.
23 of 23 people found the following review helpful
on February 5, 2012
Several reviewers have complained about small circular pits (rust spots) appearing on the bottom of the pot, sometimes after only a few uses. This is a potential problem with all stainless steel cookware, but it is also completely avoidable. The short answer is that, if you don't add salt to water before it boils, the pot won't pit.
The longer answer... will take a little longer. Stainless steal is stainless because it contains a higher percentage of chromium (somewhere between 10.5 and 11) than other steels. Ideally, this chromium bonds with oxygen in the air to form a very thin, protective layer of chromium oxide, which protects the steel from rust and all manner of staining. However, chromium bonds with chlorine better than it does with oxygen, and so if the pot is even lightly scratched - say, by a stirring implement - while being exposed to chlorine, the "stainless" coating is scratched off and will not return, as the chromium will bond with chlorine rather than oxygen. If this happens, oxygen from the water can then bond with iron in the steel, forming iron oxide (rust).
If you add salt (sodium chloride) before boiling and stir, you're creating a perfect storm for rust: plenty of chlorine from the salt, and plenty of oxygen from the water. On the other hand, if you wait until the water boils, there won't be enough oxygen in the water to cause any rusting problems, and you should be all set.
In any case, the pot itself has been fantastic. I have a few design complaints - the lid could be thicker, and the pot could be a little wider and a little less tall - but overall it's worked very well. I generally prefer fully clad cookware, but in pots that are rarely put in the oven, heat transfer is only really an issue on the bottom, and the Chef's Classic line (which is only clad at the bottom) does just as well as more expensive, fully clad alternatives.
73 of 82 people found the following review helpful
on January 24, 2010
I have been looking for a stainless steel pot withOUT a glass lid, for a reasonable price, for a while now. I thought I had found all these things with this pot. Great name brand, great price ($40 on sale), and the size I was looking for. I was very excited when I received it, this pot is beautiful. Sadly, the first time it was used (to boil potatoes in salted water) it was ruined. When the pot was emptied there were black pits all over the bottom of the inside of the pot. I could scrub and clean off the black, but the pits in the stainless steel remained. I was very disappointed. I have hand me down stainless steel that is more than 40 years old that looked better than this brand new one time used pot. I returned it for a refund and my search continues.
60 of 67 people found the following review helpful
on November 3, 2010
When I got this pot I washed it as advised and proceded to make soup (using fresh, bottled spring water). After cooking on medium heat for one half hour, the water, potatoes and other veggies had all turned GRAY! I called Cuisinart and they claimed this was an 18/10 stainless steel pot (and should be stamped as such on the bottom), that had been made "under a close eye" in China. Well, the pot was NOT stamped as such on the bottom. They offered to analyze the metal for me if I paid for all the shipping. Sorry, Cuisinart, I'm not subsidizing YOUR quality control. I'm returning it for a refund -- at your expense.
43 of 47 people found the following review helpful
on July 18, 2003
You have to see this to understand how beautiful it is. It is a mirrored finish and you can truly see yourself in it on your stove. It just shines. The pot itself is very heavy duty and thicker than most. The lid is made of the same construction. Cuisnart is engraved on each handle and underneath the handles are impressions of fingergrips. It is very natural feeling to grip the pot. My favorite feature is the finger grips under the handle. That was a nice surprise. Also, it sets nicely on the stove. I have had some that didn't set perfect and would wobble. This is a very nice crafted stock pot. This has two and a half times the room that I am used to having. Boiling 10 lbs of potatoes for mashed potatoes will be a breeze.