Cuisinart 77-10 Chef's Classic Stainless 10-Piece Cookware Set
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- Classic cookware made of mirror finish stainless steel
- 8- and 10-inch skillets; 1-1/2- and 3-quart covered saucepans
- 3-1/2-quart sauté pan with cover; 8-quart covered stockpot
- Solid, riveted handles, aluminum in base for even heating
- Product Built to North American Electrical Standards
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From the manufacturer
The Most Trusted Name in the Kitchen
The perfect choice for serious cooks, entertaining enthusiasts, and big families, this deluxe set includes everything a home chef needs. Set Includes:1.0 Qt. Saucepan with cover, 2.0 Qt. Saucepan with cover, 3.0 Qt. Saucepan with cover, 3.0 Qt. Saute with helper handle and cover, 8.0 Stockpot with cover,8” Non-Stick Skillet, 10" Skillet with cover, and 18 cm Steamer Insert.
Premium Stainless Advantage
Premium stainless steel offers optimal cooking performance. In addition, our aluminum encapsulated base heats quickly and spreads heat evenly, eliminating hot spots.
The Coolest Touch in Home Cooking
Cast stainless steel Cool Grip stick handles are contoured for a secure grip and designed to stay cool on the stovetop. Further, glass lids equipped with wide, easy-grip handles fit tight to lock in flavor, texture, and nutrients.
Oven safe to 500°, this set can be used on stovetop, in oven, or under broiler, providing a range of versatile performance. Further, this set can be used on a variety of stovetops, and is freezer safe for easy food storage.
Rims of cookware are tapered to make pouring clean and easy. In addition, cookware is dishwasher safe, making cleanup effortless.
Riveted stainless steel handles, including side grips and helper handles, are professionally riveted to ensure a lifetime of perfect balance.
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Item Dimensions||13.9 x 23.7 x 12 in||14.2 x 24.2 x 10.7 in||13.5 x 25 x 13.3 in||11.25 x 23 x 13.75 in||14 x 26 x 11 in||10.5 x 20 x 8 in|
|Material Type||stainless-steel||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel|
|Number of Pieces||10||1||13||10||12||12|
|Size||10-Piece||12-Piece Set||13-Piece||10 Piece||12 Piece||12 Piece|
Saut%E9ing wild salmon and stirring a perfect risotto take on spiritual dimensions with this classic Cuisinart cookware%2E Made of professional quality 18%2F10 stainless steel that won%27t react with acidic foods%2C the pots and pans in this set feature solid cast handles%2C tight%2Dfitting lids with drip%2Dfree rims%2C and a mirror finish that retains its brightness through dishwasher%2C freezer%2C broiler%2C and oven use up to 550 degrees Fahrenheit%2E For superior%2C even heating%2C an aluminum disk is encapsulated between two layers of stainless steel in each base%2E The set includes%3A 8%2D and 10%2Dinch skillets%2C 1%2D1%2F2%2D and 3%2Dquart covered saucepans%2C 3%2D1%2F2%2Dquart covered saut%E9 pan%2C and a 8%2Dquart covered stockpot%2E Cuisinart covers the set with a limited lifetime warranty%2E
Top customer reviews
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However, when I opened the box and actually read the short pamphlet about how to care for this product I saw that the FIRST thing it mentions is to NEVER cook or boil anything at HIGH HEAT. You are only supposed to go from low to medium. This because the way this cookware is designed, it heats up very fast and very hot with only the minimal heat settings. So, medium on a stove would be the equivalent of high heat.
It makes sense that some people may have simply overlooked this, and started boiling water, cook steak etc, on high heat and then been confused as to why things were burning.
Read all the reviews before getting it and noticed a lot say it does not heat up well enough, it sticks, it doesn't clean well, the lid is too heavy and the wok is too light, and to only use it on medium low heat to avoid burned or stuck food. I tried it on medium low heat and it had so little heat that I could touch the sides of the pan and it wast even warm to the touch. Stir-fry meals came out soggy. I finally decided to use it on high heat, which is how stir-fry is supposed to be cooked at and everything worked great. Nothing stuck.
Keep in mind, with stir-fry, you are supposed to be cooking at blazing hot temperatures in very little time. Often a dish is cooked less than 5 minutes. From my experience with this wok/stir-fry pan, those that mention burnt food are not cooking stir-fry at the speed it should be done and are not stirring as often as they should. A stir-fry should never be left alone and always tossed around until it is done cooking.
Whatever leftover food stains on the wok can be worked out with some soaking and Bar Keepers Friend. BKF also removes the rainbow stains and hard water stains. I do not use the lid. It is way too heavy and you don't need it with stir-fry. As for the wok being too light, that's generally how it should be as the method used during stir-fry is to lift the wok up with one hand and dish/scrape the food onto a place with the other. If it was too heavy, you wouldn't be able to do this.
In summary, when using this wok:
1. Use it on high heat
2. Add oil, wait for it to heat up
3. Add food. Usually it goes onions/garlic/ginger first, then meat/vegetables, then sauces
5. Babysit the dish with constant tossing. If you must simmer, lower the heat. If you want a thicker sauce, add corn starch and water mixture. Babysit, babysit, babysit.
6. Dish out onto plate
7. Soak wok in water, immerse fully
8. If there's still food stains, use Bar Keepers Friend
I'm happy with this purchase. It is definitely a good investment as are most stainless steel cookware.
The material is thin steel, but that's fine for cooking pasta and making stock. The bottom is aluminum clad in steel. While I'm trying to replace all my old cookware with All-Clad, this is one piece I couldn't see spending $300 or more for the All-Clad. I'd say this is comparable to the $100-150 pasta pots that All-Clad offers, but less expensive because of the brand.
The pot is not stained outside and is never put in a dishwasher. It looks like water entrapment between the rivets and the pot is causing the rust. Hope I am successful in getting a replacement, this thing was expensive for a pot.