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Cuisinart MCP19-18N MultiClad Pro Stainless Steel 2-Quart Saucepan with Cover
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- Updated cast-stainless-steel handle stays cool to the touch and comes riveted for strength
- 2-quart saucepan made of 18/10 stainless steel with solid aluminum core
- Rims are tapered for drip-free pouring
- Dishwasher-safe; oven-safe up to 550 degrees F; broiler-safe
- Limited lifetime warranty
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This item Cuisinart MCP19-18N MultiClad Pro Stainless Steel 2-Quart Saucepan with Cover
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Item Dimensions||8.07 x 15.16 x 4.92 in||6.5 x 12.5 x 4.5 in||20.4 x 38 x 13.8 in||5.2 x 15.25 x 8 in|
|Material Type||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel|
|Size||2 qt||1 qt||2-Quart||2-Quart|
|Additional Features||Electric Stovetop Compatible, Gas Stovetop Compatible, Induction Stovetop Compatible||oven safe||oven safe, broiler safe, dishwasher_safe||Electric Stovetop Compatible, Gas Stovetop Compatible, Induction Stovetop Compatible|
Enjoy the Fine Art of Cooking
Inspired by the great French kitchens, Cuisinart began making professional cookware almost 30 years ago. Constructed of the finest materials available to perfectly perform all of the classic cooking techniques, Cuisinart cookware continues a long tradition of excellence. Cuisinart's commitment to quality and innovation continues with the MultiClad Pro Stainless cookware, designed to meet the demands of gourmet chefs everywhere. Unique triple-ply construction joins a brushed stainless steel exterior, a pure aluminum core that provides even heat distribution, and a stainless steel interior, for optimal performance. MultiClad Pro Stainless lets you celebrate the fine art of cooking.
What is MultiClad Pro Stainless Cookware?
Premium cookware that features professional triple-ply construction, a core of pure aluminum bonded to a stainless steel interior and a brushed stainless exterior. Heat Surround technology maintains even heat distribution along the bottom and side walls of the cookware, eliminating hotspots. Premium stainless steel cooking surfaces do not react with food or alter natural flavors.
The Cuisinart Details
Designed to provide professional gourmet cooking results, this cookware offers perfect heat and perfect results, every time.
The Choice of Professionals
Aluminum core heats and cools quickly for precise temperature control. Heat Surround technology provides even heat distribution along the bottom and up the side walls of the cookware. Stainless steel interior is ideal for delicately simmering sauces, perfectly sautéing vegetables, browning meats, or boiling several servings of pasta.
Cover Seals in Nutrients
A tight-fitting stainless steel cover seals in food's natural juices and nutrients for healthier, more flavorful results. The cover is dishwasher-safe.
The rim is tapered for drip-free pouring.
Stainless steel cooking surface does not react with food or alter food flavors. Great for classic cooking techniques like sautéing, frying, browning, searing and slowly simmering sauces.
Triple-Ply construction includes the unsurpassed heat conductivity of a pure aluminum core. It insures maximum heat retention and even heat distribution, eliminating hot spots.
The exclusive Cool Grip handle stays cool on the stovetop. The handle's unique thumb rests are riveted for perfect balance and ultimate control when lifting and pouring.
Top Customer Reviews
Some have complained about how it looks after being used and oxidation occurring saying it's "flaking". Stainless Steel is a metal not a coating. I just can't see how it can "flake" off. In the research I did on stainless cookware before I chose these I found that it's a common/normal thing that happens with this type cookware.
Bar Keepers Friends does a fantastic job of restoring these to like new condition. I use mine every day and I've never done anything to be extra careful while doing so. I got them to cook for my family and that's what I do. These spots don't hinder the function of these at all, it's merely cosmetic. However, having said that if you want your pans to always look brand new and unused and don't want to use a "toxic" cleaner I suggest you do what I just did and use plain old household vinegar for the same results. If I can figure out how I will post a photo of before and after a couple minutes of vinegar. I just added a very small amount of vinegar, about 2 T probably, swished it around let it sit for a minute, applied a sponge, rinsed, dried and bam see next photo. Like new shiny. Yes it probably has a few scratches but that too is normal after 3 years of use I'd imagine.
After using each about a half dozen times, I was pleased with the performance of both. Neither seems to have any significant performance advantage over the other. Both heated evenly, were solidly built, and were comfortable to lift and pour. Neither handle heated too much during cooking even after simmering tomato sauce for hours. The Cuisinart's handle was warmer than the Calphalon but not by much. I did find the Calphalon slightly easier to clean food that had become stuck to the surface. However, that was negated by having a third handle rivet to clean around. Essentially, performance was the same from both lines. For those that are concerned with the appearance of the cookware, the Cuisinart Multiclad line has a brushed finish. The Calphalon Triply are polished to a mirror finish. Both were fine with me as I don't much worry about how they look.
I chose the Cuisinart sauce pans for a few reasons: lids, pan sizes, and price. I like the Cuisinart's metal lids more than the Calphalon's glass ones. I don't understand the benefit of glass lids. They can't take the higher heats that metal can, can break if dropped or banged, and fog up when used so you can't see what's in the pot, anyway. The sauce pans in the Cuisinart line are available in 1.5, 2, 3, and 4 quart sizes. That's perfect for my needs. The Calphalon was availabe in 1, 1.5, 2.5, and 4.5 quart sizes. I really wanted something in the 3-3.5 quart range since I use it frequently but it is not available from Calphalon. They do make a 3 quart Chef's pan but I didn't want the curved bottom. The Cuisinart Multiclad sauce pans are priced approximately 50% less than the Calphalon Triply pans. Since they performed evenly well, the Cuisinart Multiclad Pro seemed to fit my needs best.
I chose the Cuisinart because....
It is much prettier than the All-Clad or Tramontina
The handle isn't as huge and "clumsy" as the Tramontina,
The All-Clad pan has a tapered thin handle which makes it much more difficult to control heavy ingredients than the Cuisinart
The Cuisinart has a pouring lip the All-Clad does not. The lack of a lip makes the All-Clad a messy nuisance and nearly useless in an active kitchen environment.
The Tramontina lip is huge and ridiculous looking yet does not seal better or serve any other functional purpose
The Cuisinarts' corners can be reached with a whisk just as easily as my All-Clad. This was one of ATK's test criteria
I already have an entire set of Cuisinart Chef Classic pans so the lids are all interchangeable
I have owned my Chef Classic pans since before Cuisinart produced Multiclad pans. Other than the sides getting very hot like a commercial black steel pan and can scorch cream-based ingredients if you don't know what you are doing (as mentioned by ATK) I have had no complaints
The Cuisinart performs EQUALLY AS WELL as the All-clad and costs less than either of the other pans.
One plus for the Tramontina...It has a helper handle which made emptying the pans' contents into a colander or down the drain much easier. I found that an oven glove or pot holder worked well with all pans in these situations as even the helper handle got very hot on a gas stove
Final note: Are there any suckers out there that want to buy my used All-Clad pans so I can go buy the entire set of the Cuisinart Multiclad Pro...and still have enough money to buy a new dishwasher?
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