Cuisinart7-Piece Cookware Set, Chef's Classic Stainless Steel Collection, 77-7P1

This are amazing pots and pans, they are worth the price. Disruption was perfect, it does what it says. It's hard to great pots and this ones do as it describes.

Deliver person did a great job carrying it all the way up to the second floor and it is a good set of cookware.

Muy buena calidad

These arrived well packaged. They are beautiful and at a reasonable cost. I haven't yet cooked with them so I apologize for the 4 star rating.

Very good stainless steel product. There is a size for anything you may cook. The cookwear is durable, and is comfortable to use.

The media could not be loaded. This set came well packaged. Included in this set is a 10" skillet, 1.5 qt saucepan w/cover, 3qt saucepan w/cover and an 8qt stockpot w/cover. It is a beautiful set. I looked on YouTube to find out how to season these pans. They are not too heavy or too light weight. Once I start using the set I will update my review.

I bought this set of Cuisinart Chef's Classic pans in late 2004, when outfitting my first non-cheapo 'real adult' kitchen. The choice of Cuisinart was based on wide-spread public recommendations as a price-competitive alternative to AllClad. I also bought Calphalon Pro non-stick pans (for eggs/cheese), Le Creuset dutch ovens, and bought or inherited antique & modern cast-iron pans and griddles.Over the intervening 9 years since I bought most of the above: the Calphalon's 'tried' but have all been replaced (non-stick wore off). And of course the cast-iron soldiers on; as does the iron & enamel-based Le Creuset.:D As to the Cuisinart, they likewise are still exellent pans! They've seen daily use, daily trips to the dishwasher, and nothing in in the way of coddling (unlike the Calphalons :P).I've had absolutely no complaints about the pans:The integrated copper disk on the bottom makes them extremely even-heating.And the steel interior makes for simple cleanup and incredible toughness (try using SOS pads on your Calphalon or other non-stick pans :P). No the copper doesn't wrap all the way around the pan. But to be honest, I have a few AllClads and I can't really tell any functional cooking difference between the Cuisinart and the AllClads. :DThe Cuisinarts also have well-thought-out and functional design features: The handle design keeps the cool; short of putting the handle directly in the draft of the burner, or simmering for long periods of time, the handles generally stay cool enough to handle without a hotpad.The rolled edges are almost dripless.And the lid fit to pan is almost perfect: They don't lock, but steam doesn't escape while cooking unless you pick up the lid.The steel inner surface isn't technically "non-stick", but functionaly, with a suitable fat or oil, these pans are wonderfully non-stick for most of my uses. About the only time I reach for a Calphalon is when I have something _brutally_ sticky. Other than that, it's often a toss up between whether I use Cuisinart steel or the 'classic non-stick' the old cast-iron.I'd buy another of these pans in a heartbeat. Unfortunately nothing short of being run over by a truck looks likely to make me need to buy new ones. :) My son will probably get these!One other point: It's amazingly refreshing that this is a product - nine years later - that is still available in it's original form. 99% of the other non-music, non-video, non-literature, purchases I made in 2004 have been off the market, worn-out/broken, or completely obsoleted for the better part of a decade! It's nice to know that quality design can still be marketed without the need for the vendor to continually shuffle in 'new' models to replace the old. :)

I had to come back and change my review as these pans have become a hassle in my life. I was browning some butter for chocolate chip cookies yesterday and it stuck to the bottom of the small pan (despite constantly moving it around with a spatula)… frying some veggies or chicken strips? They will get stuck. Scrambled eggs? Stuck. I make sure to always use olive oil or butter and I don’t use extremely high heats but everything seems to get stuck. I will say that I have an old stove and the temperature may not be well-regulated but I did need to share this. If you have a newer stove then these might be better fitter for that.This may be just me but every time I use these pans for something I always find myself scrubbing afterwards to get the residue off. I wanted a healthier option than non-stick pans but I really miss the non-stick factor. Making soup or pasta in the big pot is no issue I find which is good.