Reddit reviews Cuisinart 77-7 Chef's Classic Stainless 7-Piece Cookware Set,Silver
We found 4 Reddit comments about Cuisinart 77-7 Chef's Classic Stainless 7-Piece Cookware Set,Silver. Here are the top ones, ranked by their Reddit score.
Set Includes - 1-1/2 Qt. Saucepan w/Cover,3 Qt. Saucepan w/Cover,10" Open Skillet and 8 Qt. Stockpot w/Cover,Cookware and lids constructed of mirror-polished stainless steelAluminum encapsulated in base ensures quick, even heating. Tightfitting cover seals in moisture and nutrients for healthier, more flavorful results, every time you cookStay-cool stainless-steel handles; dripless rims on lids. Do not use steel wool or other metal pads that make coarse scratches. Product Built to North American Electrical StandardsFeatures: Set includes: 1.5 Quart Suacepan with Cover 3 Quart Saucepan with Cover 8 Quart Stockpot with Cover 10" SkilletInduction-readyMirror finish. Classic looks professional performance.Aluminum encapsulated base heats quickly and spreads heat evenly. Eliminates hot spots.Stainless steel cooking surface does not discolor react with food or alter flavorsMeasurement markings for ease of useCool Grip Helper Handle provides extra support and balance when lifting and pouringDrip-Free PouringFlavor Lock LidDishwasher
I got this set as a wedding gift and I really like it. Cast iron is also nice and Le Creuset is lovely but kind of pricey.
Condensed college class are great, but my BIO II class is cray. I've got two papers, a presentation, 10 labs, and 5 exams to complete in 5 weeks. I am looking forward to dissecting the pig fetus.
Beer of the week is Lagunitas IPA, pretty good drink that you can make last for a while. Has anyone had beer from Jolly Pumpkin Brewery? They just started distributing in Texas..
Making some Koren ground beef and broccoli with rice tomorrow, then the next day doing some Chinese style boiled chicken. Haven't tried to do a Chinese style boil, or poach, so that should be pretty interesting.
You choose: Management Information Systems at UH or Information Systems + Information Assurance at UTSA.
Thoughts on a set of these as an upgrade for pots and pans?
I've got a small toad living in my potted herb garden, keeps burrowing in'em. Want to scare the little fella away but can't bring myself to do so.. As of now he's chilling with a pot that used to have some mixed micro greens.
Anyone else really looking forward to the World of Ice and Fire by GRRM?
Interesting article on bacteria that eat electricity
If any of y'all ever played C&C these folks are working on an open source version of Red Alert, and it is amazing.
Anyone want to buy me one of these to give away?
Controversial opinion, cupcakes are the devil.
I took a stab at finding the set you mention on Amazon. Is this it?
I have never owned this set, so I can't speak from experience on this. But, I can tell from first glance that it has a clad base design versus a full clad design. This article explains why, in general, full clad is better.
Vollrath, All-Clad, and other performance cookware tends to have full clad design. The Cuisinart MultiClad Pro line also appears to have full clad design. Here is a thread comparing the MultiClad Pro to All-Clad. Once you get that baseline down, you can adjust the price point of the All-Clad side down to Vollrath prices and that should give you a rough idea of what you're looking for.
Hope that helps!
Hey, in general the size of your pot or pan doesn't need to correlate directly the the size of the serving of sauce you plan on making. You may find that you end up wanting to make a huge pot of pasta sauce and simmer a bunch of sausage and meatballs in it on Sunday so you have enough for the week (or month), in which case you will want a big stock pot. If you're not planning on adding sausage and meatballs to your sauce and simmering it all day, you could probably get away with a 3-4 quart pot. It also sort of depends on how many people you're going to be cooking for -- a week's worth of food for a single person is different from a week's worth of food for a family of 4 or 5.
Now, if you're planning to use pre-made sauce from a jar, you can just dump it in the bottom of the still-hot pasta pot to warm up after you've drained the pasta and then mix the pasta back in. Like the /u/apocalypse-cow mentioned, the amount of sauce you like on your pasta is a matter of personal taste so nobody is going to be able to give you solid advice on that. I know that for me, I like my sauce to coat the pasta nicely but I don't like it to pool at the bottom of the bowl or anything like that. How much sauce I need to accomplish this sort of depends on the pasta I'm using as well as the characteristics of the sauce. In general, less is more insofar as it's easier to add more sauce if things are too dry than to subtract sauce if you've added too much.
You may find that you also want to use your pot to steam some veggies on the side, or to poach a half dozen eggs for breakfast one morning, or to boil up a little pasta or frozen dumplings as snack. I think that if you're buying your first few pots and pans you want to get a few versatile pieces that can carry out a variety of functions in your kitchen so that once you've hit your target weight you don't need to go out and buy a few new pans as you adjust your cooking style. You may want to consider this -- if you're bulking and basically eating for two, you don't necessarily need to buy anything different than if you were eating half as much food. I know I didn't go out and buy a whole new set of pots and pans when I started cooking for my SO in addition to myself even though the amount of food I was making roughly doubled.
It sounds like you're maybe just getting started cooking/stocking your first kitchen based on your last few posts. Something like this should cover most of your bases, with the addition of a cheap nonstick pan if you're planning to make a lot of eggs. If money or space is limited, you could probably get away with skipping the smaller 1.5 qt pot.