Cuisinart MCP19-18N MultiClad Pro Stainless Steel 2-Quart Saucepan with Cover
We don't know when or if this item will be back in stock.
- 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
Cuisinart MultiClad Pro 2 Quart Saucepan with LidProfessional Triple Ply Construction features a core of pure aluminum bonded to an 18/10 stainless interior and a brushed stainless exteriorHeat Surround Technology allows for even heat distribution along the bottom and sidewalls of the cookware18/10 stainless steel cooking surface does not discolor, react with food, or alter flavorsCool Grip Handle Solid stainless steel riveted handle stays cool on the stovetopDrip-Free Pouring Rim Tightfitting cover seals in moisture and nutrients for healthier, more flavorful results, every time you cook Dishwasher Safe Lifetime manufacturer's warranty Suitable for use with induction cook tops
Most Helpful Customer Reviews on Amazon.com (beta)
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.
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.
I just bought the smaller 1.5 qt. size for everyday use and I love it too. If you enjoy cooking, this is the heavyweight type of pan you've been looking for that cooks almost as well as cast iron (sorry, but nothing does quite as well as cast iron) and is as easy to clean as those cheap pans you throw out after a year or so. These will be around for the next generation at least. True professional quality makes me think it was designed by people who actually use them for cooking. The aluminum core brings even heating to stainless steel with a mirror finish. I just love this line of cookware from Cuisinart!
The only thing I noticed about my daughter's pan is that the handle gets a little hotter than mine does. I bought her a little silicone thing that goes over the handle (Lodge brand but there are others out there) and she loves it and says it works well. I sent one to my son with his pan as well as I assumed his would be the same. Otherwise this pan seems the same as the one I have, which I still love.
This pan is also a perfect size. You can cook smaller amounts in it with no problem, but it's a good size for cooking pasta or making a small batch of soup or chili or something like that.