Review on 🍝 Cuisinart 77-412 Chef's Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set with Stainless Steel Material by Lance Alvarez

Stainless steel cookware, but heavy use in this pan doesn't bode well, and I do send the set back. In the following, I will explain and evaluate two competing products in comparison. My spouse and I have been hoarding pots, pans, pans and lids for a recent 24 years, including partners who have come and gone for both of us during that time, and given most of it away. . I had several expensive Cuisinart Chef's Classic stainless steel items and one Multiclad item, and my wife loved them too, so we decided to replace all the non-branded items with new Chef's Classic stainless steel items, starting with the 17-piece set and moving on to others different items. Things. It went very well and we love the parts except for this one product. The 766-26P1 12 liter pot and its stainless steel lid are excellent. Although they have a unique diameter (width) compared to our other classic Chef products, we only find fault with the inserts. The insert for the small Cuisinart basket is highly polished on the outside and matt on the inside. It is 100% usable. My only complaint is that some of the holes protrude slightly, as if molded on the outside, rather than being offset back to be flush with the inside. None of the competing products had this problem, so it looks like a manufacturing oversight. That's not the main problem either. Inserting a large Cuisinart basket is a major flaw in materials and workmanship. It has a mirror finish on the outside and a matte finish on the inside. Black metal material is constantly peeling off the inner edges of the holes. It's not just about the surface - we tried a detergent and a non-abrasive stainless steel cleaner and rubbed the surface a bit; none of them stopped the onslaught of unsightly and hard little black metal particles. In addition, the inside edges of the holes are uneven and it appears that the stainless steel is also peeling at the edges of the holes, resulting in raised sharp bits. Since the main feature of this product is insoles, it cannot continue to be used. As similar complaints have been made by Revain reviewers, I do not wish to continue using this product and will be returning it. The two competing products I will be comparing Cuisinart to are: Cook's Standard Classic 4-Piece 12 Quart Pasta Pot Cooker. Steamer Multipot, Stainless Steel (Revain's choice) and All-Clad Perfored Multipot with Steamer Basket, 12 qt. (Williams Sonoma). Compared to Cuisinart, Cook's Standard costs about 15% less. Its dimensions are almost the same as the Cuisinart and the components are physically interchangeable. The inserts have slightly fewer holes than the Cuisinart and most water drains in 8 seconds making it difficult for a few ounces to drain. You have to be careful when slowly lifting the strainer or the water will spill through the holes, over the rim of the pot and onto your stove or counter. The inserts are of high quality, with no black scales, deformed or uneven holes. This is an inexpensive, higher quality alternative than the Cuisinart product. You can also leave the Cuisinart pot and lid and replace the filters with these. All-clad appears to be an exclusive product made for Williams-Sonoma, All-clad product code # 6212492. They are 8m2. Same design version on All Clad website but not 12 qt. the version offered by WS. WS 12kw. The version has many more holes than the perforated 12 qt. Casserole with pasta at All-clad. The all-clad product is almost three times the price of Cuisinart. It's narrower and taller, so the parts aren't physically interchangeable with the Cusinart. The insert holes are much more numerous, almost a grid, close together, and everything fuses together in the 2-3 seconds it takes to lift the insert, increasing safety and utility. The construction is higher quality and more complex, each insert is spot welded to attach the bottom of the insert to the mesh, the mesh to itself with a plate at the junction of the ends and the mesh to the top of the insert. This results in some extra metal edges at the junctions of these parts which can snag on food and require a more thorough cleaning to remove any food particles, but I don't think that detracts from its usefulness - the workmanship and materials are excellent. This product is expensive but has a more advanced design and construction than the other two. Too long? Conclusion: The first choice is all-clad if you can afford it. Second, it's Cook's Standard Classic, just give it time to drain safely when you remove it from the pot of hot water. The third option is a Cuisinart pot and lid, but at least replace the large liner with one from Cook's Standard Classic. The large Cuisinart insert is of poor quality and unusable. We're sticking with All Clad. Cook's Standard Classic ships to adult children and Cuisinart makes a comeback.