Cuisinart 419 18P Contour Stainless Saucepan Review

After one use, the pot has black holes inside, at the bottom of the pot. The metal that makes up this pan reacts to the food being cooked in it. I do not recommend this.

Without a doubt, this is my favorite pot. It's the perfect size and weight. Its finish remains shiny even after repeated washing. The stainless steel interior is very easy to care for and would prefer not to burn every day. The lid is pretty much the best part with the ability to strain, and its snug fit allows you to cook with almost no water. I use this pan so often that I bought another one.

Used this pan about 3 times. For the third time, the metal at the bottom of the pan splintered. I don't know if the base metal is safe. I use it to cook pasta and am afraid the boiling water will strip the metals from the bones which can be harmful. This happened two days after Revain's return window. It's a beautiful pot and I love it, but I feel like I wasted $60. Very unlucky!

It looks like a quality stainless steel pan and Cuisinart makes great food processors but save your money! Due to the base's high aluminum content, I followed the directions for using medium heat, but there was no mention of paper-thick aluminum sides. The olive oil immediately burned the sides of the pan and my croutons burned. No amount of purification will remove it. I threw the pan away and wrote off the price as a bad experience. Back to the reliable All Clad!

This is a well performing and attractive pot for the price. If you're looking for a sturdy pot that transfers heat evenly to the sides of the pot, this isn't it. While the aluminum layer is sandwiched between the stainless steel at the bottom of the pot, the sides consist of a single layer of stainless steel, which also neither transfers nor retains heat. But for a fraction of the cost of a Viking or All-Clad, this pot will do the job of most home cooks. The internal dimensions are handy, the…

I chose this cookware to replace my Calphalon nonstick pan after the surface cracked and started to peel off the pan. I've looked at many options and thought this would be a good replacement with reviews and a guarantee, but I don't have as much experience as others. After a little over a week, oxidation spots appeared on my frying pan. I use it regularly to boil salted pasta water, reheat soup, then rinse and put in the dishwasher. When the oxidation started to show I tried to remove it with…

Have used this pasta maker 4 times and am very dissatisfied with it. First, as soon as you boil down the water and add the noodles, the boiling water will flow out of the seam between the main pot and the noodle pot, even though there is a minimal amount of water. It requires a lot of clean up after cooking, wiping down the stovetop to remove the noodles from the muddy water. When the noodles are ready to be taken out, you will need to use hot pads as the metal handles get very hot. When you…

So far so good, I've been using it for just over a month, the steel is high quality, I don't notice ANY difference in the quality of the steel from my set which I've been using since 2011. Those of you with watermarks and color changes aren't washing properly and are also using too much heat. All my pots and pans have been exposed to too much heat over the years and I've gotten some discoloration on the steel as a result, but it looks cool. There is a frying pan, so the heat distribution is…