Cuisinart Multiclad Unlimited versus "Pro" experience? Anyone have experience on whether this is better or worse than the stainless exterior of the "Pro" line?
46125
I have pieces from both lines, and love them both! The insides are about identical, with a super smooth stainless finish that nothing (and I mean nothing!) has ever stuck to for me. These are great for sauce. The Unlimited has a darker (non-stainless) exterior that does not show water spots, fingerprints, etc. But that is about the only difference I've found. They both cook the same, with no hot spots. And both go through the dishwasher just fine.
1530681
I have not used the cuisinart, but I love my lil grill! I use it every day, in fact since I first plugged it in, I have turned on my stove only a couple of times, if I can grill it I do, it is awesome for veggies, and all meats...and makes an awesome panini sandwich. Sausage patties done in a flash without the greasy mess! Its small, but for 2 people it is great!
1077752
Would you please post the information required to obtain glass lids for the Cuisinart MultiClad Pro 12 piece set. I contacted Cuisinart and was told that they do not have glass lids for this set. You help is very much appreciated.
678953
This one is bad, too. So is the Cuisinart HM-50. I'm not sure why we have to choose between powerful and slow! :)
784427
It's very odd how many people take the time to respond to questions simply to say that they don't know the answer, isn't it? Having just returned a Cuisinart TOB-40 due to an electrical circuit failure after just one year of light use and replacing it with the Breville, there's notable difference in the Breville's cooking efficiency and uniformity of heat radiation. The quartz heating elements are far superior and the 'smart' heat distribution function seems to perform as advertised. I'm hoping to get similar improvement in durability over the disappointing Cuisinart TOB-40. The Breville is actually a bit smaller than the TOB-40 externally but doesn't sacrifice functional interior room and outperforms by a quite higher margin.
611757
Personal preference. i have heard good and bad things about both. I like Cuisinart better.
989180
I just spoke with Cuisinart, and got some good info. First off, thank you, Swidgen, for noticing that the 10S comes with a flat lid whereas the 2007N doesn't - - Cuisinart confirmed this. (For those who don't know, the flat lid comes in handy when making things like hummus or pesto, that don't need the push-chute). Also, the additional weight of the 10S is due to a 600w motor, compared to a 500w motor in the 2007N. Knowing this, will get the 10S, especially since it will sit next to my white Vitamix, and they will make a perfect-looking pair. :-)
611758
I would definitely recommend Cuisinart.... If any indication of Kitchenaid - I ruined one of their top of the line blenders, because of the 'cheap' design and construction. Plus the motor on the Kitchenaid could not stand up to the task of making home-made mayonnaise (which requires an extensive time of blending). The motor on the Cuisinart has a safety 'shut-off', which so far, I have not had to challenge after many uses.....
1854321
Yes. Multiclad PRO are induction compatile. It's not the "flatness" as the other poster claims. Induction requires a magnetic pan which is determined by the metal in the pan not it's shape.
426832
I chose the Pro one because of the extra year in the warranty 2 vs 1 and the extra grind plate 3 vs 2 . I also believe there is a difference between a pro model (usually implies that it can take repeated abuse ) and the premium. After purchasing the original plastic one from manufacturer and having to toss it in the garbage after 4 separate uses , I could not chance throwing away more money if the cheaper of the two broke .
964918
I believe I've had both and the professional is heavier. The one problem I've had with the thinner ones was shillets warping over time. When I saw this T-fal professional was the #1 recommended skillet by "America's Test Kitchen" I decided to buy one. I'm very happy with it. And yes I know the warping is from someone putting a hot skillet under running water...I keep telling hubby that, but....Carole
2220661
The Pro has a larger container so that you don't have to do multiple batches for the same mix of food. Other than that, they're the same. There's also one with two pro containers, in which case you can steam and process two different kinds of food simultaneously.
268335
the classic line has an aluminum disc inside the bottom of the pan. while the multiclad pro is made of different sheets of metal sandwiched together under extreme preasure. the same way coins are made. if you are a novice cook the classic line will meet your needs.
902556
Multi-Clad Pro is also induction compatible, the Chef's Classic is not (you test it by sticking a magnet to it - if it sticks, it's induction compatible; Classic isn't). Don't know if that's something you need, but for us, it was a critical difference.
2069135
I just bought mine a couple months ago, and, as it sounds, you are a kitchen gadget lover, too. I had a Cuisinart that I used it to death in less than 2 years. I hoped by the Kitchen-Aid reputation (and you can't beat nearly half price) that it will take the use at least as well if not better. There's a bit more to this set, too. I'm thrilled with it so far, and I'll bet you would be, too! Happy Holidays!
1985733
We ordered the Professional, but received the everyday model. We reordered and the same unit came, so we just returned the unit. Sorry, but I have no answer for you as to compare of the two.
338490
Cooks Illustrated rated the Kitchen Aide higher.The word on the latest generation of Cuisinarts is NOT that great.You might also look into the French made Magimix. I've heard it is great but I've only seen it in catalogs & it looks like it has a rather LARGE footprint.