Cuisinart stainless steel cookware is induction compatible except for their Copper Tri-Ply collection, which has a copper exterior that won’t work on induction cooktops. Each pot and pan has a cast stainless steel handle attached to the base of the cookware with steel rivets. Their handles fork as they get closer to the pan, which diminishes the heat keeps them cool. All Calphalon stainless steel cookware features a brushed exterior finish except for the Calphalon Tri-Ply collection, which is polished.
While this didn’t impact our bean dish, we did find that our chicken dish was dry and not as tender as we would have liked. If it doesn’t have a timer, make sure to set an alarm for yourself so you know when to turn it off or to flip it manually to “keep warm.” And while you’re cooking, don’t open that lid too often to check on the food. Allowing the heat to escape could tack on another 15 to 20 minutes of cooking time. Program mode lets you select a time and temperature, while manual mode simply lets you cook on low, high or warm.
You need to read the user manual carefully to find out how to use your cookware in the oven. Cuisinart offers their cookware both as individual pieces and in sets, which typically contain five items or more. Stainless Cookware Set gives you a great go-to versatile assortment of cookware must-haves. This essential CGWM-081 Clermont Pellet Grill & Smoker Cover set makes it easy to sauté, simmer, brown, fry and prepare multiple dishes at once. Its stainless steel construction makes them highly durable while their aluminum encapsulated base ensures even heating. The Cuisinart Multiclad Pro has all the features of a top class stainless steel cookware set.
It includes a cast iron stand that can support a Dutch oven as well as a long-handled lid lifter to safely open the pot from afar. Campers can even use the stand to turn a Dutch oven lid into a skillet. If the cast iron enthusiast in your life is into flat-top grilling, this set of accessories is the perfect holiday gift.
The Lodge, with its shorter sides and wider base, also allows steam to escape more easily than deeper-walled pots, giving you a better sear on meat and helping to concentrate flavors during cooking. A Dutch oven is a kitchen workhorse—it’s the one pot that can turn out savory soups and stews, braise meats until they’re fall-apart tender, and even bake crusty bread. A good Dutch oven will last for years, and it doesn’t have to cost a fortune.
By contrast, the stew cooked in Staub’s Dutch oven lost only 6 percent of its total weight during cooking, and the resulting stew was our least favorite, with a dull, watery flavor and thin texture. The Lodge hit the sweet spot for evaporation, creating a thick and flavorful stew. For the best value in a Dutch oven, get the Lodge 6-Quart Enameled Cast Iron Dutch Oven. It cooks foods just as well as other, much pricier Dutch ovens we’ve tested, and it’s one of the easiest ones to use and to move around the kitchen. You can firmly grip the large handles to lessen the strain of moving a full pot in and out of the oven or to the sink. A whisk or spoon reaches easily into the Lodge’s rounded corners to prevent foods from getting stuck when you deglaze the pan.