Cuisinart 77-11G Stainless Steel 11-Piece Set Chef’s-Classic-Stainless-Cookware-Collection

5 reviews for Cuisinart 77-11G Stainless Steel 11-Piece Set Chef’s-Classic-Stainless-Cookware-Collection

1. 

   Rated 5 out of 5

   Anonymous – August 7, 2025

   I got this Cuisinart 11-Piece Cookware Set to replace my aging, 25-year-old All Clad set that has really served me very well. I was pleasantly surprised at a number of features that this set has at this price point.

   PROS:
   – Beautiful finish looks nice. The mirrorlike polished finish is ultra smooth.
   – Aluminum base that is wrapped in stainless steel heats up quickly and evenly distributes heat.
   – Handles and riveting feel sturdy; connection to pots and pans is very secure. Pan handles stay cool to the touch. The groove running the length of the pan handle helps to steady the pan and keep it from rotating, especially when pouring (thumb can be pressed in groove).
   – Tempered glass tops are great to watch food cook on the stove top.
   – Cooks food very well; even heat distribution and enough mass so that the heat doesn't drop too much when adding items to the pots/pans.
   – Easy to clean up, like most stainless items.

   CONS:
   – The set, 'feels', significantly lighter than my previous set and the side walls of the pots and pans are noticeably thinner. This thinness will cause the side walls to heat and cool more quickly than a pot or pan that has thicker side walls. Temperature variances can be the difference between being a really good cook or a great cook.
   – The beautiful mirrored finish is sure to become scratched and dull over time. The sets with brushed finishes seem to hide scratches and wear better over time.

   For the great value that this set offers, it is hard to complain about anything. This set is really good and I will be happy with this for years to come.

2. 

   Rated 5 out of 5

   Anonymous – August 7, 2025

   The media could not be loaded. UPDATE:

   I just had to update this review. I fried an egg and as you can see, with the proper knowledge, this egg slid around the pan just like those fancy pots and pans with little to no clean up.!

   I don't like to cook, I do not eat a lot of fried foods and I rarely give 5 stars.

   I did my homework on cooking with stainless steel. You CAN NOT cook the same as you have on that nasty nonstick stuff.

   I wanted to wait until I used both a saucepan and frypan.

   Saucepan:

   I boil my chicken and add Mrs. Dash to the water. Normally, there would be bubbling/seasoning stuck all over the sides at this point. The pictures shows no sticking and even boiling. They had been boiling for at least 20 minutes. I did put a little veggie oil in the water. It cleaned up VERY easy, dried immediately (do your homework!) and is just fine.

   Frying (uncovered):

   I heated the pan, tested with water and then added my oil (olive oil this time) (all as instructed by DOING MY HOMEWORK). Onions was all I had, so I cut them up and put them in for sautéing. Once they started to brown, I reduced the heat from low/medium to low. I stirred them until I was happy with the coloring and then took my 2 squares of ground turkey (I package my meat in single servings to freeze) laid them on top of the onions, salt and peppered them and cut them into sections for frying. After about 10 minutes I went back and they moved easily with NO sticking. After 20 minutes I flipped them and dumped some parmesan cheese on top. Once done, I removed them and made 3 meals out of it. You can see the condition of the pan immediately after removing the food. It is nearly clean and there's still oil in the pan! I could have easily washed it at that point, but I wanted to eat 🙂 I put some hot water in the pan and set it back on the burner, now turned off. I went out 30 minutes later and was able to wipe it clean with just a warm soapy dish rag. Easy peasy!

   Utensil:

   A wooden spoon (of sorts). It only has a slight depression so I guess it's not really a 'spoon', however, it is what I used for the entire process, flipping and all.

   This is just a basic set, but it is all "I" need. I have a cast iron grill pan for steaks and bacon and a small one for a turkey burger when I'm in a hurry.

   Also, I used the cardboard inserts they came with for spacers until I found-https://www.amazon.com/dp/B087M6W31J?psc=1&ref=ppx_yo2ov_dt_b_product_details. Who knew of such things 🙂

   So, in conclusion for all those bad reviews (most are of burnt food), that's what you get for not researching how to cook with stainless steel. It's just too bad that the vendor had to take the hit for your ignorance.

   Taken care of correctly (and I don't think it's a lot of work, frankly, it's easier than those nasty 'nonstick' pans) these are amazing and I got them on sale for $140! I did a lot of looking before I settled on this set. It's very comparably priced and I would grab them up before they're discontinued. I also got the small saucepan for this set from Lowe's.

   DO YOUR HOMEWORK, BUY THESE AND YOU WILL NOT BE SORRY 🙂

   Bon Appetit

3. 

   Rated 5 out of 5

   Cuisinart 77-11G Chef’s Classic Stainless 11-Piece Cookware Set – Silver – August 7, 2025

   This is my first stainless steel cookware set, and I did some research before I started cooking. This set is very nice and comfortable when cooking. Very durable to high heat and clean up was easy. There were no hot spots and my chicken came out cooked evenly.

   I used these tips when searing my chicken and this should be done when using stainless steel:

   -Wash your cookware before using with a detergent that doesn't have citrus in it. No lemon fresh Dawn. Just use regular dish detergent.

   -Heat your pan for 2 minutes before adding oil or food. You have to take it from cold to hot before adding oil. Or your food will stick. Use low to medium heat. Check with some drops of water to see if they bead up. Then you're ready to cook.

   -Fat and Butter is Stainless Steel's best friend. After heating your pan for 2 minutes use Avocado or Grapeseed oil to make cooking surface non stick, not Olive oil or regular butter. Olive oil and butter are not durable fats and oils to sustain the heat in stainless steel, but they are for non stick. Avocado and Grapeseed oil burns slower on high heat.

   -You can tell when you heat is too high if your oil starts drying out. Add a splash more during cooking.

   -Turn the heat down some when cooking. You only need the higher heat to get the pan hot. Once hot, you can reduce heat. Stainless steel is not like nonstick. It's very different. If your food burns, you had your pan too hot or you used the wrong oil or not enough oil. Towards the end of cooking you can add your butter because you should have had time to lower the temperature. Just don't add butter at the beginning.

   -When you take your meat out of the pan to rest, let your pan cool for a few minutes and then wash while meat is resting. Perfect time to wash cookware! Wash in warm to hot water. Cold water will make hot stainless steel warp. Use gentle detergent. I also used the soft side of Scrub Daddy because it's gentle to stainless steel. If you have tougher stains, use Brillo or SOS pads.

   -Dry your cookware immediately after washing to preserve the finish.

   Additional tip:
   Brillo pads are good to clean stainless steel. Don't be afraid to use Brillo or SOS. It even says so on the box.

4. 

   Rated 5 out of 5

   Anonymous – June 5, 2025

   Muy buena marca, solo que son poco ligeros me hubiese gustado mas pesados.

5. 

   Rated 1 out of 5

   Anonymous – March 30, 2025

   Il coperchio si è frantumato da solo.