I wanted to switch from my 12yr old Circulon nonstick set to stainless, so I bought this to try out the concept.I picked this specific piece because a large sauté pan isn't included in most tri-ply sets.I used one of the 20 percent off coupons at Bed Bath and Beyond to pick up this sample of the mid-priced French Classic line.I also picked up a Cuisinart MCP19-16 MultiClad Pro Stainless-Steel 1-1/2-Quart Saucepan with Cover from the lower priced Cuisinart Multiclad Pro line, because I wanted to compare the two lines, and a small pot like this is also not included in most tri-ply sets.Along the way, I was able to side by side compare both Cuisinart lines to All-Clad, Calphalon, and Emeril lines of tri-ply. From what I can tell, the lines are all made from the same basic material.The layers are visible at the top of each pot, and they look the same.The pots sound the same when tapped, and have similar weights.It appears that the only difference is in the details.The French Classic is by far the nicest looking.The mirror polished outside of the pans is like a chrome bumper on a classic car.Interestingly, you can get reproductions of chrome bumpers done in polished stainless steel.They hold up very well, and scratches can be polished out of them.I assume the same can be said for these pots.The French Classic line also has nicer handles.They are cast steel, versus stamped, and are thus more substantial.They are unique, and artistic.They also have a flat spot that extends out a bit from the pot, before the first hole.Others, including the Multi-Clad Pro line have a handle that branches into a Y shape before it attaches to the pot.This Y shape lets spilled food run down the side of the pan and stick in the Y, which is hard to clean.The French Classic's handle is a solid piece for about a half inch out from the pot, forming an easier to clean ledge, instead of a tight, food catching triangle formed by the pot wall and the Y shape.Finally, the French handle is attached with noticeably smaller rivets, which are also smoother, meaning they will be easier to clean.The MCP's rivets look like...well they look like they were made in China, slightly rough and misshapen.
Let's talk lids.They both are non-magnetic polished stainless, as opposed to the pots themselves, which are magnetic.They aren't the same materials, though.The MCP lid is thinner and softer.Heck, a regular kitchen towel left swirl marks on it when I dried it.The same towel did nothing on the French lid.I would say that the Frenchie fits tighter because the rim of the pot isn't rolled like the MCP. Let's talk handles.The MCP handle (and lid) shows finger prints much easier than the French handle (and lid).There is a difference in polishing technique that has somehow resulted in a better surface on the French line.This will pay off as the pots get used.
The MultiClad line has two functional advantages over the French Classic, though.First, the lips of the pots are rolled outward, making it a bit easier to pour from them. I don't do that very often, so it's not a factor for me.Second, the outside is two tone.Most of the pot is brushed stainless, but the top half inch and the lid are mirror polished.The brushed stainless might wear better than the entirely polished (except the bottoms) French Classic outsides, although you can polish a scratch out of a mirror finish, but not a brushed finish.Appearance wise, it's a matter of taste, but I can tell you the unique handles and mirror polish of the Frenchie is striking.
On to cooking performance...they seem the same to me.Both have the same weight, construction and interior material and finish, which are identical to the other brands.So far, I've cooked steaks, taco meat, oatmeal, bacon and eggs in these two pans.A little soaking and a light scrubbing with a dish rag gets them clean.Not much harder to clean than the outgoing Circulon non-stick stuff.I did notice a slight haze developing on the inside that I couldn't clean off with a soapy rag, but a very light with Bar Keepers Friend® Cleanser & Polish: 12 OZ took care of that.Basically, both lines seem to be easy to clean, except for the fingerprints and swirl marks mentioned above.As for heat transfer, well they both worked at least as good as the old Circulon anodised aluminium, and I don't have to worry about non-stick coatings or aluminium leaching.One advantage over the non-stick is that you can get caramelization to form on the food and the pan when you saute a steak or some onions.Deglaze the pan with red wine or liquid of your choice and reduce it down to a nice sauce.The steak I made in this pan with mushrooms and onions in a red wine sauce was one of the best steaks I've ever had.
Ok, so which line is better, the French Classic or the Multi-Clad Pro?Which set will be brought in to replace the Circulon set?Hmmm...performance is the same.The Frenchie price is a bit higher, but not much higher if you shop around.Appearance is definitely different between the two lines, and I feel that the artistic handles and polished look of the Frenchie are a cut above anything else on the market, at any price.The MCP's two toned look is also nice, but side by side they look cheap compared to the French line.
Sounds like the French Classic is the one to get, right?Maybe.The problem with this line is the lack of selection in it.They just don't have many different types of pans in it.They only have one medium sized sauce pan, and it's only two quarts, for example. Where's the 3 and 4 quart sauce pans that are available in the MCP line?They do have a nice 4.5 quart Dutch Oven in the set that you can't get in the MCP.Beyond that, the only other French choices you can get besides this large pan being reviewed is a 6 quart stock pot, a 12 inch skillet, and non-stick versions of the open skillets.I read that this line hasn't been out for a year yet, so maybe more items will become available soon.
Here's what I think I'm going to do...I think I'll use another 20 percent off coupon at BBandB, which will bring the price of the French set down to $240.I'll keep my large 3 and 4 quart Circulon sauce pans for the few times I need one, and wait to see if a large sauce pan comes available in the French line, or maybe I'll stumble across one I like in open stock of another line, maybe even the Cuisinart MCP194-20 MultiClad Pro Stainless-Steel 4-Quart Saucepan with Cover.The deciding factor?They just seem better made. Made in France, not made in China like the MCP line and most other low to mid priced brands out there on the market.
This pan is easy to clean, and looks great! I will be buying more in the future!!
Received it very quickly also.We chose this pan for a few reasons, one was that it was stainless steel, but what was really nice was the fact that it was advertised as being light weight.My wife and I have wanted to get a pan or dutch oven that could be put in the oven to cook or use on the stove, but dutch ovens are so heavy.So we got this to do our stir frys or whatever else where having deep sides would be a good benefit.
It works great and we use it frequently.The construction is good too and YES it is NOT made in China!!!! It's made in France!! The handle does not get hot and the extra grip on the side is really helpful.
It's a great piece and worth the price.We expect to keep this cookware for many many years over.
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