Cuisinart Chef's Classic Stainless Steel 11-Piece Cookware Set

Summary

Inspired by the equipment used in professional French kitchens, the Chef's Classic collection from Cuisinart is ideal for both special-occasion cooking and everyday meal prep. Aluminum bases deliver superior heat conduction and distribution, while stainless-steel construction ensures lasting durability. Each piece is fitted with riveted ergonomic handles for excellent balance and comfort. Tempered glass lids are reinforced with stainless steel rims and handles for a secure fit while allowing you to monitor cooking progress without releasing moisture.

• Saucepan interiors include measurement markings.
• Tempered glass and stainless-steel lids let you visually monitor cooking progress.
• Made of stainless steel with mirrored finish.
• Ideal for use on all cooktops, including induction.
• Dishwasher safe.
• Lifetime warranty.

11-Piece Set includes:

• 1 1/2-qt. saucepan with lid
• 2 1/2-qt. saucepan with lid
• 3-qt. sauté pan with lid
• 8-qt. stockpot with lid
• 8" fry pan
• 10" fry pan
• Steamer insert
• Please note: Lids are counted as individual pieces.

Dimensions & More Info

• 1 1/2-Qt. Saucepan: 6 1/2" diam., 3" high with lid; 1 lb. 8 oz.
• 2 1/2-Qt. Saucepan: 7 3/4" diam., 3 3/4" high with lid; 2 lb. 11 oz.
• 3-Qt. Sauté Pan: 8" diam., 5 1/2" high with lid; 3 lb.
• 8-Qt. Stockpot: 10" diam., 6 3/4" high with lid; 4 lb. 4 oz.
• 8" Fry Pan: 8" diam., 3" high; 2 lb.
• 10" Fry Pan: 10" diam., 2" high; 2 lb. 10 oz.
• Steamer Insert: 7" diam., 3 3/4" high; 1 lb.
• Made in China. 

Additional Information

• This product contains the following chemicals: aluminum, chromium compounds, chromium total, copper, fluorinated ethylene and propylene, iron, manganese and manganese compounds, nickel and nickel compounds, phosphorus, zinc, perfluoroalkoxy alkane polymer, polytetrafluoroethylene. For more information, visit the Williams Sonoma Disclosures page.

Use & Care

Use

• Before first use, wash new cookware in warm water with mild soap or dish detergent, or in dishwasher. Rinse thoroughly and wipe dry immediately with soft dish towel.
• Ideal for use on all cooktops, including induction.
• Use low to medium setting for most cooking.

Care

• Immediately after each use, fill pan with hot water and liquid dish detergent; let stand until lukewarm. Use sponge or soft cloth to remove any remaining food particles. Do not use steel wool or other metal pads that make coarse scratches.
• When food is burned in pan, stubborn black residue may remain. If soaking does not loosen it, add one inch of water to pan, then add one Tbs. of dishwasher detergent (non-lemon product). Bring to a boil, reduce heat and simmer for 15 minutes. Let cool in pan, then drain and rinse. Loosen residue with sponge or plastic spatula. Repeat if necessary.
• Stains on outside bottom (not sides) of pans can be removed with oven cleaner. Follow manufacturer's directions and spray or brush cleaner only on outside bottom of pan. If directions call for using cleaner in warm oven, heat pan before applying cleaner. Rinse thoroughly after cleaning.