Cuisinart MCP19-16 Multiclad Pro Stainless 1-1/2-Quart Saucepan with Cover


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  • Triple-ply stainless construction
  • Cast Stainless steel Cool Grip handles
  • Dishwasher/Freezer/Broiler Safe; Oven Safe to 550° F
  • Stainless Steel Lid
  • Drip-free rims


Cuisinart MultiClad Pro Stainless cookware features professional triple-ply stainless construction. A core of pure aluminum in bonded to an 18/10 stainless steel interior and a brushed stainless exterior for unsurpassed cooking performance. The exclusive Heat Surround Technology distributes heat across the bottom and extends up the sides for even cooking and maximum heat conductivity. Equipped with stay-cool handles and tapered rims for drip-free pouring.

Rating: (out of 90 reviews)

I pity people who spend their lives trying to keep up with the Joneses next door, only to die miserable as a result, and perhaps to discover in the afterlife that the Joneses weren’t happy either. Just because it is now possible to have shiny saucepans doesn’t mean that we should bother having them when we could be bungee jumping, knitting, or asleep. www.LloydianAspects.co.uk
Video Rating: 4 / 5

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5 Responses to “Cuisinart MCP19-16 Multiclad Pro Stainless 1-1/2-Quart Saucepan with Cover”

  1. The Vinocat says:

    Review by The Vinocat for Cuisinart MCP19-16 Multiclad Pro Stainless 1-1/2-Quart Saucepan with Cover
    Rating:
    I’m a self-confessed cookware junkie and professionally-trained home chef. I have at least 60 or so different pots and pans, and actually use most of them regularly. I’ve been biased toward Calphalon Anodized (not non-stick) for nearly 20 years, and still love the line. I got into Calphalon Tri-Ply, which is superb, but thought I’d try this pan to see if the value was there.

    IMHO, Calphalon Tri-Ply, Cuisinart Multiclad, and KitchenAid Clad all have far surpassed All-Clad for various reasons. Basically, All-Clad hasn’t changed its design in ages, and has missed out on a number of very real improvements.

    To Wit: the rolled lip that eliminates pouring drips and runs of liquid down the outside of the pan. A simple improvement, but a huge one for simplifying clean-up later, and for whatever surface you rest the pan on. So far, I think Calphalon has the best lids — glass, deep draw, and very nicely fitting. This Cuisinart pan’s top fits acceptably well, but it’s probably the weak link. As for strengths, this pan weighs in as heavy or heavier than either the All-Clad or Calphalon offerings of similar size, so that’s a big win for heat dispersion and uniformity (All-Clad has become really thin over the years!). Unlike the KitchenAid, the exterior is matte finished except for the top 1/2 inch or so. This helps to ensure that the pan will look good despite real-world use. The shape is nice — not too tall and narrow, so it works well on a small burner.

    Finally there is the handle. This doesn’t have the cool-V design of the Calphalon, but it stays pretty cool anyway. I have a major problem with All-Clad handles, which are extremely uncomfortable for me, the way I lift pans (I have very strong arms and wrists, so I usually lift pans overhand, unlike many who go underhand to get the extra muscle leverage). Lifting overhand, the All-Clad handles dig into my palm in a very uncomfortable way. These Cuisinart (and Calphalon and KitchenAid) handles do not.

    4.5 stars overall; 1/2 star docked for the lid being less than perfect (but still as good as all the competition except Calphalon).

    UPDATE: Feb 18, 2009: I’ve compared the Cuisinart Multiclad Pro and All-Clad Stainless pans side by side, and if anything, the Cuisinarts are heavier duty, certainly not meaningfully lighter! The All-Clad LTD pans (some of them) do appear to be thicker/heavier than their stainless counterparts, but then we’re comparing apples and oranges, and in any event it’s pretty much gilding the lily to go much thicker than they are already. The pouring lip on the Cuisinarts is a huge in-use advantage as well (far less messy). On the whole, the Multiclad Pro line is an incredible bargain. Search my reviews for other comments about these vis-a-vis Calphalon etc.

  2. Joseph N. says:

    Review by Joseph N. for Cuisinart MCP19-16 Multiclad Pro Stainless 1-1/2-Quart Saucepan with Cover
    Rating:
    This pan looks great and performs great. It’s less heavy duty than All-Clad, but unless the kitchen is in the middle of a stone quarry it is plenty, plenty heavy duty enough. And it looks great, too. In addition to the price advantage, another lead over All-Clad is the turned lip. One disadvantage, though, is the handle. It’s not a light pot, and when it is full it is simply heavy. The handle is not broad/thick/shaped enough, and there is no helper handle on the opposite side. It works, certainly, but the 2006 version could be improved.

  3. dbphoenix says:

    Review by dbphoenix for Cuisinart MCP19-16 Multiclad Pro Stainless 1-1/2-Quart Saucepan with Cover
    Rating:
    I thought I would love this pan. And I do love the multi-clad. And the handle’s fine, along with the rivets.

    The problem is the lid.

    For some reason, the Pro and stainless Chef’s lines use a lid that just sits on top of the pot rather than utilize the lid they provide for the non-stick Chef’s line, one that has an underrim on it and is seated within the pan (like the Calphalon lids; and, like the Calphalon lids, the non-stick Chef’s line lids are glass). The end result is that if and when the contents begin to boil, the steam begins to boil over, even if the contents themselves do not (and if it’s anywhere near full, the contents boil over as well; either way, you have a mess). Therefore, unless you watch it like a hawk, or leave the lid off, the 1 1/2qt pan becomes, practically, a 1qt pan, and you may as well get the 2qt if you want 1 1/2qts capacity. Or go with the non-stick Chef’s line. Or Calphalon (which, unfortunately, is nearly three times the price).

  4. Terry says:

    Review by Terry for Cuisinart MCP19-16 Multiclad Pro Stainless 1-1/2-Quart Saucepan with Cover
    Rating:
    I bought this pan because of the similarities to the Calphalon Tri-Ply and the All Clad Stainless I own, but at a lower price. When it arrived today, I was delighted! Every bit as high quality as the much more expensive pans I own.

    The interior and the exterior around the lip is mirror polished so very easy to clean. The bottom half and the base of the pan is slightly brushed so that it doesn’t show scratches or fingerprints. It features a slightly curved out lip for dripless pouring that is identical to Calphalon. The handle is well balanced and doesn’t get hot when cooking on the stove. The lid is a heavy gauge stainless and fits snugly.

    It features the aluminum core that is sandwiched between 2 layers of stainless steel. Note that this is NOT the less expensive disc base you find on lesser products. It is smooth and seamless and provides superior heat conduction and retention. You will definitely need to use much lower heat if you’ve been using cheaper pans.

    These do not have a non-stick coating but they clean up beautifully. If you ever burn something, use a little Bar Keepers Friend and your pan will look like new. It will also go into the dishwasher no problem.

    I can definitely recommend this line so from now on, I will check All Clad, Calphalon Tri-Ply, and Cuisinart Multiclad Pro and then choose whatever’s on sale because as far as I’m concerned, they are equally high quality.

  5. Wayne Tafuro says:

    Review by Wayne Tafuro for Cuisinart MCP19-16 Multiclad Pro Stainless 1-1/2-Quart Saucepan with Cover
    Rating:
    This cookware overall is an excellent choice for the price. It heats uniformally cleans up well and looks great, I have them hanging on a pot rack in the kitchen. The handles do well on heat they don’t get to hot unless they have been on the burner for an extended period of time but I’ve used more expensive pots that heat up much faster. If I have a complaint it’s that they haven’t expanded the line at all. I’d like to see more choices in the multiclad like like they have in their other sets.

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