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Cuisinart

Cuisinart MCP-13 MultiClad Pro Stainless-Steel Cookware 13-Piece Cookware Set, Silver

    • Based on 10,394 reviews
Condition: New
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Availability: Only 7 left in stock, order soon!
Fulfilled by JADA Lifestyles
Arrives Jun 10 – Jun 14
Order within 13 hours and 36 minutes
Available payment plans shown during checkout

Size: 13-Piece


Features

  • Durable Construction: Made from aluminum with stainless steel handle for long-lasting use.
  • Multi-Use: Can be used for baking, broiling, roasting, and more in the oven or microwave.
  • Easy to Clean: Dishwasher safe for quick and simple cleaning.
  • Compact Size: Measures 13 inches long, perfect for small kitchens or on-the-go cooking.
  • Trusted Brand: From Cuisinart, a leading brand in kitchen appliances.

Description

Elegant and contemporary, the Multiclad Pro line from Cuisinart consists of deluxe cookware for the professional home chef. The exteriors of the 18/10 stainless steel pots and pans feature a handsome brushed finish, while the interiors are mirror-polished for non-reactive, quick release of foods. Each piece is oven-safe to 500 degrees F, and the pans are safe for broiler-use, too.

Material: Stainless Steel


Color: Silver


Brand: Cuisinart


Size: 13-Piece


Handle Material: Stainless Steel


Material: Stainless Steel


Color: Silver


Brand: Cuisinart


Size: 13-Piece


Handle Material: Stainless Steel


Is Dishwasher Safe: Yes


Material Type Free: Cadmium Free


Compatibility Options: dishwasher safe,oven safe


Number of Pieces: 1


Closure Material: Stainless Steel


Included Components: Lid


Is Oven Safe: Yes


Item Weight: 32.6 pounds


Manufacturer: Cuisinart


Country of Origin: China


Item model number: MCP-13


Date First Available: October 15, 2020


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Jun 10 – Jun 14

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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Top Amazon Reviews

    • Cuisinart MCP12N 12pc set has changed my opinion of stainless steel!
Size: 12-Piece
I chose this set mostly because of the reviews and from looking at what All-Clad's product/price was compared to Cuisinart's. There is no way I could be any happier with a stainless steel set of cookware! The product is hefty without being heavyweight, balanced in hand, heats very quickly, uses less than half of heat setting to what I use on cast iron or all aluminum. 1. Used the 2 quart pan and steamer to do green beans. Brought the water to boil on 6, (you could do this on 4 if you give it another minute or so) added beans, reduced heat to 1 for 20 minutes...perfect! Clean up...there was a little cloudiness in the steamer, used vingar and it cleared right up, the pot had the slight water mark, I used vingar but it did not clear up, used Cerama Bryte (my stovetop cleaner) and it removed it wonderfully. 2. Used the 10 in fry pan to sautee onions. I used 3 T of olive oil and let heat on #4 for couple of minutes until I could see the oil movement, added onions. Reduced heat to 3 to cook. There was residue stuck to pan but instant removal with soap and water! No cloudness in pan. 3.In 1 1/2 quart pan boiled potatotes. Cooked on 1 again after using 4 to bring to boil.The usual ring around the pan and cloudness in pan. Washed with soap and water then used Cerama Bryte to remove water ring and haze. Barkeepers or vingar both left some ring residue. The Cerama Bryte will remove....you can see the sliver haze on the paper towel when you use the CB. CB works great on the ceramic stovetop when foam won't remove as long as the spot is not deep burned, then I have to use Barkeeper's Friend and it does the job! 4. Used the small fry pan to scramble eggs. Used 2T corn oil on #4 when oil started to bubble poured in eggs, turned down heat to 3 and scrambled. Geeze I had to look to see if it was coated with telflon!! They did not stick and slide right out of the pan. I am using a new GE ceramic top stove to do this, so some burners on other models could not be as hot and need to be set on 4 or whatever to do actual cooking. Main thing is HEAT THE PAN before you put the food in to cook. Do not over heat either or it will grab spots and stick. I did read not to heat to hot or pan could warp. Also do not heat pan very long while empty. 5.Used the deep fry pan to cook smothered steak...yum!! Again brought heat up to #6 with 1/4 cup of oil. Rolled steak in flour and seasoned, placed in pan and reduced heat to 3 or 4 and browned side well then flipped over using silicone spatula and did same to other side, be sure it's well browned before trying to flip or coating will stick to pan, now add 2 cups or more of water and let simmer with lid on at lowest setting (just so there is a slight boil) and cook for an hour or until tender. Add more water as needed and thicken if desired with flour in water, then add to pan. Pour over hot Pillsbury biscuits (frozen kind) and chow down. Clean up was a breeze again. Soap and water and for some reason no cloudness.....maybe because the heat was turned down low and stayed low!? Do not use metal utensils unless you don't mind scratches. Note: I do the All American Cooking so these have and will get a work out!! AND to think I HATED stainless steel all these years! I always cooked on a coil stove and everything stuck tight! I spent some time reading reviews on how ever one was cooking so knew what to do and it worked! Can only say buy these if you want a great set of cookware and a price that is great. All-Clad is just unreal on their prices (not knocking their product just if you have more money than you know what to do with buy) and the reviews are no better than for this set and this product is made the SAME as the high price All-Clad....and these are all clad (meaning they have the aluminum core on bottom and sides. Just be sure to check the weight of the set you are buying, that will let you know what quality you are getting. These are 21.7 lbs, with the shipping weight being 28.2 lbs. Weights on the box! Amazon also listed the weights. Received in good packing condition and fast shipping service. Love Amazon! ... show more
Reviewed in the United States on December 21, 2012 by Amazon Customer Bren
    • Quality, Durability and Price Point - You Can't Go Wrong
Size: 12-Piece
I could not be happier with this set and the multi-clad product line in general. I spent a lot of time researching the different brands and their product lines and what to look for in cookware. I replaced a set of the all-aluminum Calphalon that were so ‘hot’ in the 90’s (pun intended) but were completely destroyed and, as a result, I barely used them. Then we renovated our kitchen and I found myself compelled to cook. I decided on stainless early (i.e. dishwasher safe, durable, cooktop-oven-table flexibility, no toxic coatings, etc.) and figured I would eventually pick up cast iron and non-stick pans for their more specific benefits. I also read that 18/10 stainless steel is the best. I am a ‘research first, then buy quality’ type and am willing to spend more for what I believe to be a more value-added product. The Cuisinart Chef’s Classic line was my baseline because it fit the above requirements and was a great price. Then I started researching in earnest. I discovered that an aluminum and/or copper core that went up the entire side of the pot/pan would be an improvement over one with the conductive metal in the bottom only, which is how the Chef’s Classic line is made. I felt that this was worth the additional cost (and I was right). My manufacturer search started with what many believe is the gold standard, All-Clad. It’s an excellent product but in the end I couldn’t justify spending the equivalent of a down payment on a car on a set of cookware. Calphalon was next and, although less expensive, they are still a lot of money. The Cuisinart multi-clad cookware line kept coming up as an alternative so I dove into researching the positives and negatives. I couldn’t find any other than that they are made in China so I dove in. In short this cookware is amazing and has me cooking things I never thought I would try otherwise. As with anything, there is a (very) small learning curve using this cookware. I have a gas cooktop and here is what I learned. You will find all of these ‘lessons learned’ in other reviews and although they may be academic to many, I had to learn them for myself. 1. You will not have to use anything hotter than medium-low to medium unless you are boiling water. For that, medium-high is plenty hot. The pans are tremendous at heating evenly and retain heat in the entire pot/pan; cooking the food on all sides. 2. When you boil water, don’t put salt the cold water. Wait until it boils. Salt will make pits in the surface (this set of pots escaped this mistake, but my old stainless steel pot from Ik*a suffered my ignorance) 3. Use a pan that’s sized for the food you are cooking. It helps control how much oil you use, makes it easier to manipulate the food in the pan and it will cook the food faster. Bigger isn’t better. 4. Warm the pan on your cooktop without anything in it for a few minutes then flick some water droplets in it. If they skate across the surface like mercury it’s ready for the oil/butter. 5. Use just enough oil to coat the bottom and the sides an inch or so, so you can use them while you are cooking. 6. The oil is ready for food when it starts to ‘ripple’. If it starts to ripple really fast and/or starts to smoke, turn down the heat. Less is definitely more here. At this point you have basically created a non-stick surface on the skillet’s almost semi-polished finish. Pork chops, fried eggs, etc. slide around without scalding and make cleanup a breeze. I would rather add an extra 120 calories to a dish that serves four using a tablespoon of olive oil than have flakes of Teflon in my food. 40 calories is not a savings in my book, and I have to watch what I eat. I also have no desire to treat cookware with kid gloves. I did that for 17 years with the Calphalon I replaced. 7. These pans do not need to be ‘seasoned’ by baking them in the oven or on the cooktop with a high heat oil. Please, please, please know this is not necessary. I did it and found my brand new, sparkling pans covered in what only can be described as a coat of inpenetrable motor oil. Up the sides, on the handles, everywhere. I thought they were ruined. Which leads me to my research on cleanup. 8. 95% of the time dishwashing liquid and water when the pan is still a bit warm will clean it right up. Sometimes just a little warm water does the trick and the small bit of oil left on the pan makes it a little more non-stick for the next time. Cameo stainless steel cleaner and Bar Keeper’s Friend are amazing for thick layers of tough burned on food. They also remove scorch marks on the bottom from the burners being too hot. Serious scrubbing with these made my brand new pans look new again. Amazingly, no surfaces were harmed during that workout. 9. Rainbow hues and water scales (we have scaly water in Chicago) disappear with some distilled vinegar. I hear club soda does the trick too, but I use that for cocktails. Finally, I did supplement this set with the 5 ½ qt. casserole (MCP55-30N) as I needed a larger pan. I read a review here that the casserole and saute pans are the same except the saute pan has a handle as opposed to two grips. She was right and it does make it easier to use, cleanup and store. I also won’t bother buying non-stick and cast iron pans, since I’ve mastered using this cookware. This cookware has made me a much better cook and made the whole cooking process easier. ... show more
Reviewed in the United States on April 24, 2015 by Chicago Rhino

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