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Cookware 49

Clad-what's the big whoop?

boobmoose | Feb 3, 201105:09 AM

I spoke to a rep of Cuisinart and he said (pertaining to the Stainless Steel Chef's Classic disc bottom and Multiclad lines) that there is no difference in performance between the 2 lines, they are just different in appearance. It seems a bit strange because I thought clad's performance was supposed to be better?
Why pay double to tripple the price to use clad if disc bottom is just as good? Or when is it good to use clad cookware over disc bottom, and why?

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