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All-Clad Stainless vs Cuisinart Multiclad Pro

sunrider | Feb 10, 201101:12 PM

Just wondering - how is the performance of Cuisinart's Multiclad Pro line of tri-ply cookware as compared with All-Clad Stainless?

The ergonomics of the Multiclad seem better - I find that All-Clad handles are rather uncomfortable and awkwardly angled - and, without using both in a direct comparison, can't say if one is better than the other in terms of heat distribution, burning, etc. Both are induction-compatible (not that that's a concern at the moment), both have well-fitting lids and both appear to be well-constructed using the same three-ply construction, but the All-Clad is triple the price. Does it have a thicker middle layer of aluminium, or is the price difference largely due to brand name and place of manufacture?

Any opinions/experiences?

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