Having experience with hard anodized cookware but with a non-stick cooking surface, I am familiar with how it cooks. I haven't had warping, it seems to cook evenly, and is responsive.
Can anyone tell me the cons of this cookware as a basic cookware set or in performance?
Is it just that hard anodized may be out of fashion and people want the looks of a stainless exterior?
Some people are looking into aluminum cookware but having a stainless cooking surface makes it safer health-wise so to speak.
This Cuisinart line I would consider basically like the All-Clad LTD or would be like the MC2 but with an anodized exterior to prevent corrosion and it is dishwasher safe and very economical.
If anyone has any thoughts or input on this cookware type or this particular line, I would appreciate it.