Calphalon vs Cuisinart: stainless and nonstick sets compared

Calphalon’s Premier stainless is five layers of metal with an aluminum core. Cuisinart’s Chef’s Classic keeps its aluminum in a disc in the base, so the walls are plain stainless steel; Cuisinart’s fully clad pans are its MultiClad Pro line. Both work on every stove, induction included.

Both go in the oven to 500°F. Cuisinart rates Chef’s Classic’s glass lids to 450°F; Calphalon gives no figure for Premier’s stainless steel lids. Chef’s Classic goes in the dishwasher, though Cuisinart recommends hand washing. Calphalon’s page for the Premier 8-piece says dishwasher safe; the 12-piece’s page doesn’t say.

Calphalon’s Premier 12-piece has 8-, 10- and 12-inch frying pans, 1.5- and 3.5-quart saucepans, a 3-quart sauté pan and a 6-quart stockpot, with five lids. Cuisinart’s Chef’s Classic 11-piece has 8- and 10-inch skillets, 1.5- and 2.5-quart saucepans, a 3-quart sauté pan and an 8-quart stockpot, with four lids and a steamer insert: no 12-inch pan, but a bigger stockpot.

Calphalon’s Premier Hard-Anodized takes metal utensils, goes in the dishwasher and in the oven to 450°F, but not under the broiler, and has a lifetime warranty; Calphalon says its coating contains PTFE. Cuisinart’s Chef’s Classic Hard Anodized 14-piece takes metal utensils too and has a lifetime warranty, but its page gives no oven figure and no dishwasher rule.

Neither is for induction: Calphalon lists gas, electric and glass stoves, and Cuisinart’s guide marks its hard-anodized nonstick as not induction compatible. Neither maker sells these hard-anodized sets into Colorado, Maine or Minnesota.

In stainless, choose Calphalon Premier for five layers and three frying pans up to 12 inches, or Cuisinart Chef’s Classic for glass lids rated for the oven, a steamer insert and an 8-quart stockpot. In nonstick, choose Calphalon Premier Hard-Anodized if you want a stated oven limit and dishwasher permission, or Cuisinart’s 14-piece for three saucepans and a steamer.