Cuisinart 66-17 Chef's Classic Nonstick Hard-Anodized 17-Piece Cookware Set Review

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(More customer reviews)This is a beautiful set of cookware and, I think, a great value...I paid $189.99 for 17 pieces, 15 of which are pots, pans & lids and 2 inserts..for pasta and for steaming. I like that there are 2 of the same size lid. You always get 1 lid that fits 2 items in the set and I would always use them at the same time and only be able to cover 1. No worries with this set--there is 1 lid for each. Also, I did a lot of price shopping before I picked this one and it's the only brand that calls it 17-piece and gives you all cookware. Every other set I saw that was over, say, 10 pieces-- the extra was knives or plastic utensils vs pots and pans. If it was 17 pieces, 7 to 9 of them were bowls, utensils, knives, etc. Rip offs for the prices they charged. And finally..the outside is nice and smooth, not ringed or otherwise textured...makes for nice cleanup and hopefully they'll stay nice looking longer than their predecessors. The ONLY thing I'm not thrilled with is that the lid handles do get warm...even hot. The pot and pan handles don't, but the lids definitely do. But for the price and quality? I have potholders.... Otherwise I would give it 5 stars. What the heck..5 it is!

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17 -Piece Chef's Classic Non-Stick Hard Anodized Set includes:1-1/2, 2- and 3- saucepans with covers, 8-inch, 10-inchand 12-inch covered skillet with helper, 4- quart saute with helper and cover, 9- quart stockpot with cover, 7-3/4-inch steamer insert with cover, 9-1/2-inch pasta insert

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Bodum Chambord Stainless Steel Stovetop Espresso Maker Review

Average Reviews:

(More customer reviews)I must get something out of the way first:
The reviewers who griped about the handle breaking must not have read the instructions, which clearly state to NOT tighten the top using the handle. The handle on both my coffee pots (I own both the small and large versions) have worked perfectly well for the six or more months I've owned them. There is nothing wrong with either the design or use of these pots that a little common sense wouldn't have fixed, and it's a shame to see such a wonderful product unfairly reviewed.
Okay, with the air cleared, I'll move on to the review:
I have owned and used a Bialetti aluminum stovetop "Moka" pot for years. Bialetti's pots are just fine, but the untreated aluminum discolors and stains easily.
Keep in mind, a stovetop espresso pot will give you percolated espresso (if you use espresso roast coffee) which is not the same as a traditional espresso shot, like what you'd get from Starbucks. Frankly, I think it tastes better, but it is different, and there's little or no "crema" with a percolated espresso.
If you move to Bodum's pots from Bialetti, as I did, you will immediately notice how the fit and finish of these pots is clean and precise. Screwing the top to the bottom is silky smooth (unlike the Bialetti that can squeak and chatter). The gasket that forms the seal between top and bottom appears to be made of black silicone, and remains springy and supple even after all the months of daily use I've given it. (Bodum includes a replacement gasket in the box, but I can't imagine when I'll need to replace it.) The gasket with the Bialetti is white, and appears to be made of rubber, and will discolor the first time you use it, and goes on to form tiny cracks fairly quickly.
When you make a pot of percolated espresso, "low and slow" is the general rule. Fill the stainless steel filter basket, but do not overfill and DO NOT pack the grains down. You will want to use only a percolated grind, which is a grind roughly the size of "Sugar in the Raw" granules. To use anything finer will result in clogging of the filters, grains of coffee in the top pot (and in your cup) as well as down into the water reservoir.
Fill the bottom reservoir with water up to the max fill line. Make sure there are no grains of coffee on the lip of the basket. Sit the basket down into the reservoir, and screw the top on to the bottom (ahem... and do not use the handle to tighten, per my opening rant!) Tighten it fairly tight - you want a good solid seal - but don't over-tighten. Too loose, and the pressure of the boiling water cannot come up and into the top carafe.
Set you heat fairly low. The coffee will start to flow silently and slowly at first. The trick seems to be to immediately turn off the heat once water is exhausted and the perc head is hissing and bubbling a bit; the coffee will be about 1/4 inch from the bottom opening of the perc head.
Cleanup is a breeze. Disassemble your pot when it's cool. Use something plastic (a bic pen cap works perfectly) to remove the silicone gasket. Clean everything with warm sudsy water and dry. Or put it in the dishwasher. (Something you can't do with Bialetti.)
Keep in mind...
If you have your coffee ground at Starbucks or Peet's, remember to make a point of explaining that you need a Percolator (or "Moka Pot") grind. You definitely do NOT want the typical espresso dust type of grind, or you will not enjoy your Chambord!
I have zero regrets with either of my Bodum Chambord espresso pots, and highly recommend them to everyone. I hope some of this was useful to you. ENJOY!

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Do it like the Italians!Bodum's award winning Chambord design is now available in the new Chambord Stovetop Espresso Maker!Commonly known as a Mocca pot, you can brew and serve fresh espresso fast in this competitively priced and stylish mirror-polished stainless steel pot. The efficient steam extraction method produces an exceptionally rich espresso. In this traditional method, steam is forced through coffee grounds and condenses into the pot's upper chamber. To use, fill water chamber to MAX mark, insert filter, and fill with fine ground coffee. Tighten containers and place on stovetop. A silicone gasket and release valve allow steam pressure to build safely. All parts are dishwasher safe and handle is heat resistant.Available in 3 and 6 cup sizes.

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Cuisinart 77-17 Chef's Classic Stainless 17-Piece Cookware Set Review

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(More customer reviews)I bought these to replace some 6 year-old nonstick pots and pans which warped like....well, to make a long story short; this time, I am going Stainless-Steel! Although I would love to have an All-Clad set, but where else can you get a quality 17-Piece like this for more or less around $200 - and ships for FREE from amazon?
I have read many reviews (many negative ones) and this is my conclusion:
1.) Yes, 'Stainless-Steel' sticks! Not to mock this, but that's why 'Nonstick' cookware was invented - perhaps for the folks that do not know how to cook in stainless-steel. Easy remedy: return your set for a Nonstick set...if not, a little oil and lower your heat will do the trick. But, in addition to my stainless set, I will always have one nonstick skillet handy for my eggs (it's just much quicker and easier). But for searing and browning; there's no comparison to stainless-steel!
2.) Some complaint that the sides don't heat up compared to other brands: Yes they do, if you want to spend a little more $$ for the 'Multi-Clad' line. Also, unless you plan on cooking your food "on the sides", otherwise the encapsulated base heats evenly and works flawlessly for me.
3.) Stains, Marks and Colorful Swirls - If you use it to cook food, then expect the usual marks and normal wear - maybe even some tear. My solution for all of the above: 'BKF', OR unless you plan on displaying it for good.
The set:
There are TWO different 17-Piece sets available from the Chef's Classic line; the other one comes with a 2 qt. open 'Saucier' (and odd sizes for the rest) but I opted for this one because it is more versatile beginning with a 1.5 qt. Saucepan, then 2 and 3, a 12" Covered Skillet and for the Pasta Insert, etc, etc..
Again, for the money, they are as good as you can get. The product has a very solid feel to it and an even-weight distribution - light, yet heavy enough to do the task. Although I did find some minor flaws; like a few minor buffed-out scratches by the bottom edge between the encapsulated base on my 1.5 qt. The 'lips' on some of the larger pans (closer to the handles) seem to have bent down a bit; this produces a very small gap when the lid is covered, particularly on the 12" skillet where you can see an 'arch' effect with its lid on (the large lid is uneven on this one) and pressing it down once tends to reduce the effect. Though nothing significant, but it just appears to break that 'vacuum seal' and not so perfect tight-fit lid that was claimed by the mfg.
I have put all of them to a rigorous test for the '08 Christmas - '09 New Year's feast and they have performed very well. It cooks evenly on my old electric 'coil' stove top burner, although it could've been much better if I've had a gas range, this way I have more control of the cooking temperatures (very essential for heavy-bottomed cookwares).
Pros:
*Design - lip for spill-proof easy pouring.
*Good heat distribution (not great).
*Oven safe up to 450 degrees, that's high for a set priced like this.
*Handles: well balanced and stays cool no matter how long it's been on the burner.
*Most lids are interchangeable, especially for the 8" & 10" open skillets and they also fit other non Cuisinart that I have laying around.
*Nicely polished stainless-steel exterior and lids.
*Sturdy and well weighted/balanced.
*Well priced.
Cons:
*Workmanship and Quality Control (minor, this reduces one star).
*Slow to heat (especially the 9 qt Stockpot for cooking pasta compared to my other pot with the same amount of water).
*Pasta insert bottom sits a bit high (if sat lower, can prevent the use of more water so heat up time can be faster and to avoid boil-over spills).


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17 Piece Chef's Classic Stainless Set includes: 1.5-quart, 2-quart, and 3-quart saucepans with covers; 8-inch, 10-inch, and 12-inch covered skillet with helper; 4-quart saute with helper and cover; 9-quart stockpot with cover; 20-cm steamer insert with cover; 24-cm pasta steamer

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