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Costco Wholesale Discounts, Deals and Coupon Codes

Cuisinart Multiclad 12 Piece Set - $150 AC from Costco B&M *Like AllClad*

Xenocide23 85 71 May 10, 2012 at 10:38 PM in Brick & Mortar (B&M) (3) More Costco Wholesale Deals
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Costco currently has the 12pc Cuisinart Multiclad Stainless Steel Cookware set for $149.99 after coupon found in the May 10th-June Costco Coupon book. This set is almost identical to the set sold on amazon seen here: http://www.amazon.com/Cuisinart-M...B0007KQZWU but features a 4qt saute pan instead of 3.5 qt and includes a 12in skillet and features glass lids rather than steel lids.

This is by far the best price I have seen on a triply cookware set after looking around for a few months. This comes with many more pieces than the popular tramontina set sold at Walmart that compares favorably to the highly rated All Clad cookware.

Edit: The lowest price of the amazon version of this set was $209 over the last year or so. So this is $60 less and includes an extra 12 inch skillet (retails for $60 on Amazon).

EDIT #2: I have attached photos of the box and one of the pans for your benefit.

Edit #3:

Specs of the Costco Set:
Model TPCC-12PC
Tri-Ply Stainless Steel Construction
All-Range Capable (Induction Ready)
Glass Lids
Dishwasher Safe
Oven Save to 500 degrees without lids and 350 degrees with the lids on.

The set consists of: 1-1/2- and 3-quart covered saucepans; 8,10, and 12-inch open skillets; 4-quart covered saute pan; 8-quart covered stockpot; pasta insert with lid. 12 pieces total.
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Joined Nov 2006
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#31
Quote from rongopongo View Post :
I just bought this yesterday, but I don't see anywhere in the box that says it's multi-clad or all clad. Can anyone help me out with this?
To those to don't think these are a full tri-ply set I have uploaded pictures of the box and one of the pans.
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#32
Good deal! Just picked up a set.
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#33
Great deal! Just picked up a set from Costco. They are full tri-ply. Going to throw away some junk pots and pans.
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#34
Quote from necrosays View Post :
i'm new to the cooking world, I currently have some cheep-o pots and pans, most of which are non-stick. What are the benefits of these stainless steel (non non-stick) pots and pans? What is the best way to use them, take care of them/ clean them, and how do i make them last?

Thanks.
if you don't own stainless, i wouldn't start with an expensive set. they are very temperamental to work with. you're better off going with hard anodized nonstick. anolon and caphalon makes really nice sets.
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#35
Damn it! I want it, but don't have a Costco card. Does anyone live in Austin and willing to use their card?
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#36
Great deal, bought a kirkland triply set a few years ago, too may pans. Got one 4 qty and one 3 qty source pan open stock.

They are induction ready.
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#37
Quote from leecook View Post :
I saw this at Costco yesterday. I looked on the bottom of the box and it is made in China - maybe that is why it is cheaper. I noticed the similar Cuisinart set on Amazon or William Sonoma is made in France. Any difference to where it is made?
What matters is the features and quality of a product, not where it is made. Good quality products can be made anywhere in the world just as bad quality products can be made anywhere in the world.
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#38
I have a tools of the trade hard anodized nonstick set I bought from macys an year n half back. The nonstick coating is fine but the outside of the pans have discolored a bit - Donno if tht was bcoz of the dishwasher. I do want to make the transition to stainless steel but not sure if I'm discarding those anodized pans too soon. Any advice?
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#39
Quote from necrosays View Post :
i'm new to the cooking world, I currently have some cheep-o pots and pans, most of which are non-stick. What are the benefits of these stainless steel (non non-stick) pots and pans? What is the best way to use them, take care of them/ clean them, and how do i make them last?

Thanks.
Are you interested in continuing to cook and becoming a more experienced and better cook? If so, I'd get some stainless steel pans and pots. They are more versatile than nonstick pans in terms of heat range they can handle. Both nonstick and stainless steel have their advantages and disadvantages, but for a someone who even somewhat serious about cooking, stainless steel needs to be in their arsenal.

Taking care of them is easy. Wash them in the dishwasher. If something is stuck on pretty good, take a cue from Cook's Illustrated's January 1998 issue:

"What's the best way to clean a pan with residue cooked onto the bottom?

In our test kitchen, we fill dirty pans with water, then set the full pan over high heat until the water boils. As the temperature of the water increases, the gunk inside the pan loosens and we can scrape it free with a wooden spoon. Just be sure to guard against burning yourself by taking care not too slosh the water too much while scraping or while transferring the hot, water-filled pan back to the sink."


As far as how to make them last, just keeping them clean and not physically damaging them will go a long way to making them last 40+ years if you want. A clad, stainless steel pan/pot is an extremely durable piece of cookware. About the only thing that could go wrong with them is the rivets holding on the handle(s) start to give out.
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#40
There is a difference between "tri ply" and "tri ply CLAD." If it has steel over aluminum in the base only, it's one of many cheapo sets and not worth more than $75 at most, imho. If it has steel-over-aluminum running all the way up the sides, it is tri-ply clad, like Tramontina and All-Clad. This is what I mean by the stainless-aluminum-stainless sandwich running up all the way the sides: https://images-na.ssl-images-amaz...K-core.jpg (If that link doesn't work, see: http://bestcookwarefinds.com/wp-c...00x216.gif )

If you want to take a photo of the edges of the pots (may have to take it from the side, not the top/bottom due to the curled lips), that would be useful. Given that it's Costco and the price level, it would be very disappointing if it were merely tri-ply rather than tri-ply clad. Since the box does not say the magic word "clad," I suspect that it might not be fully cladded. That would make this an ice cold deal. Even if it were fully cladded, it's still just a very warm/not quite hot deal considering that the Walmart BHG set goes for $129, albeit with worse sizing: http://www.walmart.com/ip/Better-...t/14915147 Those who prefer stainless steel lids won't go for either of those sets, of course.


I wrote a summary of the state of tri-ply CLAD cookware a long time ago that I think is still relevant, even though Walmart discontinued their 11-piece set. For those interested, see: http://slickdeals.net/f/3232949-11-piece-Tramontina-Tri-Ply-Clad-Triplyclad-and-enameled-cast-iron-dutch-oven-with-aluminum-nonstick-fry-pan-Ideal-Set-cookware-pots-180-free-ship-to-store?v=1
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Last edited by goldchocobo May 13, 2012 at 12:48 AM
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#41
Quote from jetssss View Post :
1. Which set do you feel is better? Cuisinart or the Kirkland? and why?

2. Stainless vs glass lids. Stainless, can't see what your cooking but you can put in oven. Glass you can't put in oven but can see what your cooking?

I'd like to hear as many opinions as possible.
Regarding opaque lids versus clear lids, I would not either be a deal killer as the vast majority of your cooking will, more than likely, be without the lid. However, if I had the choice between two identical sets (everything is identical, even the price), one with opaque, stainless steel lids and the other with clear lids, I'd choose the opaque, stainless steel lids simply because of the added versatility for me.
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#42
I took my new set for its maiden voyage tonight. I found an interesting recipe for chicken and mushrooms. It was an interesting concept to fry the chicken on the stove, then pop it in the oven. Granted, I do this all the time with steak and my cast iron skillet, but I was scared everything would stick. On the contrary, there was little to no sticking and I deglazed a pan for the first time.

Everything went better than expected.
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#43
Quote from i_is_surf View Post :
I took my new set for its maiden voyage tonight. I found an interesting recipe for chicken and mushrooms. It was an interesting concept to fry the chicken on the stove, then pop it in the oven. Granted, I do this all the time with steak and my cast iron skillet, but I was scared everything would stick. On the contrary, there was little to no sticking and I deglazed a pan for the first time.

Everything went better than expected.
Great! Nice to see an oven thermometer in there too!
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#44
Quote from necrosays View Post :
i'm new to the cooking world, I currently have some cheep-o pots and pans, most of which are non-stick. What are the benefits of these stainless steel (non non-stick) pots and pans? What is the best way to use them, take care of them/ clean them, and how do i make them last?

Thanks.
I think cheap pots are fine for boiling pasta or making broth. Cheap pans don't heat evenly and produce hot spots that cause burns. For sauteing and braising, you need an expensive heavy pan that heat evenly to produce the optimal amount of brown bits that make food so tasty. Nonstick is easy to use for some food like scrambling eggs or stir fry noodles, but nonstick pans can't get as hot as the triply stainless steel or cast iron cookwares, and therefore, not optimal for sauteing and braising.
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#45
I was looking for a best value tri-ply "clad" cookware few months ago, and I ended up with this one from Walmart.

Better Homes and Gardens 10-Piece Tri-Ply Clad 18/10 Stainless-Steel Cookware Set

http://www.walmart.com/ip/Better-...t/14915147

With the magic word "CLAD", this is the ones with bottom up to the side walls instead of bottom base only.

If this Cuisinart set is truely "Multiclad" line, I would jump on it. (If I didn't buy the BHG set earlier)

Tramotina had a Tri-ply stainless steel set for sale at Walmart back then, but it's just base with aluminum core only. (That was NOT the popular Tramotina Tri-ply CLAD version)
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Last edited by andersondke May 13, 2012 at 01:51 AM
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