T-Fal Cookware VS. Cuisinart Cookware
The nonstick surface of the T-Fal set was usually effective while cooking, and also for cleanup. The outer surface of the pan was also nonstick, and easy to clean. It was still necessary, though, to use nonstick spray or oil when cooking certain food. On some occasions food did stick to the surface of the pan, and it was difficult to clean, considering that heavy duty cleaners and sponges cannot be used. Loosening the rough particles while scrubbing the stuck food may have contributed to the destruction of the surface. During the short lifetime of my T-Fal cookware I was careful to use plastic, not metal, utensils on the surfaces, and to only use soft non-scratch sponges when cleaning. Still, the black surface was scratched and chipped. Not only did I dislike that the pans appeared aged, I worried about the safety of feeding my family food from this corroded cookware.
I did appreciate the steam-venting covers, which opened and closed with just a turn of the cover’s plastic handle. This option, which I used mainly to prevent spillovers, is not found on many other cookware products. While I found the vents convenient, I didn’t find them a necessary feature when choosing the new cookware. Simply tilting a non-vented lid works just as well.
The replacement cookware I chose was a Cuisinart seven-piece Chef’s Classic set. This included a large skillet, small and large saucepans, a stockpot, and 3 covers. It did not include a small skillet, like the T-Fal set. I made a point not to select nonstick after my previous experience. The stainless steel Cuisinart set was more attractive than the T-Fal. One feature, the metal handles on the Cuisinart pans, as opposed to the plastic handles of the T-Fal, was a concern. But, the pan handles do not heat with the rest of the pan, unless you point them over another burner. The handles of the covers, though, on occasion do become hot, requiring a potholder to lift. This is the biggest inconvenience I found in the Cuisinart cookware.
An advantage to the Cuisinart brand is deeper pans. The skillet, stockpot, and saucepans are all deeper than the T-Fal. This is an important benefit, causing less spills, making stirring easier, and even allowing for the use of one pan instead of two.
The surface of the Cuisinart cookware is, as I expected, more difficult to clean, but never impossible. It is much more convenient to have the option of using most utensils, not just plastic, when cooking in the stainless steel pans. If food sticks, it may take a little more elbow grease to loosen it, but I have more options of what I can use to clean the pans. Also, I don’t need to worry about loose food particles ruining the surface while I am scrubbing. The Cuisinart pans still look almost new after each use.
The Cuisinart cookware is heavier than the T-Fal. It is difficult to lift the large saucepan with one hand when it is full. I was able to do this task easier with the T-Fal. But, the Cuisinart pans do feel more sturdy, and give the feeling of a more stable, longer-lasting product. The handles are attached very securely, unlike the T-Fal.
I did not find any difference in the ability of the two sets to cook food. I cannot give the review of a gourmet chef, but by my standards, both products quickly and evenly heat food.
While the Cuisinart cookware is heavier to lift and more difficult to clean than the T-Fal, overall I feel that it is worth those slight drawbacks. In the end I have deeper pans that not only look better by design, but the surfaces are much more durable and will last over time. Most importantly the Cuisinart cookware, without the nonstick surface, can’t chip and flake, leaving me feeling much safer about what I am feeding my family.
