Classic Collection 10-Piece Stainless Cookware Set


Item# 77-10C
Our continued commitment to quality and innovation is marked by the introduction of our Classic Collection Stainless cookware, designed to meet the demands of gourmet chefs, this professional cookware features the Cuisinart signature stainless steel exterior, polished to a brilliant mirror finish.

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Additional Information

  • Features
    • Stainless steel construction - professional mirrored exterior, stainless interior does not react with food
    • Aluminum encapsulated base ensures even heat distribution and precise temperature control
    • Cool Grip™ cast stainless steel riveted handles stay cool on the stovetop
    • Flavor Lock™ Covers seal in nutrients
    • Tapered Drip-free rims
    • Versatile Usage
    • Induction ready. Oven safe up to 500ºF (260ºC), broiler and freezer safe
    • Freezer to stovetop safe
    • Cook stovetop, oven or broiler
    • Suitable for all Stovetops
    • Dishwasher Safe
    • Set Includes:
      - 1.5 Qt. (1.4 L) Saucepan with cover
      - 3 Qt. (2.8 L) Saucepan with cover
      - 3.5 Qt. (3.3 L) Sauté pan with helper handle and cover
      - 8 Qt. (7.6 L) Stockpot with cover
      - 9.5" (24 cm) Open skillet
      - 8" (20 cm) Open skillet
    • Limited lifetime warranty
  • Recipe Videos

    Roasted Buttercup Squash with Wild Rice Pilaf

    Servings: 8
    • 2 Carnival, Butternut or Acorn Squash
    • 1 cup (250ml) Carrots – peeled and fine dice
    • 1 cup (250ml) Celery Stalks – peeled and fine dice
    • 1 cup (250ml) Yellow Onion – peeled and fine dice
    • 1 cup (250ml) Cremini Mushrooms – brushed clean and sliced
    • 200g Strip Bacon – sliced 3-5mm
    • 1 cup (250ml) Jasmine Rice
    • 1 cup (250ml) Brown Rice
    • 1/2 cup (125ml) Wild Rice
    • 6 cups (1500ml) Chicken Stock
    • 1 tbsp. (15ml) Fresh Thyme – leaves stripped
    • 1 Bouquet Garni
    • Flaked Sea Salt to taste
    • Fresh Ground Black Pepper to taste

    Preheat oven 350°F, rinse squash, slice off ¼ top, seed and clean core

    Sauté bacon in a medium Cuisinart Stainless Steel Fry Pan until crispy

    Combine carrot, celery, onion, mushroom, thyme sauté until golden brown

    Combine rice, stock and bouquet garni in Cuisinart Stainless Steel Saucepan

    Cover Saucepan, bake in oven for 45-60 minutes or until fully cooked

    Roasted Buttercup Squash with Wild Rice Pilaf

    Bouquet Garni

    Bouquet Garni

    Servings: 8
    • 1 Leek White – rinsed
    • 1 Fresh Bay Leaf
    • 1 Garlic Clove
    • 1 sprig Fresh Thyme
    • 1 Fresh Sage
    • 1 Fresh Flat Leaf Parsley
    • 1 Butcher’s String

    Wrap bay leaf, garlic, thyme, sage and parsley in leek white, tie with string

    Bouquet Garni

    Cauliflower (No Mac) and Cheese

    Servings: 6-8
    • 1 Cauliflower – trimmed into bite-size florets
    • 500g Aged Cheddar – shredded
    • 1L Whole Milk
    • 1 tbsp. (15ml) Dijon Mustard
    • 1 tsp. (4ml) Fresh Ground Nutmeg
    • 75g Unsalted Butter
    • 75g Unbleached All Purpose Flour
    • 1 cup (250ml) Panko Bread Crumbs
    • 8 Strips Bacon
    • Flaked Sea Salt to taste
    • Fresh Ground Black Pepper to taste

    Adjust the rack to position 2 in the Chef’s Convection Countertop Oven.

    Preheat the oven by selecting dual cook, first set to bake at 350°F (180°C) for 15 minutes

    Then set to broil at 500°F (260°C) for 3 minutes

    Line the baking pan with parchment or aluminum foil, arrange bacon without overlapping

    Bake until lightly crisp, drain excess fat, slice into bite size pieces

    Blanche cauliflower in boiling, salted water until just tender, approximately 5 minutes

    Submerge in cold water to stop cooking, strain and fill casserole dish, add bacon

    Add butter to a saucepan over medium-high heat until lightly browned

    Whisk flour and nutmeg, continue to cook for 2 minutes

    Combine mustard and milk, continue to heat without boiling

    Fold in cheese whisking until smooth, season with salt and pepper

    Pour cheese mixture over cauliflower, turning to coat, top with panko, season with salt and pepper

    Select dual cook, first bake at 350°F (180°C) for 30 minutes, and then broil at 500°F (260°C) for 5 minutes

    Press speed convection, then start, to begin baking until lightly browned and crispy

    Cauliflower (No Mac) and Cheese
  • Specs and Manuals
    UPC Code
    Unit Weight
    24.80 lb
    Box LxWxH
    12.00" x 23.50" x 14.00"
    Limited lifetime warranty
    Instruction Booklet