What is the opinion of Reddit about the
Cuisinart 77-7 Chef’s Classic Stainless 7-Piece Cookware Set,Silver?

A total of 5 reviews of this product on Reddit.

1 point


14th Nov 2021

About 45 years ago I bought a very similar set of this Cuisinart Stainless Steel Cookware set. The two main differences between what I have and this set is the handles appear to be longer than mine (I think that’s a positive) and I have a small sauce pan that’s lacking in this set. I use the large 8 quart pot in lieu of a Dutch oven and from what I can tell, it works just fine. Because its stainless, you’ll be able to see the fond forming even though it’s not enameled.

46 points


24th Jul 2018

Rice is the cheapest starchy food you can cook (buy a rice cooker for this). At $9/20lbs, it will cost you about 15¢/meal. Potatoes are the next cheapest thing if you want to change it up. Alternatively, you can buy flour, yeast, and a bread maker.

For meat, I usually buy bone-in and skin-on chicken thigh (88¢/lb on sale or about $1.2/lb regular). Bone-in pork shoulder is pretty cheap, too, if you don’t mind deboning a pork shoulder (about $1.5-2/lb). Also, buy some eggs, those are really cheap (99¢/doz)

For vegetable, buy cabbage (99¢/lb), collard greens (69¢/lb), cauliflower (99¢/lb).

In general, just look around for cheap stuffs in your supermarket Always buy in bulk and toss (most of) them in the freezer for storage. Also, buy some cheap spices to, well, spice up your meal.

If you’re don’t have any cooking equipments, you’ll need these:

For cookware, buy this and this. Now, you might notice that most of those are not non-stick. Why? Because non-stick pans are not very durable and it will crap out within a year if you’re not careful. Additionally, it can give off toxic fumes when overheated (very likely with beginner cooks). Stainless steel pans, however, are pretty much bulletproof. You’ll use the same pans for years, even if you abuse the shit out of them. Most food actually won’t stick to it if you use it right anyway. Just preheat your pan with oil until the oil is “shimmers” under a light (it will form a weird looking pattern). But if you fucked up and got bits of food stuck on the pan, you can boil some water with it to loosen up the food, then apply some Bar Keeper’s Friend and scrub away. The reason I included one non-stick is because there are foods that will require non-stick like eggs. Also, if you read online, people will recommend a cast-iron pan. IMO this is mostly a meme. The only situtation where a cast-iron is better than stainless steel is when you cook a steak, but then again, a SS pan is more than enough to beautifully cook a steak.

Let’s talk knives. First thing first, learn how to use a knife properly (YouTube). This will save you a lot of time and bandages. Now, with that out of the way, for the love of god, DO NOT buy one of those cheap knives sets + knife block combo. You’ll get a bunch of shit knives that you wont use. Instead, buy a few good knives. The most important things in a knife is ergonomics and the shape of the blade itself. This is mostly based on preference but the standard set is an 8-inch chef knife + pairing knife + bread knife (Amazon)
I personally like this combo: 7-inch Santoku + pairing knife + boning knife. On top of this, buy a honing steel to sharpen you knives before every use. Here’s some knife sharpening basics.

For other equiments, you’ll want a cheap plastic cutting board (as large as you can fit in your kitchen), a spatula, a pair of tongs, a ladle, a wooden stir-fry spatula/spoon, oven mitts, a basting brush, measuring cups and spoons, a collander, baking trays, scissors, and a large mixing bowl. You can buy these at the supermarket but try to stay away from the silicone shits. You might want a magnetic knife strip to store your knives. You might also want a meat thermometer if you don’t want to guess cooking time. Here is a good one that can even probe inside of an oven, but if you aren’t going roast a lot, you can save some cash and buy this.

For cooking tutorials, Tasty is a pretty good source, but some of their techniques are fucked. Binging with Babish has good techniques and is pretty entertaining. Gordon Ramsey, Jamie Oliver, and Alton Brown also have good tutorials on YouTube.

Source: I’ve been cooking for years.

Edit: Don’t buy everything I mentioned at once. Start with knives and pans, then buy more tools as you need.

1 point


3rd Feb 2017

I took a stab at finding the set you mention on Amazon. Is this it?

I have never owned this set, so I can’t speak from experience on this. But, I can tell from first glance that it has a clad base design versus a full clad design. This article explains why, in general, full clad is better.

Vollrath, All-Clad, and other performance cookware tends to have full clad design. The Cuisinart MultiClad Pro line also appears to have full clad design. Here is a thread comparing the MultiClad Pro to All-Clad. Once you get that baseline down, you can adjust the price point of the All-Clad side down to Vollrath prices and that should give you a rough idea of what you’re looking for.

Hope that helps!

1 point


11th Jun 2016

Hey, in general the size of your pot or pan doesn’t need to correlate directly the the size of the serving of sauce you plan on making. You may find that you end up wanting to make a huge pot of pasta sauce and simmer a bunch of sausage and meatballs in it on Sunday so you have enough for the week (or month), in which case you will want a big stock pot. If you’re not planning on adding sausage and meatballs to your sauce and simmering it all day, you could probably get away with a 3-4 quart pot. It also sort of depends on how many people you’re going to be cooking for — a week’s worth of food for a single person is different from a week’s worth of food for a family of 4 or 5.

Now, if you’re planning to use pre-made sauce from a jar, you can just dump it in the bottom of the still-hot pasta pot to warm up after you’ve drained the pasta and then mix the pasta back in. Like the /u/apocalypse-cow mentioned, the amount of sauce you like on your pasta is a matter of personal taste so nobody is going to be able to give you solid advice on that. I know that for me, I like my sauce to coat the pasta nicely but I don’t like it to pool at the bottom of the bowl or anything like that. How much sauce I need to accomplish this sort of depends on the pasta I’m using as well as the characteristics of the sauce. In general, less is more insofar as it’s easier to add more sauce if things are too dry than to subtract sauce if you’ve added too much.

You may find that you also want to use your pot to steam some veggies on the side, or to poach a half dozen eggs for breakfast one morning, or to boil up a little pasta or frozen dumplings as snack. I think that if you’re buying your first few pots and pans you want to get a few versatile pieces that can carry out a variety of functions in your kitchen so that once you’ve hit your target weight you don’t need to go out and buy a few new pans as you adjust your cooking style. You may want to consider this — if you’re bulking and basically eating for two, you don’t necessarily need to buy anything different than if you were eating half as much food. I know I didn’t go out and buy a whole new set of pots and pans when I started cooking for my SO in addition to myself even though the amount of food I was making roughly doubled.

It sounds like you’re maybe just getting started cooking/stocking your first kitchen based on your last few posts. Something like this should cover most of your bases, with the addition of a cheap nonstick pan if you’re planning to make a lot of eggs. If money or space is limited, you could probably get away with skipping the smaller 1.5 qt pot.