The DSI Induction Ready Hard Anodized Cookware from Cuisinart® is designed for superior induction stovetop performance, requiring less time and energy to achieve desired cooking temperatures.
Average Customer Rating:
(1 Review) 1
Rating Breakdown1 review
1 out of 1(100%)reviewers would recommend this product.
Customer Reviews for Cuisinart® DSI Induction Ready Hard Anodized 5-Quart Chef's Pan with Cover
Review 1 for Cuisinart® DSI Induction Ready Hard Anodized 5-Quart Chef's Pan with Cover
Better than expected
PostedFebruary 20, 2013
from Flint. Michigan
Would you recommend?Yes
I bought the open stock 5 Quart Chef's pan w/cover (using the 20% off store coupon, of course) rather than the whole set because I already had a cast iron set and a few induction ready stainless steel pots and pans too. But I wanted a Chef's that would be ideal for everyday use which meant that it had to be much lighter, easy to clean, didn't rust, nonstick, yet was still induction ready. I researched several other well known brands that had good to great reviews but their open stock prices exceeded my budget. Then I saw the Cuisinart DSI series here on BBB3. I went to the store to see it in person. I immediately thought "quality." The set was solidly built, heavy weight yet light enough for daily use, had well fitting glass lids, big rivets with stay cool handles ... everything that I was looking for and at a price that I could afford thanks to the store coupon. The Cuisinart Chef's pan sits flat and the size of its bottom cooking surface is more than sufficient despite one reviewer's complaint (I can't speak for the whole set). So far it's exceeded my expectations. Twice I fried breaded chicken in a couple inches of cooking oil. Both times the chicken cooked fast and evenly without the coating falling off which was always the case using the cast iron since the chicken always stuck to the pan. I also fried fish, a couple of steaks, several hamburgers and slow cooked a beef brisket. All with great results. The great thing about induction cook tops is that they cook faster and water boils faster. The problem with induction cooking is that food cooks faster and it's easier to burn it. The secret is to take your time and to learn the correct temp because every food has different requirements. You can cook the hamburger in half the conventional time but if it's too dry or burnt then it's time and food wasted. Induction cook tops have accurate temp controls so trust them. I'm so happy with the results of this one pan that I'm considering purchasing the entire set and storing the cast iron set which is way too heavy and difficult to keep clean -- not to mention the rusting problem if not properly maintained with oil. Sure, for some foods (steaks, dutch oven dishes) cast iron is hard to beat but everyday use has been a chore for me. The Cuisinart DSI cooks a great steak and fries chicken to perfection and it is great for everyday use. So far I've found a lot of pros and no cons. Highly recommended!
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