What Is the Difference Between High Impact and Classic Cuisinart Cookware?

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Cuisinart cookware is manufactured using various techniques and materials, which affect how the products are used and maintained. Some of Cuisinart's cookware sets, including their stainless steel products, are made with a high-impact base. Others, such as the Chef's Classic anodized set, use a tri-ply design. These different components have the same function of ensuring even heat distribution. When using cookware, the heat distribution method is not as important as the material composition of the cookware, which determines how it must be treated.

Heat Transfer

  • When you find cookware described as "high impact," this refers to a manufacturing process that improves heat transfer in the pots and pans. Impact-bonded products have a heavy-gauge aluminum core, such as Cuisinart's stainless steel cookware. Other products, such as the nonstick anodized products, are made using a tri-ply process, which involves three sandwiched layers of steel and aluminum that create superior heat transfer capability in the cookware.

High-Impact Cookware

  • Cuisinart's stainless steel cookware set is part of the Chef's Classic line of products, but it uses different materials than the other products in that line. It is designed with a stainless steel interior and exterior, making it durable and long-lasting, with a classic finish. The interior is composed of aluminum, and it has a high-impact bonded base. The high-impact process results in even heat distribution that eliminates hot spots so food cooks evenly. This cookware also has heat-resistant, stainless steel handles.

Tri-Ply Cookware

  • Cuisinart's anodized set of cookware, also part of the Chef's Classic products, is composed of a harder finish than stainless steel and does not have a high-impact base. Anodized aluminum has been hardened through an electro-chemical process. These products are lined with Quantanium and reinforced with titanium, producing a durable, nonstick surface. Like the stainless steel set, the nonstick cookware has an aluminum core. But instead of using a high-impact bond for heat distribution, it uses a tri-ply sandwich construction containing three layers. This allows heat to be transferred throughout the cookware. Anodized pots and pans are resistant to scratches.

Differences

  • The difference between these cookware sets comes down to the materials from which they are made, rather than how they distribute heat. Stainless steel sets with high-impact bonded bases have a classic look. But stainless steel does not have nonstick capabilities, as other classic cookware sets do, so it must be properly seasoned and prepared for use. The anodized Chef's Classic cookware set does not require preparation to keep food from sticking, but it must be hand-washed. Stainless steel products, on the other hand, can be put in the dishwasher.

References

  • Photo Credit BananaStock/BananaStock/Getty Images
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