Product Comparison: T-fal E765SC vs Cuisinart 77-10
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- Fry pans are of good quality, food does not stick much, even after 1 year of usage.
- I did not see any non stick material coming off from the utensils.
- Very durable and non-stick, I can truly cook like a pro chef with this set.
- Affordable, easy to clean, excellent nonstick, looks great, hard anodized aluminum.
- Durability seem to be 1.5 years+.
- Rectangular pan is not of good quality. It bent after using for 9 months.
- Heat distrubtion. THis is the best thing about the set. You don't need to need to use high heat on an electric range. These pot and pans will more than cook on food on Med - lo Medium High. You use any higher setting and you are going to burn your food.
- Thick heavy bases spread heat well.
- Surfaces are reasonably well polished to prevent staining (interior) and heat loss (exterior).
- Very sturdy, I've not had a single piece damaged. They maintain their color quite well. Some have discolored, but only very slightly.
- Aluminum plate. This takes some time to heat up it would appear and I question its integrity over the long haul, though it is warrantied I believe.
- Really, the only one I can thinkof was and it sort of disappointed me, was no lids for the pans themselves.
- Super-easy to clean (No scrubbing required, even when you burn things... Which happens).
- Weighted well, so they don't tip over. Good design; deep sides, strong handles, tight fitting lids.
- Easy to clean! Good non stick pans in which no foods stick to the pan except egg that gets stuck somewhat.
- Lids have a lip on inside that is difficult to clean well, but not impossible.
- Plastic spoon and spatula are cheap. Should not even include them. I used them once and tossed them.
- Pleasant no-drip pouring edge. Cool-touch handles. Quality lids.
- Ability to take right off the stove and put right into the oven due to cool touch handles.
- Cleans up pretty easily, if you wash after use. Let you cookware cool to a reasonable temperature and use warm soapy water.
- The stock pot is awesome for soups. I made a batch of collard greens a couple of weeks ago. Did the cooking and had to go out so I turned off the stove of course, but I returned a few hours later and it was still warm to the touch.
- Non-transparent lids, high heat transfer, must cook at low tempratures which lengthens cooking time.
- Lid handles get too hot to touch.