Cuisinart CSS-10MRC 10 Piece Classic Collection Metallic Stainless Steel Cookware Set - Red

No reviews

Sale price$449.99

Maximize your cooking options! Designed with a rich metallic exterior and stainless interior. This set lets cooks create family favourites and elegant gourmet meals – and adds a splash of colour to brighten up your kitchen!


  • Classic Collection Stainless - Brilliant metallic exterior paired with a professional stainless steel interior.
  • Unsurpassed Heat Distribution - Aluminum encapsulated base heats quickly and spreads heat evenly.
  • Cool Grip Handles - Solid stainless steel riveted stick handles stay cool on the stovetop.
  • Drip-Free Pouring - Rims are smoothly tapered to eliminate drips ad spills while pouring.
  • Flavor Lock Lids - Tightfitting glass covers on metallic sets seal in moisture and nutrients. Stainless Steel covers on Stainless Set.
  • Suitable for all stovetops
  • Cookware is oven safe to 400°F (204°C).
  • Glass lids are oven safe to 350°F (176°C).
  • Dishwasher Safe
  • 10 Piece Configuration: 1Qt Saucepan with cover, 2Qt Saucepan with cover, 3Qt Sauté pan with cover, 6Qt Dutch oven with cover, 10” Skillet 18cm Steamer.


  • UPC Code: 068459176233
  • Unit Weight: 20.28 lb
  • Box LxWxH: 22.25" x 14.00" x 9.00"
  • Warranty: Limited Lifetime Warranty


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

Sage and Butter Roasted Turkey with Pear-Walnut Stuffing

Servings: 12-18
  • 1 Fresh or Frozen Turkey 1½lbs per person
  • 1 Sourdough Bread – sliced and cubed
  • 1 Pumpernickel Bread – sliced and cubed
  • 1 Whole Wheat Bread – sliced and cubed
  • 2 cups (500ml) Celery Heart – fine dice
  • 2 cups (500ml) Yellow Onion – fine dice
  • 1 cup (250ml) Leek White – fine slice
  • 2 tbsp. (20ml) Fresh Thyme – fine chop
  • 2 tbsp. (20ml) Fresh Sage – fine chop plus more for topping turkey
  • 2 Fresh Bay Leaves
  • 1lb Pork Sausage – remove casing
  • 1 cup (250ml) Walnut Halves
  • 3 D’Anjou or Bosc Pears – core, fine slice
  • 1lb Unsalted Butter
  • 2 cups (500ml) Chicken Stock
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste

Preheat convection oven to 325°F (160°C) non-convection 350°F (175°C)

Slice bread into bit size pieces the day before, uncover to dry

Thaw turkey thoroughly in cold, running water or days in advance in the refrigerator

Rinse, drain and dry thoroughly, season cavity with salt and pepper

Split sausage, portion into in large sauté pan over high heat until golden

Combine butter, celery, onion, leek, thyme, sage and bay leaves, sauté until tender

Fold together pears, walnuts, bread and stock with mixture, refrigerate stuffing

Season cavities with salt and pepper, stuff turkey tucking the wings beneath, tie legs

Place turkey in Cuisinart 17" Roasting Pan with Rack, add 1L of water and giblets

Brush skin with melted butter, season with salt and pepper, top with fresh sage leaves

Cover turkey with tented aluminum foil on roasting rack, 20minutes/lb.

Uncover for the final 30 minutes of cooking, basting every 10 minutes

Check internal temperature near the thigh, not touching the bone with probe thermometer 165°F

Check the temperature of the stuffing with probe thermometer 165°F

Cover with tented aluminum foil and allow to rest for 20 minutes or up to 60 minutes

You may also like

Recently viewed