Customer Reviews With Photos

I’m honestly so impressed with this mini beverage fridge! It’s the perfect size—not too big, but surprisingly spacious inside. I can easily fit all my favorite drinks, from soda and water to a few wine bottles and beer cans. The adjustable shelves make it easy to organize everything neatly. The cooling is super consistent, and I love that I can set the exact temperature I want. It keeps everything perfectly chilled without making much noise, which is great since I have it set up in my game room. The glass door looks sleek and makes it easy to see what’s stocked without opening it all the time. Best part? It was ready to go right out of the box, and it's easy to move around if I need to use it outside for a BBQ or party. Highly recommend this if you want a reliable, stylish way to keep your drinks cold and accessible!

We've owned other Cuisinart products and have come to expect above average performance and features, but this air fryer/convection oven missed the mark by a wide margin. Enough so, that I've considered returning the oven for a refund. There are four circular controls along the top edge that are not only archaic in style, but even worse in design. The black markings for each control run into one another and stretch around the entire circumference so that some are below the button, where they are hard to see. Set against the shining chrome, they are so hard to read that we keep a flashlight nearby for mornings and evenings. Unacceptable! There are two BAKE and two BROIL settings (fan and no-fan) that elude me. I once tried warming a bagel with the Fan-Bake mode set to 300 degrees and in less than ten minutes turned a $1 bagel into a 2" circular ember. Last I recall, 300 degrees was a warming oven. I had surmised that placing the bagel on the middle rack position made sense. Oops. To say that you'll need to re-calibrate your understanding of oven cooking is an understatement, but as you'll read below, all is not lost. Then, there is the ambiguous pair of old-fashioned tick-tick-tick countdown timers: On the right is a TOAST timer and on the left is an OVEN timer. Both have such course gradients that fine-tuning your cooking times are not possible. So, if eight minutes got you perfect results last time, good luck repeating that recipe! Both timers can be running at the same time and it might be ambiguous enough to confuse the elderly and the young. I haven't tried to learn where running both timers could pose problems. One last complaint: The hot air blown from the oven can be extremely hot, especially during air-frying. That air ejects directly to the back and could become a safety issue. The manufacturer warns NOT to place it near a wall, but this is simply not practical on most countertops! Those who do not read the instructions carefully may learn the hard way. We pull ours out from the wall before using. Another major inconvenience. Now, there are some features I do like: Toasting bread yields consistently repeatable results and for the first time I like the toast coming out of a countertop oven! The bread seems to brown evenly no matter where you place it on the grate and the centers are not dried out to a crackly crunch. Oven heating is downright magical: Foods that you've come to expect overcooking the outside while barely heating the inside (like stuffed Quahogs) will be a joy to cook. After some trial and error, you'll be scratching your head! How'd they do that? On balance, this is not worth the MSRP. After all my discounts (20% or more), the sale price came in around $125. Any more than this, I'd be sending it back. Overall, I'm disappointed in this appliance. The cooking results are getting better as I learn how to use it, though I still ruin valuable foods regularly. The usability is horrible and it's unlikely that I will ever love it. I'd consider a Cuisinart with lighted digital controls but this will be the last time I buy anything with these dated dials. I'm at least hopeful that Cuisinart quality will make this purchase worth it. My recommendation is that you shop around. There are worthy competitors. Good luck.

This replaces a very old toaster oven with plastic feet that eventually cracked and broke off. Although the footprint is similar this interior is bigger so I get in a 8"X11" baking dish which would never fit in the old one. My only complaint is that it has no auto shutoff in the bake function, which was useful in the old one…the only auto shutoff is for the toaster function.

When I received this cooler, I stuffed this bad boy into the back of my SUV, and dumped a big ‘ol bag of ice into it. My vehicle was left outside with full exposure to the sun for the majority of the time, except for about three hours on day 3 where a big oak tree was shading it. (You can tell as the pics taken on day three have a grayish and bluish tint to it than all the other days). On day 4, the weather didn’t permit sunshine and it was cold. (Wisconsin bipolar weather phases here.) The cooler was opened only once each day to check on ice retention. The lid then got secured correctly and properly down with the latches after opening. I should also note that I pushed my monstrous 103 pounds of adult weight into the lid to ensure a tight seal, and then let the thing go for about 24 hours each time before checking on it. Overall, I was pretty impressed with how well this cooler performed. It allows for a decent 2 day ice retention. On day 3—or 48 hours later, although there were some melt (roughly about 25% “liquid ice” by then), all the chunks that were still left clumped into one giant block; And it was still pretty chilly inside the cooler. On day 4, the temperature dropped significantly which slowed the melt. There was still a good chunk of ice left however, and single cubes were still present and floating around, “shoulder to shoulder” in the water. The water was also arctic cold since the cooler did its bit to retain the temperature inside. This cooler could go for one more day in my case, but my situation is unique, and being able to handle one more day is definitely due to the extreme temperature drop on day 4. The advertisement is on point for AT LEAST four days of ice in my experiment. It seems this cooler will work for a four day trip. However, ice retention will depend on factors like if you leave it out in the sun, temperature, how often you open the cooler during the day, and how long you leave it opened for before closing it. Now this cooler needs some real live action play on some outings. I’ll be taking it out to test at campsites and then see what the results are. If this review needs modification, I’ll be back to change or add to it. Overall, this is seemingly a great steal at this price point! Also, the pictures I uploaded is not showing Day 1 to Day 4 in order. It's completely jumbled up and I apologize for that. cuisinartoutlets.com needs to correct this as this was not how I uploaded it.

This beverage cooler is exactly what I needed for my home. It fits a surprising number of cans and bottles, and the digital temperature control works great for keeping everything chilled. The glass door gives it a clean, modern look, and it runs very quietly—even when placed nearby while working. The adjustable shelves are a nice bonus for organizing different types of drinks.

You can do so much with this air fryer, I bake, grill, fry. You can even use it to just warm up food. I love it and I use it frequently ❤️

I love cooking and baking with cast iron. These Cuisinart cast iron griddle pans have multiple uses, including as cake and pie pans. Glad I purchased them.

Ordered three of these ice cream freezer bowls for an event. Two out of the three arrived open and used. Had to submit for return.

This is how it arrived.

I've only used it a few times and the handle broke off while trying to remove the cover. Very expensive piece of garbage.

Got this as second (like new), but it was clearly used a bit when I received it. It heats food really but occasionally gets lopsided cause it’s a tad too wide. Could use a little more headroom.

I have an older Amway Queen cookware set that I've had for a long time that is serving me well but every now and then when I want to make a big pot of chili beans, spaghetti, stew, or the like, my old 6qt pot is just not big enough. So I got this monster given it certainly has the extra capacity I need to make something bigger and have plenty of room to combine all the ingredients thoroughly without spilling over. Once I unboxed the Chefs Classic pot I noticed a few things immediately. 1. The finish was nice and shiny. 2. It was a lot lighter than I expected given it's size. 3. The laser etched capacity markings inside the pot are nice. 4. It fit my burner perfectly with no overhang. 5. The walls were awful thin at 1mm and not magnetic but has a thick bottom that is magnetic. 6. it is tall enough that I have to invert the lid to fit it in my cupboard. So the maiden voyage for this pot was to make a batch of my killer spaghetti. What I found while using the Chefs Classic pot is that I had to turn down the heat more than normal when making the 6qt's of marinara as it was getting hotter on the bottom of the pot than my old pot does since this pot keeps all the heat on the bottom given how thin the sides are which are not conducting heat up the sides of the pot. After making the marinara and later adding the meat and pasta, this pot had plenty of room to spare but did seem like it would be easy to scorch food in it if you were not careful. I know Cuisinart has a multi-clad version of this pot as well so I located one at another online retailer for $125.99. I know, more than twice the cost of this one but does that buy a better pot that really performs better? Time to find out. After unboxing the Cuisinart MultiClad Pro Stockpot I made similar observations: 1. Brushed finish instead of smooth and shiny. 2. This pot has more weight to it compared to the Chefs Classic. 3. This pot is shorter but has a larger diameter that slightly overhangs my burners. 4. The walls on this pot are 3 times thicker at 3mm and magnetic as is the bottom. 5. This is much more like my existing cookware. 6. Fits in my cupboard with no issues. Another interesting observation was the weight of each pot with the lids. 1. Old 6qt pot - 5lbs 6oz. 2. Chefs Classic - 5lbs even. 3. Multiclad Pro - 7lbs 9oz. I decided to run a couple of simple tests to compare the performance of these two pots. As heat distribution was my main concern with the Chefs Classic, the easiest way to see this without a lot of fancy equipment such as a multichannel thermocouple datalogger and a FLIR camera was to simply boil some water (at two different levels) in both pots at the same time while setting both burners at the same power. My stove is the typical radiant heat flat top with two 9" burners on the front and a couple 6" in the back. For the first test, I put a gallon of equal temperature cold water in each pot, made sure they were both properly centered on the burners while setting their power to 50% so I could monitor the water temperature rise and water vapor bubble formation to indicate heat distribution. The first observation made was that both pots evenly rose the water temperature to 150F. The Chefs Classic was clearly showing much more concentration of water vapor bubble formation on the bottom and not on the sides. Also the side of the pot above the water level remained cool indicating low thermal conduction for the sides of the pot. The Multiclad Pro was showing much more even distribution of water vapor bubble formation on the bottom and on the sides. It was also very warm to the touch all the way up the side of the pot indicating high thermal conduction for the sides of the pot. After 150F, the Chefs Classic took the water temperature lead by ten degrees before the water started boiling. I can only surmise that was because it was keeping the heat down low and not dissipating more heat to the air like the Multiclad Pro was. Either way, the Chefs Classic won the first to boil a gallon of water race but it was clear the bottom was heating up much more than the sides of the pot was. I did allow both pots to cool and repeated the test with swapped positions to eliminate burner power level inconsistencies and the results were the same. For the second test I wanted to torture the pots so I filled both with 2.5 gallons of cold water of equal temperature and set both burners to full power. The same observation of both pots reaching 150F was made and surprisingly since all this water was conducting the heat up from the bottom of the pots, both were showing very even distribution of water vapor bubble formation on the bottom and on the sides. What was surprising though was as the temperature rose further, the Multiclad Pro jumped ahead of the Chefs Classic by 10 degrees by the time 212F was hit allowing it to come to a full boil sooner. I do believe that once the temperature rose past 150F the Multiclad Pro was able to sink more heat into the water faster due to the sides conducting more heat allowing more thermal surface area to come into contact with the water. Again the test was repeated with the pots on the opposite burners with the same results observed. Neither pots showed any warping of the bottom surface after these tests. However, I did see the sides of the Chefs Classic deform a bit at the handle rivet locations while carrying the pot completely full of water due to the thin side wall construction. The Multiclad Pro did not exhibit the same behavior with its significantly thicker sides construction. I would love to repeat this test on both gas and induction just to be sure but from what I see the Chefs Classic is a darn nice pot when using it filled up more than half with liquid to promote better thermal performance throughout the pot beyond the bottom. With as little as a gallon of liquid, it does show degraded thermal performance as the bottom heats quickly while the sides do not which could lead to accidental scorching of food if not careful. So the Chefs Classic will certainly be sufficient for fuller levels of stew or the like with no worries. However for 6qts of something much thicker like my marinara, I felt I had to be really careful with it and reduce heat. The Multiclad Pro is a better pot but it better be given the price point difference. I did end up making another 6qts of marinara in the Multiclad Pro and had a much better experience with no signs of it trying to scorch. I also did not have to reduce heat either so it reduced faster to boot. As this review posted, I can see my pictures did not remain in the same order I posted them in. I am not sure why that is occuring. In each picture, the Chefs Classic is on the left, and the Multiclad Pro is on the right. Furthermore, the laser etched capacity markings are visible on the Chefs Classic to positively identify which is which.

I like this oven, but it's got a couple minor design flaws. It's still worth 4 stars and I'd buy it again, but I wanted to share the necessary workarounds. The primary reason I selected this unit is there is a separate on/off button to eliminate toasting variability. My search for new oven revealed that nearly all toaster oven manufacturers forego the button and use a single knob to turn on the oven AND set its timer. Consistent toasting becomes the job of the user turning the knob to exact same spot each time. No thanks. Cuisinart solved that so you can set the darkness level once and leave it. You just turn it on, but... Design Flaw #1 - Because it takes 30 seconds for elements to turn red, the 1st 'toast' is barely warm when timer turns off. To solve that problem, I now preheat the toaster before adding bread. This way, I am toasting the entire time it's in oven and get consistent browning for several batches when feeding a crowd. See - minor. Next, the rack is manufactured to open with the door and to center bread vertically between heating elements. All good, but... Design Flaw # 2 - If you try to slide toast off the rack onto your plate, there's a 'curb' blocking its exit. You have to lift it. This is problematic particularly if toaster sits overhead, say, on top of refrigerator. To solve this problem, I flipped over the rack - see photo - now ends of rack wires are above the horizontal wire so I no longer have a 'curb'. Granted, this move toast off center and eliminates the door's connection with rack, but at least I get hot product onto my plate without burning my fingers.

My family of four is reducing our carb intake, and I previously started with the Dash mini waffle maker, but the cleanup drove me crazy. With all the cheese and other ingredients, there is a lot of oil and burned bits. And the mini takes 4-5 minutes per little waffle which means my family of four had to wait forever. I hunted and hunted for a waffle maker with removable plates and settled for this one. Tonight I made chicken Parmesan chaffles which definitely requires more filling than the little dash, maybe 1 of these chaffles is like 1.5-2 from the Dash mini. You can see my chicken Parmesan chaffles in the picture. The second picture is of the waffle plates dirty after making them, the third picture is after I easily washed the plate. I also used the pancake plate to make “keto sandwich thins” cheeseburger patty pocket sandwich. I also am going to try Chinese “egg dumplings” which uses scrambled egg thin wrappers around dumpling filling. Definitely the bottom browns more for the pancake plates. It might brown the top well if the pancake batter you make rises a lot. Otherwise one side definitely looks better than the other. So many uses beyond regular waffles, and the removable plates allow for easy cleanup. My waffle maker also was missing back rubber feet and I have asked Cuisinart if this is intentional. But those feet are pretty sharp without the rubber feet. The machine is relatively light and I was surprised how light the plates were compared to some other machines I’ve tried. But they made the regular waffles well and the chaffles as well, so I can’t complain. I do wish that they made the top and bottom plates interchangeable as I think a flat bottom plate would have been a nice option. The “ready” beep was quite accurate. I wonder if it was just a timer thing or a temperature gauge or some other sensor.

I received this as a father's day gift and I'm glad I asked for it and finally got what I wanted for the day instead of a pair of socks or a tie. Keep in mind that it really takes two people to put this thing together and be sure you have the legs orientation correct or you will have a serious problem. Great heat distribution and easy clean up. Remember to empty that grease catcher before you collapse the unit. I highly recommend ordering the additional gas line for the big 20lb tank. Takes the worry out of running out of fuel. All in all , I highly recommend this great product from Cuisinart.