Product Features
- Includes 1-1/2- and 3-quart saucepans; 8- and 10-inch skillets; 3-1/2-quart saute pan; 8-quart stockpot; steamer insert
- Tri-ply 18/10 stainless steel construction with aluminum core; brushed exterior mirror-finish interior
- Solid 18/10 stainless-steel handles stay cool on stovetop; riveted for strength
- Tight-fitting 18/10 stainless-steel lid seals in nutrients; oven-safe to 500 degrees F
- Dishwasher-safe; limited lifetime warranty
This is the set you want. Why? Here are some reasons. Some are about Stainless steel cookware in general but all apply specifically to this set.
o Stainless steel is sanitary. You can get them perfectly clean very easily. (Commercial food processors are often required to use stainless steel for nearly everything that comes in contact with food.)
o Stainless steel cleans up nearly as easily non-stick cookware. You do clean it differently however.
o These pans have an aluminum core wrapped on both sides by stainless steel. Stainless steel does not transmit heat quickly but aluminum does. Aluminum is soft and dents easily stainless steel is hard and strong. This means you get the toughness of stainless steel with the even heat distribution of aluminum.
o Even heat distribution and rapid heating allows you use lower heat setting thus saving energy and reducing the chance of burning food.
o Handles stay fairly cool better than most cookware I have used.
o Dishwasher safe unlike most non-stick pans.
o Oven-safe. Like to grill that steak then broil it to get it tender? Or you need to bake that stuffing then keep it warm? Use one pan!
o Pans are a little bottom heavy. They will not tip as easily as lighter weight pans even empty or with a large spoon hanging off one side.
o Pans are well balanced and not too heavy. Want to flip those pancakes or toss those grilled onions these pans give you fine control. They have been excellent for every use I have put them through.
o Lids are interchangeable and fit well! The lids even fit the skillets which is great if you are making grilled sandwiches. Note that lids may seem loose especially when pans are cold. Remember that as pans get hot their shape can change. Also you do not want a perfect seal as you can make a bomb just by boiling water. Thus the lids need a little room to vent steam as well as accommodate changes in the shape of the pan.
If you have a gas range consider using a flame deflector. This is good advice for ANY type of cookware.
Personally I have owned the high quality non-stick stuff as well as stainless steel cookware. The non-stick stuff is quite over-rated it does not clean up any more easily than the stainless pans. None of my non-stick Analon and Caliphon stuff has lasted more than six or eight years. The only stainless steel pot I ever had I got from my mother back in 1979. It is in great condition and looks like I bought it last month.
Unfortunately some researches recently have linked some of the binding agents in non-stick cookware to cancer so perhaps to be safe avoid the complex chemical treatments of the non-stick stuff and go for simple stainless steel.
