Cooks Standard 12-Piece Multi-Ply Clad Stainless Steel Cookware Set
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- Includes: 1.5 and 3 qt saucepans, 8 qt stockpot, 8 and 10 in. fry pans, 11 in./5 qt saute pan, and a steamer insert with lids
- Multi-ply construction has 2 layers of stainless steel and an aluminum core along base and walls
- Cooking surfaces and lids are made of 18/10 stainless steel to keep heat and moisture in
- Riveted handles with a V-shaped design stay cool and are comfortable; Dishwasher safe
- Works on induction, gas, electric, glass, ceramic, halogen, etc.; Oven safe to 500F
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|Shipping||—||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Available from these sellers||Amazon.com||Super Deal||Amazon.com||Amazon.com||Amazon.com|
|Finish Types||Stainless Steel||stainless_steel||stainless_steel||stainless_steel||Mirror Satin||stainless_steel|
|Item Dimensions||15 x 22 x 15 in||14.2 x 24.2 x 10.7 in||—||14.57 x 24.96 x 10.75 in||12 x 19 x 8 in||11.25 x 23 x 13.75 in|
|Material Type||Stainless Steel||Stainless Steel||Stainless Steel||Stainless Steel||18-10 Steel||Stainless Steel|
|Number of Pieces||1||1||17||1||1||10|
|Size||12 Piece||12-Piece Set||17 Piece||10-Piece||9-Piece||10-Piece|
The Cooks Standard 12-Piece Multi-Ply Clad Stainless Steel Cookware Set includes: 1.5 and 3 quart saucepans with lids, 8 quart stockpot with lid, 8 and 10-inch fry pans, 11-inch/5 qt saute pan with lid and a steamer insert with lid (fits 1.5 and 3 quart saucepans). Multi-ply construction has 2 layers of stainless steel and an aluminum core along base and walls. Cooking surfaces and lids are made of 18/10 stainless steel to keep heat and moisture in. Riveted handles with a V-shaped design stay cool and are comfortable to hold. Induction compatible. Works on gas, electric, glass, ceramic, halogen, etc. Oven safe to 500F. Dishwasher safe.
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I am a first-time Stainless Steel user. I am not a prize-winning chef. I have recently switched to cooking whole-foods from scratch; and I mean recently. So I am not only behind on my cooking skills, but I've never used such high-quality equipment before (dollar-store plastic utensils, anyone?). The turning point came when I found little black bits of non-stick coating in my fresh batch of home-made refried beans. Very frustrating. I can't fault the coating because it was over seven years old. At the first sign of a scratch, non-stick cookware is supposed to be replaced. That's one reason why I was looking for a long-life, heavy duty cookware set with NO COATINGS TO SCRATCH. I read one study that said the fumes from non-stick coatings at high temperatures have killed birds in a lab. Nice. So I threw my "toxic" refried beans in the trash and let my hubby know I couldn't cook with the pot anymore. A week later he bought this set for me (at my recommendation)! I guess he likes my refried beans!
If you want to use this set proficiently and aren't used to stainless steel, you'll have to adjust--not lower--your expectations. It stands to reason that if this cookware is designed differently and made of different materials than the set you are used to, it is going to behave differently. If you want to produce the same results that you're used to, you'll have to adjust your cooking methods. It's actually not hard to do at all. Read the manufacturer's instructions for cooking and cleaning. Watch a couple videos on the web about how to preheat a pan and how to determine it is at the right temperature for pan-frying, etc. It will only take you ten minutes of watching/reading but it will save you from potential disappointment. If others use these sets with no problems, you can too; you'll have to be willing to learn and do what they did. It is exciting to learn a new skill! This is the perfect set for that; because the inner core extends all the way to the top of each pan, they heat up evenly, making it difficult to burn food; a good thing for a novice to know!
These pans look beautiful. The glass lids from my old set fit the pans perfectly, so now I have two sets of lids; I can use glass lids (from my old set) when I want to keep an eye on things, and stainless steel lids for oven cooking. I smile every time I pull these pans out of the drawer; they gleam at me every day! Who said diamonds are a girls' best friend? He/she obviously didn't cook!
I've used all the pans in the two weeks I've had them. I've pan-fried battered fish, salmon, scrambled eggs, taco meat, burgers, home-made Italian sausage, hard-boiled eggs, home-made spaghetti sauce, and dosas with no issues. I've made cream-of-garlic soup, mashed potatoes, spaghetti, and chicken noodle soup in the stock pot. I've used the little pot with the steamer insert for broccoli, green beans, and baby carrots (it's so nice to have brightly colored vegetables that are hot and still a little crisp). They all work brilliantly!
The pans have acquired some mild discoloration on the bottom (caused by use); I have a gas range so they are over an open flame. Bar Keeper's Friend is supposed to get that off so I'm not worried about it. I try to avoid commercial cleaners as much as I can: I have kept these pans otherwise spotless using a mild castile soap, baking soda for a mild discoloration caused by taco meat, and vinegar for a slight starch residue left by some rice. I haven't had any cleaning issues: I rinse the pans out with very hot water from the faucet as soon as I am finished with each and hand-wash them later with a dishrag and soap (the only thing I've had to scrub was a little residue from scrambled eggs: it came off with little effort).
As for sticking: no problems! I make sure to preheat the pan using medium-low heat. I use the preheating time to chop my veggies and prepare side-dishes, so these pans have actually "trained" me to be a better-organized cook. Once the pan is very warm on the edge, I typically reduce the heat to low. That's the great thing about these pans: I used to cook meals on a 6/7 on my gas range with the cheap non-stick pans: now I cook them on a 2/3! Talk about energy savings! The food is fully cooked but more MOIST! Everything tastes better. I told my stepdaughter not to tell my husband that: he'll just have to think I am improving dramatically!
The handles stay cool: the pans are weighty but not too heavy and are well-balanced. I love using them. I don't usually post reviews but I was looking forward to reviewing this product. I've recommended it to my family and friends. While there are higher-end stainless steel sets out there by other brands, they come with a $500-$1000 price tag. This set really is the best deal (at $163) out there with a much better quality than most cookware sets. I highly recommend this set: I don't think you'll be disappointed. It's a challenge to learn something new, but it has been a very rewarding experience.
VALUE. I've been wanting a set of tri-ply stainless cookware and never understood the premium people were willing to pay for All-Clad. I was really glad to find this brand - I got the 10-piece set and the 11" deep pan - it was cheaper at the time to buy it separately, than to buy this set that includes it (I think now buying this set is the best value). The sets are a fantastic value, the separate items are a bit more pricey, though. I also ended up ordering the 13" "wok" (chef's pan with dome lid) - it might not be a true wok, but it's a great risotto vessel or for anything else that will require "tossing"!
CONSTRUCTION/QUALITY. Anyway, these are so well made. And attention to detail is excellent - these are designed by smart people. I also have a couple of tri-ply Le Creuset sauce pots and Cooks Standard is every bit as good and I prefer Cooks Standard shapes of handles, design.
DESIGN. Ergonomic handles. I never liked All-Clad skillet handles - skinny and painful. These pans have comfy handles. Every pan and pot in these sets has a FLARED RIM - very important for drip-free pouring. I won't even buy stainless pots/pans without the feature anymore, regardless of the value. The finish is brilliant - I thought they were photo shopped until I received them :) The interior is matte (brushed), which is also good. All the handles - pots, pans and lids (except the steamer basket lid) have the air-flow "stay cool" design - very helpful and they also look stylish. The rivets are all stainless, at least on the inside. Even some brand-name cookware have aluminum rivets, which are strong enough, but aluminum will eventually grey (oxidize).
PERFORMANCE is excellent. To be sure, that's just physics, it's not like stainless steel is some proprietary material - laws of physics apply across all the brands given the same thickness/construction (these work better than the cheaper thin stainless with thick metal bottom). If your foods are sticking, then it's your technique, not the cookware. But if you use proper technique, you can sear meats and even fry eggs with no sticking. Most other foods (vegetation) cooks without sticking even without regard to technique (but I still like to preheat). Yes, the technique is quite different from teflon/nonstick, but it's worth it. I am not afraid of well-made nonstick cookware (i.e. anodized), but got tired of them wearing out after a couple of years. And you can't put anodized into the dishwasher. Also, the multi-clad cookware is not terribly heavy - just slightly heavier than all-aluminum.
CLEANUP. I told myself that I wouldn't baby this set, so I wash them in the dishwasher just about every time - no issues, it stays brilliant. I haven't needed it, but Barkeeper's Friend will help with removing tougher stains, like if you overbake something in the oven. I once used it to restore an old copper-clad skillet and it removed all the gunk. Normally I just pour boiling water into them while still hot (as if deglazing) and scrape with wooden spatula or let it sit about 10 minutes for the extra tough stuff. After that EVERYTHING comes off.
INDUCTION cooktops. Yes, it works.
BOTTOM LINE: don't buy into the hype of where it's made geographically. These are fantastic on their own, but even better for the money.
P.S. It looks like Cooks Standard also released "5 ply" cookware, but I don't like their look (handles) as much as these. I have a "5-ply" Mauviel roasting pan, but I always thought that's a gimmick - as long as you have a conductive sandwiched core, you're good to go, regardless of how many layers.
Heats up very quickly and holds heat
Lids are domed and hit below the actual lip of the pot
They look great! Very professional looking
Handles don't get hot (the lids do, though)
Pots have some weight to them, which helps with heat transfer from electric stoves, and makes them feel well made
The lids aren't see-through. That isn't much of a con, as I don't need to stare at my food while I cook. Just lift the lid to take a peek.
Having to clean around the rivets. Once again, not that big of an issue. Just get a plastic brush to help clean them.