Stainless, cast iron and enameled cookware generally ok. Some cladded pans as well. Goodwill got all my old aluminium.
Be cautious of sizes of the bottom of the pan. My LG induction top has three sizes and too big or too small just will not turn burner on. Perhaps as it should be, I guess.
But check your cooktop's ma…
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Stainless, cast iron and enameled cookware generally ok. Some cladded pans as well. Goodwill got all my old aluminium.
Be cautious of sizes of the bottom of the pan. My LG induction top has three sizes and too big or too small just will not turn burner on. Perhaps as it should be, I guess.
But check your cooktop's manual for any word on pan sizes.
see less
Stainless, cast iron and enameled cookware generally ok. Some cladded pans as well. Goodwill got all my old aluminium.
Be cautious of sizes of the bottom of the pan. My LG induction top has three sizes and too big or too small just will not turn burner on. Perhaps as it should be, I guess.
But check your cooktop's manual for any word on pan sizes.
I know that this question is old, but I bought the Tramontina which is a good set, but the frustrating part is that when I pour stuff it spills. I am going to try to return it and get this set, but if I am not unable to I am happy enough with the Tramontina. (I cook a lot of soups and tea etc...)
The blackness is charred glazing from whatever your cooking. To prevent or minimize, heat the pan slowly with low heat and a little oil. For cleaning, Bar Keepers Friend is great. Other things you might have on hand are cream of tartar, and or vinegar. My personal favorite is using wine while the pan is still hot. …
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The blackness is charred glazing from whatever your cooking. To prevent or minimize, heat the pan slowly with low heat and a little oil. For cleaning, Bar Keepers Friend is great. Other things you might have on hand are cream of tartar, and or vinegar. My personal favorite is using wine while the pan is still hot. Wine is an excellent deglazing tool, and depending on what you’re cooking can add flavor, if done while the food is still in the pan. Happy cooking!
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The blackness is charred glazing from whatever your cooking. To prevent or minimize, heat the pan slowly with low heat and a little oil. For cleaning, Bar Keepers Friend is great. Other things you might have on hand are cream of tartar, and or vinegar. My personal favorite is using wine while the pan is still hot. Wine is an excellent deglazing tool, and depending on what you’re cooking can add flavor, if done while the food is still in the pan. Happy cooking!
They are very hard to stack because of their lids. The lids do fit nice and tight on each pan BUT when you flip it upside down to have the handle out of the way, for a nice flat surface to stack, the lid slides off causing a tumble. We stack the pots and pans only (no lids) and place the lids on the side. It's not spac…
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They are very hard to stack because of their lids. The lids do fit nice and tight on each pan BUT when you flip it upside down to have the handle out of the way, for a nice flat surface to stack, the lid slides off causing a tumble. We stack the pots and pans only (no lids) and place the lids on the side. It's not space friendly but they didn't compromise on these for storing ease..... Wish we could of had both
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They are very hard to stack because of their lids. The lids do fit nice and tight on each pan BUT when you flip it upside down to have the handle out of the way, for a nice flat surface to stack, the lid slides off causing a tumble. We stack the pots and pans only (no lids) and place the lids on the side. It's not space friendly but they didn't compromise on these for storing ease..... Wish we could of had both
To be honest, I am sorry I bought them. I got rid of my old pans which were stainless steel and you could clean them with SOS or Comet cleanser and mash potatoes with a metal mixer and it didn't hurt them at all. These new pans are not completely stainless steel like the old ones, they are just coated and you cannot c…
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To be honest, I am sorry I bought them. I got rid of my old pans which were stainless steel and you could clean them with SOS or Comet cleanser and mash potatoes with a metal mixer and it didn't hurt them at all. These new pans are not completely stainless steel like the old ones, they are just coated and you cannot cook on high, you can't use metal utensils with them, certainly not a mixer. I wish I had never gotten rid of my old pots. If you have old ones, if I were you, I would not give them up. I wanted a set that matched. I am so sorry I gave away my old pans.
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To be honest, I am sorry I bought them. I got rid of my old pans which were stainless steel and you could clean them with SOS or Comet cleanser and mash potatoes with a metal mixer and it didn't hurt them at all. These new pans are not completely stainless steel like the old ones, they are just coated and you cannot cook on high, you can't use metal utensils with them, certainly not a mixer. I wish I had never gotten rid of my old pots. If you have old ones, if I were you, I would not give them up. I wanted a set that matched. I am so sorry I gave away my old pans.
I have been using Cuisinart MCP-12N Multiclad cookware for about 5 years and love it. It heats evenly on my induction stove and its quality is unsurpassed. My daughter uses an All-Clad set - which I do not like because it is not as sturdy and not easy to clean. Even when soaked for a while food sticks. Cuisinart's …
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I have been using Cuisinart MCP-12N Multiclad cookware for about 5 years and love it. It heats evenly on my induction stove and its quality is unsurpassed. My daughter uses an All-Clad set - which I do not like because it is not as sturdy and not easy to clean. Even when soaked for a while food sticks. Cuisinart's cookware is exceptionally easy to clean. Many times I don't even need to soak and use dish detergent with a paper towel. When necessary, I use Bar Keepers Friend Soft Cleanser with a paper towel. After using the cleanser, I always finish with a little dish detergent just to make sure no there is no cleanser residue. I always dry the cookware with a cloth to keep it shining inside and out. Regarding scrambled eggs, a Chef friend gave me a tip - and it works!! Heat the pan first, then melt the butter (hot enough when butter sizzles) THEN add the scrambled eggs. I was amazed - the eggs did not stick to the pan. Unfortunately, it was the only non-stick tip he had for stainless steel.
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I have been using Cuisinart MCP-12N Multiclad cookware for about 5 years and love it. It heats evenly on my induction stove and its quality is unsurpassed. My daughter uses an All-Clad set - which I do not like because it is not as sturdy and not easy to clean. Even when soaked for a while food sticks. Cuisinart's cookware is exceptionally easy to clean. Many times I don't even need to soak and use dish detergent with a paper towel. When necessary, I use Bar Keepers Friend Soft Cleanser with a paper towel. After using the cleanser, I always finish with a little dish detergent just to make sure no there is no cleanser residue. I always dry the cookware with a cloth to keep it shining inside and out. Regarding scrambled eggs, a Chef friend gave me a tip - and it works!! Heat the pan first, then melt the butter (hot enough when butter sizzles) THEN add the scrambled eggs. I was amazed - the eggs did not stick to the pan. Unfortunately, it was the only non-stick tip he had for stainless steel.
The following weights are without the lids:
Steamer insert: 1lbs 5oz
Small frying pan: 1lbs 13oz
…
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The following weights are without the lids:
Steamer insert: 1lbs 5oz
Small frying pan: 1lbs 13oz
Small sauce pan: 1lbs 14oz
Big frying pan: 2lbs 6oz
Big sauce pan: 2lbs 15oz
Saute pan: 3lbs 7oz
Stock pot: 5lbs
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The following weights are without the lids:
Steamer insert: 1lbs 5oz
Small frying pan: 1lbs 13oz
Small sauce pan: 1lbs 14oz
Big frying pan: 2lbs 6oz
Big sauce pan: 2lbs 15oz
Saute pan: 3lbs 7oz
Stock pot: 5lbs
