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… see more 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.
By Jane Wallace on July 9, 2019

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...)
By Sushiboats on October 26, 2015

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. … see more 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! see less 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!
By Christine Sayre on September 10, 2019

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… see more 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 see less 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
By Cory on November 4, 2019