Looking for stainless steal cookware set

janiejoey

Cathlete
I everyone,

I'm looking for a great bargain on stainless steal cookware set. I'm tired of my stainless steel burning things, hot spots... Does anyone have any suggestions on one? I hear the all clad is good, what do you think? Bargains would be nice, but hey, I want a great set and I am realistic.

Janie

The idea is to die young as late as possible

http://www.picturetrail.com/janiejoey
 
All clad is awesome, but pricey - Kuhn-Rikon is excellent and you can sometimes find overstocks in TJ max...stick with 18/10 stainless - very good for you - and won't kill your muscles like cast iron would!
 
I absolutely love my All Clad. I cook a lot and this set is worth every penny we spent. Cooks evenly, cleans easily, and handles anything I toss at it.
 
Macy's brand called "Tools of the Trade" are great. Clean up real easily and cook evenly. I've gone through 2 sets in about 15 years. They are a pretty reasonable price for a good starter set too.
 
You all are awesome!

I'm still looking and sorta have my eye on Cuisinart MCP-12 Multiclad Pro Stainless-Steel 12 piece Cookware Set. The reviews are fantastic and they are affordable.

Like I said I'm still looking. I've looked at all the suggestions, and it is still hard to make up my mind. In a few days I'll pick one.

Thank you for helping me.

Janie

The idea is to die young as late as possible

http://www.picturetrail.com/janiejoey
 
Are you a member at costco? I got a great kirkland brand set there for $179 that IMO is just as good as the all clad. It has been one of the best kitchen purchases I've ever made.
 
For stainless steel sets, you might want to check out www.qvc.com , which carries Cook's Essentials, and www.hsn.com , which carries Wolfgang Puck and Command Performance.

Not stainless steel, but have you considered cast iron? It's heavy(but, hey, that's just more upper-body exercise, right?), but once it's well-seasoned (Lodge makes pre-seasoned pieces that give you a good head start), it's virtually non-stick with just adding a little bit of oil; it heats evenly (but holds heat, so you have to take that into consideration a bit when determining when foods are ready---if they remain in the pot after the heat is turned off, they will still cook some); and it is relatively inexpensive.

I hadn't used my cast iron for a while (for no particular reason I can think of), but have gotten back into it lately, and had to get some new pieces because I couldn't find my large skillet and dutch oven. I'm loving it!
 

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