Chef’s Classic 11-Piece Stainless Steel Cookware Set, Pots and Pans Cooking Set with Aluminum Encapsulated Base to Heat Quickly and Evenly, Cool Grip Handles, Dishwasher Safe, 77-11G

100% worth the buy! I bought this set to replace my nonstick pans and every single day I am so glad I did. I know this brand is solid and high quality to begin with, so the pots/pans being high quality is a given. They are sturdy, strong and have some weight to them which I believe speaks to the quality significantly when talking about a stainless steel pan. This set comes with multiple sizes, varying the capacity of each but I don’t find that I’m missing anything when I’m cooking even the most elaborate meal requiring use of all burners. This really is the perfect set of SS pans. They seem to distribute heat very well leading to better quality food, and I haven’t noticed any spots on the bottom of the pans that have charred or discolored after several uses! Sauce and food residue is easily wiped off after soaking in water/soap or putting water in the dirty pan and heating on the stove for a short period. I really cant say enough good things about this set. I wish I had switched to these years ago but I worried about food sticking and ruining the pans. If you’re considering switching to avoid nonstick pans/ toxic coatings and chipping coatings I HIGHLY recommend giving these a try!

UPDATE: I just had to update this review. I fried an egg and as you can see, with the proper knowledge, this egg slid around the pan just like those fancy pots and pans with little to no clean up.! I don't like to cook, I do not eat a lot of fried foods and I rarely give 5 stars. I did my homework on cooking with stainless steel. You CAN NOT cook the same as you have on that nasty nonstick stuff. I wanted to wait until I used both a saucepan and frypan. Saucepan: I boil my chicken and add Mrs. Dash to the water. Normally, there would be bubbling/seasoning stuck all over the sides at this point. The pictures shows no sticking and even boiling. They had been boiling for at least 20 minutes. I did put a little veggie oil in the water. It cleaned up VERY easy, dried immediately (do your homework!) and is just fine. Frying (uncovered): I heated the pan, tested with water and then added my oil (olive oil this time) (all as instructed by DOING MY HOMEWORK). Onions was all I had, so I cut them up and put them in for sautéing. Once they started to brown, I reduced the heat from low/medium to low. I stirred them until I was happy with the coloring and then took my 2 squares of ground turkey (I package my meat in single servings to freeze) laid them on top of the onions, salt and peppered them and cut them into sections for frying. After about 10 minutes I went back and they moved easily with NO sticking. After 20 minutes I flipped them and dumped some parmesan cheese on top. Once done, I removed them and made 3 meals out of it. You can see the condition of the pan immediately after removing the food. It is nearly clean and there's still oil in the pan! I could have easily washed it at that point, but I wanted to eat :) I put some hot water in the pan and set it back on the burner, now turned off. I went out 30 minutes later and was able to wipe it clean with just a warm soapy dish rag. Easy peasy! Utensil: A wooden spoon (of sorts). It only has a slight depression so I guess it's not really a 'spoon', however, it is what I used for the entire process, flipping and all. This is just a basic set, but it is all "I" need. I have a cast iron grill pan for steaks and bacon and a small one for a turkey burger when I'm in a hurry. Also, I used the cardboard inserts they came with for spacers until I found-https://www.amazon.com/dp/B087M6W31J?psc=1&ref=ppx_yo2ov_dt_b_product_details. Who knew of such things :) So, in conclusion for all those bad reviews (most are of burnt food), that's what you get for not researching how to cook with stainless steel. It's just too bad that the vendor had to take the hit for your ignorance. Taken care of correctly (and I don't think it's a lot of work, frankly, it's easier than those nasty 'nonstick' pans) these are amazing and I got them on sale for $140! I did a lot of looking before I settled on this set. It's very comparably priced and I would grab them up before they're discontinued. I also got the small saucepan for this set from Lowe's. DO YOUR HOMEWORK, BUY THESE AND YOU WILL NOT BE SORRY :) Bon Appetit

This is my first stainless steel cookware set, and I did some research before I started cooking. This set is very nice and comfortable when cooking. Very durable to high heat and clean up was easy. There were no hot spots and my chicken came out cooked evenly. I used these tips when searing my chicken and this should be done when using stainless steel: -Wash your cookware before using with a detergent that doesn't have citrus in it. No lemon fresh Dawn. Just use regular dish detergent. -Heat your pan for 2 minutes before adding oil or food. You have to take it from cold to hot before adding oil. Or your food will stick. Use low to medium heat. Check with some drops of water to see if they bead up. Then you're ready to cook. -Fat and Butter is Stainless Steel's best friend. After heating your pan for 2 minutes use Avocado or Grapeseed oil to make cooking surface non stick, not Olive oil or regular butter. Olive oil and butter are not durable fats and oils to sustain the heat in stainless steel, but they are for non stick. Avocado and Grapeseed oil burns slower on high heat. -You can tell when you heat is too high if your oil starts drying out. Add a splash more during cooking. -Turn the heat down some when cooking. You only need the higher heat to get the pan hot. Once hot, you can reduce heat. Stainless steel is not like nonstick. It's very different. If your food burns, you had your pan too hot or you used the wrong oil or not enough oil. Towards the end of cooking you can add your butter because you should have had time to lower the temperature. Just don't add butter at the beginning. -When you take your meat out of the pan to rest, let your pan cool for a few minutes and then wash while meat is resting. Perfect time to wash cookware! Wash in warm to hot water. Cold water will make hot stainless steel warp. Use gentle detergent. I also used the soft side of Scrub Daddy because it's gentle to stainless steel. If you have tougher stains, use Brillo or SOS pads. -Dry your cookware immediately after washing to preserve the finish. Additional tip: Brillo pads are good to clean stainless steel. Don't be afraid to use Brillo or SOS. It even says so on the box.

I needed a new set of pots and pans. I’ve had a teflon coated set for years and it was time to throw them in the trash where they belong. Also, my baby just turned 6 months old and was ready to start eating solids, so I needed to make sure to not poison him with toxic cookware. Pros- non toxic, dishwasher and oven safe, can cook anything, good variety in sizes, comes with lids and steamer, amazing price Cons-some things stick unless you learn the right techniques, requires more care

Il coperchio si è frantumato da solo.

Altíssima qualidade e acabamento de primeira.

Set de buena calidad y a mejor precio que en otros establecimientos.

لي حالياً ٤ شهور من إشتريت هذا الطقم وللأمانة رهيب جداً وجودته عاليه. مواعين الطبخ الستانستيل هي أفضل شي وأمن شي للإستخدام ، صحيح انها لاصقه للي مايعرف يستخدمها ولكن بمجرد تشتريها وتتعلم على طريقة الطبخ فيها بترتاح وبتكون عمليه ، امنه ، وسهلة التنظيف . أنصح فيها وبشدة.

After few months of usage, well heat distribution, minimum effort with maintenance Absolutely recommended