I am (after over 30 years) looking for new stainless steel cookware. 30 years ago, there was not many choices. So now I am a bit overwhelmed.
I have decided that I prefer the tri-ply that is on the bottom and sides. I have one 2 qt aluminum disc bottom that I don't much like. I find it awkward and bottom heavy. Would rather have the weight more evenly spread out.
I also would rather have the brushed or satin finish on the outside because that shiney mirror finsish will be quickly destroyed. Likely becoming a satin finish by the time I use it a while. I am not set on that though. Just hate putting the first scratches on that pretty finish.
I do NOT want non-stick. Just stainless, inside and out. I also don't know if I have a preference for the lids. I kind of like the glass lids, but they look like the would be hard to clean around all the stainless bands, I wonder how easy they are to break and then replace, maybe hard to store, and by the time the lid fogs up, I wouldn't be able to see my food anyway. I do like the little vents they have on them. I am thinking that might help keep the food from boiling over so easy.
I like the idea of SS lids, but the ones out their now seem to seal so tight that the food boils over easy. My old set has the type lids that just set loosley on the pot.
The riveted handles look very substantial, but are going to be a chore to clean around. Both inside and out.
I don't think I want to invest in All Clad. The style just doesn't appeal to me. Pots too deep and the handles seem awkward. Not to mention the cost. If I were to go with a high cost, I like the looks of the Le Creuset SS. I like the shape of the pots and the handles and they have a rolled rim for pouring. I just have not actually handled one yet.
By just shopping on line, I am interested in the Cuisinart Multiclad Pro or JC Penney's Cooks line of Tri-Ply. The Cooks line has glass lids and I can't tell if the finish is shiney or satin in the pics. I like the many sauce pot sizes that they have and at a reasonable price.
I like the Cuisinart Multiclad Pro because it has a satin finish and stainless lids.
I am not interested in SS fry pans. I can't keep stuff from sticking. I prefer my cast iron for frying. So the sauce pans and maybe a small stock pot is my main interest.
I am open for other brands as well.
So any ideas would be appreciated.
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