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Cookware 34

Please help! Cookware set decision

Sarary | Mar 27, 201509:55 PM

Hey all. Sorry for the long post, but I am new here and have been thoroughly enjoying reading thru the posts and all the advice on cookware from you all. Coming up is the holiday of Passover which essentially requires that I buy a new set of cookware to use for the full 8 days of the holiday. Although I only need something to use for 8 days of holiday I feel the decision is important because of the fact that I'd be investing in something that j won't be using often, but when I need to use it, it still has to be good quality. I really want something a set within the range of 200$ and less because this is something I'd be using for years to come with heavy duty cooking for the holiday week. considering the money spent on only using it once for a week every year I want to be sure I make a good long term decision. For my everyday set I have the Calphalon triply stainless set which I adore as they are heavy and nicely made however I am essentially looking for a less expensive alternative. Must be SS tri ply preferable and glass lids are pretty important to me. I've read endless reviews on the Cooks standard set, cuisinart MCP, tramontina gourmet etc and they all sound really nice and within my pricee range ..however the stainless lids are almost a deal breaker for me because I really like the convenience of glass lids personally . So far the only set that I see online fitting my criteria is the jcpenney cooks set however I don't truly love the selection of pans that come in the set, I just like the configuration of tri-ply plus glass lids. My must have pots 6qt+ stockpot, 1 and 3qt appx saucepans, large fry pan or sautee pan, and a smaller fry pan.

Should I give up glass lids and purchase something with stainless lids since it seems like it opens up my options? Am I better off just buying the set and figuring out how to get glass lids separately?

Right now I'm between these options:

Cooks standard 10 piece set

Tramontina 10 piece set

One thing I would definitely consider is triply base cookware if I had some additional information from those who have experience with both triply base and fully clad triply. Would I notice a huge difference cooking in something stainless vs fully clad triply?

I would truly appreciate any and all advice as this has been getting me crazy obsessive for such a long term choice for the past few days!

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