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Cookware 17

WS Thermoclad - should I keep or return?

amwildwood | Jan 7, 201407:16 AM

I bought the Williams Sonoma thermoclad cookware - stainless steel in early Dec. I bought a set. One sauce pan and one sauté pan didn't sit flat but rocked back and forth. WS customer service was great and replaced them. The saucepan sits flat and but the new sauté still has a bit of rocking.

I have an electric smooth top range - coils under glass. I used the rocking sauce pan before returning it and the it was definitely a problem. It had hot spots. I used the 8 qt stock pot and thought it was ok, but not where I had to turn my burners down from where I would normally cook. I haven't used the whole set yet, but it didn't wow me so far.

I need cookware to replace a set of aluminum/copper? disk Emerilware. This set performed well for my needs, BUT the bottoms seem to be coming off. I think some water is starting to get trapped between the disk and cookware. The copper band/layer is coming off. I contacted All-Clad (makers of the set), but they were of no help at all. I could send the pots back and they would determine if it were under warranty. All-clad did not answer any of my questions about using it or it was still safe to use.

I thought cladded cookware would be nice, but now I'm not sure. If it ever warps, then it won't work well with my range. I liked the handles and lids of the thermoclad.

I looked at all-clad ss and d5 - hated the handles although the d5 was better. Plus, given my customer service experience with them, I would hesitate to buy all-clad.

Should I keep trying with the WS Thermoclad? Is a thick disk cookware better for me?

I didn't abuse the Emerilware - never cooked on high. A very cheap disk bottomed saucepan has held up to my cooking and use for over 15 yrs. with little sign of wear. The Emerilware needs replacing at 10-11 yrs.

I can't get a gas range (not set up, can't spend the $, inadequate ventilation in my mind). I love my electric oven and get by with cooktop. In a perfect world, I would have an induction cooktop and double wall oven.

Should I keep or return the thermoclad? Is disk bottomed cookware better matched to a glass top? I could see where the thermoclad might be great on a gas range (I use one at my mom's house).

Thanks for the advice.

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