Cooks Standard Frying Pan Stainless Steel, 8-Inch Multi-Ply Clad wok Stir Fry Pan Kitchen Skillet, Silver

My husband destroyed 3 sets of pots and pans in the first 3 years we were married. I was looking for something that was first of all durable and pretty much indestructible. I wanted something that was heavy and distributed heat well, was safe for our new glass top stove, oven safe, had a lid for every pan, and wasn't super expensive. It's a long list but this set absolutely fits the bill. One thing I noticed when looking for pans is once you take the lids off, a lot of pans are really light weight. I wanted something nice and solid. I was shocked when I opened these and felt how heavy the pots were WITHOUT the lids. I've owned them for almost 3 years now and use them daily and they are good as new. I do miss having non-stick pans, but with some research and a little practice I regularly cook eggs in the skillets and never have a problem with them sticking. The trick is to get the pan hot. Then get the fat( butter or oil) hot. Then add your eggs. I've rarely had an egg stick using this method. I NEVER put these in the dishwasher. They are dishwasher safe but it says right in the instructions that handwashing is recommended. That being said cleaning these pots and pans can be a little more involved. I always let them cool and then soak them for a few minutes and any stuck on food generally scrapes right off (do not put cold water in a hot pan!) Then wash with normal soap and water. After a while the stainless steal gets a little discolored. A little lemon juice or white vinegar (per the instructions) easily restores the shiny finish to it's original state. I do this once a month or as needed and they keep a magnificent shine. Oh, and I've dropped these multiple times. From the counter to the floor. The pots and the lids. No bending. No warping. No ill-fitting lids. I've used metal utensils in them.; they are unscathed. I've scorched food to a black layer of charcoal; they cleaned up completely. I even let my husband cook from time to time. If you're willing to read the instructions and take care of these pans they will last you for years for a third the price of similar sets elsewhere that in my opinion are of lesser quality. If you cook, need new pans, and don't want to spend $1000, buy these now.

I am a gourmet cook. In fact, I was a sous chef at the age of eleven. Much later in life I attended cooking class at the Ecole Escoffier in Paris where, frankly, they couldn't teach me much. After all, I'm fourteen nationalities so grew up on international cuisine. But let's get back to these pots, pans, skillets, steam basket and more.The quality is obvious and performance is superior! Yes, they are hefty but worth the focused lifting.Just follow the directions--gentle heating, gently cooling after use.Beautiful results when browning both sides of a wild caught salmon filet.Delighted to ditch a heap of other cookware yesterday.Oh, as to durability, you may wonder how I can comment on that after one use. The multi-ply clad stainless steel guarantees long life as long as you treat this cookware with the respect it deserves. I also can highly recommend the extensive set of silicone tools/utensils that I bought. Despite a browned fish filet, the silicone spatula gently released the fish without scratching my precious stainless steel skillet. In the past, I would have had to use a metal spatula to dig and gouge and scrape the filet free. Not with these pans! The gentle silicone worked just fine!Final comment: I've yet to do high temp stir fry so don't know how hot the handles will get (the pan handles and the lid handles). Tonight, despite browning on my cooktop with a setting of 7 (10 is max), with the sound of scintillating coconut oil, the handles were manageable without a hot pad. When I create a Szechuan dish, well... I may need to be cautious.No Teflon. No PFAS!A votre santé!

Tamaño ideal, excelente para guisar, se limpia muy bien

I don't know if you are at the same stage I was: I wanted to avoid the potential perils of non-stick coatings and yet felt a little apprehensive about using Stainless Steel. There are some very negative reviews for similar products, along the lines that they don't cook anything "right" and a jackhammer is required as standard cleaning equipment. You'll be pleased to know that neither could be further from the truth in my experience using this set (the Cooks Standard Multi-Ply Clad Stainless-Steel 10-Piece Cookware Set). While I don't deny that a select few may have had a negative experience, I hope this review will put your concerns to rest.I am a first-time Stainless Steel user. I am not a prize-winning chef. I have recently switched to cooking whole-foods from scratch; and I mean recently. So I am not only behind on my cooking skills, but I've never used such high-quality equipment before (dollar-store plastic utensils, anyone?). The turning point came when I found little black bits of non-stick coating in my fresh batch of home-made refried beans. Very frustrating. I can't fault the coating because it was over seven years old. At the first sign of a scratch, non-stick cookware is supposed to be replaced. That's one reason why I was looking for a long-life, heavy duty cookware set with NO COATINGS TO SCRATCH. I read one study that said the fumes from non-stick coatings at high temperatures have killed birds in a lab. Nice. So I threw my "toxic" refried beans in the trash and let my hubby know I couldn't cook with the pot anymore. A week later he bought this set for me (at my recommendation)! I guess he likes my refried beans!If you want to use this set proficiently and aren't used to stainless steel, you'll have to adjust--not lower--your expectations. It stands to reason that if this cookware is designed differently and made of different materials than the set you are used to, it is going to behave differently. If you want to produce the same results that you're used to, you'll have to adjust your cooking methods. It's actually not hard to do at all. Read the manufacturer's instructions for cooking and cleaning. Watch a couple videos on the web about how to preheat a pan and how to determine it is at the right temperature for pan-frying, etc. It will only take you ten minutes of watching/reading but it will save you from potential disappointment. If others use these sets with no problems, you can too; you'll have to be willing to learn and do what they did. It is exciting to learn a new skill! This is the perfect set for that; because the inner core extends all the way to the top of each pan, they heat up evenly, making it difficult to burn food; a good thing for a novice to know!These pans look beautiful. The glass lids from my old set fit the pans perfectly, so now I have two sets of lids; I can use glass lids (from my old set) when I want to keep an eye on things, and stainless steel lids for oven cooking. I smile every time I pull these pans out of the drawer; they gleam at me every day! Who said diamonds are a girls' best friend? He/she obviously didn't cook!I've used all the pans in the two weeks I've had them. I've pan-fried battered fish, salmon, scrambled eggs, taco meat, burgers, home-made Italian sausage, hard-boiled eggs, home-made spaghetti sauce, and dosas with no issues. I've made cream-of-garlic soup, mashed potatoes, spaghetti, and chicken noodle soup in the stock pot. I've used the little pot with the steamer insert for broccoli, green beans, and baby carrots (it's so nice to have brightly colored vegetables that are hot and still a little crisp). They all work brilliantly!The pans have acquired some mild discoloration on the bottom (caused by use); I have a gas range so they are over an open flame. Bar Keeper's Friend is supposed to get that off so I'm not worried about it. I try to avoid commercial cleaners as much as I can: I have kept these pans otherwise spotless using a mild castile soap, baking soda for a mild discoloration caused by taco meat, and vinegar for a slight starch residue left by some rice. I haven't had any cleaning issues: I rinse the pans out with very hot water from the faucet as soon as I am finished with each and hand-wash them later with a dishrag and soap (the only thing I've had to scrub was a little residue from scrambled eggs: it came off with little effort).As for sticking: no problems! I make sure to preheat the pan using medium-low heat. I use the preheating time to chop my veggies and prepare side-dishes, so these pans have actually "trained" me to be a better-organized cook. Once the pan is very warm on the edge, I typically reduce the heat to low. That's the great thing about these pans: I used to cook meals on a 6/7 on my gas range with the cheap non-stick pans: now I cook them on a 2/3! Talk about energy savings! The food is fully cooked but more MOIST! Everything tastes better. I told my stepdaughter not to tell my husband that: he'll just have to think I am improving dramatically!The handles stay cool: the pans are weighty but not too heavy and are well-balanced. I love using them. I don't usually post reviews but I was looking forward to reviewing this product. I've recommended it to my family and friends. While there are higher-end stainless steel sets out there by other brands, they come with a $500-$1000 price tag. This set really is the best deal (at $163) out there with a much better quality than most cookware sets. I highly recommend this set: I don't think you'll be disappointed. It's a challenge to learn something new, but it has been a very rewarding experience.

Don't skimp and get a clad base. The full clad design is well worth the little extra spend. Nice even and stable heat.