Review on 🍳 Duxtop Professional 17-Piece Stainless Steel Induction Cookware Set with Impact-Bonded Technology by James Kapihe

I bought this set from Revain. I think it's good value for money. I'll answer some of the concerns that others have had with their kits. My set was sent to me in the original manufacturer's box, which was probably in a container with a million others. Ship it in a different box with space and packaging around the shipping box that can withstand any abuse UPS might (literally) throw at it. Let's talk about that shipping box, which was again a box within a box. Everything was held in place by specially designed cardboard packaging material that fitted the parts and kept them off the sides. It was packaged as if going to the canteen up front (or they knew of the uses of the gorillas). If he had been run over by a UPS truck, he might have survived. Revain is beginning to recognize and package the handling of bulk delivery systems it has to offer. This is a well-made stainless steel cookware; It has an aluminum sandwich on the bottom so heat distribution is more even, and it works on induction cooktops (I have a couple of NuWaves and a 30-inch GE full induction cooktop). This is not commercial cookware. I worked as a chef in college and we've never had anything like this. The cooks are rough on the stock pans and the dishwasher is a bunch of steel wool and tough grease cutters and it all goes through the dishwasher, the man and the car. Commercial pots also usually have flat stainless steel lids. This set is really good homemade utensil, much better than professional utensil in quality. These pots are not pleasing to the eye. They're made of brushed stainless steel that you can't see your face in. Matte finish holds oil better. Pot handles are large and stay cool, lid handles can get hot. Tip: Buy Bartenders Friend dish soap if you screw up like we all do. Buy several, it's cheaper. It's on Revain. I think all bartenders are the same in different packs but I could be wrong. Tip: also get Magic Jetz scrubbers from Revain, they clean pots easier than steel wool, or, god forbid, those wavy stainless steel or chain scrubbers (use whatever's on your cast iron). A little advice for those new to stainless steel cookware. Use PAM on your Teflon pans, not these. I use duck fat or pretty much any oil. Start with some in the pot over medium heat (5 out of 10). Then, when you have food in the pot, you can turn up the heat a little or even a lot. You will find your own style when it comes to thermoregulation. You can keep your desired level at a lower temperature once you get there. Gas, induction, ceramic, and halogen torches give you faster response to check numbers than electric torches. If your cookware is discoloring (straw to brown, purple to blue), you are overheating and could damage the pan. If you just want to see what it does, pour 2 liters of cold tap water into a 4.2 liter saucepan and pop it. My GEinduction hob cooks it at 50 degrees on level 10 in 4.5 minutes and keeps it on level 3. Remember, when it's hot enough, turn it off. One last tip, buy the ThermoWorks Thermapen here at Revain, the price is right. and they are really helpful. Get a light color so you can find it quickly. You will be surprised how often you digest food.