Review on 🍳 Cooks Standard 10-Piece Multi-Ply Clad Stainless Steel Cookware Set: Professional-grade Kitchen Essential by Jamie Rios

Rating: Standard 10 piece stainless steel cookware set from Cooks. I've wanted three-layer stainless steel cookware for a long time and never knew how much premium people are willing to pay for an all-clad. I was very happy to find this brand - got a 10 piece set and an 11" fryer - back then it was cheaper to buy it separately than to buy a 12 piece set which includes (I think now I buy a 12 piece set item - best value for money). The sets offer fantastic value for money, although the individual items are a bit pricey. It's not a real wok, but it makes a great vessel for risotto or anything else that needs to be "tossed"! CONSTRUCTION / QUALITY. At least they are so well done. And the attention to detail is outstanding - designed by bright minds. I also have a couple of Le Creuset 3 tier gravy boats and the Cooks Standard is just as good and I prefer the Cooks Standard handle shape and design. DESIGN. Ergonomic handles. I've never liked the handles on All Clad pans - flimsy and painful. These pans have comfortable handles. Each pot and pot in these sets has an EXTENDED RIM which is essential for drip-free pouring. I will not buy any more stainless steel pots/pans without this feature, no matter the cost. The finish is glossy - I thought they were photoshopped until I got them :) The inside is matte (brushed) which is nice too. All handles - pots, pans and lids (except for the steamer basket lid) have a "stay cool" design with airflow - very comfortable and stylish too. The rivets are all stainless steel, at least on the inside. Even some brands of cookware have aluminum rivets, which are quite strong, but aluminum will gray (oxidize) over time. PROPERTIES are excellent. Of course that's just physics, stainless steel isn't a proprietary material - the laws of physics apply to all brands of the same thickness/construction (they work better than cheaper thin stainless steel with a thick metal base). If your food burns, that's your technique, not the dishes. But if you use the right technique, you can brown meat and even fry eggs without sticking. Most other dishes (vegetables) also cook without scorching regardless of technique (but I like to preheat anyway). Yes, the technique is quite different than Teflon/nonstick, but it's worth it. I'm not afraid of well-made non-stick cookware (i.e. anodized), but I got tired of it after a few years. And you can't put it in the dishwasher anodized. Also, multi-layer cookware isn't very heavy - only slightly heavier than all-aluminum cookware. I told myself I wouldn't babysit this set so I wash them in the dishwasher almost every time - no problem, they stay shiny. I didn't need it, but Bartender's Friend helps remove more stubborn stains, e.g. B. when you bake something in the oven. I used it once to fix an old copper plated pan and it got rid of all the dirt. I usually just pour boiling water in while they're still hot (like deglazing) and clean them out with a wooden spatula, or leave them for 10 minutes for extra hard stuff. After that, ALL INDUCTION hobs will be removed. Yes it works. SUMMARY: Don't get caught up in the hype about where it's done geographically. They are fantastic on their own but even better for the money. PS Looks like Cooks Standard also released "5 Layer" cookware, but I don't like the look (handles) as much as these. I have a Mauviel "5-Layer" roaster, but I always thought it was a trick - as long as you have a conductive multi-layer core, you're done, no matter how many layers.