Review on 🍳 Cuisinart TPS-10 10-Piece Classic Tri-Ply Stainless Steel Cookware Set, Silver, PC by Mary Mabior

I liked the heat distribution, the weight, the ergonomics, the look and the ease of cooking with them. I've only used pans before and can cook food at a lower temperature but at the same speed as my other pans, which is a sign of good conductivity. on metal and requires considerable cleaning to clean. This is especially true when cooking eggs in a pan. I usually make the eggs with a silicone spatula and keep stirring and stirring to cook them evenly and as soon as the eggs start to harden they start to stick to the pan and form an egg skin. When it comes time to wash the pan, it doesn't matter even if you soak it or try to wash it hot before the food starts to cook. Wiping an egg with a brillo paper towel is a real chore. Basically, you need steel wool to get rid of them quickly. In comparison, I have an inexpensive anodized pan that, despite its poor construction and heat spreader, still cleans up with a simple wipe when done, even with scrambled eggs.