Review on 🍳 Frigidaire 11FFSPAN02 Ready Cook Stainless Steel Cookware Set, 5-Piece by Russell Galbreath

TL; DR: Great set, but make sure stainless steel is what you want. This is a quality set at a great price (I chose part 3). The handles are durable and feel natural in your hand. The curved shape of the side walls is perfect for turning food, if you like. Overall it "feels" high quality and looks like a set that will last for many years to come. Negative reviews tend to criticize stainless steel in general, not a specific brand/set. Stainless steel, like any other nonstick alternative, has a learning curve. If you're unsure whether or not to buy stainless steel in general, here's a little advice: if you're worried about the health effects of traditional non-stick coatings but really enjoy the convenience of cooking and cleaning, you best bet is honest to "stick" to the non-stick coating and replace it when needed (every few years). As long as you don't heat them up and scratch them with metal, they're perfectly safe. When the coating begins to show signs of wear, replace it. It's more expensive in the long run, but it really isn't that bad, and it's worth the convenience - it's by far the easiest cookware to use. If you're adamantly against non-stick coatings or are looking for something you can get hot without worrying about the health side effects, stainless steel is your best bet; They are the safest and easiest alternative. There are basically only two alternatives: cast iron and carbon steel. Like stainless steel, they can be non-stick in certain circumstances, but they bring additional complications; You must build and maintain a layer of spice that can be broken down (especially during the learning phase) by scraping burnt food, cooking with acidic food, etc., and if you can't react quickly and recover the spice, you'll end up with a rusty pan , which requires much more effort to return to the cooking state. It's just going to be a lot of work until you really get the hang of it. Ceramic coated cast iron solves these problems but is very heavy and quite expensive. If you need something that can get very hot or damage the pot without health concerns, consider glass, cast iron (ceramic coated). if you want to make life easier for yourself) or carbon steel. Tips: - Use a metal spatula; Cleaning the pan is not a problem and will help you get through the learning period if something sticks to the pan. Cleaning is pretty easy; Most things come off with the rough side of the sponge. If you REALLY burn something in there, scrape off whatever you can with a metal spatula and soak in the vinegar for a minute before cleaning. It's the best thing you'll ever have to do. - Don't stick to cleaning your pans to "like new" level - it's useless and pointless. - Preheat a frying pan and some oil before adding the food; Food should sizzle as soon as it comes into contact. The exception is eggs, for which the pan must be warm/hot. Be willing to fail and learn. It will be difficult at first, but you can familiarize yourself with stainless steel by trying to figure out what went wrong and by watching a lot of tips on YouTube videos.