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

I have been using these for a few years now and I have to say they are the nicest stainless steel pots and pans I have ever used. I grew up on my mom's Saladmasters, used some of the "expensive is good" stuff, and I'm here to tell you that if there's anything better, it's not going to be $5 better, let alone around Hundreds of dollars is better. These are high quality cookware, heavy but not too heavy, with handles that are longer than average but not too long. Minimal hum at high levels on induction, but that's not the cookware's fault, it's just the nature of induction cooking. The only time you'll hear a buzzing sound is when you're lifting a large pot to simmer over high heat, and even then it's pretty quiet. The handles are riveted very firmly and stay cool. I agree that the logo could be a little prettier, but is it really that important? To be honest I have a set of glass lids from an old set and use them on them. I'm a little curious and want to see what's going on without lifting the lid. LISTEN to what people are telling you - you should preheat your SS pan before adding oil and cooking! It is so easy. No scalding, maybe 15-20 seconds on low to medium heat over flame or induction, 30-40 seconds on electricity. Even a very small amount of oil, just enough to spread on the bottom, will cook without sticking. Do not use wooden cookware when cooking starchy foods (pasta, etc.) as this can cause food to stick to the bottom of the cookware. After two years of cooking, nothing has burned or stuck to the pans. No stains or burns, and there was never anything left that I couldn't wipe off with a paper towel.