Review on 🍳 Cuisinart 77-10 Chef's Classic Stainless 10-Piece Cookware Set, Silver: The Ultimate Kitchen Essential for Delicious Cooking Experiences by Stephanie Young

I've been using them for about 6 months. When they arrived almost every item had at least a few scratches. Being stainless steel it doesn't affect how they cook and I knew I was going to end up scratching them (which I definitely have) anyway. I have a glass top (radiant, not induction). I used 8 and 10 in skillets (for eggs and hamburgers) and a small pot (coffee and tea) daily. I use a medium saucepan for hard boiled eggs and soups. I only use wooden or silicone utensils and a rag or clean sponge to wash them, but I'm not very careful when I put them in the dish rack. I haven't put them in the dishwasher but I've heard they can tarnish. My 8" has a slightly warped flange from dropping it or banging it in the sink once or twice. The lid still fits and it cooks great. Food will stick better than a good non-stick pan, but I grew up around stainless steel For those who have never used stainless steel this can be a bit of an adjustment.As long as there is enough butter/butter and the right temperature, the food won't stick badly, but it's easy for things to burn in the pan if They don't pay attention They take longer to warm up I would probably give 4 or 5 stars if my items didn't arrive already scratched however I was fine knowing I have a hard time taking care of things As someone who is pretty rough on my dishes they have held up well. I never use them on slightly above average heat. Nothing warped or melted. I used it in a large pan to bake. They are a bit difficult to wash as they leave fingerprints and stains unless the rinse water is very hot, soapy and fresh. I usually wash them first or separate them from other dishes. If you don't dry it with your hands right away, they're likely to get water stains as well. For those who have white deposits sticking to the bottom or "peeling off" when you boil (or heat almost to a boil), spritz water. White wine vinegar in a pot/pan, this dissolves immediately. And I usually clean them with a small amount of baking soda when the food burns/sticks.