KitchenAid 5 Ply Polished Stainless Cookware Review

Very nice pots and pans. Made each several times and they were very comfortable to use. Heat is retained and distributed very well, handles stay cool enough to hold and move pots while cooking, metal is 2C thick and very well made. No complaints from a normal person cooking for 2-4 people 4-5 days a week.

We hesitated for a long time about buying this one. The size is perfect. The heat is well distributed and the thickness of the material makes the weight easier to manage. It's expensive but worth it. So far we haven't been able to find anything negative about this wok.

I have a 14" wok, both steel and nonstick. The 15" cooks fried foods much better in breadth and depth. It is important to note that a stainless steel wok must be pre-seasoned before cooking. Just add a few drops of vegetable oil and spread over the entire surface, then over low heat Preheat The base isn't quite flat, but distributes the heat very well on electric burners Cons: No lid included

These pans are designed for heavy use. The handles are comfortable and the cookware heats up quickly and evenly. I wash them by hand or put them in the dishwasher. They are easy to wash and don't get dirty. I cook in water or oil and have no sticking problems. So far I've adapted to the sizes of pots and pans for cooking, but I may need to purchase more sizes in the future. I would recommend this set to anyone who owns an induction hob.

Satisfied so far, apart from two design errors. The extra 1/4 inch that makes it roomier also makes it harder to find the right lid, and it looks like KitchenAid doesn't make one. I have a round pizza pan that fits well but is awkward to use without a handle. Another small gripe is that the handle is quite narrow, making the heavy pan a bit awkward and difficult to hold in one hand when there's food in it. It's a nice pan, but I wish I'd just bought a regular 12" pan with a lid.

I have been cooking in a regular steel wok for many years. 30-40 years old. Because I lived in different places and didn't always have a choice, I had gas, electric, and these brand new glass furnaces. I now have a glass top hob and although my steel wok worked it was always a hassle to cook on it. It was impossible to leave the food for a minute after cooking. Cooking is now a pleasure with a stainless steel wok. The pan is quite thick so it retains heat and gets hotter than a steel wok. Food…

I made the bean burrito mix for the first batter after washing. It's long-cooked onions and then something like Rotel or just diced tomatoes. Then add the fried beans and spices. Quite simply, these are the ingredients that make up the dough. I didn't follow that, but I know I need to cook in stainless steel on a lower heat, but I have other stainless steel that's heavy, layered, and burns just about anything. I've learned over the years that weight is probably the most important factor when…